Oreo Chocolate Ice Cream

    4
    Oreo Chocolate Ice Cream
    AuthorRich
    RatingDifficultyIntermediate

    This is a smooth creamy ice cream, that needs to be made slowly to ensure it keeps the right texture, if you rush it, it could go crystally! 🙁

    Oreo Chocolate Ice Cream
    Yields1 Serving
    Prep Time20 minsCook Time20 minsTotal Time40 mins
     1/4 cup + 2 tablespoons cocoa powder
     3/4 cup raw sugar (turbinado or soft brown)
     1 3/4 cup coconut milk (approx 1 400g can)
     1 3/4 cup coconut cream (approx 1 400g can)
     1/4 cup golden syrup (or light corn syrup in the US)
     1 teaspoon vanilla extract
     4 double stuff oreos (each broken into 4 or 5 random sized pieces)
     1/2 teaspoon salt
    1

    In a medium pan whisk together cocoa powder and sugar until well combined (use a rubberised whisk to not scratch the pan - or a wooden spoon, but it takes longer!)

    2

    While whisking constantly, slowly add half the coconut milk, creating a thickish, lump-free paste.

    3

    Add the rest of the coconut milk, the coconut cream, and golden syrup, and mix until it is all combined.

    4

    Cook over a medium heat, while stirring frequently, until it starts to simmer - it will go very watery here as the fats melt.

    5

    Remove from the heat and pour into a blender (be careful - it's hot!), add the vanilla and salt, put the lid on, and blend for 30 seconds.

    6

    Pour into an airtight container, put the lid on, and put in the fridge for approx 4 hours (until it's as cold as the fridge) - it's ok to leave it over night if you're doing it in the evening!

    7

    Set your ice cream maker up, pour the liquid in slowly, you'll notice it is now much thicker, and add the Oreos, then turn on the maker and mix according to manufacturer's instructions (mine was mixed in approx 10 mins).

    8

    Transfer the sloppy ice cream to an airtight container and put in the freezer for approx 5 hours - this is best over night.

    9

    The ice cream should now be the perfect consistency and ready to serve!

    CategoryCooking Method,

    Ingredients

     1/4 cup + 2 tablespoons cocoa powder
     3/4 cup raw sugar (turbinado or soft brown)
     1 3/4 cup coconut milk (approx 1 400g can)
     1 3/4 cup coconut cream (approx 1 400g can)
     1/4 cup golden syrup (or light corn syrup in the US)
     1 teaspoon vanilla extract
     4 double stuff oreos (each broken into 4 or 5 random sized pieces)
     1/2 teaspoon salt

    Directions

    1

    In a medium pan whisk together cocoa powder and sugar until well combined (use a rubberised whisk to not scratch the pan - or a wooden spoon, but it takes longer!)

    2

    While whisking constantly, slowly add half the coconut milk, creating a thickish, lump-free paste.

    3

    Add the rest of the coconut milk, the coconut cream, and golden syrup, and mix until it is all combined.

    4

    Cook over a medium heat, while stirring frequently, until it starts to simmer - it will go very watery here as the fats melt.

    5

    Remove from the heat and pour into a blender (be careful - it's hot!), add the vanilla and salt, put the lid on, and blend for 30 seconds.

    6

    Pour into an airtight container, put the lid on, and put in the fridge for approx 4 hours (until it's as cold as the fridge) - it's ok to leave it over night if you're doing it in the evening!

    7

    Set your ice cream maker up, pour the liquid in slowly, you'll notice it is now much thicker, and add the Oreos, then turn on the maker and mix according to manufacturer's instructions (mine was mixed in approx 10 mins).

    8

    Transfer the sloppy ice cream to an airtight container and put in the freezer for approx 5 hours - this is best over night.

    9

    The ice cream should now be the perfect consistency and ready to serve!

    Oreo Chocolate Ice Cream

    4 COMMENTS

    1. Hi Louisa, if you don’t have a machine, you can put the ingredients in a tub and put it in the freezer, but you have to keep taking it out and stirring it with a fork until it gets to a consistency like a frozen milkshake (imagine a McDonald’s milkshake [eww]), the more often you can take it out and mix it up, the less crystal-y it’ll be! every 20-30 minutes I would try…
      Hope that helps?

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