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Black Raspberry Oreo Ice Cream Recipe

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★★★★★

4.8 from 105 reviews

This Black Raspberry Oreo Ice Cream recipe combines the tart sweetness of black raspberry jam with the rich creaminess of homemade custard and chunks of crunchy Oreo cookies. Crafted with a classic custard base and churned to creamy perfection, this ice cream offers delightful texture and flavor combinations, perfect for a refreshing homemade dessert.

Ingredients

Scale

Custard Base

  • 1 1/2 cups half and half
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 3/4 cup seedless black raspberry jam

Mix-Ins

  • 20–25 Oreos, coarsely chopped

For Freezing

  • Ice, for freezing
  • Rock salt, for freezing

Instructions

  1. Heat Cream Mixture: In a medium saucepan, combine half and half and heavy cream. Heat over medium-low, stirring occasionally, until it reaches a light simmer with gentle bubbling at the edges.
  2. Whisk Egg Yolks: In a medium bowl, whisk together the sugar, salt, and egg yolks until well combined.
  3. Temper Eggs: Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs, preventing curdling. Add about half the cream initially, then transfer the combined mixture back to the saucepan.
  4. Cook Custard: Over medium-low heat, stir the custard constantly. Do not boil. Cook for about 5 minutes until it thickens and coats the back of a spoon. Strain through a fine mesh if curdling occurs.
  5. Add Raspberry Jam: Remove from heat and stir in the black raspberry jam until smooth and evenly incorporated into the custard.
  6. Cover and Chill: Press plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours until fully chilled.
  7. Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
  8. Prepare Oreos: Coarsely chop the Oreos into a mix of large chunks and smaller pieces for texture variety.
  9. Fold in Oreos: Gently fold the chopped Oreos into the churned ice cream. If your ice cream maker is full, transfer the ice cream to a large bowl first.
  10. Freeze Until Firm: Place the ice cream in a sealed container and freeze for at least 3 hours until completely firm.
  11. Optional Softening Time: For softer, more cookie-like Oreos, allow the ice cream to sit in the freezer for an additional 48 to 72 hours before serving. Otherwise, enjoy immediately once frozen.

Notes

  • This recipe is adapted from Stonewall Kitchens.
  • Using plastic wrap pressed directly on the custard prevents a skin from forming during chilling.
  • Tempering the eggs with hot cream ensures a smooth custard without curdling.
  • The texture of Oreos can be varied by chopping into different sizes according to preference.
  • The ice cream maker used is a traditional salt and ice model, but any type of ice cream maker will work.

Keywords: Black Raspberry Ice Cream, Oreo Ice Cream, Homemade Ice Cream, Custard Ice Cream, Summer Dessert, No Bake Dessert

Find it online: https://mjrecipe.com/black-raspberry-oreo-ice-cream-recipe/