becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
It’s been incredibly hot in New York City for the past few days, with temperatures reaching into the mid-90s.
Summer in NYC is always something of a mixed blessing. On the upside, the days are long, the nights are filled with cocktails and outdoor dining and concerts in the park, and every day is ‘sundress and sandals’ weather. On the downside, the city is packed with tourists. There are smelly garbage piles on every corner, and a broken air conditioner can make a packed subway car even less pleasant than usual.
Sometimes, after a sweaty, steamy day in the city, you absolutely need to cheer up (and cool down) with a scoop or two of creamy, delicious ice cream!
So, thanks to the steamy weather, I had the perfect excuse to whip up a batch of this favorite summertime treat. (Although really, is there ever a bad time to make homemade ice cream?) It wasn’t until after I’d concocted this recipe that I discovered that today, July 23rd, is Peanut Butter and Chocolate Day. July also happens to be National Ice Cream Month. That makes it the perfect day to post this recipe!
A twist on classic cookies n’ cream
This ice cream starts with a creamy chocolate and peanut butter base, and is filled to the brim with chunks of Oreo cookies. Yum!
Oreo ice cream notes and variations:
I made this recipe with 3/4 cup of granulated sugar, and found it to be a little bit too sweet. I’d suggest using 1/2 cup sugar, unless you like a very sweet ice cream. If you are using an unsweetened peanut butter, you might want to add sugar as well.
This recipe would be really fun with peanut butter Oreos! They’re difficult to track down in stores. I tried about four local places with no luck, though are readily available on Amazon.
If you aren’t a fan of peanut butter, you can easily omit it from the recipe. Even without peanuts this recipe makes a tasty chocolate Oreo ice cream. You could even use chocolate creme-filled Oreos for a double dose of chocolate goodness!
More ice cream recipes you might enjoy:
Maple Walnut Ice Cream
Campfire S’mores Ice Cream
Peanut Butter Cup Ice Cream!
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Peanut Butter, Chocolate and Oreo Ice Cream
- Total Time: 20 minutes (+ chilling/freezing time)
- Yield: 4 servings 1x
Description
A creamy peanut butter and chocolate ice cream base, with delicious chunks of Oreo cookie. A tasty twist on cookies n’ cream!
Ingredients
1 cup heavy cream
2 cups whole milk
1/2 – 3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup creamy peanut butter
1/4 cup cocoa powder
10 – 12 Oreo cookies (crushed)
1 capful vodka (or rum, to prevent freezing)
Instructions
In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
Add cocoa powder and peanut butter and whisk until smooth and creamy. You may find it helpful to use an electric mixer.
Stir in vanilla extract and vodka (if using).
Transfer to the refrigerator to chil, at least 2 hours, or overnight.
While ice cream mixture is chilling, chop or crush Oreo cookies into small pieces. Set aside.
Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
Churn until thickened, about 15 minutes.
With ice cream maker still churning, add chopped Oreos a few tablespoons at a time, allowing mixture to churn between each addition.
Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Notes
Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size. Recipe can easily be doubled to accommodate a bigger crowd.
I made this recipe with 3/4 cup sugar, and found it to be a little bit too sweet. I’d suggest using 1/2 cup sugar, unless you like a very sweet ice cream, or are using an unsweetened peanut butter.
Pint containers like these are perfect for storing or gifting homemade ice cream!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
