Oreo Milk Chocolate Ice Cream – a delicious recipe with milliliters, cream, sugar, cocoa powder, milk chocolate, chocolate Oreos. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the cornstarch with 50ml whole milk, leave to rest.
2
In a small saucepan combine the leftover milk, heavy cream, sugar and salt, stir, set on medium heat, cook until the sugar dissolves. Add the sifted unsweetened cocoa powder, cook 2-3min until boiling. Take off heat, add the chopped milk chocolate, let sit 1min, then stir the mixture until fully smooth and combined. Add the cream cheese, stir until combined. Cool to room temperature and transfer into the fridge overnight.
3
Freeze in your ice cream maker according to the manufacturer's instructions, adding the crushed Oreo cookies (I used those with a chocolate cream filling) at the last couple of minutes of churning. Store in an airtight container in the freezer or spoon right away.
549
kcal
Calories
35
g
Fat
56
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 200 milliliters whole milk, 200 milliliters heavy cream, 80 grams sugar, 25 grams cocoa powder, and more.
Yes, Oreo Milk Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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