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Chocolate Oreo Chunk Ice Cream | URBAN BAKES

Chocolate Oreo Chunk Ice Cream

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  • Author: Connie
  • Total Time: 3 hours
  • Yield: 1 1/2 quarts 1x


Units Scale
  • 3/4 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1/2 tablespoons pure vanilla extract
  • 2 cups Oreos, crushed to the size of a morsel


  1. In medium bowl, whisk together cocoa, sugars and salt.
  2. Add milk and whisk until combined and the dry ingredients are dissolved.
  3. Stir in heavy cream and vanilla.
  4. Cover and refrigerate for 1-2 hours or overnight.
  5. Based on your machine, follow the directions as described.  NOTE: if this recipe calls for more batter than your machine can make, divide batter in half making one-half of the batter at a time.  Remember that the bowl must be cleaned and refrozen prior to second use.
  6. Incorporate Oreos 2 minutes prior to completion of ice cream.
  7. If making by bag version, you may follow all of the same quantities of ingredients called for in this recipe with the exceptions of Step 4 and 5.  You may want to divide the batter into smaller portions into the smaller sandwich bag to prevent overflow.


  • For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
  • If desired, crushed Oreo cookies may be incorporated after the ice cream is made and in this case, large pieces are okay to use.
  • Prep Time: 20 minutes
  • Cuisine: American

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