Chocolate Peanut Butter Oreo Ice Cream

July 2, 2014

If you haven't noticed, we have a slight obsession with ice cream and frozen desserts.  July just so happens to be ice cream month, and there is not a better way to start off National Ice Cream month than with this delicious recipe using the limited edition Reese's Peanut Butter Cup Oreo's. If there is one thing to be said I have a love for anything with the words peanut butter or coconut in it. So when I saw these Oreo's I HAD to taste them and create a delicious frozen treat out of them. They definitely lived up to my expectations and so did the ice cream!

Oreo, Peanut butter cup, homemade ice cream, chocolate, dessert

| Ingredients |

3/4 cup cocoa powder, sifted
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract
About 2 sleeves reese's peanut butter cup oreos (limited edition)

| Instructions |

In a medium bowl, whisk together the cocoa, sugars, and salt.  Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved.  Stir in the heavy cram and vanilla.  Optional: Cover and refrigerate 1 to 2 hours, or overnight.  I did not do this step because of lack of time.
Using a Cuisinart ice cream maker (or any ice cream maker that you have, just adjust time based on your machine); pour the mixture into the frozen freezer bowl and let mix unit thickened, about 15-20 minutes. Once ice cream is thick transfer ice cream into a medium sized bowl and mix in desired amount of crushed Oreo pieces (I used about 2 sleeves). The ice cream will have a soft creamy texture.  If a firmer consistency is desired, transfer the ice cream into an airtight container and place in the freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

Hope you enjoy! Let me know what you think and of course since it is National Ice Cream month we would love to hear some of your favorite ice cream recipes!





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