Oreo Chocobar Ice Cream
Creamy, no-churn Oreo ice cream loaded with cookie chunks and dipped in rich dark chocolate for the perfect homemade ice cream bar.
Equipment
Ingredients
Ice Cream Base
Oreo cookies (crushed)
10 piece
heavy whipping cream (cold)
240 ml
sweetened condensed milk
120 ml
vanilla extract
1 tsp
Chocolate Coating
dark chocolate (chopped)
175 g
coconut oil
15 ml
Instructions
Prepare Oreo cookies
Crush the Oreo cookies into chunks, leaving some larger pieces for texture.
Whip the cream
In a large bowl, whip the cold heavy cream until stiff peaks form.
Make the ice cream base
Gently fold in the sweetened condensed milk, vanilla extract, and crushed Oreo cookies into the whipped cream.
Freeze the ice cream
Transfer the mixture to a loaf pan or ice cream container, smooth the top, and freeze for 3 hours until firm.
Prepare chocolate coating
Melt the dark chocolate with coconut oil in the microwave or double boiler until smooth.
Form and coat the bars
Cut the frozen ice cream into bars, dip each into the melted chocolate, and place on parchment paper.
Add toppings and final freeze
Sprinkle extra crushed Oreo cookies on top while chocolate is still wet, then freeze for 10 minutes to set.
Original recipe
Storage
Store in airtight container in freezer. Best consumed within 2 weeks for optimal texture.
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