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Chocolate Ice Cream with Oreos and Marshmallow

Lisa Flinn
Rich and decadent homemade Chocolate Ice Cream with Oreos and Marshmallow! This INCREDIBLE frozen treat features a salted chocolate frozen custard studded with Oreo cookie pieces and swirled with a marshmallow creme!
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Prep Time 50 minutes
Chilling Custard 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Yields 1 .5 Quarts

INGREDIENTS

  • 1 Pint (473g) Heavy Cream
  • 1 ¼ Cups (300g) Whole Milk
  • ½ Cup + 2 Tablespoons (100g + 24g) Granulated White Sugar divided
  • ¼ Cup (25g) Dutch Process Cocoa Powder
  • 1 Teaspoon Sea Salt
  • 5 Large Egg Yolks
  • 6 Ounces (170g) Bittersweet Chocolate melted
  • 1 Teaspoon Vanilla Paste or Extract
  • 15 Whole Oreo Cookies + more for garnish
  • 1 Cup (155g) Marshmallow Creme or Fluff warmed

Instructions
 

  • On medium/low heat, simmer cream, milk, sugar, cocoa powder and salt in a medium sized pot to 170ºF (76ºC). Remember to whisk periodically, while moving on to the next steps.
    1 Pint (473g) Heavy Cream
    1 ¼ Cups (300g) Whole Milk
    ½ Cup (100g) Granulated White Sugar
    ¼ Cup (25g) Dutch Process Cocoa Powder
    1 Teaspoon Sea Salt
  • Meanwhile, melt your chocolate and set aside and let cool.
    6 Ounces (170g) Bittersweet Chocolate
  • In a medium sized bowl, whisk yolks and 2 tablespoons of sugar until it thickens and becomes pale in color.
    5 Large Egg Yolks
    2 Tablespoons (24g) Granulated White Sugar
  • Add the melted chocolate to the yolks and mix to combine. Set aside.
  • By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.
  • Pour the tempered yolk/chocolate mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back to 170ºF (77ºC). 
  • Turn the heat off and whisk in vanilla paste or extract.
    1 Teaspoon Vanilla Paste or Extract
  • Strain the custard into a clean bowl and place a piece of plastic wrap directly onto the custard to prevent a skin from forming. The cover the entire bowl with another piece of plastic wrap and chill overnight or for at least 8 hours. The longer the better!
  • When you are ready to churn, pour the custard into your ice cream machine and follow the manufacturer’s directions. Once the ice cream starts to thicken and resembles soft serve, add the Oreo cookie pieces. Churn for a few more minutes or until the cookie pieces are incorporated. Mine took about 20 minutes to finish churning.
    15 Whole Oreo Cookies + more for garnish
  • Meanwhile, as the ice cream is just about ready, warm the marshmallow creme or fluff in the microwave in 20 second intervals, mixing in between. We just want it warm enough so it's easier to work with.
    1 Cup (155g) Marshmallow Creme or Fluff
  • Add half the of the churned ice cream into a container (I used an 8×4 inch loaf pan). Then add ½ cup of your warm marshmallow creme or fluff and swirl into the ice cream. Repeat layer again with the remaining ice cream, marshmallow and top with additional cookie pieces. Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
Keyword chocolate frozen custard, chocolate ice cream, chocolate oreo ice cream, chocolate oreo marshmallow ice cream, homemade chocolate ice cream
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