Description
This homemade Cookies and Cream Fudge Swirl Ice Cream combines rich cream cheese, heavy cream, and milk with crunchy Oreo cookies and a luscious homemade fudge swirl. Perfectly creamy and indulgent, this ice cream is a delightful treat for Oreo lovers, featuring layers of smooth ice cream and decadent chocolate fudge.
Ingredients
Scale
Ice Cream Base
- 4 ounces (113 grams) full-fat cream cheese, at room temperature
- 1 3/4 cups (415 grams) heavy cream, cold
- 1 cup (237 grams) whole milk, cold
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 1 tablespoon (15 grams) corn syrup
Mix-ins
- 15 Oreo cookies, coarsely chopped (about 1 1/2 cups)
Fudge Swirl
- 1/4 cup plus 2 tablespoons (89 grams) heavy cream
- 1 tablespoon (14 grams) unsalted butter
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (25 grams) light brown sugar
- 1/2 cup (85 grams) semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- Make the ice cream base: In the pitcher of a blender, pulse all the ice cream ingredients except the Oreo cookies a few times until smooth. Avoid overblending. Refrigerate the mixture until completely chilled, at least 30 minutes or up to overnight.
- Prepare the fudge swirl: In a small saucepan, heat the heavy cream, unsalted butter, granulated sugar, and light brown sugar over medium heat. Bring to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the semisweet chocolate chips. Let sit for 3 minutes, then stir until completely smooth. Add vanilla extract and salt, stir to combine, then let cool to room temperature before using. This can be made ahead and stored in the refrigerator for up to 2 days; bring to room temperature before use.
- Churn the ice cream: Pour the chilled cream mixture into your ice cream maker and freeze according to the manufacturer’s instructions. The mixture will thicken and expand as it churns. To test readiness, scoop some ice cream with a spoon—if it holds for a few seconds, it’s ready. If it slides off easily, churn longer.
- Add the Oreos: In the final minute of churning, gradually add the coarsely chopped Oreo cookies, then churn just until evenly combined.
- Layer ice cream with fudge swirl: Transfer the ice cream into an airtight container in layers, dolloping the prepared fudge swirl in between each layer in a swirled pattern.
- Freeze until firm: Press plastic wrap against the surface of the ice cream and freeze until firm, about 3 hours, before serving.
- Storage and serving: Store the finished ice cream in the freezer for up to 2 weeks. If the ice cream is too hard to scoop, place it in the refrigerator for 30 minutes before serving.
Notes
- You can prepare the fudge swirl up to 2 days in advance; store it refrigerated and bring to room temperature before using.
- Ensure the ice cream base is thoroughly chilled before churning for the best texture.
- For best results, use a quality ice cream maker and follow the manufacturer’s instructions carefully.
- If the ice cream becomes too firm in the freezer, let it soften slightly at room temperature or refrigerate for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Keywords: Cookies and Cream Ice Cream, Oreo Ice Cream, Homemade Ice Cream, Fudge Swirl, Dessert, Frozen Treat, Easy Ice Cream Recipe
