Ingredients
(Makes about 1 quart)
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup crushed Oreo cookies (about 10–12 cookies)
Instructions
Step 1: Prepare the Base
In a medium mixing bowl, whisk together the sugar and cocoa powder until no lumps remain.
Add the heavy cream and milk. Whisk until the sugar and cocoa powder are fully dissolved.
Stir in the vanilla extract.
Step 2: Chill the Mixture
Cover the mixture and refrigerate for at least 1–2 hours, or until thoroughly chilled.
Step 3: Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
During the last 5 minutes of churning, add the crushed Oreo cookies.
Step 4: Freeze
Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
Freeze for at least 2–4 hours, or until firm enough to scoop.
Tips
No ice cream maker? Pour the mixture into a freezer-safe container, stir in the Oreos, and freeze. Stir every 30 minutes for 2–3 hours to break up ice crystals.
Extra Oreos: Swirl in chunks of Oreo just before freezing for added texture.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Enjoy your creamy and delicious Oreo Chocolate Ice Cream, a treat that’s sure to be a hit! 
