There is something absolutely magical about homemade ice cream, and the Black Raspberry Oreo Ice Cream Recipe is no exception. This luscious treat perfectly balances the tartness of black raspberry jam with the creamy smoothness of a classic custard base, all studded with generous chunks of crunchy Oreos. It’s a delightful dance of flavors and textures in every bite—a sure way to brighten your day or impress your guests. If you’re craving an ice cream that feels both indulgent and refreshingly fruity, this recipe is about to become your new favorite obsession.
Ingredients You’ll Need
This Black Raspberry Oreo Ice Cream Recipe keeps it refreshingly simple while ensuring every component plays a crucial role in taste, texture, and color. Each ingredient is thoughtfully chosen to build the perfect creamy base or add that signature berry tang and chocolate crunch.
- 1 1/2 cups half and half: Provides a smooth, light dairy base that blends beautifully with cream.
- 1 cup heavy cream: Adds richness and that luscious mouthfeel that makes homemade ice cream irresistible.
- 1/3 cup sugar (+ 1 tablespoon): Sweetens just right to balance the tart raspberry flavor without overpowering it.
- 1/4 teaspoon salt: Enhances flavor complexity and balances sweetness perfectly.
- 4 egg yolks: The magic behind the creamy custard texture and natural yellow hue.
- 3/4 cup seedless black raspberry jam: Delivers vibrant color and a burst of authentic berry flavor.
- 20-25 Oreos, coarsely chopped: Adds irresistible crunch and chocolate cookie goodness throughout.
- Ice and rock salt (for freezing): Essential if you’re using an old-fashioned ice cream maker for the perfect freeze.
How to Make Black Raspberry Oreo Ice Cream Recipe
Step 1: Warm the Cream and Half and Half
Begin by combining the half and half with the heavy cream in a medium saucepan. Heat over medium low heat, stirring occasionally until it reaches a gentle simmer where the edges bubble lightly. This warming step is crucial to prepare the base for tempering the eggs and building that velvety custard foundation.
Step 2: Whisk the Eggs, Sugar, and Salt
While your cream warms, whisk together the sugar, salt, and egg yolks in a medium bowl. This blend will add body and richness, while the sugar ensures proper sweetness and the salt helps round out the flavors.
Step 3: Temper the Egg Yolks
Now comes the key to smooth custard – tempering. Slowly pour the hot cream mixture into the eggs while whisking constantly, combining about half the cream first. This gradual warming prevents scrambling and sets you up for silky smooth custard.
Step 4: Thicken the Custard
Return the tempered egg mixture to the saucepan and cook over medium low heat, stirring constantly. Watch closely—it should thicken and coat the back of a spoon after about 5 minutes without ever boiling. If you spot any small curdles, don’t fret; straining is optional and will yield an extra-smooth texture.
Step 5: Stir in the Black Raspberry Jam
Off the heat, fold in the seedless black raspberry jam until completely smooth, imparting that bold fruity vibrancy and stunning deep purple color into your custard.
Step 6: Chill the Custard Properly
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for 2 to 3 hours until thoroughly chilled, which is essential for perfect churning later on.
Step 7: Churn the Ice Cream
Follow your ice cream maker’s instructions to churn the custard. Whether you use a vintage rock salt and ice model or a modern electric one, the churning aerates the custard and transforms it into soft serve consistency.
Step 8: Prepare and Add Oreo Chunks
While the ice cream churns, coarsely chop your Oreos into a mix of quarters, halves, and smaller pieces so you get that ideal crunch and burst of cookie flavor scattered throughout the ice cream.
Step 9: Fold Oreos into Soft Ice Cream
Once the ice cream reaches soft serve texture, fold the chopped Oreos in gently. If your machine’s bowl is full, transfer to a larger container to mix without melting your creation.
Step 10: Freeze Until Firm
Transfer your Oreo-studded ice cream into an airtight container. Freeze for at least 3 hours until fully firm and scoopable, ready for serving.
Step 11: Achieve Perfect Oreo Texture
For those who adore the soft Oreo texture reminiscent of store-bought cookies and cream ice cream, allow the ice cream to rest for 2 to 3 days in the freezer before enjoying. This patience rewards you with wonderfully softened cookie pieces.
How to Serve Black Raspberry Oreo Ice Cream Recipe
Garnishes
Add a few fresh black raspberries or a drizzle of additional raspberry jam on top to amp up the fruity flair. A sprinkle of crushed Oreo crumbs also makes for a charming presentation that hints at the deliciousness inside.
Side Dishes
This ice cream pairs beautifully with warm desserts like brownie sundaes or chocolate lava cake. It can also be a refreshing finish alongside a crisp almond biscotti or buttery shortbread cookies for texture contrasts.
Creative Ways to Present
Try serving scoops inside mini waffle cones dipped in dark chocolate or layered between sandwiches with extra Oreos for a decadent ice cream sandwich. For an elegant twist, serve in clear glass cups garnished with mint leaves and edible flowers to showcase the beautiful hue.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream tightly sealed in an airtight container to prevent freezer burn and preserve the integrity of both flavors and textures. Stored correctly, it will stay delicious for up to a week.
Freezing
The custard base can be made a day or two in advance and refrigerated so you’re ready to churn when you want to treat yourself. Once churned and mixed with Oreos, freezing solid is necessary to achieve the ideal scoopable consistency.
Reheating
Ice cream is best enjoyed cold, so reheating isn’t recommended. However, if it’s too firm to scoop, simply let it sit at room temperature for 5 to 10 minutes to soften slightly before serving for a perfect creamy bite.
FAQs
Can I use raspberry jam instead of black raspberry jam?
Absolutely! While black raspberry jam gives a distinct tartness and color, regular raspberry jam offers a similarly delicious fruity flavor and works perfectly as a substitute.
What if I don’t have an ice cream maker?
You can still enjoy this recipe without an ice cream maker by placing the custard in a shallow pan and freezing it, stirring vigorously every 30 minutes to break up ice crystals until smooth.
Can I substitute a dairy-free option?
For a dairy-free twist, use coconut cream instead of heavy cream and half and half, and an egg substitute or cornstarch custard base. The texture and flavor will vary but can still be delightful.
How do I prevent the ice cream from getting icy?
Churning properly and freezing with an airtight seal are crucial. The egg yolks and heavy cream help create a creamy texture that fights ice crystals, but avoiding exposure to air goes a long way.
What is the best way to chop the Oreos?
A mix of chunk sizes works beautifully. Aim for mostly quarters and halves for that iconic chunky Oreo experience, with a few smaller pieces to spread the cookie flavor evenly throughout.
Final Thoughts
There is nothing quite like the joy of savoring homemade ice cream, especially one as vibrant and decadent as this Black Raspberry Oreo Ice Cream Recipe. Not only does it delight your taste buds with every spoonful, but it also brings a cozy, homemade charm to your dessert table. So grab your ingredients, embrace the process, and get ready for a batch of ice cream that will have you reaching for seconds with a big, happy smile.
