Black Raspberry Oreo Ice Cream

This Black Raspberry Oreo Ice Cream has become my go-to treat whenever summer rolls in and the craving for something creamy and unique hits. The combo of rich homemade custard, fresh berry flavor, and delightful pockets of chocolatey Oreo bits makes every scoop a win for kids and grownups.

Last summer I made this for a backyard barbecue and it was gone before the burgers hit the grill. Even the neighbors asked for the recipe and now it is the most requested dessert for family birthdays.

Ingredients

• Half and half: brings a balanced creaminess and helps keep the texture ultra smooth Use a quality brand for the freshest taste
• Heavy cream: gives the ice cream a rich body and perfect scoopable consistency Whipping cream is perfect here
• Sugar: sweetens and boosts the creamy mouthfeel Choose fine granulated for easy dissolving
• Salt: enhances all the flavors and keeps the sweetness in check Sea salt works beautifully
• Egg yolks: create the custard for a silky French style ice cream Use the freshest eggs you can find for the best results
• Seedless black raspberry jam: infuses intense berry flavor without needing to cook berries down Look for a good jam with high fruit content
• Oreos: add cookies and cream crunch with a hint of chocolate Go for regular Oreos and chop to your favorite chunk size
• Ice and rock salt: are used for freezing if you are using an old fashioned ice cream maker Make sure you have plenty on hand before you start

Step-by-Step Instructions

Make the Custard:

Pour half and half and heavy cream into a medium saucepan Set heat to medium low and stir occasionally for several minutes until bubbles form lightly around the edges This step sets the base for your creamy texture

Whisk the Yolks and Sugar:

Combine sugar salt and egg yolks in a medium bowl Whisk until the mixture is pale and slightly thick This will help make your ice cream base rich and velvety

Temper the Eggs:

Slowly pour the hot cream into the yolks while whisking constantly Do this in a slow stream to prevent the eggs from scrambling When half the cream is added pour the mixture back into the saucepan

Thicken the Custard:

Gently heat the egg and cream mixture over medium low Stir non stop with a wooden spoon for about five minutes until it thickens and coats the back of the spoon Avoid boiling which could curdle the custard

Mix in Black Raspberry Jam:

Remove from heat and stir in your black raspberry jam until the custard is smooth The jam brings all the berry brightness to your base

Chill Thoroughly:

Cover the custard with plastic wrap pressed right onto its surface to prevent a skin from forming Refrigerate for two to three hours or until completely chilled

Churn the Ice Cream:

Once chilled churn the mixture in your ice cream maker Follow your machine’s instructions and use plenty of ice and rock salt if needed The custard should look like soft serve when ready

Prepare and Add Oreos:

Coarsely chop your Oreos so you get lots of texture I love mixing large and small pieces for every bite Stir the Oreos into the churned ice cream either in the maker or in a large bowl if your machine is small

Freeze to Set:

Transfer the mixture to a large shallow container with a tight fitting lid Freeze for at least three hours for a firm scoopable ice cream It will taste incredible right away but even better after a couple days if you like extra soft Oreos

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I always look forward to swirling in the chunky Oreos The kids love getting giant cookie pieces and their sheer delight has made this a true family tradition at our summer table Each scoop reminds me of opening up the churn for the first taste and everyone fighting over the biggest cookie bites

Storage tips

Keep the ice cream well sealed in an airtight container in the coldest part of your freezer for best texture Press parchment or plastic wrap directly onto the ice cream to prevent freezer burn It stays fresh up to two weeks but we rarely have leftovers that long

Ingredient substitutions

If black raspberry jam is hard to find you can swap in seedless blackberry or even high quality raspberry jam For an eggless version use a standard Philadelphia style base but the texture will be less silky Gluten free chocolate sandwich cookies work perfectly for allergies and add their own punch of chocolate flavor

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Serving suggestions

Scoop into waffle cones or enjoy in a bowl with an extra drizzle of black raspberry jam It looks beautiful with a few whole Oreos pressed on top or a sprinkle of fresh berries For a fun dessert make ice cream sandwiches with extra cookies

Cultural and historical context

Ice cream with cookies and cream mix ins has roots in classic American soda fountains Black raspberries are beloved in regional summer desserts across the Midwest and Northeast Combining the two is not traditional but brings the nostalgia of both into one bowl

Recipe FAQs

→ How should I add Oreos for the best texture?

Coarsely chop the Oreos, mixing larger and smaller pieces for great texture. Fold them into the ice cream at the end, once it's churned.

→ Can I use fresh black raspberries instead of jam?

You can simmer fresh black raspberries with sugar and strain out seeds to make a homemade jam for a natural fruit flavor.

→ What type of ice cream maker works best?

Any standard ice cream maker will work, whether it's electric or hand-crank. Just follow your machine's directions for best results.

→ Do I need to strain the custard mixture?

Straining the custard is optional, but recommended if you notice small curdles, for a silky smooth ice cream texture.

→ How long should I freeze the ice cream?

Freeze for at least 3 hours for a firm scoop. For softer Oreos, let the ice cream rest in the freezer for 2-3 days before serving.