While there are so many different flavors of ice cream that are so amazing, there is always just something special about a good, classic cookies and cream. While Oreos are great on their own, I really think they made for ice cream. We’ve been having so much fun experimenting with different things, that we decided we wanted to see if we could create a fun twist on the classic flavor we all know and love. Enter Biscoreo!
We decided that rather than add another chunk to the ice cream, we would change up the base itself. So, we added some Biscoff Cookie Butter. The combination is so great! The deeper brown sugar flavor of the cookie butter compliments the sweet of the Oreo so nicely! This is certainly not the most complex flavor we have ever attempted, but that doesn’t make it any less special or delicious!
Biscoreo
Two different cookies, one amazing scoop!
Ingredients
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 eggs
1 heaping spoonful Biscoff cookie butter
12 Oreos (see note)
Directions
- Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
- After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F.
- Add the cookie butter and whisk until it is all incorporated (we use an immersion blender for this).
- Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
- When ready, make in your ice cream maker based on the maker’s instructions. While the machine is running, prep your Oreo pieces (see note below).
- During the last 5-10 minutes in the ice cream maker (the ice cream should basically have the consistency of soft-serve ice cream), add in your Oreo chunks. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- Move the ice cream from the ice cream maker into a quart-sized container of your choice and freeze until hardened (at least 4 hours).
Notes
- You can do the Oreo chunks however you want! You can crush them in a bag with a rolling pin, blend them quickly in a blender, or, you can cut them up for bigger chunks. Our favorite thing to do with Oreos in ice cream is to dip them in half and half briefly, freeze them, and then cut them into about six pieces each. It gives a nice, larger chunk but also a great, soft texture.
