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Imagine turning an Oreo into ice cream. Not traditional cookies and cream ice cream, but having the ice cream itself be richly Oreo flavored. That’s the best way to describe this ice cream.
This is not your traditional cookies and cream ice cream (vanilla ice cream with cookie pieces). The base is made with black cocoa powder giving it a deep, dark, cocoa flavor – just like that of an Oreo cookie. Then, a cream cheese swirl is added throughout, giving the ice cream pockets of sweet, creamy, goodness to contrast with the cocoa – just like the creme in an Oreo.
Naming this Ice Cream
I wasn’t sure what to call this ice cream and I’m still unsure. Do you call it Black Cocoa Cream Cheese Ice Cream? That’s what it is, but it’s a bit of a mouthful. Liquid Oreo Ice Cream? The taste can be compared to an Oreo, but that just sounds a bit strange. It does taste similar to an Oreo cookie, but it doesn’t actually have any Oreos in it. Cookies and Cream Ice Cream? It’s not your standard vanilla ice cream with cookie pieces. Midnight Cookies and Cream Ice Cream? Sounds like a darker version of cookies and cream ice cream. What would you call it? I’d love to hear in the comments at the bottom of the page.
Types of Cocoa Powder
This is not a standard chocolate ice cream base. It’s made with black cocoa powder. You may be asking, “what is black cocoa?”, so I’m going to briefly explain the different types of cocoa powders below:
Natural Cocoa
Natural cocoa powder is the one you’re most likely to find in the grocery store. It’s made from roasted cocoa beans that are ground into a powder. It’s light to medium brown in color and is acidic with a bright chocolate flavor.
Dutch-processed Cocoa
This is natural cocoa powder that is alkalized, or processed to neutralize the acidity. It is deeper in color than natural cocoa powder and has a smoother chocolate flavor.
Black Cocoa
This type of cocoa powder is more heavily alkalized than Dutch-processed cocoa powder and is sometimes roasted further. It is very dark, almost black in color and has a deeper, darker flavor. It has a less distinct chocolate flavor than the other cocoa powders, with some almost bitter or smokey notes. This is what is used in Oreo cookies.
Cream Cheese Swirl
Since this ice cream base is full of black cocoa powder giving it a deep, dark, almost bitter chocolate flavor, I felt it needed an element of sweetness. A cream cheese swirl was the natural choice since it’s smooth, sweet, and tangy; it adds some brightness to this ice cream. It also reminds me of the creme of an Oreo, but even tastier due to the tang of the cream cheese.
Homemade Ice Cream = Endless Flavor Possibilities
You can experiment with so many flavors and mix-ins when you make ice cream at home. Here are some more fun recipes to try:
- Crème Brûlée Ice Cream
- Coffee Toffee Ice Cream
- Chocolate Hazelnut Ice Cream
- Brown Sugar Walnut Ice Cream
- Salted French Vanilla Brownie Ice Cream
- Peanut Butter Cookies and Cream Ice Cream
Equipment
I use an ice cream maker to churn this ice cream. The one I currently use, and some other options, are linked below:
- Cuisinart Ice Cream Maker (the one I currently use)
- Kitchen Aid Mixer Ice Cream Attachment
- Bosch Mixer Ice Cream Attachment
- Dash Ice Cream Machine
Don’t have an ice cream machine or not ready to buy one? Check out my post: How to Make Ice Cream Without a Machine.
You’ll want black cocoa powder for this recipe. It’s not often found in grocery stores, but I buy it on Amazon, here.
Black Cocoa Cookies and Cream Ice Cream
Equipment
- Ice Cream Machine
Ingredients
Ice Cream Base
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ½ cup black cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- 4 egg yolks
- ¾ cup sugar
Cream Cheese Swirl
- 6 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 tbsp vanilla extract
- ¼ tsp salt
- 2 cups powdered sugar
Instructions
Ice Cream Base
- In a medium bowl, whisk egg yolks and sugar until light and fluffy. Set aside.
- Add milk, cream, black cocoa powder, vanilla, and salt to a pot. Place over medium heat, stirring frequently, until warm and beginning to steam.
- Slowly pour some of the warm milk mixture into the egg yolk mixture, while whisking constantly to temper the egg yolks. Continue until all of the milk has been added.
- Pour the mixture back into the pot and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spoon well.
- Pour the mixture through a fine-mesh sieve (optional) into a heat-safe container. Cover and let cool slightly at room temperature for 20 minutes. Then, place in the fridge and chill overnight, or until completely cold.
- Prepare the cream cheese swirl now. Instructions below.
- Churn ice cream according to manufacturer's instructions.
- Gently swirl cream cheese mixture into the ice cream base. You can also use the piping method explained in the notes below.
- Transfer to an air-tight container, cover, and freeze until firm.
Cream Cheese Swirl
- Using a mixer, beat cream cheese and butter together until smooth.
- Add vanilla and salt and mix until combined.
- Slowly mix in powdered sugar until well combined.
Notes
- Drop small dollops of cream cheese onto the ice cream and gently fold them in.
- Spread a layer of ice cream into an air-tight container. Place the cream cheese mixture into a piping bag (or a plastic bag with the corner cut off) and pipe a zig-zag layer over the ice cream. Continue adding layers of ice cream and cream cheese until it has all been used.
If you try out this recipe, I’d love to know your thoughts! Please leave a rating with a comment here and tag @BrooksideKitchen on Instagram with the hashtag #brooksidekitchen
