If you’re a fan of rich, creamy ice cream with a burst of fruity flavor and a satisfying crunch, then you are going to absolutely adore this Black Raspberry Oreo Ice Cream Recipe. This luscious homemade treat brings together the tartness of black raspberry jam and the timeless delight of chunky Oreo cookies, all enveloped in a velvety custard base made from scratch. Imagine digging into spoonfuls of smooth ice cream dotted with big Oreo chunks, each bite bursting with the perfect balance of sweet and tangy — it’s summer in a bowl, any time you want it!
Ingredients You’ll Need
Making this Black Raspberry Oreo Ice Cream Recipe requires just a handful of simple, quality ingredients that each play a crucial role in delivering creamy texture, vibrant flavor, and delightful mix-ins.
- Half and half (1 1/2 cups): A perfect balance between milk and cream that creates a silky base.
- Heavy cream (1 cup): Adds richness and that classic creamy mouthfeel everyone loves in ice cream.
- Sugar (1/3 cup plus 1 tablespoon): Sweetens the custard while helping with texture.
- Salt (1/4 teaspoon): Enhances all the flavors without making it salty.
- Egg yolks (4): The secret to a thick, custardy base that churns into smooth ice cream.
- Seedless black raspberry jam (3/4 cup): Provides a gorgeous purple hue and punchy fruit flavor.
- Oreos (20-25, coarsely chopped): Give that wonderful cookies and cream crunch with rich chocolate goodness.
- Ice and rock salt (for freezing): Essential if you’re using a traditional ice cream maker that needs them for the freezing process.
How to Make Black Raspberry Oreo Ice Cream Recipe
Step 1: Warm the Cream Mixture
Start by combining half and half and heavy cream in a medium saucepan. Gently warm over medium low heat, stirring occasionally so it doesn’t scorch, until it just reaches a light simmer—the edges will bubble softly as it’s about to get cooking.
Step 2: Whisk the Eggs and Sweeteners
While your cream mixture heats up, beat together the sugar, salt, and egg yolks in a separate medium bowl. This step ensures your custard is smooth and evenly sweet, laying the foundation for the ice cream’s silky texture.
Step 3: Temper the Eggs with Hot Cream
Now, slowly pour the warm cream into the egg yolks while whisking constantly to avoid scrambling the eggs. Once half the cream is incorporated, return the tempered egg mixture back into the saucepan with the remaining cream to cook gently on the stove.
Step 4: Thicken the Custard
Heat everything on medium low while stirring continuously for about 5 minutes until the mixture thickens enough to coat the back of a spoon. Don’t let it boil—slow and steady wins the race in custard making. If you spot any tiny curdles, a quick strain will fix it, but it’s not a dealbreaker if you skip this.
Step 5: Stir in the Black Raspberry Jam
Remove the pot from heat and whisk in the seedless black raspberry jam until the base is rich and beautifully smooth, with that vibrant color and fruity punch that will steal the show in your ice cream.
Step 6: Chill the Custard
Press a piece of plastic wrap directly onto the surface of your custard—this prevents a skin from forming. Pop it into the fridge for about 2 to 3 hours until it’s completely chilled, which is key for smooth churning later.
Step 7: Churn into Ice Cream
Once chilled, pour the custard into your ice cream maker and churn according to your machine’s instructions. Whether you have a classic rock salt and ice bucket type or a modern electric model, the process is the same—turning liquid custard into creamy, soft serve magic.
Step 8: Add the Oreo Chunks
Coarsely chop your Oreos into a mix of large and smaller chunks—this creates textural excitement throughout your Black Raspberry Oreo Ice Cream Recipe. As your ice cream approaches soft serve consistency, fold the Oreos in gently so they’re evenly distributed.
Step 9: Freeze Until Firm
Transfer the ice cream to a sealed container and freeze for at least 3 hours to firm up completely. For the perfect cookies and cream softness in the Oreos, waiting 2 to 3 days makes them melt-in-your-mouth wonderful, though you can enjoy immediately if you like the crunch.
How to Serve Black Raspberry Oreo Ice Cream Recipe
Garnishes
To amp up your ice cream experience, consider topping your scoop with fresh black raspberries or a drizzle of chocolate syrup. A few chopped Oreos on top add that extra crunch and visual appeal that make serving this dessert a total crowd-pleaser.
Side Dishes
Serve this ice cream alongside warm brownies or a slice of rich chocolate cake for a decadent dessert duo. The contrast between warm and cold and the mix of fruity, chocolatey flavors creates an unforgettable sweet ending to any meal.
Creative Ways to Present
For a playful twist, serve your Black Raspberry Oreo Ice Cream Recipe in waffle cones or hollowed-out chocolate cups. You can also layer it in parfait glasses with fresh berries and crushed Oreos for a show-stopping dessert that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store them in an airtight container to prevent ice crystals from forming and keep your flavors fresh. Always press plastic wrap directly onto the ice cream surface before sealing to maintain the creamy texture you worked so hard to create.
Freezing
This Black Raspberry Oreo Ice Cream Recipe freezes well for at least a week or two, making it perfect for preparing in advance. Just remember to let it soften a bit at room temperature before scooping for easy serving.
Reheating
Ice cream isn’t meant to be reheated, but if it becomes too hard after storage, simply leave it out for 10 to 15 minutes to soften naturally. Avoid microwaving, as it will melt unevenly and lose that creamy texture you love.
FAQs
Can I substitute regular raspberry jam instead of black raspberry?
Absolutely! While black raspberry jam gives a unique tang and color, regular raspberry jam will still bring fruity brightness and sweetness to your ice cream.
Do I need an ice cream maker to make this recipe?
Using an ice cream maker is highly recommended for the best texture. However, you can try freezing the custard in a container and stirring every 30 minutes until firm if you don’t have one.
Why do I need to temper the eggs?
Tempering prevents the eggs from scrambling by gradually warming them with hot cream, ensuring a smooth custard base for your ice cream.
Can I use low-fat dairy instead of cream?
For the richest and creamiest Black Raspberry Oreo Ice Cream Recipe, full-fat cream products are best, but you can try a lower-fat substitute with the understanding the texture may be less creamy.
How long can I store this ice cream in the freezer?
Stored properly in an airtight container, this ice cream keeps well for up to two weeks while maintaining great flavor and texture.
Final Thoughts
There is something truly special about crafting your own Black Raspberry Oreo Ice Cream Recipe at home. From the creamy custard base to the exciting mix of fruity jam and Oreo chunks, every scoop offers a perfect balance of flavors and textures that you just can’t get from store-bought versions. Whether you’re treating yourself or impressing guests, dive in and enjoy this deliciously rewarding ice cream adventure!
Print
Black Raspberry Oreo Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 to 6.5 servings (approximately 0.5 gallons / 2 quarts)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Black Raspberry Oreo Ice Cream is a creamy, luscious custard-based treat combining the tangy sweetness of black raspberry jam with chunky Oreo cookie pieces for a delightful texture and flavor. Made with a smooth homemade custard, this ice cream offers a perfect balance of fruitiness and rich chocolate cookie bites, ideal for an indulgent dessert that impresses and satisfies.
Ingredients
Custard Base
- 1 1/2 cups half and half
- 1 cup heavy cream
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 egg yolks
Flavor & Mix-ins
- 3/4 cup seedless black raspberry jam
- 20–25 Oreos, coarsely chopped (quarters, halves, and smaller pieces)
For Ice Cream Maker
- Ice (for freezing in old-fashioned ice cream maker)
- Rock salt (for freezing in old-fashioned ice cream maker)
Instructions
- Heat Cream Mixture: In a medium saucepan, combine half and half and heavy cream. Heat over medium-low, stirring occasionally until it reaches a light simmer with light bubbling at the edges.
- Mix Egg Yolks: Whisk together sugar, salt, and egg yolks in a medium bowl until smooth.
- Temper Eggs: Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper them. Then combine the tempered egg yolk mixture back into the saucepan.
- Cook Custard: Return saucepan to medium-low heat and stir constantly for about 5 minutes until the custard thickens and coats the back of a spoon. Avoid boiling. Strain through a fine mesh strainer if curdles appear.
- Add Jam: Remove from heat and stir in the black raspberry jam until fully incorporated and smooth.
- Cover and Chill: Press plastic wrap directly on the surface of the custard to prevent skin formation and refrigerate for 2-3 hours until completely chilled.
- Churn Ice Cream: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
- Prepare Oreos: Coarsely chop Oreos into a mix of large quarters, halves, and smaller pieces for texture variety.
- Mix in Oreos: Stir Oreos into the churned ice cream, either in the ice cream maker if space allows, or in a separate large bowl.
- Freeze Firm: Transfer ice cream to a large airtight container and freeze for at least 3 hours until fully firm.
- Serve or Age: Enjoy immediately for crunchy Oreo texture, or freeze 48-72 hours longer for softer, cookie-cream style Oreos.
Notes
- Tempering the eggs eliminates curdling and ensures a smooth custard.
- Pressing plastic wrap on custard before chilling prevents a skin from forming.
- The recipe uses a traditional rock salt and ice ice cream maker, but any ice cream maker will work.
- Chopping Oreos into varying sizes improves textural interest in the ice cream.
- Longer freezing softens Oreo texture to mimic store-bought Cookies and Cream ice cream.
- Strain custard to remove any potential curdled bits for a silky finish.
