Triple Chocolate, Double Stuff Ice Cream

Directions

Chill the ice cream bowl in the freezer the night before if you can, or several hours before you make the ice cream.

Chop the chocolate into pieces. Place it in a microwave safe bowl and melt in the microwave for 30 seconds. Stir and melt it for another 30 seconds until it is completely smooth after you stir it for a bit. Set aside to cool.

In a heavy bottomed saucepan, heat the milk, cream, condensed milk, sugar and cocoa powder. Bring to a simmer over medium high heat, whisking constantly. Whisk until smooth and the cocoa and the sugar are dissolved.  This should take about 3-5 minutes. Don’t worry if there are tiny specks of cocoa in the mixture. You can strain it later, or not at all. It does dissolve, and I didn’t strain my ice cream.

Remove from the heat.

Add in the vanilla extract and the melted chocolate.

Whisk together until the mixture is smooth and all the chocolate is incorporated.

At this point, you can strain the mixture if you have any large cocoa lumps.

Pour the mixture into a medium sized bowl. Place that bowl into a larger bowl filled with ice.  You need to cool down the base before you put it in the ice cream maker.

Chill the mixture for 30 minutes. Make sure that no ice gets into the ice cream from the larger bowl! (See my photos above regarding cooling the ice cream base down).

Pour the mixture into your frozen ice cream maker bowl.

Churn for 30 minutes.

Pour the ice cream into a freezer safe container and stir in the chopped Oreos.

Make sure your ice cream is in an airtight container and freeze for up to a month!!

Make some homemade, sweetened whipped cream and top your ice cream with some hot fudge too for a super special dessert!

Enjoy!! xo