This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.
Other than the part where my tripod fell over and knocked my camera directly into the ice cream, I loved this. After a slight moment of panic, I gently wiped the mess off of my lens and then used some windex on a soft cloth. Phew! So even though I’m not completely thrilled with the resulting photos, I think they will suffice because this ice cream is so good it shouldn’t even matter what it looks like. Besides, I couldn’t wait another 24 hours for a new photo shoot, this ice cream needed to be eaten (Matt could barely wait the first night for the freezing process!).
This has officially become the summer of “how much ice cream can I possibly eat?” This is only the third ice cream I’ve made, but I’ve been enjoying my fair share of store bought and specialty shop ice creams as well. And I don’t know if there will be an official ice cream tour this summer, but I do have a few new places that I’m dying to try. So between the collection of other flavors floating through my head and all of the above, this summer is already one of my favorites. <—– I wonder how I’ll feel about that statement at the end of Summer when I’m 8 months pregnant and huge.
Anyway, I digress, back to this Oreo Fudge Swirl Ice Cream. Matt had originally requested Cookies and Cream, but I didn’t want to do an old standard, hence the addition of a fudge ripple. It is just enough to really satisfy a chocolate craving but doesn’t take over the entire ice cream flavor. That’s a very good thing because the vanilla base is vanilla bean all the way. Those two factors plus the big Oreo cookie chunks… this is an ice cream that is worth waiting for (even if six hours does feel forever).
Base from Martha Stewart
Makes ~1 1/2 quarts
16 fluid ounces (1 pint / 2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
Inside of one vanilla bean
1 tablespoon vanilla extract
110 grams / 3 7/8 ounces (~1 cup) roughly chopped Oreos (about 10 cookies)
1 recipe for fudge ripple, chilled (see below)
In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla bean, vanilla extract and Oreos
Once cream is ready, fold it into sweetened condensed milk mixture
Pour half of ice cream into a regular-sized loaf pan; drizzle with half of fudge ripple and carefully use a knife to cut through the fudge for a light swirl effect; repeat with remaining ice cream mixture and fudge ripple
Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Makes 1/2 cup
Recipe from David Lebovitz via Epicurious
50 grams / 1 3/4 ounces (~1/4 cup) granulated sugar
1 1/3 fluid ounces (2 tablespoons + 2 teaspoons) light corn syrup
2 fluid ounces (1/4 cup) water
25 grams / 7/8 ounce (~1/4 cup) unsweetened Dutch-process cocoa
1/4 teaspoon vanilla extract
In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
Cook for one additional minute, still whisking and then remove from heat
Stir in vanilla
Chill in refrigerator for at least one hour or until ready to use (up to two weeks)