Cocoa ice cream with Oreo biscuits — a truly unique and irresistible combination. Made with coconut milk, which adds a subtle tropical freshness, these ice creams are egg-free yet wonderfully smooth and creamy. Quick to prepare and incredibly satisfying — highly recommended!
Makes approx. 600 ml.
Ingredients for cocoa & oreo ice cream:
- 400 ml coconut milk
- 70 g sugar
- 12 g cocoa powder
- 250 ml double cream
- 150 g Oreo biscuits, roughly broken
Blend together the coconut milk, sugar and cocoa powder until smooth. Add the double cream and mix well. Chill the mixture thoroughly in the fridge.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. About 5 minutes before the end, add the broken Oreo biscuits. Transfer to a container, cover and freeze until firm.
Without an ice cream maker:
Pour the chilled mixture into a container and place in the freezer. For the first 3 hours, remove every 30 minutes and whisk or blend to break up ice crystals and achieve a smooth texture. Add the crushed Oreo biscuits towards the end, then freeze completely.
Note: If using full-fat coconut milk, you can reduce the amount of double cream or omit it entirely.
Enjoy!
Inspired by Two Peas and Their Pod.
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