Chocolate Ice Cream with Mint Oreos

This could be your St. Patrick's Day Dessert!  :)  This is just a super easy chocolate ice cream base with chopped Mint Oreos stirred in.  There is no eggs or cooking involved in the chocolate ice cream; just whisking ingredients together.  Actually, the cocoa powder would not incoroporate, so I got out my immersion blender and used that- perfect.  This chocolate ice cream recipe is from my friend over at Buen Provecho. 

I would definitely make this again, but cut the cocoa powder down to 1/2 cup; 3/4 cup was just too rich and chocolatey for me.  (I don't even like any storebought chocolate ice cream.) 

PS:  Tomorrow is Pi Day; how will you celebrate?  ;)

Chocolate Ice Cream with Mint Oreos

adapted from Buen Provecho

3/4 cup cocoa powder, sifted (use only 1/2 cup for lighter choc. flavor)

1/2 cup granulated sugar

1/3 cup packed dark brown sugar

pinch of salt

1 cup whole milk

2 cups heavy cream

1 Tbsp. pure vanilla extract

15-20 Mint Oreos, coarsley chopped

1.  In a medium bowl, whisk together the cocoa, sugars and salt.  Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved.  If not mixing well, use an immersion blender.  Stir in the heavy cream and vanilla. Cover and refrigerate for a few hours or overnight. 

2.  Freeze in ice cream maker according to manufacturer's directions.  Remove from the machine into a freezer-safe container and fold in chopped Oreos as you do so.  Place in the freezer for a few hours.

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