This creamy chocolate ricotta ice cream is practically overflowing with crushed chocolate sandwich cookies, making it a true dream come true frozen treat for any cookies and cream aficionado. And, one thing’s for sure, since its creamy ricotta base is infused with rich cocoa powder and melted milk chocolate, giving it a deep, super-chocolaty flavor, this kicked-up classic flavor is sure to become an instant new cookies and cream ice cream favorite.
In September, we’ll be celebrating ten years of posting recipes here at Faith, Hope, Love, & Luck. Wowzers, how is that even possible? It seems like just yesterday, only with a few Halloween and Christmas holidays missed in there somewhere. ‘Cause yes, that’s pretty much how I measure time; by holidays. Don’t believe me? Walk into my house on any given day of the year and you’ll instantly be able to tell what holiday is near. Y’all, I may or may not have just the littlest problem when it comes to saying no to holiday decorations. I just can’t bear to leave those wee cuties alone in the store; alone, sad, possibly unwanted. They always seem to come home with me.
Anyway, back to the almost ten-year anniversary thing. I think ten years is a pretty great excuse to throw an ice cream social, right? A big ol’ party with ice cream. And to make things even more festive, perhaps I could break out some holiday decorations. Now, mind you, I might have to really search around to find some decorations that fit the theme, however, I have faith that I’ll find something to help celebrate over forty original ice cream recipes. And yes, you read that right. With this delicious lil’ recipe right here, we now have over forty original ice cream recipes in our arsenal. Folks, that’s definitely worth busting out the holiday decorations.
Ingredients:
- 1 2/3 Cups Whole Milk Ricotta
- 1 1/2 Cups Whole Milk
- 1 Cup Granulated Sugar
- 1/2 Cup Cocoa
- 4-oz. Cream Cheese
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Espresso Powder
- 1 1/4 Cups Heavy Whipping Cream
- 1 Tablespoon Vanilla
- 1 (3.5-oz.) Bar Milk Chocolate, Melted
- 20 Chocolate Sandwich Cookies, Crushed
Directions:
- Place the ricotta, milk, sugar, cocoa, cream cheese, salt, and espresso powder into a blender; blend for 2 minutes.
- Add the cream and melted milk chocolate; blend for 30 seconds.
- Refrigerate the blender pitcher and its contents for 2 hours, or until chilled.
- Pour the mixture into an ice cream machine and churn for 20 to 30 minutes.
- Spoon the ice cream into a large metal bowl, add the crushed cookies, and stir well to combine.
- Serve immediately, or freeze the ice cream in freezer-safe containers for several hours before serving.
Suggestions:
- For the melted chocolate, I used a Cadbury Milk Chocolate Bar for this ice cream.
- I refrigerate the ice cream base for at least 2 hours to ensure that it is cold before churning. It also gives the flavors a chance to incorporate.
- To crush the cookies, place them in a large resealable bag, and then use your hands, a rolling pin, or a meat mallet to crush them.
- Because you are adding so many crushed cookies to this ice cream, it’s much easier to fold the cookies into the ice cream in a large mixing bowl than to add them to the ice cream while it is churning in the machine.
Improvements:
- In addition to the crushed sandwich cookies, fold finely chopped chocolate into the ice cream.
- Use these Peanut Butter Cookies with Crushed Oreos to make ice cream cookie sandwiches.
- Replace the OREO Chocolate Sandwich Cookies in this recipe with Golden OREO Sandwich Cookies.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 1 2/3 Cups Whole Milk Ricotta
- 1 1/2 Cups Whole Milk
- 1 Cup Granulated Sugar
- 1/2 Cup Cocoa
- 4-oz. Cream Cheese
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Espresso Powder
- 1 1/4 Cups Heavy Whipping Cream
- 1 Tablespoon Vanilla
- 1 (3.5-oz.) Bar Milk Chocolate, Melted
- 20 Chocolate Sandwich Cookies, Crushed
Directions:
- Place the ricotta, milk, sugar, cocoa, cream cheese, salt, and espresso powder into a blender; blend for 2 minutes.
- Add the cream and melted milk chocolate; blend for 30 seconds.
- Refrigerate the blender pitcher and its contents for 2 hours, or until chilled.
- Pour the mixture into an ice cream machine and churn for 20 to 30 minutes.
- Spoon the ice cream into a large metal bowl, add the crushed cookies, and stir well to combine.
- Serve immediately, or freeze the ice cream in freezer-safe containers for several hours before serving.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Peanut Butter Cup Coffee Ice Cream
Strawberry Sauce Reese’s Ice Cream
Chocolate Chocolate Simple Ice Cream
To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
