Caramel Oreo Fudge Ripple Ice Cream is a delicious, indulgent ice cream flavor creation, perfect for any occasion! Made with a creamy, rich caramel base, crumbled Oreo cookies, and a chocolate swirl, this is one ice cream flavor you have got to try!
Caramel Oreo Fudge Ripple Ice Cream
It’s Ice Cream Week on House of Nash Eats! July is National Ice Cream Month and since we love ice cream around here, I thought we ought to celebrate with a week of new ice cream recipes! So stock up on whipping cream and break out your ice cream churn!
To get things started, I’m sharing one of my husband’s favorite ice cream flavors or all time. It’s a caramel ice cream base with crushed Oreo cookies and a fudge ripple made with homemade chocolate sauce. There is a little ice cream shop here in California, known as Marianne’s that created this flavor combination and named it 1020, which is their address on Ocean Street, in Santa Cruz, a wonderful beach town that has a fun boardwalk, great surf, and a beautiful coast.
We used to go there when we lived in the South Bay and it wasn’t too long of a drive over the Santa Cruz mountains to our favorite ice cream place, but now that we are in the East Bay it’s a bit of a trek. So instead, I figured out how to recreate this wonderful flavor at home!
The caramel ice cream base is amazing all on it’s own and would be a great start for lots of other mix-ins. Crumbled graham crackers, chunks of blondies, pecans, or pieces of white chocolate would all be delicious swirled into the rich, creamy caramel ice cream.
And the homemade chocolate sauce is so ridiculously good. You could use it with any flavor of ice cream base to make all sorts of wonderful ice cream concoctions, or just use it to top ice cream sundaes.
How to Make Caramel Ice Cream with Oreos and a Fudge Swirl
The key to any really creamy ice cream is to make a cooked custard base made with tempered egg yolks. It’s really the only way to get that super creamy consistency that is the hallmark of really high quality ice cream that I know of. And while it might seem intimidating, it’s a whole lot easier than it sounds.
Making caramel ice cream isn’t much different than any other custard-based ice cream except that you first make caramel by melting sugar in a pan, then stirring in heavy cream and a little bit of salt. The scariest part comes next. You are going to add milk to the hot caramel and it’s going to cause the caramel to lock-up in a big lump.
Don’t panic. Just keep stirring with a wooden spoon over medium heat and the caramel will melt into the milk to create the wonderful caramel base for this awesome 1020 copycat ice cream.
While making the caramel base, separate five egg yolks into a medium bowl and whisk them for a minute or two with 1/4 cup of sugar until they lighten a bit.
When the caramel has melted back into the milk and the liquid is hot, but not boiling, whisk about 1 cup of the hot liquid into the egg yolks to temper them (bringing them up to temperature without cooking the egg yolks). Then transfer the tempered egg yolks to the pan of caramel liquid and stir with a wooden spoon over medium heat just until the temperature reaches 175 degrees F on a candy thermometer or the mixture barely coats the back of a wooden spoon.
From there on, it’s just a matter of chilling the custard thoroughly, then churning like normal. Fold in the crushed oreos right at the very end, then layer the ice cream base into a container with drizzles of the chocolate sauce between layers to create the fudge ripple.
H.O.N.E. Cooking Challenge
Homemade ice cream is the challenge for this month’s H.O.N.E. Cooking Challenge! Make this caramel oreo fudge ripple ice cream flavor, or any of the other flavors shared my some of my food blogging friends that I’ve linked to at the bottom of this post.
And I will be sharing lots more homemade ice cream recipes this week that you could pick from as well. Each is designed to teach a new technique or introduce a new flavor element that will make it so you can come up with your own new favorites when it comes to creating wonderful homemade ice cream.
Caramel Ice Cream
- 1 3/4 cups heavy cream, room temperature
- 3/4 cup granulated sugar, divided
- 3/4 cup milk
- Pinch of salt
- 5 large egg yolks
- 1 cup broken up Oreos
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup water
- 6 tablespoons Dutch-processed cocoa powder
- 1/4 cup corn syrup
- Pinch of salt
- 1 ounce bittersweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Caramel Ice Cream Base
- Set the cream by the stove so it's handy when it's time to add it.
- Place 1/2 cup of the sugar in a heavy saucepan over medium-high heat and stir until it melts (just like making salted caramel sauce) and becomes a dark color. Remove from the heat and immediately pour the cream into the melted sugar. It will bubble up, so be careful. Stir to blend the cream into the melted sugar.
- Once the caramel is smooth, stir in the milk and salt and heat over medium-high heat until the mixture approaches a bare simmer, then reduce the heat to medium.
- Meanwhile, whisk the yolks in a separate bowl and whisk in the remaining 1/4 cup of sugar. Temper by pouring 1 cup of the hot liquid into the egg yolks, whisking constantly, then transfer back to the pan with the rest of the hot liquid and cook just until the mixture reaches 175 degrees F on a candy thermometer and is thickened enough to coat the back of the spatula or wooden spoon and holds a clear line when you run a finger along the back of the utensil.
- Cool completely overnight before churning. Right at the end of churning, fold in the broken up oreos, then layer with ribbons of fudge.
- Whisk together the sugar, water, cocoa powder, corn syrup, and salt in a small saucepan over medium-high heat. Cook, whisking frequently, until it comes to a simmer.
- When the sugar is dissolved, remove from the heat and add the chocolate. Let the sauce sit while the chocolate melts, then whisk until smooth and stir in the vanilla extract. Refrigerate until cold before adding into churned ice cream to create ribbons of fudge.
Amount Per Serving: Calories: 401 Saturated Fat: 12g Cholesterol: 151mg Sodium: 108mg Carbohydrates: 48g Fiber: 1g Sugar: 40g Protein: 4g