¼tspcoarse Kosher salt(if using table salt, use half the amount)
3ozgood quality dark chocolate, finely chopped,divided
2cupscold heavy whipping cream,divided
12Oreos or chocolate sandwich cookies,roughly chopped
Instructions
In a large bowl, whisk together the sweetened condensed milk, espresso powder, cocoa powder, vanilla extract and salt, until smooth. Set aside.
Finely chop the chocolate, and divide in half between two small bowls.
Pour 1 1/2 ounces of the cream into a small saucepan. Over medium heat, warm the cream just until hot and beginning to simmer around the edges. Remove from the heat. Pour the hot cream over half of the chopped chocolate, and stir into a smooth ganache. Set aside to cool for a few minutes.
Pour the remaining cream into a bowl, and use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape. Fold the whipped cream into the sweetened condensed milk mixture, until mostly combined, but still streaky.
Fold the remaining half of the chopped chocolate and the chopped Oreos into the ice cream mixture. Drizzle with the cooled ganache, and briefly swirl it into the ice cream.
Spread the ice cream into a lidded, freezer safe container. If you like, sprinkle the top of the ice cream with a few extra chopped Oreos. Freeze until firm enough to scoop, at least 8 hours, or overnight.