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–+ servings

Mint Oreo ice cream recipe

Chi & Kel
Mint Oreo ice cream is a refreshing twist on the classic cookies and cream flavor. The coolness of mint pairs beautifully with crushed Oreo cookies, creating a creamy dessert that’s both sweet and refreshing.
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Prep Time 15 minutes
Cook Time 0 minutes
Freeze time 4 hours
Total Time 4 hours 15 minutes

Equipment

  • stand mixer
  • Silicon Spatula
  • Loaf pan
  • Ice cream scoop

Ingredients
  

  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon mint extract (add up to 1 teaspoon if you want it really minty)
  • 14 ounce sweetened condensed milk
  • 2 -3 drops Green Food color (optional)
  • ⅛ teaspoon salt
  • 12 - 15 oreos (Coarsly chopped)

Instructions
 

  • Pour the heavy cream into a bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream on high speed for about 2 to 3 minutes, until stiff peaks form. (this means the cream holds its shape when the beaters are lifted.)
  • Transfer to a bowl, Gently fold in the sweetened condensed milk, salt, vanilla extract, and mint extract using a spatula. Take your time to keep the mixture light and fluffy.
  • Stir in a few drops of green food coloring, mixing until you get a soft minty green and there are no color streaks left.
  • Fold in most of the chopped Oreos, saving a small amount about 2 tablespoons for the topping.
  • Make sure they’re evenly distributed throughout the ice cream base.
  • Pour the mixture into a loaf pan or freezer-safe container. Sprinkle the reserved Oreos on top for a crunchy finish.
  • Cover and freeze for at least 4 hours or overnight until the ice cream is fully set.
  • Scoop into bowls or cones and enjoy your creamy, minty treat!

Notes

  1. Cold cream and a cold mixing bowl will help the cream get to stiff peaks faster. Stiff peaks mean the whipped cream should stand up straight when you lift your mixer beater out, don’t stop whipping too soon.
  2. You can use a blender for the base if you don’t have a mixer, just be careful not to over-blend the cream.
  3. If using a blender instead of a mixer, pulse gently and stop as soon as the cream thickens. Over mixing can turn it buttery.
  4. For extra texture, try mixing in some larger cookie chunks or even a handful of mini chocolate chips.
  5. A metal loaf pan works great for freezing, and it helps speed up the freezing process if it’s pre-chilled.

Nutrition

Calories: 449kcalCarbohydrates: 42gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 84mgSodium: 185mgPotassium: 285mgFiber: 1gSugar: 36gVitamin A: 1007IUVitamin C: 2mgCalcium: 184mgIron: 2mg
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