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–+ servings
Mint Cookies and Cream Ice Cream

Creamy Mint Cookies and Cream Ice Cream You Can Make at Home

This Mint Cookies and Cream Ice Cream is a delicious homemade treat perfect for summer days, combining mint flavor with crunchy Oreo cookies.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Heavy Cream Substitution: Can use half-and-half for a lighter version.
  • 1 cup Whole Milk Note: For lower fat, use 2% milk, but texture may be less creamy.
  • 5 large Egg Yolks Substitution: Can use a commercial egg replacer for a vegan version.
  • ¾ cup Granulated Sugar Note: Honey or a sugar substitute can work, but may alter flavor.
  • 1 teaspoon Vanilla Extract Substitution: Use vanilla bean for a more intense flavor.
  • 1 teaspoon Peppermint Extract Note: Start with less and adjust to taste; brands vary in strength.
  • 1 pinch Salt Note: Use Kosher salt for best results.
  • 1 drop Natural Green Food Coloring Substitution: Omit for a natural look.
For the Crunch
  • 1 cup Crushed Oreo Cookies Tip: Freeze crushed Oreos beforehand to maintain texture when mixed.

Equipment

  • Medium Saucepan
  • heatproof bowl
  • Fine mesh sieve
  • Ice cream maker
  • Airtight Container

Method
 

Step-by-Step Instructions for Mint Cookies and Cream Ice Cream
  1. In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk over medium-low heat. Gently heat until it reaches 165°F, stirring occasionally.
  2. In a heatproof bowl, whisk together 5 egg yolks until smooth. Gradually add in ¾ cup of granulated sugar, whisking continuously until thickened.
  3. Slowly pour the hot cream mixture into the egg yolks while whisking vigorously. Return to the saucepan and cook on low, stirring until thickened.
  4. Strain the custard through a fine mesh sieve into a bowl set over ice. Cover and refrigerate for at least 4 hours or overnight.
  5. After chilling, stir in 1 teaspoon of vanilla extract, 1 teaspoon of peppermint extract, and a pinch of salt. Mix in a few drops of natural green food coloring.
  6. Pour the cooled custard into your ice cream maker and churn according to the manufacturer’s instructions for about 20 minutes.
  7. During the last 30 seconds of churning, add in 1 cup of crushed Oreo cookies. Stir gently to distribute evenly.
  8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours until firm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 150mgIron: 0.5mg

Notes

For optimal creaminess, cool slowly and avoid overmixing crushed Oreos to retain their crunch. Best enjoyed straight from the freezer.

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