Mint Oreo Ice Cream Recipe

I made this ice cream for my friends' birthdays, since they love Mint Oreos. It's a delicious ice cream and is a (relatively) easy way to make a mint cookies n' cream without using any peppermint extract! The only mint flavor came from the Oreo cream, and it was plenty minty! This recipe makes a little under 2 pints.

Ingredients:

1.5 cups whole milk

1.5 cups heavy whipping cream

3/4 cup sugar

5 egg yolks

3 tsp vanilla extract

1 package Mint Oreos

1/8 tsp salt

Equipment:

1 ice cream maker – In case you’re new to ice cream making, read the full instructions of the ice cream maker before using it. If you have a bowl insert that needs to be frozen, be sure to freeze the bowl at least 24 hours in advance of ice cream making!

1 sauce pan for heating the milk

1 bowl for mixing eggs, sugar, etc.

1 small bowl to use to melt the Oreo Cream

1 big bowl to add the whole milk to the whipping cream at the end

1 hand whisk (preferably a thin whisk)

1 wooden spoon to stir the custard

1 sieve/strainer

Measuring cups, etc.

Once you have your ingredients assembled, it’s time to make your ice cream!

Instructions:

Two different layers of Oreos in this ice cream. Finely ground (yellow bowl), to big chunks (orange bowl)

The Cream:

Take 1/2 of the Oreos in the package and separate the cream from the cookies (a normal butter knife will work)

Put the cream in a bowl and microwave on high for 45 seconds to 1 minute. Stir to ensure a melted creamy consistency.

Whisk egg yolks with sugar until just combined

Heat whole milk on a stove. You want the milk to be hot, but not boiling. It will start to bubble a tiny bit on the sides and will slightly thicken. If you have a thermometer, the milk should be around 50 °C.

Add Oreo cream to the egg yolks and whisk to combine.

Gradually add the hot milk to the egg yolks, sugar, and Oreo cream, whisking during the addition.

Pour the mixture back into the sauce pan and continue heating (do not boil) until the custard mixture has thickened slightly and is starting to stick to the spoon (70-80 °C).

Add vanilla and salt to the mixture.

While the custard is heating, pour the whipping cream into a large bowl. Place the sieve on top of the bowl with the whipping cream. You’re going to pour the custard through the sieve to remove any solid bits

Once you’re satisfied with your custard, pour it through the sieve into the whipping cream and mix them well, but don’t over mix (you don’t want to make whipped cream by mistake!)

Cover with cellophane and chill for at least 3 hours in the fridge, or overnight

The Churning:

Assemble your ice cream maker, but don’t take the frozen bowl out yet. You want to minimize the amount of time the frozen bowl is exposed to room temperature

Take the cookies that have been separated from their cream and smash them into a fine powder (I like to put them in a ziplock bag and roll them with a rolling pin).

Take the remaining Oreos package and break the Mint Oreo cookies up into big chunks (see photo).

Take the ice cream mixture out of the refrigerator, and take the bowl out of the freezer.

Pour the ice cream mix into your frozen bowl and make the ice cream base according to the ice cream maker instructions.

My ice cream maker recommends a 20-minute churn, so I let my base churn for about 15 minutes before I gradually added in the cookies. Be sure to keep an eye on the ice cream and use a spoon or whisk to break up any pieces that get stuck and aren’t being actively churned.

Note: even though the original cream base is green, when the finely ground Oreos are added, it will turn the ice cream dark brown (like the Oreo cookie). If you want to keep the green color, only add the big cookie chunks to this ice cream.

First add in the finely ground Oreo cookies. Then after a few minutes, add in the big chunks.

Churn an additional minute after the cookies are added to make sure they’re well combined.

Quickly scoop out the ice cream and put in the freezer immediately before it can melt.

Freeze for at least an additional 2 hours and enjoy!

How did this recipe turn out for you? Leave a comment below and let me know!