Mint Cookies and Cream Ice Cream
Prep time
Cook time
Total time
It's hard not to love this mint cookies and cream ice cream! Soft and creamy mint ice cream loaded with Oreo cookies and topped with hot fudge... you know you want some!
Yield: 6-8 servings
  • 1 c. whole milk
  • 2 c. heavy cream
  • ¾ c. granulated sugar
  • ¼ tsp. salt
  • 6 large egg yolks
  • 1½ tsp. vanilla extract or vanilla bean paste
  • 1 tsp. peppermint extract*
  • 1-2 drops green food coloring (optional)
  • 16-18 Oreo cookies (regular or mint), chopped
  1. Warm the milk, salt, sugar and 1 c. of cream in a sauce pan set over medium-low heat for about 5 minutes.
  2. Pour the remaining 1 c. of cream into a large mixing bowl and place a mesh sieve on top.
  3. In a separate medium mixing bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly. After combined, scrape the mixture back into the saucepan and return to medium heat. Using a heatproof spatula, scrape the bottom as you stir, until the mixture coats the bottom of the spatula and/or reaches 170 degrees.
  4. Pour the heated mixture through the strainer and into the cream. Add the vanilla extract (or paste) peppermint extract and food coloring, whisk to combine.
  5. Place the mixture over an ice bath to cool, then place in the refrigerator for at least 30 minutes or until chilled throughout.
  6. Freeze according to manufacturer’s instructions. When finished churning, stir in cookies with by hand with a spatula. Place in a air-tight freezer safe container and freeze for at least 4 hours before eating.
-You can steep 2 cups of fresh mint leaves in place of peppermint extract. You will want to do this in the mixture that goes in the saucepan. Heat the mixture until warm, turn off, place the leaves in and then cover for 30 minutes. Pour the mixture through a mesh sieve into a bowl (discard leaves), then return it to the heat and continue with step 1.

Recipe source: Life Made Simple
Recipe by Life Made Simple at