Mint Cookies and Cream Ice Cream

I’ve totally neglected my KitchenAid’s ice cream attachment this summer. Sad, but true. Usually I’m churning ice cream all summer long! I blame it on the fact that it was shoved to the back of the cabinet above our fridge- the one we never use. Really it’s just because I’ve been too busy and can never remember to buy heavy cream at the grocery store. It always skips my mind, every time…

… except for this one. A few weeks ago I just happened to by cream in bulk to use in 12 batches of buttercream frosting. Thankfully I had a good amount leftover to use in this incredibly silky smooth mint ice cream. Instead of doing classic mint chocolate chip, I decided to make this a “grasshopper” version using one of the hubby’s favorite cookies, Oreos. And of course I had to make some of my favorite hot fudge sauce to pour over it, because hot fudge makes everything better 😉

The base of the ice cream is pretty easy to make. Like most of my ice creams it requires tempering the eggs. I think custard-like ice cream always tastes better. It’s rich, smooth, creamy and become less icy over time. That means that once you’ve heated the milk, tempered the eggs, cooked the eggs, strained the mixture and added the extracts, it needs to go in the refrigerator to chill for at least 30 minutes before churning. A well-chilled attachment and ice cream base make for perfectly churned ice cream. While it’s hanging out in the fridge you can chop up the cookies and make the hot fudge sauce (of course the latter is totally optional). I used plain Oreos but I think mint ones would be amazing too! You’ll need about 16-18 whole cookies for this recipe. We tend to like more so if you think that sounds like way too much, feel free to scale the number back a bit.

Once the base is cold to the touch, pour it into your prepared ice cream maker and churn according to the manufacturer’s instructions. Like I mentioned before, I have the KitchenAid Ice Cream Maker Attachment, and on average it takes about 25 minutes to churn & firm up. Just keep an eye on it. Homemade ice cream is always softer than store bought, so when it looks like firm soft serve, it’s ready. Fold in the cookie chunks and then pour the ice cream into a freezer-safe container. Chill for 2-4 hours or until the ice cream is set. We prefer hard ice cream so we usually let it freeze for 4+ hours.

Now all that’s left to do is eat it! It’s delicious all on its own, but even more amazing when covered in warm fudge sauce! If you love mint ice cream as much as we do, you’ve got to give this recipe a try! Enjoy and happy churning 😉

Mint Cookies and Cream Ice Cream Recipe

A homemade batch of Mint Cookies and Cream Ice Cream is the ultimate frozen treat. It’s creamy, refreshing, and made with real ingredients for a smooth and delicious texture.

5 from 1 vote

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Course: Dessert, Ice Cream & Frozen Treats

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Chill & Freeze: 4 hours hrs 30 minutes mins

Total Time: 4 hours hrs 50 minutes mins

Servings: 8 servings

Calories: 449kcal

Author: Andrea

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  Ice Cream Maker Attachment

Ingredients

• ▢ 1 cup whole milk
• ▢ 2 cups heavy cream
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 tsp salt
• ▢ 6 large egg yolks
• ▢ 1 1/2 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

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Instructions

• Warm the milk, salt, sugar, and 1 cup of cream in a saucepan set over medium-low heat for about 5 minutes.
• Pour the remaining 1 cup of cream into a large mixing bowl and place a mesh sieve on top.
• 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 Fahrenheit (77 degrees Celsius).
• Pour the heated mixture through the strainer and into the cream. Add the vanilla extract (or paste), peppermint extract, and food coloring, and whisk to combine.
• Place the mixture over an ice bath to cool, then place it in the refrigerator for at least 30 minutes or until chilled throughout.
• Churn according to the manufacturer’s instructions. When finished churning, stir in cookies by hand with a spatula. Place in an airtight freezer-safe container and freeze for at least 4 hours before eating.

NOTES

*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 the heat, place the leaves in, and then cover for 30 minutes. Pour the mixture through a mesh sieve into a bowl (discard the leaves), then return it to the heat and continue with Step 1.

STORE Mint Cookies and Cream Ice Cream in an airtight container to keep it fresh. Press a layer of plastic wrap directly on the surface before sealing the lid to prevent ice crystals from forming. Make sure there isn’t a lot of air above the ice cream to prevent freezer burn.

If your ice cream doesn’t reach the top of the container, place a piece of freezer paper or plastic wrap directly on top before sealing it if storing it for a long time. It will stay good for up to 2 weeks in the freezer, though the texture is best within the first week.

For longer storage, FREEZE the ice cream in smaller containers to limit air exposure. Extended freezing can make the texture firmer, so let it sit at room temperature for 5-10 minutes before scooping.Warm the milk, salt, sugar, and 1 cup of cream in a saucepan set over medium-low heat for about 5 minutes.

Nutrition

Calories: 449kcal | Carbohydrates: 39g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 209mg | Sodium: 200mg | Potassium: 175mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1108IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 3mg