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
- 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
- Warm the milk, salt, sugar and 1 c. of cream in a sauce pan set over medium-low heat for about 5 minutes.
- Pour the remaining 1 c. 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.
- 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.
- Place the mixture over an ice bath to cool, then place in the refrigerator for at least 30 minutes or until chilled throughout.
- Churn according to manufacturer’s instructions. When finished churning, stir in cookies by hand with a spatula. Place in a air-tight freezer safe container and freeze for at least 4 hours before eating.