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.
Servings: 8 servings
Calories: 449kcal
Equipment
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
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
