Mint Oreo Ice Cream

This incredibly easy homemade Mint Oreo Ice Cream recipe requires just five basic ingredients, and no ice cream maker! It’s perfectly creamy and scoopable, has the right amount of sweetness, and combines the best textures! Make it to celebrate St Patrick’s Day or for an easy dessert that you’d want to serve on a hot summer day.

One of my favorite things in life is the combination of chocolate and mint, whether it’s a cake, a brownie, or an ice cream, I’ll take it! If you love it too, check out my Mint Chocolate Lasagna recipe, and this delicious Mint Chocolate Puppy Chow.

This easy ice cream recipe is not only flavored with mint and chocolatey Oreo cookies, but it’s also super creamy thanks to the combination of fresh whipped cream and sweetened condensed milk. You will also love the crunch that the crushed Oreo cookies add to it. It’s so simple but decadent and incredibly yummy!

If you’re wondering how the ice cream stays creamy and doesn’t become icy, it’s because this ice cream recipe does not contain any fruit juices or liquids. Whipped cream and sweetened condensed milk become creamy when combined and frozen. If we were to add other ingredients such as fruit juice, you’d be able to spot the icy particles in the ice cream.

Key Ingredients

Here’s what you need to make this no-churn Mint Oreo Ice Cream:

• Heavy Cream: Use chilled heavy whipping cream (it’s labeled as double cream in the UK). Do not try and substitute with milk or half and half as it won’t work. Also, be careful when whipping the cream not to overwhip it.
• Condensed Milk: Make sure that you’re using a can of sweetened condensed milk, and not evaporated milk.
• Oreos: I used original Oreo cookies, but double-stuffed or mint chocolate would also be delicious here.
• Green food coloring, and peppermint extract.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Mint Oreo Ice Cream

1. Crush Oreo cookies in a ziptop bag with a rolling pin, or in a food processor until coarsely chopped (not finely crushed).
2. In a chilled bowl of a stand mixer, whip the heavy cream at medium-high speed until stiff peaks form (be careful not to overmix).
3. Fold in condensed milk, and peppermint extract into the whipped cream.
4. Add a few drops of green food coloring mix to incorporate, then pour half the mixture into a loaf pan and sprinkle with half the crushed Oreos. Fill the loaf pan with the remainder of the mix and top with the other half of the Oreo cookies.
5. Cover with plastic wrap and freeze for at least 4 hours or preferably overnight. Take out of the freezer 15-20 minutes before serving.

Storing Tips

Store the ice cream in the freezer right in a loaf pan for up to 2 months for maximum freshness. To prevent ice from forming, tightly wrap the top of the ice cream with plastic wrap so it adheres to the top.

Also, keep in mind that no churn ice cream melts faster compared to traditional ice cream, so keep it in the freezer until you’re ready to serve.

Recipe FAQs

Your family is going to love this Mint Oreo ice cream! If you try it, don’t forget to leave a review to let me know what you think! And be sure to Pin this recipe to make again.