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.
Equipment
- 8.5x4.5 inch loaf pan
Ingredients
- 10-12 Oreo cookies
- 2 cups (500 ml) heavy whipping cream
- 14 oz can (400 g) sweetened condensed milk
- 1 teaspoon peppermint extract
- 7-10 drops green food coloring
Instructions
- Crush Oreo cookies in a ziptop bag with a rolling pin, or in a food processor until coarsely chopped not finely.
- 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).
- Fold in sweetend condensed milk, and peppermint extract into the whipped cream.
- 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.
- Cover with plastic wrap so it adheres to the top, and freeze for at least 4 hours or preferably overnight. Take out of the freezer 15-20 minutes before serving.
Notes
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.
Nutrition
Serving: 0.5cup | Calories: 288kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 92mg | Potassium: 184mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/mint-oreo-ice-cream/