Mint Oreo Ice Cream recipe. This easy 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. Your family is going to love this Mint Oreo ice cream! If you try it.
It’s perfectly creamy and scoopable, has the right amount of sweetness, and combines the best textures! Make it to celebrate or for an easy dessert that you’d want to serve on a hot summer day. This incredibly easy homemade Mint Oreo Ice Cream recipe requires just five basic ingredients, and no ice cream maker!
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.
- 10-12 Oreo cookies
- 500 ml(2 cups) heavy whipping cream
- 400 g ( 14 oz) sweetened condensed milk
- 1 teaspoon peppermint extract
- 7-10 drops green food coloring
- Equipment: use 8.5×4.5 inch loaf pan
- 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.
Tips and trickes of Mint Oreo Ice Cream recipe
- You can use original Oreo cookies, but double-stuffed or mint chocolate would also be delicious here.
- Crush Oreo cookies until coarsely chopped (not finely crushed).
- Also, don not overmix heavy cream.
- Make sure that you’re using a can of sweetened condensed milk, and not evaporated milk.
- 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.
- You actually need fat to make a smooth texture, so I recommend that you either use heavy whipping cream or whipped topping (that will result in sweeter ice cream).
- You can easily swap the crushed Oreo cookies with semisweet chocolate chips, mint chocolate chips, or even white chocolate chips.
- Freeze for 4-6 hours or until fully set, and preferably overnight. Take it out of the freezer 10-15 minutes before serving so it softens a little and it’s easier to scoop and eat.
- Another tip is to cover the mixture tightly with plastic wrap so there’s no room for air to form any ice.
- 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.
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