Mint Cookies & Cream Ice Cream (No Eggs!)
If you’ve always wanted to try your hand at homemade ice cream but were afraid that it’d be too difficult, you have to try my ridiculously simple Mint Cookies and Cream Ice Cream recipe! Made with just 8 ingredients and only about 10 minutes of active time, this refreshingly minty riff on Oreo cookies & cream ice cream is sure to become a family favorite.
Equipment
- Large Liquid Measuring Cup
- Ice Cream Maker
Ingredients
- 1 14oz Can Sweetened Condensed Milk or vegan substitute
- 2 C Heavy Cream or vegan substitute
- 1 C Whole Milk you can also use 1%, 2%, or plant-based
- 2 teaspoon Vanilla Extract
- 1 teaspoon Mint Extract
- ½ teaspoon Kosher Salt
- 1-2 tablespoon Matcha Powder optional, for coloring. Can also use 4-5 drops green gel food coloring.
- 12 Chocolate Sandwich Cookies
Instructions
- Combine all ingredients except cookies in a large measuring cup (easier for pouring) or mixing bowl. Whisk to combine. (You can also blend it in a blender.)NOTE: If using matcha powder, whisk it in a small bowl or glass with a few tablespoons of milk (using a milk frother if you have one) before adding it to the rest of the mix.
- Churn according to the ice cream maker manufacturer's instructions.
- In the meantime, break Oreos into bite-sized pieces.
- When the ice cream is about 5 minutes from being done churning, tip in the crushed cookies.
- Pack the ice cream into a freezer-safe container. Press a piece of parchment directly on top of the ice cream to prevent ice crystals from forming, then wrap tightly in plastic or place the lid on.
- Freeze for about 4 hours, or until firm enough to scoop. Enjoy!
Notes
- Adding only 1 tablespoon of matcha powder gives the ice cream a nice hue without too much matcha flavor; increasing to 2 tablespoons leaves a much more distinctive matcha mint flavor. It's good, but you can definitely taste the green tea!
- If you want your homemade ice cream to have a softer consistency, I've found that using reconstituted powdered heavy cream is the ticket! Just note that it will NOT work for no-churn recipes that require you to beat the cream to stiff peaks first.
- Vegan Cookies and Cream Ice Cream - Swap in your favorite plant-based sweetened condensed milk, plain or vanilla plant milk, and vegan whipping cream. Regular Oreos are vegan-friendly, so no need to worry there!
- Gluten-Free Cookies and Cream Ice Cream - Just use your favorite gluten-free chocolate sandwich cookies to keep this recipe safe for celiacs.
- Play With Different Flavor Bases - Keep it simple with plain Oreo cookies and cream ice cream by omitting the mint and matcha. You can also go for a coffee-flavored ice cream base by adding 1-2 tablespoons of instant coffee powder or a teaspoon of coffee extract. Or, add extra chocolatey goodness by swapping in ¼ cup of sifted cocoa powder for the matcha!
- Use Flavored Cookies - Oreo has a wide range of different flavors of sandwich cookies to choose from, so have fun mixing and matching to your heart’s content. The mint flavor is fun to double down on the mintiness, or, if you’re using a plain vanilla base, pretty much any flavor is fair game!
- Extra Rich - Rather than using the no-cook method, use Jeni’s base ice cream recipe. Add the mint extract during the cooking process, and add the matcha to the cornstarch. Churn as directed after chilling, then add the cookies in the last few minutes as directed below.
Nutrition
Calories: 252kcalCarbohydrates: 13gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 57mgSodium: 195mgPotassium: 118mgFiber: 0.4gSugar: 9gVitamin A: 815IUVitamin C: 0.3mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!