Are you a fan of cookies and cream ice cream? It just got an upgrade you're going to love using mint Oreos! Homemade mint Oreo ice cream is easy, delicious, and only requires a handful of ingredients! This recipe is perfect for National Oreo Day on March 6th and for celebrating St. Patrick's Day! The mint flavor comes purely from the Oreos, which you'll have enough leftover to dip into the ice cream! However, the color from the Oreos isn't enough to give the ice cream a vibrant green color, so feel free to add some green food dye to the mix.
All you'll need to make this recipe is some heavy cream, milk, sugar, egg yolks, vanilla extract, and mint Oreos. This isn't a no churn ice cream recipe, so you'll also need an ice cream maker. I have the Kitchenaid ice cream maker attachment and it works great! (Though I haven't tried it, I've also heard good things about this affordable Cuisinart ice cream maker.) Don't forget to put the bowl in the freezer a day before you plan to make the ice cream (I've done this too many times!) The bowl needs to be super cold for the process to work.
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The churning process is very important for making this ice cream. Make sure the cream mixture is cold before putting it into the frozen ice cream maker. If it isn't, the end result likely won't solidify enough and therefore won't be as creamy. Churning in the frozen bowl gives the ice cream its creamy texture. It's mixing and freezing at the same time, so the ice crystals are much tinier than if you were to just pour the mixture into a bowl and plop it into the freezer. So, don't skip any of the chilling steps while making this mint Oreo ice cream!
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Mint Oreo Ice Cream
- Ice Cream Maker
- Mixing bowls
- Measuring spoons and cups
- Small pot
- Fine mesh strainer
- 1½ cups heavy whipping cream
- ¾ cup whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ½ teaspoon vanilla extract
- 8 mint Oreos chopped
- green food coloring optional
- Chill your ice cream maker bowl per the manufacturer's instructions.
- In a small pot, whisk together 1 cup of the heavy cream, the milk, sugar, yolks, and vanilla extract. Move pot to the stove and whisk constantly over medium heat until it starts to simmer or reach 160-170°F.
- Place a fine mesh strainer over a heat-resistant bowl and pour the mixture into the bowl through the strainer. Use a spatula to work it through the strainer.
- If you're adding food coloring, whisk it into the mixture at this time. Then, cover the bowl with plastic wrap and refrigerate until it's cold (at least 2 hours).
- Whisk the remaining ½ cup of heavy cream into the cold mixture and churn in your ice cream maker per the manufacturer's instructions. After about 10-20 minutes, add the chopped mint Oreos to the ice cream maker and continue churning until the ice cream is thick.
- Transfer the ice cream into a freezer safe container and let it freeze for at least a couple hours before eating.