Mint Oreo Ice Cream
A creamy, no-churn Mint Oreo Ice Cream that combines peppermint flavor and crunchy cookie pieces in a smooth, scoopable dessert. Quick to make, requires just five ingredients, and perfect for summer or anytime you want a refreshing treat.
Equipment
- 8.5 × 4.5 inch loaf pan
- stand mixer or hand mixer
- Mixing bowls (1 large, chilled)
- Rolling pin or food processor
- Plastic wrap
Ingredients
- 10 –12 Oreo cookies about 135 g / 4.8 oz, coarsely crushed
- 2 cups 500 ml heavy whipping cream
- 1 can 400 g / 14 oz sweetened condensed milk
- 1 teaspoon peppermint extract
- 7 –10 drops green food coloring
Instructions
- Prepare the Oreo Cookies: Start by gathering 10–12 Oreo cookies (or one standard 135 g / 4.8 oz package). Place them in a large zip-top bag, seal it, and gently crush the cookies with a rolling pin until they are broken into coarse pieces. Avoid pulverizing them into fine crumbs—you want chunks that provide texture and a satisfying crunch in every bite. Alternatively, you can pulse them lightly in a food processor. Set the crushed cookies aside for later layering.
- Chill the Mixing Bowl: For the best results, chill a large mixing bowl in the freezer for about 10–15 minutes. Using a cold bowl helps the heavy cream whip faster and increases its volume, ensuring a smooth and fluffy ice cream base. While the bowl chills, you can prepare other ingredients, like measuring the sweetened condensed milk and peppermint extract.
- Whip the Heavy Cream: Once your bowl is chilled, pour in 2 cups (500 ml) of heavy whipping cream. Using a stand mixer fitted with a whisk attachment—or a hand mixer if you don’t have one—begin whipping the cream on medium-high speed. Whip until stiff peaks form when you lift the whisk, the cream should hold its shape without collapsing. Be careful not to over-whip, as this can turn the cream grainy and separate the fat. This whipped cream forms the light, airy base of your ice cream.
- Incorporate Sweetened Condensed Milk: Slowly fold in 1 can (400 g / 14 oz) of sweetened condensed milk into the whipped cream using a rubber spatula. Use gentle folding motions from the bottom up to preserve the cream’s fluffiness. This step adds sweetness, richness, and a creamy texture, ensuring that your ice cream will be soft and scoopable straight from the freezer.
- Add Peppermint Flavor and Coloring: Measure 1 teaspoon of peppermint extract and add it to the cream mixture. Stir gently to distribute the flavor evenly. Then, add 7–10 drops of green food coloring for a classic minty hue. Mix just enough to incorporate the color; overmixing can deflate the whipped cream. Adjust the amount of peppermint extract if you prefer a more or less intense mint flavor.
- Layer the Ice Cream Base: Prepare your 8.5 × 4.5 inch loaf pan by lightly lining it with plastic wrap if desired. Pour half of the mint cream mixture into the loaf pan, spreading it evenly with a spatula. Sprinkle half of the crushed Oreo cookies evenly over this first layer, making sure the cookies are distributed so every scoop will have cookie pieces.
- Complete the Second Layer: Pour the remaining half of the mint cream mixture over the cookies, smoothing the top with a spatula. Sprinkle the remaining crushed Oreos on top as a final layer. This layering technique ensures that every scoop has a perfect balance of creamy mint and crunchy cookie pieces, giving the ice cream its signature texture.
- Cover and Freeze: Carefully cover the pan with plastic wrap, pressing it gently to touch the surface of the ice cream. This prevents ice crystals from forming on top. Place the pan in the freezer and freeze for at least 4 hours. For best results, allow it to freeze overnight. The longer it freezes, the firmer it becomes, but it remains scoopable thanks to the condensed milk.
- Serve and Enjoy: Remove the ice cream from the freezer about 15–20 minutes before serving to allow it to soften slightly. Use a sharp ice cream scoop to serve generous portions. For a festive touch, add extra crushed Oreos, chocolate drizzle, or a sprig of fresh mint on top. Enjoy a perfectly creamy, minty dessert that’s crunchy, refreshing, and utterly satisfying.
Notes
- Always use chilled equipment when whipping cream; this ensures maximum volume and a light, airy texture.
- Gently fold the sweetened condensed milk and peppermint extract into the whipped cream to avoid deflating it.
- Coarsely crush Oreos instead of finely grinding them to maintain a satisfying crunch throughout the ice cream.
- Adjust green food coloring and peppermint extract to your taste; a few drops are enough for a light mint flavor, but feel free to intensify it.
- Let the ice cream sit at room temperature for 15–20 minutes before scooping; this makes serving easier and keeps it creamy.
