Mint Cookie Ice Cream – Fresh mint ice cream is loaded with crushed Oreo cookies and swirls of fudge to make for an indulgent, cool treat
We’re almost at the end of National Ice Cream Month and I am only now getting you a new homemade ice cream recipe. Shame on me! But don’t worry – the recipe I have for your will definitely make up for it!
Mint cookie ice cream has always been a favorite of mine. However, I could only seem to find the flavor at ice cream shops. Grocery stores only seem to sell mint chocolate chip or some other type of mint variety. But never mint cookie! To enjoy this at home, I’d have to take a scoop of mint chocolate chip and mix it with cookies and cream to achieve the same flavor and texture.
But no longer! I have finally developed the perfect version of Mint Cookie Ice Cream that I can enjoy any time I want to. It takes homemade mint ice cream and layers it with Oreos cookies and swirls of fudge. The result is a decadent, yet cool and refreshing ice cream. Just see for yourself!
To make a good quality ice cream, there are often many steps required. Therefore, homemade ice cream is one of those things that needs to be worth the effort.
As a result, I only make ice cream that is unique and incredibly decadent. Just look at the other two ice creams I’ve posted on the blog: Salted Caramel Ice Cream and Birthday Cake Remix Ice Cream. Both of these are incredibly flavorful, super rich, and better than anything I’ve ever had before.
This Mint Cookie Ice Cream is no different.
To make this ice cream, it’s very similar to the process for the other two ice creams. Like them, this recipe is also a custard recipe, made with milk, cream, and egg yolks. And if you don’t know, frozen custards are so creamy and rich. There really is no other way to enjoy ice cream that comes close to being as good as frozen custard.
The biggest difference between this recipe and my other custard recipes is the fresh mint. To infuse the mint flavor and color in the ice cream, the mint is steeped in the milk for an hour. But after that, the process is almost exactly the same as the others: heat milk, whisk into egg yolks, cook mixture until thick, chill mixture, and, finally, freeze mixture.
After we freeze the custard, it gets layered with Oreo cookies and hot fudge in the storage container and then chilled until solid.
I know making ice cream from scratch sounds intimidating, but I promise it’s not hard at all! If you follow all the steps and know some tips, you can totally handle it. Here are the tips I have for this recipe:
- I recommend measuring the mint by weighing it instead of trying to fill two cups full. You’ll get a more exact measurement that way.
- When whisking the hot milk into the yolks, it’s so important that you do this slowly, or else you’ll scramble the eggs.
- Also, speaking of scrambling the eggs, you also need to be careful not to over-thicken the eggs mixture when it’s on the stove. This will also cause the eggs to scramble. As soon as the mixture coats the spatula, it’s thick enough. I even take the temperature of the mixture to make sure. It should be 170 degrees.
- Once the mixture is cooked, it MUST be cooled down completely and very cold before you try to freeze it in the ice cream machine. Otherwise, you’ll never get the ice cream to freeze.
- Finally, when adding the cookies and fudge, you don’t want to add while it’s churning. Instead, you want to layer them into the storage container you end up using so you can distinct swirls of the fillings instead of them being too mixed together.
There you have it – another incredible homemade ice cream that you gotta make! Hurry, before summer is over!
Mint Cookie Ice Cream
- 1 cup milk whole
- 2 cups heavy cream
- 3/4 cup sugar
- 1/8 teaspoon salt
- 80g fresh mint leaves (about 2 packed cups)
- 5 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 4 drops green food coloring
- 2 cups chopped Oreos
- 1/4 cup hot fudge
- Place milk, 1 cup of cream, sugar, salt, and mint in a medium sauce pan. Heat until the mixture is steaming, but not boiling. Remove from heat and cover for 1 hour to let the leaves steep in the milk.
- Once leaves have steeped for 1 hour, strain mixture to remove the leaves. Push the leaves against the strainer to extract all the color and flavor from the leaves. Place back in saucepan and heat back up so it's steaming again. Remove from heat.
- Add yolks to a medium bowl and very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture begins to thicken and is 170 degrees. Mixture should coat the back of the spatula. Remove from heat immediately so the mixture doesn't scramble.
- Place remaining heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps. Stir with cream. Add vanilla extract and food coloring. I only needed 4 drops of food coloring, but feel free to add more or less to get the desired color.
- Chill mixture until completely cold, about 4-6 hours. Once chilled, ice cream base is ready for your machine. Freeze ice cream according to machine instructions.
- Once mixture is ready, layer ice cream with Oreos and hot fudge. I did two layers to make sure every bite had tons to cookie and fudge. Freeze ice cream until solid, about 8 hours.
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