Indulge in the ultimate homemade treat with this mint Oreo Ice Cream! The refreshing mint-infused French egg custard base is loaded with chunks of chocolatey Oreo cookies - a delicious twist to classic cookies and cream, providing a satisfying crunch in every scoop!
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Why you'll love this recipe
- Mint-chocolate is a popular flavor pairing worldwide, adored by kids and adults alike. It's also an irresistible twist on the classic cookies and cream version.
- This ice cream is incredibly versatile. Use it in milkshakes, ice cream cakes, or even sandwiched between cookies for an extra-decadent treat.
- The flavor is pure nostalgia, transporting you back to your childhood! The creamy, mint-infused custard base balances the bold chocolate cookie chunks, creating a harmony of flavors and textures in every scoop.
- Best of all, it's super easy to make. Just set 20 minutes of active time aside and let the ice cream machine and freezer work their magic!
What is mint Oreo ice cream?
This mint Oreo ice cream features fresh mint leaves steeped in warm milk for vibrant, natural flavor, combined with a luxuriously rich egg yolk custard base that churns into velvety perfection.
The chocolate flavor comes from generous handfuls of crushed Oreos folded in just before freezing, creating delightful crunchy surprises in every spoonful. The contrast between the cool, creamy mint base and the bold chocolate cookie pieces makes this homemade ice cream delectable. Simple yet sophisticated, it's a nostalgic flavor combo that'll keep you coming back for more!
Ingredients
This mint oreo ice cream recipe uses a French-style custard ice cream base which gives it a rich and creamy texture. Here's what you'll need.
- Whole milk: Higher fat content and lower water content in the milk leads to fewer ice crystals in your ice cream, resulting in a smoother texture. It's why I opt for whole milk. That said, don't be tempted to ditch the milk for more heavy cream - a small amount of milk is still essential in ice cream recipes. Using only heavy cream can make the ice cream grainy and overly dense!
- Fresh mint leaves: Steeping the mint leaves in the milk mixture is what creates that fresh and natural mint flavor in this ice cream. Make sure to remove the mint (either by hand or through a strainer) before combining the milk mixture with the custard ingredients.
- Granulated sugar: A great choice for sweetening homemade ice cream. It also softens the texture by lowering freezing points, and reduces ice crystals for a smoother scoop. It's easy to dissolve and helps stabilize the mixture for a creamy result.
- Heavy cream: Adds richness in flavor and a velvety finish to your homemade ice cream.
- Salt: A pinch of salt in the ice cream base balances sweetness and intensifies other flavors, just like in baked goods. Use fine sea salt or kosher salt as they dissolve easily and distribute evenly.
- Egg yolks: Egg yolks are used since it's a French-style custard base ice cream recipe.
- Vanilla extract: You can use vanilla bean paste or vanilla extract. I prefer vanilla bean paste because I usually have it on hand and it has less water content - important for reducing those pesky ice crystals.
- Oreos: You can decide the size of your crushed or chopped Oreos based on your preference. They'll be added to the ice cream towards the end, providing an incredible cookie texture and chocolate-y flavor that pairs beautifully with the mint!
Instructions
Infuse the milk. In a saucepan, combine the milk, fresh mint, sugar, salt, and one cup of the heavy cream. Heat over medium-low, stirring until the sugar dissolves completely. Bring the mixture to a bare simmer to steep the mint flavor, then remove from the heat.
Temper the egg yolks. While the milk heats, whisk the egg yolks in a medium bowl until smooth. Slowly drizzle the warm milk mixture into the yolks in a thin stream, whisking constantly to prevent curdling
Cook the custard. Return the mixture to the saucepan. Cook over medium-low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil!
Chill the ice cream base. Pour the custard into a clean bowl and stir in the remaining heavy cream and vanilla extract. Cover tightly and refrigerate until thoroughly chilled (at least 4 hours, preferably overnight).
Churn in your ice cream maker and add the oreos. Churn the custard base in an ice cream maker according to the manufacturer's instructions. When the ice cream reaches a soft-serve consistency (about halfway through churning), add the chopped/crushed Oreos.
Freeze to set up. Transfer the churned ice cream to a parchment-lined loaf pan or airtight container. Press a piece of parchment directly onto the surface of the ice cream to prevent ice crystals forming. Freeze until firm.
To serve
Serve this mint Oreo ice cream by the scoop in a bowl or loaded into ice cream sugar cones (store-bought or homemade).
For extra decadence, sprinkle extra crushed/chopped Oreos over your ice cream, or with a drizzle of chocolate sauce.
Get creative and make mint Oreo brownie ice cream sandwiches or mint Oreo cookie sandwiches with sturdy chocolate cookies to hold the ice cream filling.
Lastly, use the last scoops of your mint Oreo ice cream to make unforgettable mint Cookies and Cream Milkshakes! a great idea to link out to another blogger with a similar recipe that fits a different diet.
Tips and variations
- Storage container: Store your mint Oreo ice cream in a shallow container, like a loaf pan or an 8x8 baking pan. This will make it easier to soften and scoop when serving.
- Freezing: This homemade ice cream should last in the freezer for up to 1-2 months when stored properly, although for best quality, I recommend enjoying it within 1-2 weeks of making.
- Avoid low-fat alternatives: For the creamiest results, stick to full-fat ingredients. Lower-fat alternatives introduce more water into the ice cream mixture, leading to a harder, less scoopable texture due to increased ice crystals.
- Soften at room temperature: Whether you're making no-churn or churn ice cream, always leave it on the counter for about 10-15 minutes before serving to soften it a bit.
- Ice cream machine: This recipe requires an ice cream maker. If you're unsure where to even start looking for the right machine, check out this Cereal Milk Ice Cream recipe where I list my ice cream machine recommendations.
- Cookies: If you aren't a fan of Oreos, use another brand of chocolate sandwich cookie that you prefer. You could also double down on the mint flavor by using mint Oreo cookies!
- Minty green coloring: If you want your ice cream to pop with green mint color, I recommend using concentrated gel food coloring - just a drop blends smoothly into the chilled base without adding liquid. Powdered food coloring or spinach powder also work well, infused into the milk mixture, then strained. Avoid liquid dyes or mint purees, as they add excess water and can lead to ice crystals.)
More ice cream recipes you'll love
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Equipment
- Ice cream maker
Ingredients
- 1 cup milk
- 2 tablespoons fresh mint leaves
- ½ cup granulated sugar
- 2 cups heavy cream
- ¼ teaspoon of salt
- 6 egg yolks
- 1 tablespoon vanilla extract
- 1 cup oreos crushed
Instructions
- Combine the milk, mint, sugar, salt and one of the cups of the heavy cream in a pan. Heat up and stir until the sugar is totally dissolved. Keep cooking to steep the mint flavor into the milk. Bring the milk to a bare simmer. Pull out the mint, or pour through a strainer to remove the mint from the milk
- While the milk is heating, whisk the egg yolks in a medium bowl. Drizzle the milk mixture into the egg yolks SLOWLY, whisking like crazy. And do this slowly - or you will end up with scrambled eggs.
- Pour back into the pan and continue cooking, while stirring the entire time, until the mixture thickens (the saying here goes 'until it coats the back of the spoon or spatula'). Don't boil it though.
- Pour the custard into a bowl and stir in the last cup of heavy cream. Then stir in the vanilla extract. Cover the bowl and refrigerate several hours, but I always refrigerate overnight.
- Bust out your ice cream maker and process. About halfway through, when it is just starting to look like ice cream, add the chopped oreos to blend in.
- When ready, pour your ice cream into some kind of pan, such as a loaf pan, lined with parchment.
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