Easy Mint Oreo Ice Cream
Creamy and refreshing Mint Oreo Ice Cream made with rich dairy, peppermint, and crunchy Oreo cookies. Easy to prepare with or without an ice cream maker, this dessert is perfect for summer, quick dessert cravings, or family-friendly treats.
Equipment
- Measuring jug – 1
- Mixing bowl – 1
- Whisk or spoon – 1
- Ice cream maker (optional) – 1
- Blender or food processor (optional) – 1
- Freezer-safe container – 1
Ingredients
Ice Cream Base
- 250 ml full-fat milk
- 500 ml heavy whipping cream at least 35% fat
- 100 g caster sugar
- ⅛ tsp salt
- ¼ tsp peppermint extract
- 10 Oreo cookies broken into pieces
- A few drops green food coloring
Instructions
- Prepare the Creamy Base: Start by creating a smooth, luscious ice cream base. Pour 250 ml of full-fat milk into a large measuring jug or mixing bowl. Add 500 ml of heavy whipping cream to the milk, and gently stir to combine. This rich dairy foundation will give your ice cream its creamy texture and velvety mouthfeel.
- Sweeten and Season: Next, add 100 g of caster sugar and ⅛ teaspoon of salt to the milk and cream mixture. Use a whisk or spoon to stir thoroughly for about 2 minutes until both sugar and salt dissolve completely. This ensures the ice cream has a balanced sweetness and depth of flavor throughout.
- Flavor and Color: Enhance the ice cream’s minty flavor by adding ¼ teaspoon of peppermint extract. For the signature green hue, drop in a few drops of green food coloring and stir until the color is evenly distributed.Taste the mixture briefly to ensure the mint flavor is noticeable but not overpowering.
- Chilling the Base: If using an ice cream maker, transfer your base to a covered container and refrigerate for at least 2 hours, or until fully chilled. Chilling is essential to help the ice cream churn properly and achieve a smooth texture. For the no-machine method, you can skip to freezing, but make sure the mixture is completely cold before proceeding.
- Churning with an Ice Cream Maker (Optional): Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Typically, this takes 20–30 minutes, depending on your machine. Keep an eye on the consistency—the ice cream should thicken but remain soft enough to scoop. If it’s too soft, transfer it to a freezer-safe container for a few hours before adding the Oreos.
- Freezing Without a Machine (No-Churn Method): For a no-machine version, pour the prepared base into a freezer-safe container and freeze for 4–5 hours, until completely solid. Once frozen, remove it from the freezer and use a spoon to break it into chunks. Place these chunks into a blender or food processor, blending for 1–2 minutes until smooth. Be careful not to over-blend, or the ice cream may melt. Pour it back into the container and freeze for another hour to allow it to firm up slightly.
- Adding the Oreo Pieces: Once your ice cream base is ready, it’s time to incorporate the cookies. Take half of the ice cream and spread it evenly into a freezer-safe container. Sprinkle half of the broken Oreo pieces on top. Carefully layer the remaining ice cream over the cookies, then sprinkle the remaining Oreos on top. For a marbled effect, gently fold the layers once or twice using a spatula, without fully mixing, so you get delightful bursts of cookie in each bite.
- Final Freezing: Cover the container tightly and place it in the freezer for at least 4 hours, or until completely firm. This final freezing step allows the flavors to meld and ensures a scoopable, creamy texture when served.
- Serving Your Mint Oreo Ice Cream: When ready to enjoy, remove the ice cream from the freezer. If it is too firm to scoop, let it sit at room temperature for 1–2 minutes for easier handling.Use an ice cream scoop or a spoon to serve into bowls or cones. Watch as the creamy mint base and crunchy Oreo pieces come together for a perfectly indulgent treat.
- Storage and Tips: Store leftover ice cream in a tightly sealed container in the freezer for up to 2 weeks. To prevent freezer burn, press a piece of parchment or plastic wrap directly onto the ice cream surface before sealing. For the no-churn method, if the ice cream becomes too hard, let it soften at room temperature for a few minutes before scooping.
Notes
- If using the no-churn method, let the frozen ice cream soften slightly before breaking it into chunks; this prevents damage to your blender or food processor.
- For a more vibrant green color, add food coloring gradually until you reach the desired shade.
- Ensure the peppermint extract is added carefully; too much can make the ice cream taste overpowering.
- Oreos can be swapped for other cookies or chocolate chips for variety.
- Always store ice cream in an airtight container to prevent freezer burn and preserve freshness.
