Mint Cookie No-Churn Ice Cream
This Mint Cookies and No-Churn Ice Cream is the perfect solution for your sweet cravings, combining the refreshing taste of mint with the classic indulgence of cookies and cream.
Servings: 12
Equipment
Ingredients
- 2 cups (16 ounces) heavy whipping cream chilled
- 1 cup (8 ounces) sweetened condensed milk
- ¼ cup (2 ounces) whole milk
- ¼ cup (2 ½ ounces) light corn syrup
- 2 tablespoons (about 25 grams) granulated sugar
- 1 teaspoon mint extract
- ¼ teaspoon Kosher salt
- ⅛ teaspoon green food coloring
- 8 Mint Oreo cookies coarsely crushed (about 1 cup)
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form, about 1 minute. Using a rubber spatula, scrape down the sides of the bowl and continue to beat until stiff peaks form, about 30 seconds longer. Add the condensed milk, whole milk, corn syrup, sugar, mint extract, green food coloring, and salt, and blend. Gently stir in the crushed cookies. Pour the mixture into two 1-quart containers and freeze until firm, about 6 hours. Enjoy!
Notes
For the blender method, process the cream until soft peaks form about 20-30 seconds. Scrape down the sides of the blender until stiff peaks form, about another 10-20 seconds. Using a rubber spatula, stir in the condensed milk, whole milk, corn syrup, sugar, mint extract, green food coloring, and salt. Process until thoroughly combined, about 20 seconds longer. Pour the mixture into an ice cream container, an 8 ½ x 4 ½-inch loaf pan, or an 8-inch square pan, and gently fold in the crushed cookies. If using pans, press a sheet of plastic wrap directly on the surface.
Nutrition
Calories: 279kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 122mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 655IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 1mg
