Mint Cookies & Cream Ice Cream Recipe
This Mint Cookies & Cream Ice Cream is a creamy, refreshing homemade treat that combines the cool flavors of mint and matcha with crunchy chocolate sandwich cookies. Using a no-cook method with sweetened condensed milk and heavy cream, this recipe is easy to whip up and perfect for ice cream makers. Customize with vegan or gluten-free substitutes, or experiment with different cookie flavors for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (ice cream maker churn time)
- Total Time: 4 hours 40 minutes (including freezing time)
- Yield: Approximately 1 quart (4 servings)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ice Cream Base
- 1 14oz Can Sweetened Condensed Milk or vegan substitute
- 2 C Heavy Cream or vegan substitute
- 1 C Whole Milk (you can also use 1%, 2%, or plant-based)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Mint Extract
- ½ teaspoon Kosher Salt
- 1-2 tablespoons Matcha Powder (optional, for coloring; can also use 4-5 drops green gel food coloring)
Add-ins
- 12 Chocolate Sandwich Cookies (e.g., Oreos)
Instructions
- Combine Ingredients: In a large measuring cup or mixing bowl, combine sweetened condensed milk, heavy cream, whole milk, vanilla extract, mint extract, kosher salt, and matcha powder (if using). Whisk thoroughly to combine all ingredients. If using matcha powder, whisk it first in a small bowl with a few tablespoons of milk to dissolve and avoid clumps before adding.
- Churn Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Prepare Cookies: While the ice cream churns, break the chocolate sandwich cookies into bite-sized pieces.
- Add Cookies: About 5 minutes before the ice cream finishes churning, gently fold in the cookie pieces so they are evenly distributed.
- Freeze: Transfer the churned ice cream into a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Seal the container tightly with a lid or plastic wrap.
- Firm Up: Freeze the ice cream for about 4 hours or until it is firm enough to scoop. Serve and enjoy!
Notes
- Using 1 tablespoon of matcha powder imparts a subtle green hue and mild matcha flavor; 2 tablespoons create a more pronounced matcha mint taste.
- For a softer ice cream texture, reconstituted powdered heavy cream can be used, but it doesn’t work for recipes requiring whipped cream to stiff peaks.
- The recipe can be made vegan by substituting with plant-based sweetened condensed milk, non-dairy milk, and vegan whipping cream. Regular Oreos are vegan-friendly.
- To make gluten-free ice cream, use gluten-free chocolate sandwich cookies.
- Variations include omitting mint and matcha for classic cookies and cream, adding instant coffee or coffee extract for coffee-flavored ice cream, or using cocoa powder instead of matcha for a chocolate twist.
- Feel free to experiment with different flavored sandwich cookies to enhance or complement the mint base.
Find it online: https://flavorspath.com/mint-cookies-and-cream-ice-cream-recipe/
