This delicious, creamy, mint Oreo ice cream recipe is so easy to make! It’s egg-free with only 5 ingredients and no ice cream maker required!
Nothing says summer like ice cream, especially refreshing Mint Oreo Ice cream! It’s definitely one of my all-time favorite flavors. The combination of chocolate and mint together is absolutely divine!
I love making homemade no-churn ice cream because it’s so easy! This particular recipe is adapted from my Easy No-churn Vanilla Ice Cream.
Why this recipe works:
- This ice cream is egg-free – perfect for those who avoid eggs or have allergies!
- It’s incredibly simple to make. It only takes about 10 minutes to whip up before freezing!
- You don’t need any specialized equipment. No need for an ice cream maker or ice cream machine.
- There are only 5 ingredients! You probably have most of them in your pantry!
- It’s adaptable! If you want, you can easily play around with it, according to your own preferences!
- Perfect for a variety of occasions! This recipe is great all summer long or for any special occasion, including birthdays and barbecues!
What does this ice cream taste like?
It is very smooth and creamy and not rock-hard. To me it tastes better than store-bought! Not only do you know what’s in it, but it’s also fresher since there aren’t any preservatives or artificial flavors.
In addition, I really like how the Oreo cookies get nice and soft in the ice cream. They also hold their shape nicely, making it easy to scoop!
What you need to make Mint Oreo Ice Cream:
Heavy Cream: I use one with 33% fat, but I think anything with 30% fat or above is OK.
Sweetened condensed milk: I use sweetened condensed milk for convenience because of the added sugar.
Peppermint extract: I use natural peppermint extract.
Oreo cookies: I use regular Oreo cookies chopped into chunks, but you could also use mini cookies, if you prefer, or you could use Mint Oreo cookies (or a combination of both flavors)! You could also use your favorite chocolate sandwich cookies, instead.
Food coloring (optional): I use some green gel food coloring for that quintessential color, however, this is totally optional, it’s not necessary for the recipe.
HOW TO MAKE EASY MINT CHOCOLATE CHIP ICE CREAM
I’ve also used this recipe to make mint chocolate chip flavor! Just follow this recipe and substitute the cookies with some finely chopped dark chocolate (semi-sweet, bittersweet, or couverture) and fold it in the mixture! Or…add some mini dark chocolate chips.
VARIATIONS & IDEAS FOR SERVING
- Serve it in a big bowl and drizzle some luscious, homemade chocolate syrup on top! Adding some more crushed Oreo cookies or your favorite chocolate mint candy over the chocolate sauce would be heavenly!
- I think this ice cream is unbelievable with some classic brownies! The combination is so good!
- You could also get really creative with cupcakes! For example, instead of frosting, add a scoop of this ice cream over some classic chocolate cupcakes or vanilla cupcakes. It’s to die for!
- Have you ever tried my ultimate chocolate chunk cookies? For a super indulgent treat, why not make an ice cream sandwich with them? Just put some of this Mint Oreo Ice Cream between 2 chocolate chunk cookies for an awesome ice cream sandwich that you won’t forget (you can thank me later 😉) !
HOW TO MAKE MINT OREO ICE CREAM
Using an electric mixer, beat the heavy cream on medium to medium-high speed until it thickens and forms stiff peaks.
Add the sweetened condensed milk and the peppermint extract and mix until combined.
STEPS 3 & 4
Using a toothpick, add a small amount of green food coloring and mix well to incorporate the color.
STEPS 5 & 6
Fold in the chopped Oreo cookies. Make sure they’re well-combined.
Transfer the mixture to a freezer safe container. Cover with plastic wrap and make sure it’s touching the surface. Cover tightly with a lid or aluminum foil. Then freeze for at least 5 hours or overnight (which I think is better).
TIPS FOR SUCCESS
Making whipped cream
Before starting this recipe, I like to put a metal bowl in the freezer for about 10 minutes. When you take it out of the freezer and whip the cream, it will whip much faster because the bowl is cold.
You can break the cookies into small or big chunks, depending on your preferences. You can even double the amount of cookies, too, for an even more intense chocolate flavor!
Preventing ice crystals & absorption of odors
I find the best way is to make sure the plastic wrap is touching the surface of the ice cream. Then cover it tightly with a lid or aluminum foil and freeze.
I suggest starting off with ½ a teaspoon of peppermint extract and then tasting the mixture to see if you like it. Then you can add more if you want a more intense mint flavor.
I use gel food coloring by Wilton. A tiny amount goes a long way! As you can see in the picture tutorial, I start with a really small amount on a toothpick and then mix it well. You can add food coloring until you get the shade you like or omit it altogether.
Keep it in the back of the freezer where the temperature remains the same. Don’t put it in the freezer door as the temperature isn’t always consistent.
FREQUENTLY ASKED QUESTIONS
No, evaporated milk and sweetened condensed milk are not interchangeable, because they are 2 different things. Evaporated milk does not contain any sugar and the consistency is different. Sweetened condensed milk is thicker and contains sugar. For this recipe, you need sweetened condensed milk.
If sealed and stored properly, it should last for about 2 ½ – 3 weeks in the freezer.
MORE ICE CREAM & FROZEN DESSERT RECIPES
Let me know how this Mint Oreo Ice Cream turns out for you in the comments below! I’d love to hear from you!
Mint Oreo Ice Cream (Easy, No Churn)
- 2 cups (500 ml) heavy whipping cream (with at least 33% fat)
- 1 14-ounce (397 g) can sweetened condensed milk
- 2 ½ teaspoons peppermint extract (or start with ½ a teaspoon and add more to taste)
- 15-20 Oreo cookies, chopped into chunks (or your favorite chocolate sandwich cookies)
- a tiny amount of green gel food coloring (optional)
- Using an electric mixer, beat the heavy cream on medium to medium-high speed until it thickens and forms stiff peaks.
- Add the sweetened condensed milk and the peppermint extract and mix until combined.
- Using a toothpick, add a small amount of green food coloring and mix well to incorporate the color.
- Fold in the chopped Oreo cookies.
- Transfer the mixture to a freezer safe container. Cover with plastic wrap and make sure it’s touching the surface. Cover tightly with a lid or aluminum foil.
- Freeze for at least 5 hours or overnight.
- Before whipping the cream, put a metal bowl in the freezer for about 10 minutes. This will help the cream whip faster.
- The ice cream can be stored in the freezer for about 2 ½ – 3 weeks. Make sure to keep it in the back of the freezer where the temperature stays the same. Don’t put it in the freezer door.