Mint Oreo Ice Cream (Easy, No Churn)
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!
Servings 1 ½ quarts / 1.25 kilos, approximately
Ingredients
- 2 cups (500ml) heavy whipping cream (or whipping cream with at least 35% 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)
Instructions
- 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 8 hours or overnight.
- Enjoy!
Notes
- 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.
