I usually just wash mine after using, then store it, covered with wrap, in the freezer. You can also use gluten-free Oreos.īefore you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker if you don't, your ice cream won't freeze. Oreo Cookies – You only need about 8 cookies, so the rest of the pack is all yours.
#MINT COOKIES AND CREAM ICE CREAM HOW TO#
But food coloring is generally how to make mint ice cream green. You can always use a natural food coloring like Watkins.
Whole Milk – While I like to use raw milk, you can use store bought milk too.What's in this Oreo mint ice cream recipe? Actually, the ingredients are really quite simple… Sometimes during the hotter months it goes a lot quicker but we always have leftovers to store in the freezer and enjoy through the week. I have a family of 5, and I actually make one batch of this to last a few days. Unless you're feeding a crowd, you'll have plenty left over. It's a quick recipe you can make in 30 minutes or less.Most of the ingredients you probably already have on hand. And let's face it, homemade is better than store bought anyway. Cartons of ice cream have gone down in size and up in price. 2 of those ingredients are milk and cream. It's so easy to make, it's not even funny.Why I Think You'll Love This Ice Cream Too I have to say, though, that I think mint cookies and cream ice cream has to be one of my personal absolute favorites. We prefer hard ice cream so we usually let it freeze for 4+ hours.Since getting our milk cows, I've come up with all sorts of flavors, one of my favorites being Butterfinger ice cream. Chill for 2-4 hours or until the ice cream is set. Fold in the cookie chunks and then pour the ice cream into a freezer-safe container. Homemade ice cream is always softer than store bought, so when it looks like firm soft serve, it’s ready.
Like I mentioned before, I have the KitchenAid Ice Cream Maker Attachment, and on average it takes about 25 minutes to churn & firm up. Once the base is cold to the touch, pour it into your prepared ice cream maker and churn according to the manufacturer’s instructions.
#MINT COOKIES AND CREAM ICE CREAM FREE#
We tend to like more so if you think that sounds like way too much, feel free to scale the number back a bit. I used plain Oreos but I think mint ones would be amazing too! You’ll need about 16-18 whole cookies for this recipe. While it’s hanging out in the fridge you can chop up the cookies and make the hot fudge sauce (of course the latter is totally optional). A well-chilled attachment and ice cream base make for perfectly churned ice cream. That means that once you’ve heated the milk, tempered the eggs, cooked the eggs, strained the mixture and added the extracts, it needs to go in the refrigerator to chill for at least 30 minutes before churning. It’s rich, smooth, creamy and become less icy over time. I think custard-like ice cream always tastes better. Like most of my ice creams it requires tempering the eggs. The base of the ice cream is pretty easy to make. And of course I had to make some of my favorite hot fudge sauce to pour over it, because hot fudge makes everything better 😉 Instead of doing classic mint chocolate chip, I decided to make this a “grasshopper” version using one of the hubby’s favorite cookies, Oreos. Thankfully I had a good amount leftover to use in this incredibly silky smooth mint ice cream. A few weeks ago I just happened to by cream in bulk to use in 12 batches of buttercream frosting. Really it’s just because I’ve been too busy and can never remember to buy heavy cream at the grocery store. Usually I’m churning ice cream all summer long! I blame it on the fact that it was shoved to the back of the cabinet above our fridge- the one we never use. I’ve totally neglected my KitchenAid’s ice cream attachment this summer.
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