Description
An easy no-churn ice cream recipe bursting with cool mint flavor and loaded with crushed Oreo cookies and dark chocolate chunks! A creamy No Churn Mint Oreo Ice Cream perfect for summer!
Ingredients
- 2 Cups (1 Pint | 447g) Heavy Cream
- 1 Can (14 oz) Sweetened Condensed Milk
- 1 1/2 Teaspoons Peppermint Extract
- 1 Teaspoon Vanilla Paste or Extract
- 1 Teaspoon Matcha Powder or a few drops of Green Food Coloring (optional)
- 4 Ounces (113g | 3/4 Cup) Chocolate Chunks or Chips
- 10 Oreo Cookies
Instructions
- In a medium bowl, add condensed milk, peppermint extract, vanilla and green food coloring (if using) and whisk until combined. Set aside. *If you are using matcha powder to color the ice cream, combine it with the peppermint extract first, then combine everything together.
- Add cold heavy cream into a large bowl and with a hand mixer, whisk until you get stiff peaks.
- Pour the condensed milk mixture to the whipped cream and whisk for another minute or just until combined.
- Add chocolate pieces and crushed Oreo cookies and gently mix to combine.
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Quickly transfer ice cream mixture to a freezer-safe container. Top with more crushed Oreo cookies and then cover with plastic wrap and freeze for at least 6 hours or until completely frozen. Serve and enjoy!
Notes
- If you are using matcha powder to color the ice cream, combine it with the peppermint extract first. Matcha powder is quite clumpy, so combining it with the peppermint extract will help dissolve it completely.
- Prep Time: 15 Minutes
