Mint Cookies and Cream Ice Cream Recipe

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This Easy Cookies 'n Mint Ice Cream is made without an ice cream machine! Mint ice cream filled with Oreos - perfect for your mint lover!

Prep Time15

Freezing Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 273kcal

Cost: $5

Chop Oreos to small pieces.
Whip the cream in a large mixing bowl until stiff peaks have formed.
Once the cream is stiff and fully whipped, add in the sweetened condensed milk, peppermint extract, and green food coloring. Gently fold the mixture together until it is smooth and homogenous.
Slowly fold in Oreos until they are evenly distributed throughout the mixture.
Pour the ice cream mixture into a 9x11 loaf pan and place it in the freezer for 4-6 hours, or until the middle of the pan is fully set.

Be sure to use peppermint extract NOT mint extract. Add up to 1 teaspoon (this is personal preference).
Substitute 2 containers (8 ounces each or 16 total ounces) cool whip in place of the heavy whipping cream. Just fold the cool whip into the sweetened condensed milk mixture in place of the whipped cream.
This ice cream will last for 2 months in the freezer if it is covered with plastic wrap or moved to an airtight container.
This recipe also tastes great with chips ahoy instead of Oreos. Use Mint Oreos for even more minty flavor.
It is important to gently fold the ingredients into the heavy cream, so you avoid knocking air out of the ice cream mixture. This will help keep the final product smooth and creamy.
When folding the ingredients together, be sure to scrape along the bottom of the mixing bowl several times to ensure no sweetened condensed milk is sticking.