Oreo Andes Mint Ice Cream
Enjoy our creamy and refreshing mint ice cream base with chopped Oreos and Andes mints in every bite.
Ingredients
- 1 cup Oreo cookies, coarsely chopped
- 1/2 cup Andes chocolate mints, chopped
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy cream or whipping cream
- 1 cup whole milk
- 1 ½ teaspoons mint extract
Instructions
- Place cookies in bowl. Cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
- Whisk in sugar a little at a time, then continue whisking until completely blended, about 1 minute.
- Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.
- Transfer the mixture to an ice cream maker and freeze following manufacturer’s directions.
- After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies and mints, then continue freezing until the ice cream is ready.
- Makes a generous 1 quart.
Notes
My friend Leeanne says, "In the world of extract, a little goes a long way.” Profound. Especially with mint.
You'll know when the ice cream is just about finished when the churning slows down. This is the time to add the Oreos and Andes mints.