Ice cream! Who doesn’t want to taste the ice-cream? Everyone loves ice-cream. Here we are sharing the mint Oreo ice-cream recipe. Everyone loves the Oreo flavour but with mint it becomes very delicious. Fresh mint adds an authentic coolness. Fresh mint gives the coolness and creamy flavour to the mint Oreo ice cream recipe.
With the help of an ice-cream maker, you can prepare this eggless mint Oreo ice cream recipe in your kitchen. This ice cream is perfect for the summer season but you can enjoy it in winters as well. So, read this Article to know the egg free mint Oreo ice cream recipe and don’t forget to share it with your loved ones.
Why you’ll love this Oreo mint ice-cream
Easy to make: The hardest thing you’ll have to do is add a little mint to the heavy cream, which is not hard at all! You can easily prepare it at your home.
Eggless recipe: The good news is that this mint Oreo ice cream is thick, creamy, and perfectly scoop able from the freezer without the use of eggs.
Adaptable: You can swap the Oreo cookies for chocolate chips or chunks to make this mint chip ice cream recipe, or leave out the add-ins altogether for a plain mint ice cream.
The flavour of Mint: Most recipes rely on mint extract for flavour, but this one also uses fresh mint leaves to enhance the flavour, but chocolate cookies and cream chunks add a lot to the flavour department.
Ingredients needed to prepare Mint Oreo ice-cream
- 2 cups of heavy cream
- 2 cups of milk
- 1 cup of granulated sugar
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 teaspoon mint extract
- 2-3 drops of green food colouring, if you want to add
- 1 cup of crushed Oreos (about 6 to 8 cookies)
Make the mint: In a small to medium saucepan, whisk together the heavy cream, granulated sugar, and salt. Add the fresh mint and cook the mixture on the stove over medium heat, stirring occasionally, until it begins to boil. Remove from heat, cover, and let mint steep for an hour.
Combine the rest of the ingredients: in a large bowl, while pouring the cream into a large bowl, Strain the mint from the mixture. Whisk in the milk, vanilla extract, and mint/peppermint extract, plus enough food colouring to get the perfect shade of mint green.
Cover the bowl with a lid or plastic wrap and refrigerate until the mixture is chilled for at least 5 to 6 hours, but preferably overnight. If you have a kitchen thermometer, you’ll know it’s cold enough when the temperature drops below 40ºF.
Churn: Stir the ice-cream mixture quickly to smooth it and then mix it according to the ice cream maker’s instructions. Once the ice cream is almost churned, add the chopped Oreos. Continue churning until the cookies are dispersed and the ice cream is sufficiently frozen and thick.
Freeze: Transfer your ice cream to a freezer-safe container with a lid, or store it in a metal loaf pan, and cover the surface with plastic wrap and wrap the entire pan in a double layer of foil. Freeze well, preferably overnight!
Tips for making the perfect homemade ice-cream
Use heavy cream: More fat equals to softer, creamier ice cream. We’re not going to make frozen yoghurt or sorbet so don’t skip the full fat cream!
Fast freezing: The faster your ice cream freezes, the less chance ice crystals will form. That’s why it’s important to begin with a thoroughly-chilled ice cream base (colder than 40ºF before freezing) and use an efficient ice cream maker (one with a fully frozen bowl).
Store properly: As mentioned above, make sure your ice cream is stored in a freezer-safe container or in a metal pan and is well wrapped with plastic wrap and aluminium foil. Then, place it towards the back of your freezer, where the temperature is coolest and less susceptible to warm drafts from opening and closing your freezer door.
When you store it properly in the freezer, your ice-cream should last creamy and free of crystals for 2 to 4 weeks.
Yes of course, Cuisinart is great! Alternatively, a stand mixer works well with an ice cream maker attachment.