Mint Cookie No-Churn Ice Cream

This Mint Cookie No-Churn Ice Cream is the perfect solution for your sweet cravings, combining the refreshing taste of mint with the classic indulgence of cookies and cream. It’s a delightful treat that you can enjoy any time of the year!

Why You’ll 🫶🏻 this Ice cream

If you’ve ever wanted to make your own ice cream but hesitated because of its complexity, this incredibly easy recipe is perfect for you! With just nine ingredients and a mere 10 minutes of preparation, this delightful twist on the classic Oreo cookies-and-cream flavor is bound to become a beloved treat for the whole family. If you are a fan of Grasshopper Pie, you are going to love this frozen treat. Enjoy! ~Nicole

Key Ingredients for Mint Cookie No-Churn Ice Cream

Heavy Whipping Cream in ice cream contributes to its luxurious, smooth texture thanks to its high fat content of at least 36%.

Sweetened Condensed Milk, Granulated Sugar, and Light Corn Syrup are the sweeteners. Sweetened condensed milk is a rich, sugary ingredient that adds both creaminess and sweetness to ice cream without requiring churning. Whole milk adds additional richness. The addition of granulated sugar boosts overall sweetness and enhances texture, while light corn syrup helps achieve a smoother consistency and minimizes ice crystal formation, resulting in a creamier end product.

Crushed Mint Oreo Cookies are the other key ingredient that gives the ice cream its name and flavor.

Mint Extract and Green Food Coloring boost the mint flavor and coloring.

Equipment Needed for Mint Cookie No-Churn Ice Cream

• Stand mixer with whisk attachment or
• High-speed blender
• Ice cream containers

Tips for Making Mint Cookie No-Churn Ice Cream

This no-churn method can be done in a stand mixer fitted with the whisk attachment, or in a high-speed blender. I prefer a stand mixer because it gives me more control over whipping the cream. Over-whipping cream can cause it to break, separating into butter and buttermilk. I have included the blender method in the recipe card notes.

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high speed until soft peaks form, which should take about a minute. After scraping down the sides with a rubber spatula, continue beating for another 30 seconds, until stiff peaks form. Next, incorporate the condensed milk, whole milk, corn syrup, sugar, mint extract, green food coloring, and salt, and mix until well combined.
2. Gently stir in the crushed cookies and pour the mixture into two 1-quart ice cream containers. You can also freeze the mixture in an 8½ x 4½-inch loaf pan, or an 8-inch square pan, pressing a piece of plastic wrap directly against the surface of the mixture before freezing.

Substitutions

• Substitute the mint Oreo cookies with regular Oreo cookies or other brands of chocolate sandwich cookies.
• Substitute peppermint extract for the mint extract for a slightly different flavor.

Serving Suggestions

If you really want to indulge in this frozen treat, try it in a delicious ice cream sundae topped with whipped cream and drizzled with Homemade Chocolate Sauce. This ice cream also serves as a fantastic filling for ice cream sandwiches!

I do not have a stand mixer or blender. How can I make this ice cream?

You can whip the cream by hand in a bowl with a wire whisk, then proceed with the recipe.

Other ice creams you may enjoy…

Mint Cookie No-Churn Ice Cream

By Nicole Prep: 10 minsFreeze Time: 6 hrsTotal: 6 hrs 10 mins Servings: 12 This Mint Cookies and No-Churn Ice Cream is the perfect solution for your sweet cravings, combining the refreshing taste of mint with the classic indulgence of cookies and cream.

Equipment

• Ice cream container

Ingredients 

• 2 cups (16 ounces) heavy whipping cream, chilled
• 1 cup (8 ounces) sweetened condensed milk
• ¼ cup (2 ounces) whole milk
• ¼ cup (2 ½ ounces) light corn syrup
• 2 tablespoons (about 25 grams) granulated sugar
• 1 teaspoon mint extract
• ¼ teaspoon kosher salt
• ⅛ teaspoon green food coloring
• 8 Mint Oreo cookies, coarsely crushed (about 1 cup)

Instructions 

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form, about 1 minute. Using a rubber spatula, scrape down the sides of the bowl and continue to beat until stiff peaks form, about 30 seconds longer. Add the condensed milk, whole milk, corn syrup, sugar, mint extract, green food coloring, and salt, and blend. Gently stir in the crushed cookies. Pour the mixture into two 1-quart containers and freeze until firm, about 6 hours. Enjoy!

Notes

For the blender method, process the cream until soft peaks form about 20-30 seconds. Scrape down the sides of the blender until stiff peaks form, about another 10-20 seconds. Using a rubber spatula, stir in the condensed milk, whole milk, corn syrup, sugar, mint extract, green food coloring, and salt. Process until thoroughly combined, about 20 seconds longer. Pour the mixture into an ice cream container, an 8 ½ x 4 ½-inch loaf pan, or an 8-inch square pan, and gently fold in the crushed cookies. If using pans, press a sheet of plastic wrap directly on the surface.

Nutrition

Calories: 279kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 49mg, Sodium: 122mg, Potassium: 64mg, Fiber: 0.2g, Sugar: 27g, Vitamin A: 655IU, Vitamin C: 0.2mg, Calcium: 99mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.