15 minutes
Dive into the refreshing world of peppermint paired with a delightful cookie crunch in this heirloom-inspired no-churn ice cream. Perfect for those warm days or when you crave a minty treat, this recipe will guide you to a homemade dessert that's sure to impress without the need for an ice cream maker.
Heavy Cream, chilled
cups
Sweetened Condensed Milk
cups
cups
Light Corn Syrup
cups
tablespoons
Peppermint Extract
teaspoons
teaspoons
Green Food Coloring
teaspoons
Oreo Cookies, crushed coarsely
each
1. Prep the Base
Begin by adding the chilled heavy cream to a blender. Blend until you achieve soft peaks, which should take about 20 to 30 seconds. Pause to scrape down the sides of the blender jar, then continue blending for an additional 10 seconds or until stiff peaks form.
2. Flavor the Mixture
With a rubber spatula, fold in the sweetened condensed milk, whole milk, corn syrup, sugar, peppermint extract, salt, and green food coloring to the whipped cream. Blend again for 20 seconds, ensuring that the sides of the blender jar are scraped down as needed for a thoroughly combined mixture.
3. Add Cookie Magic
Transfer the cream mixture into an 8½ by 4½-inch loaf pan. Gently stir in the crushed Oreo cookies to distribute them evenly throughout the mixture.
4. Freeze to Perfection
Cover the surface of the cream mixture with plastic wrap, pressing it down flush to prevent ice crystals from forming. Place the loaf pan in the freezer and freeze until the ice cream is firm, which will require at least 6 hours.
5. Serve and Enjoy
Once the ice cream is set, scoop and serve in your favorite bowls or cones. Enjoy the creamy texture and the bursts of mint and cookie in every bite.
Incorporate cocoa powder or melted chocolate into the base to create a rich and creamy chocolate ice cream. You can enhance this with mix-ins like brownie chunks, nuts, or marshmallows for a Rocky Road version.
Blend in crushed cookies such as Oreos, chocolate chip cookies, or graham crackers into the base for a dessert that's sure to please any cookie enthusiast.
Simply add vanilla extract to your base mixture to create a timeless favorite. From there, you can add chocolate chips, cookie pieces, or even swirls of caramel or fruit preserves.
Add cooled, strong brewed coffee or espresso to the base, possibly with a swirl of chocolate sauce for a mocha effect. Coffee ice cream pairs well with chocolate-covered espresso beans or a drizzle of Kahlua.
For a sophisticated twist, mix in a teaspoon or two of espresso powder. Coffee and peppermint are a classic combination, and the espresso will enhance the chocolate notes if you're using chocolate in your base.
When whipping the heavy cream, aim for stiff peaks to ensure a light and airy consistency once frozen. Be careful not to over-whip, as this could lead to a buttery texture.
Use high-quality peppermint extract and add to taste, as extracts can vary in strength. Aim for a refreshing flavor without it being overpowering.
Freeze the ice cream for a minimum of 6 hours, but preferably overnight, to ensure a firmer set and better scoopability.
Fold the sweetened condensed milk and flavorings into the whipped cream gently with a spatula to preserve airiness.
Store in an airtight container and press a piece of parchment paper directly onto the surface to prevent freezer burn and preserve texture.
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