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Mint Cookie Ice Cream

Mint Cookie frozen dessert – recent mint frozen dessert is loaded with crushed oreo cookie cookies Associate in Nursingd swirls of fudge to form for an indulgent, cool treat.

Mint Cookie Ice Cream

To make an honest quality frozen dessert, there ar typically several steps needed. Therefore, home-cured frozen dessert is one among those things that has to be definitely worth the effort.

This Mint Cookie frozen dessert isn't any completely different.

To make this frozen dessert, it’s terribly almost like the method for the opposite 2 ice creams. Like them, this instruction is additionally a dish instruction, created with milk, cream, and egg yolks. And if you don’t grasp, frozen custards ar thus creamy and wealthy. There extremely isn't any alternative thanks to get pleasure from frozen dessert that comes on the point of being nearly as good as frozen dessert.

Mint Cookie Ice Cream

The biggest distinction between this instruction and my alternative dish recipes is that the recent mint. To infuse the mint flavor and colourize the frozen dessert, the mint is steeped within the milk for Associate in Nursing hour. however then, the method is sort of precisely the same because the others: heat milk, whisk into egg yolks, cook mixture till thick, chill mixture, and, finally, freeze mixture.

After we tend to freeze the dish, it gets stratified  with oreo cookie cookies and hot fudge within the storage instrumentality so chilled till solid.

Mint Cookie Ice Cream


  • 1 cup milk whole

  • 2 cups heavy cream

  • 3/4 cup sugar

  • 1/2 teaspoon pure vanilla extract

  • 4 drops green food coloring

  • 2 cups chopped Oreos

  • 1/4 cup hot fudge

  • 1/8 teaspoon salt

  • 80g fresh mint leaves (about 2 packed cups)

  • 5 large egg yolks


  1. Place milk, 1 cup of cream, sugar, salt, and mint in a medium sauce pan. Heat until the mixture is steaming, but not boiling. Remove from heat and cover for 1 hour to let the leaves steep in the milk.

  2. Once leaves have steeped for 1 hour, strain mixture to remove the leaves. Push the leaves against the strainer to extract all the color and flavor from the leaves. Place back in saucepan and heat back up so it's steaming again. Remove from heat.

  3. Add yolks to a medium bowl and very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture begins to thicken and is 170 degrees. Mixture should coat the back of the spatula. Remove from heat immediately so the mixture doesn't scramble.

  4. Place remaining heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps. Stir with cream. Add vanilla extract and food coloring. I only needed 4 drops of food coloring, but feel free to add more or less to get the desired color.

  5. Chill mixture until completely cold, about 4-6 hours. Once chilled, ice cream base is ready for your machine. Freeze ice cream according to machine instructions.

  6. Once mixture is ready, layer ice cream with Oreos and hot fudge. I did two layers to make sure every bite had tons to cookie and fudge. Freeze ice cream until solid, about 8 hours.


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