I have always been a fan of mint desserts. Ice cream, cupcakes, chocolate bars, etc. were all fantastic treats pairing bright mint and decadent chocolate flavors. Being a lover of minty things, I also enjoyed mint chocolate chip or chocolate chunk ice cream. However, upon discovering Mint Cookie Ice Cream in the frozen aisle, I knew I found my new favorite! As we all know, cookies & cream is a classic, delicious ice cream that beautifully pairs chocolate sandwich cookie pieces with creamy vanilla ice cream. Mint Cookie Ice Cream takes this winning combination and adds a bright, fresh flavor by replacing the vanilla ice cream with mint. If you have not tried this delightful dessert, then you should give this recipe a try and let me know how much you enjoy it too!

I also made a quick video showing how I whipped up this ice cream! Check it out right here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Equipment:

• Medium saucepan
• Silicone whisk
• Medium mixing bowl
• Wire whisk
• Large mixing bowl
• Strainer
• Ice cream maker
• Seal-able plastic bag
• Rolling Pin
• Airtight container

Here are some of the equipment I used to make this ice cream:

Cuisinart Frozen Yogurt & Sorbet Maker:

Ziploc Freezer Bags:

Betty Crocker Nonstick Rolling Pin:

Rubbermaid Square Food Storage Containers:

Ingredients:

• 3 cups half and half*
• 1 cup heavy whipping cream
• 1 cup granulated sugar
• 8 egg yolks
• 2 teaspoons mint extract
• Green food gel color
• 12-16 Oreo^© cookies

Note:

If you do not have 3 cups of half & half, or you want to make the ice cream a little bit lighter, you can swap some of the half and half for whole milk. For this particular ice cream, I did not have 3 cups of half & half at the time, so I used 1 cup of half & half and 2 cups of whole milk.

Here is a link for Oreo^© Cookies:

Directions:

1. To a medium saucepan, add 3 cups of half & half and 1 cup of heavy whipping cream. Place over the stove on a medium heat. Make sure to stir occasionally while the mixture comes to a simmer.
2. While the dairy mixture is heating on the stove, add 1 cup granulated sugar and 8 egg yolks to a medium size mixing bowl. Thoroughly whisk these ingredients together until they lighten in color. It will go from a dark yellow color to a pastel yellow color.
3. Once the dairy mixture comes to a simmer, remove the pan from the stove. Slowly add 1/3 to 1/2 of the dairy mixture to the egg mixture. Make sure to whisk constantly. Once 1/3 to 1/2 of the dairy mixture has been added, whisk the remaining dairy mixture while adding the dairy and egg mixture back into the saucepan.
4. Place the saucepan back on the stove over a low or medium-low heat. Whisk frequently while the mixture cooks. Continue to whisk and cook the mixture until it slightly thickens and coats the back of a spoon.
5. Remove the saucepan from the heat and stir in 2 teaspoons of mint extract and some green food gel. Pour the mixture into a large mixing bowl with a strainer placed on top. Next, add this mixture to an airtight container and let it cool without the lid on for about 30 minutes. Then, securely put the lid on top and place in the refrigerator for at least 12 hours, I recommend closer to 24 hours, before adding it to the ice cream machine.
6. Now that the mixture has set in the refrigerator, add it to the ice cream maker and let it process according to your particular ice cream maker’s manufacturer’s instructions.
7. While the ice cream is in the machine, add 12-16 chocolate sandwich cookies to a seal-able plastic bag and use a rolling pin, or another blunt kitchen tool, to smash the cookies into pieces.  
8. Once the ice cream is done, remove it from the freezer bowl and place it in a large mixing bowl. Add the cookie pieces and mix them until everything is well combined. You can either serve the ice cream right away as soft serve, or you can place it in an air-tight container and pop it into the freezer for at least 2-3 hours to allow the ice cream to harden.
9. Scoop and enjoy!

Thank you so much for checking out this post! I would love to know how you enjoy this recipe!