Ingredients
Equipment
Method
- Line a loaf pan or a freezer-safe container (approximately 9x5 inches) with parchment paper or plastic wrap, leaving some overhang on the sides. This will make it easier to lift the ice cream out once frozen.
- In a large bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form. Be careful not to overmix, or it will turn into butter.2 cups heavy whipping cream, cold
- In a separate medium bowl, whisk together the chilled sweetened condensed milk, peppermint extract, and vanilla extract until well combined.1 (14 ounce) can sweetened condensed milk, chilled, 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract
- If you’re using food coloring for a vibrant green hue, add it now to the condensed milk mixture and stir until the desired color is achieved.1/4 teaspoon green food coloring
- Gently pour the condensed milk mixture into the whipped cream. Using a spatula, carefully fold the two mixtures together until just combined and no streaks remain. Be careful not to deflate the whipped cream.
- Add 1 cup of the coarsely crushed Oreo cookies to the mixture. Gently fold them in until evenly distributed throughout the ice cream base. Reserve the remaining ½ cup of crushed Oreos for layering or topping.1 ½ cups coarsely crushed Oreo cookies
- Pour half of the mint Oreo mixture into your prepared loaf pan. Sprinkle about ¼ cup of the reserved crushed Oreos over the top. Dollop the remaining mint Oreo mixture on top of the Oreos. Gently swirl the top layer with a knife or spatula if desired, and then sprinkle the remaining ¼ cup of crushed Oreos (or the chopped mini Oreos) over the top.½ cup chopped mini Oreos or additional crushed Oreos
- Cover the container tightly with plastic wrap or the lid. Place the ice cream in the freezer for at least 6-8 hours, or preferably overnight, until completely solid and firm.
- Once frozen, use the parchment paper or plastic wrap overhang to lift the ice cream out of the pan. Let it sit at room temperature for 5-10 minutes to soften slightly before slicing or scooping.
Notes
Store tightly sealed in an airtight container for up to 2-3 weeks. Let sit at room temperature for 5-10 minutes before serving.
