Fresh Mint Oreo Ice Cream (gluten-free option)

Fresh mint adds an authentically cool, creamy flavor to this double mint Oreo ice cream recipe. Think of it as mint chocolate chip - but better! - with a cookies and cream twist. With an ice cream maker, this egg-free recipe is incredibly easy to make at home, and only requires about 10 minutes of active prep time. Although it's too good to reserve for just one time of year, this Oreo ice cream is especially ideal for a summer dessert or St. Patrick's Day!

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I've said it a hundred times and I'll say it a hundred more; homemade ice cream is where it's at. A decent ice cream maker and a few simple ingredients have the ability to transform even the most basic of ice cream flavors (I'm lookin' at you, vanilla) into a gourmet dessert. And I assure you, that couldn't be more true than it is with this mint Oreo ice cream!

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• Why you'll love this fresh mint ice cream
• Recipe ingredients and substitutions
• Step-by-step instructions
• Tips for perfect homemade ice cream
• Serving suggestions
• Recipe FAQ
• More ice cream recipes you'll love
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Why you'll love this fresh mint ice cream

• It's so easy to make. The hardest thing you'll have to do is steep some mint in heavy cream - which isn't hard at all!
• It's egg-less. Don't get me wrong, I love the results of a custard-based ice cream. I just don't love the process. The good news is, this mint Oreo ice cream turns out thick, creamy, and perfectly scoopable straight from the freezer - without the use of eggs.
• It's adaptable. You can swap the Oreo cookies for chocolate chips or chunks to turn this into a mint chip ice cream recipe, or skip the add-ins entirely for a plain mint ice cream.
• The flavor is *chef's kiss*. Most recipes rely on mint extract for their flavor, but this one also uses fresh mint leaves to really kick things up a notch. Between that and the chunks of chocolate cookies and cream in every bite, you have a cool, sweet, and creamy dessert that leaves absolutely nothing lacking in the flavor department.

Recipe ingredients and substitutions

This mint oreo ice cream recipe only requires a handful of basic ingredients, many of which might already be in your kitchen, and all of which you can find at a basic grocery store. A few things to note:

• Mint is available in many varieties, but spearmint is what you'll find in most grocery stores, and what I used here for the classic flavor you'd expect from mint ice cream. That said, feel free to experiment with other varieties if you want to switch up the flavor a bit. I can vouch for it being great with chocolate mint as well! When it comes to measuring out the mint for this recipe, measure your mint before rinsing, and squeeze out any excess water after rinsing.
• I often use the tiniest bit of vodka to make sure my egg-free ice creams stay soft and scoopable straight from the freezer, but if you'd prefer to skip it, that's fine. It won't affect the flavor one way or another.
• You can use mint extract, peppermint extract, or a combination of the two. If you're only going to use one, I'd opt for mint extract as a first choice.
• The food coloring is of course optional, but gives this homemade ice cream that classic "mint chip" color (and also makes it a perfect St. Patrick's Day dessert!). I used Wilton's "Leaf Green" gel color. The amount you need will vary based on the exact color and type (liquid, gel, etc.) you use. Keep in mind that the color of the ice cream will intensify a bit as it churns, but then mellow out to a slightly cooler color once you add the chopped Oreos.
• You can use gluten-free Oreos to keep this mint ice cream gluten-free. I'd go with the traditional Oreo cookie versus Double Stuf if you have the choice.

Step-by-step instructions

Tips for perfect homemade ice cream

I have a few tricks up my sleeve for churning out perfectly soft, creamy, and scoopable ice cream at home, so if you've struggled with this in the past, here are a few pointers:

1. Use heavy cream. More fat = softer, creamier ice cream. We're not making frozen yogurt or sorbet, so don't skip the full fat cream!
2. Add egg yolks OR alcohol. Using egg yolks to create a custard base for ice cream is always a dependable option, but it takes a little extra time (and works better for some flavors than others). In the absence of egg yolks, a small amount of alcohol (like vodka) will also help prevent a hard, icy texture by lowering the freezing point of your ice cream.
3. Freeze rapidly. The faster your ice cream freezes, the less opportunity there will be for ice crystals to form. This is why it's important to start with a thoroughly-chilled ice cream base (colder than 40ºF before churning) and use an efficient ice cream maker (with a fully frozen bowl).
4. Store properly. As mentioned above, make sure your ice cream is stored in a freezer-safe container or in a metal pan thoroughly wrapped in both plastic wrap and aluminum foil. Then, keep it towards the back of your freezer, where the temperature is coldest and less susceptible to warm drafts from opening and closing your freezer door.

Serving suggestions

Naturally, this mint Oreo ice cream is delicious as-is - served in a bowl or waffle cone. If you can swing a chocolate waffle cone, even better. But in case you want to take your dessert to the next level, here's what I'm thinking:

• Scoop it over peppermint brownies or Oreo brownies.
• Sandwich it between two chocolate chip cookies or mint chip cookies.
• Swap out the ice cream in this cake to make a mint Oreo ice cream cake!

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