Easy Mint Oreo Ice Cream

Ice cream being scooped from a metal pan.
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5 from 1 review

Fresh mint adds an authentically cool, creamy flavor to this homemade Oreo cookie 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.

  • Author: Alexandra
  • Prep Time: 10 minutes
  • Churn Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes (plus chill time)
  • Yield: approx. 1 quart
  • Category: ice cream
  • Method: ice cream machine
  • Cuisine: American


  • 1 lb 1/2 ounce (2 cups) heavy cream
  • 5 1/4 ounces (3/4 cup) granulated sugar
  • 1/8 teaspoon salt
  • 1 ounce (1 cup, packed) mint leaves (measure before rinsing)
  • 8 1/2 ounces (1 cup) whole milk
  • 1 tablespoon vodka
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 1/2 teaspoon peppermint extract
  • green food coloring, optional
  • 20 Oreos, chopped or crushed


  1. Steep the mint: Whisk together heavy cream, sugar, and salt in a small/medium saucepan. Submerge fresh mint in mixture and cook on the stove over medium heat, stirring occasionally, until just beginning to simmer. Remove from heat, cover, and allow mint leaves to steep for 1 hour.
  2. Combine remaining ingredients: Strain the mint from the cream, pouring the mixture into a large bowl. Add milk, vodka, vanilla, mint, and peppermint extracts. Whisk together, optionally adding food coloring as needed to achieve your desired shade of mint green. Cover the bowl with a lid or plastic wrap and refrigerate the mixture until colder than 40ºF, about 5-6 hours minimum.
  3. Churn: Briefly whisk the chilled ice cream base to ensure it's smooth. Then, churn ice cream in an ice cream maker according to the manufacturer's instructions. During the last 3-5 minutes of churning (I do this at the 25 minute mark) add the Oreo cookie pieces. Continue to churn until the Oreos are dispered and the ice cream is sufficiently frozen and thick.
  4. Store: Transfer the ice cream to an airtight, freezer-safe container, or store in a metal loaf pan, covering the ice cream surface with a layer of plastic wrap and wrapping the pan in a double layer of aluminum foil. Freeze well, preferably overnight, before serving.


Ingredients and Substitutions:

  • Mint: Spearmint is what you'll find in most grocery stores - and what I used here - but feel free to experiment with other varieties. Measure your mint before rinsing, and squeeze out any excess water after rinsing.
  • Vodka: Optional, but will help prevent your ice cream from freezing as hard, so that it's easy to scoop straight from the freezer.
  • Extracts: If you can't find both mint extract and peppermint extract, use a full teaspoon of one or the other (preferably the former).
  • Food coloring: 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.

Shelf Life:

  • When stored properly in the freezer, your ice cream should stay fresh and free of ice crystals for 2-4 weeks.

Other Notes: