Mint Oreo Ice Cream

This minty ice cream has a creamy, refreshing flavor reminiscent of nonpareil candies mixed with chocolaty bits of crushed Oreo.

  • Yield: approx. 1 quart


  • 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 packed cup) mint leaves*
  • 8 1/2 ounces (1 cup) whole milk
  • 1 tablespoon vodka
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • green food coloring (I used 1/8 teaspoon of Wilton's Leaf Green Gel Coloring)
  • 20 oreos, chopped or crushed


  1. Combine heavy cream, sugar, and salt in a small saucepan and stir together. Submerge fresh mint in liquid and set over medium heat. Cook for 10-15 minutes, stirring occasionally, until steaming. Remove from heat, cover, and allow mint leaves to steep for 1 hour before straining them from the mixture.
  2. Add milk, vodka, peppermint extract, vanilla extract, and food coloring to cream mixture and stir in completely. Cover with plastic wrap and refrigerate until cold, about 5-6 hours or more.
  3. Whisk ice cream base and freeze in an ice cream maker according to manufacturer's instructions. During the last 5 minutes or so of churning, add the oreos. Once finished churning, transfer ice cream to an airtight container (the OXO Medium Square Locktop Container works perfectly for this) and freeze well, preferably overnight, before serving.


*I used chocolate mint, but I'm sure peppermint would work well too. Feel free to experiment with whatever type of mint you have. However, depending on the mint you use, you may want to adjust amount of peppermint extract to taste.