This homemade mint Oreo ice cream is simply delicious. It starts with super simple 3-ingredients ice cream base which is then flavored with mint and filled with loads of Oreo cookie chunks!
This is a super easy ice cream to make and only takes a few minutes to prepare (excluding the freezing time of course!)
This is a churned homemade ice cream recipe, meant to be made using an ice cream machine. Having said that, you can also make this ice cream without a machine. All you need is a blender or food processor and you can still make this ice cream in the same texture and consistency as an ice cream machine.
The 3 ingredients ice cream base comprises of full-fat milk, sugar and cream. To this, you add some peppermint essence and color it to a light mint green shade. Once churned, it is filled with chunks of Oreo cookies and frozen until set to make absolutely delicious and refreshing mint Oreo ice cream.
If you don’t have an ice cream machine, all you need to do is make the ice cream base (see the step-by-step guide below) and freeze it until it is completely set. You then break it into chunks, put them into a blender and blend them until smooth, to a smoothie consistency. After that, you pour the blended ice cream back into its container and freeze it for an hour or two until it sets lightly before mixing the Oreo cookie pieces in and continue to freeze the ice cream until it sets completely. Easy right?
How to Make Mint Oreo Ice Cream
- Full fat milk
- Heavy whipping cream (with at least 35% fat)
- Granulated sugar
- Fine salt
- Peppermint Essence
- Oreo cookies
- Green food coloring
The homemade ice cream base
- Measure the milk into a measuring jug or pot. Add the cream.
- Measure in the sugar. And then add the salt.
- Stir the ice cream base solution with a spoon or whisk until the sugar and salt are all dissolved. Since granulated sugar is quite fine, this process should not take more than a minute or two. As you stir the milk, you will feel the sugar and salt grains at the bottom of the bowl or pot. As soon as you don’t feel them anymore, that means the sugar and salt are dissolved.
- Next, add the green food coloring. Mix well. Finally, add the peppermint essence and stir well.
Method 1: Churning the ice cream in an ice cream machine
- Chill the homemade ice cream base prepared above in the fridge for at least 2 hours, until the mixture is completely chilled. You can also leave this in the fridge overnight. If you want to get it ready faster, you can put it in the freezer for about an hour.
- Pour the chilled base into your ice cream maker bowl. Follow the instructions as stated in your ice cream maker manual on how to operate your machine. Each machine works differently. Also, make sure you have the correct churning pedal attached (in case your machine comes with more than one type of pedal) and that the quantity of the liquid is not exceeding the capacity of your machine. The homemade base can be used for ice cream makers with a capacity of one and a half quarts. Also do note that as the ice cream is being churned, it will increase in volume. So make sure you do not fill your ice cream maker tub anymore than the capacity it is intended for.
- Turn on the machine and let it churn the ice cream. I churn mine for 1 hour, but be sure to check the maximum time for your machines.
- At the end of 60 minutes, the ice cream should be perfectly churned. But it may still be a little soft (like a soft-serve ice cream consistency). If the ice cream is too soft, freeze it for a few hours before adding in the cookie chunks. This will ensure they don't get soaked in the liquid ice cream and become soft.
Method 2: Using the blender
- Prepare the ice cream base as above. Pour it into a freezer-safe container and freeze until it is completely set (about 4 to 6 hours).
- Once frozen, remove it from the fridge, break it into smaller chunks with a spoon and place the ice cream chunks into the blender.
- Blend the ice cream until smooth. If it is hard to blend, try to press the ice cream chunks down with a spoon (please ensure the blender is turned off when you are doing this).
- Quickly transfer the blended ice cream into a freezer-safe container. Freeze for about an hour before assembling so that the ice cream is firmer.
Assembling the homemade mint Oreo ice cream
- To assemble the ice cream, transfer half of the churned/blended ice cream it into a freezer-safe container. Level it and sprinkle half of the cookie pieces on top.
- Top with the remaining ice cream and top it with the remaining cookies.
- Use a spoon to mix the ice cream and cookies lightly. Level the top.
- Place the mint Oreo ice cream in the freezer until it sets completely (about 4 hours).
Serving the ice cream
- To serve the mint Oreo ice cream, use an ice cream scoop to scoop it into serving cups. If the ice cream is too hard to scoop, leave the container out for a few minutes. It should be a lot easier to scoop your ice cream then.
Can the ice cream be made without the green food coloring?
- Yes, it certainly can.
- The purpose of the coloring in the ice cream is only for the color. It does not affect the taste or texture of the ice cream. If you prefer a more natural ice cream, omit the food coloring.
- You will end up with a white ice cream base filled with Oreo cookie chunks and the taste will still be the same.
Can you adjust the amount of peppermint essence and Oreo cookies in the recipe?
- The mint essence and Oreo cookies are totally adjustable. The intensity of the mint flavoring in the ice cream is very much up to your preference. My recipe below is only mildly mint-flavored and that is because my children like it that way. If you prefer a stronger mint flavor, you can increase it accordingly. Test the ice cream solution for taste before you churn it. That way, you can add more mint if you like.
- Similar to the mint essence, the amount of cookie chunks you add to the ice cream is also a matter of personal choice. I like mine with lots of cookie chunks so my ice cream is quite packed with the cookies. If you prefer lesser Oreos in your ice cream, you can totally reduce them.
Can you substitute full-fat milk with low-fat milk?
- Technically you can, but I do not recommend it. This is simply because it will affect the texture of the ice cream.
- Full fat milk will help your ice cream achieve a smooth and creamy texture. Ice creams made with low-fat milk will be missing out on the creamy texture.
Can you adjuct the ratio of milk and cream in the recipe?
- Yes, you can. In fact, I have tried experimenting with different ratios of milk and cream to make my homemade ice cream.
- Generally, the ice cream tastes better with a slightly higher ratio of cream compared to milk. Nevertheless, this is a matter of personal preference and can be adjusted accordingly, provided you keep the final quantity of your homemade ice cream solution as per your ice cream maker specifications.
- Sugar can also be adjusted accordingly.
Can you churn the ice cream without first chilling the ice cream base solution?
- A thoroughly chilled ice cream solution will take the ice cream machine a shorter time to churn because the solution is already well chilled, hence the need to chill it first before churning.
- It is best that you follow the instructions provided in your ice cream machine manual for the best results.
At what temperature should the ice cream be frozen?
- This churned ice cream requires a negative thirteen (-13) degrees Celsius temperature to freeze well.
- Long hours of freezing can result in your ice cream being hard to scoop. If that happens, leave the ice cream out at room temperature for a minute or two (or slightly longer if your room temperature is not so warm) and try scooping it after that.
Like this homemade mint Oreo ice cream? Here are my other posts you might want to check out:
- Homemade Chocolate Ice Cream - Perfectly Smooth & Creamy
- Chocolate Mints - Easy Homemade Candy
- Butter Mints Candy - Easy Homemade Recipe
- Chocolate Chocolate Chip Ice Cream - A Simple Homemade Recipe
- Cream Cheese Candy - Easy Homemade Mints
Here is the full printable version of my homemade mint Oreo ice cream recipe.
Mint Oreo Ice Cream
Ice Cream Base
- 250 ml full fat milk
- 500 ml heavy whipping cream (at least 35% fat)
- 100 g castor sugar
- ⅛ teaspoon salt
- ¼ teaspoon peppermint essence
- 10 Oreo cookies (broken into pieces)
- Green food coloring (a few drops)
Making the ice cream base
- Measure milk into a measuring jug.
- Add the cream.
- Measure sugar and salt into the milk and cream solution. Stir to dissolve the sugar and salt. This should take about 2 minutes.
- Add the green food coloring and peppermint essence and stir until the color is even.
Method 1: Ice Cream Maker
- Prepare the ice cream base as above. Chill the solution for at least 2 hours or more until it is completely chilled. Churn the ice cream according to your ice cream maker's instructions.
- At the end of the churning process, if the ice cream is too soft, freeze it for a few hours before adding in the Oreo cookies.
Method 2: Blender/Food Processor
- Prepare the ice cream base as above. Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen.
- Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks.
- Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Do not blend too long to avoid the ice cream from melting too much.
- Pour the blended ice cream back into its container. Let it set slightly in the freezer for about an hour before assembling the mint Oreo ice cream.
Assembling the Ice Cream
- To assemble the ice cream, transfer half of the churned/blended ice cream into a freezer-safe container.
- Level it and add half of the cookie pieces on top. Top with the remaining ice cream and top it again with the remaining cookies.
- Mix the ice cream briefly and level the top. Place the mint Oreo ice cream in the freezer until it sets completely (about 4 hours).
Chilling and serving the ice cream
- To serve, scoop the ice cream into serving bowls or ice cream cones.
- If the ice cream is too hard to scoop, leave it out at room temperature for a minute or two. It will be much easier to scoop.
- When using the blender method, if the frozen ice cream (before blending) is too hard to break with a spoon, leave it out for a minute or two to soften it slightly before trying again.
And that's my easy homemade mint Oreo ice cream for you.