February 6, 2011

Let's have Ice Cream in December!

Because it's already cold and snowy, so why not eat something cold?

I picked up a package of the Oreo Mint Cookies at the holidays, and I ripped the package open and sat down with my big glass of milk to do some dunking. After 1 cookie, I couldn't continue - the mint flavor with the milk was just way too much to handle. So I tried a cookie plain - again just too minty to handle, and I adore Mint and Chocolate together. CRUD! Now what?

In my effort to not throw away and waste so much food, I wanted to figure out what to do with this whole package of cookies, instead of tossing it.

I figured, well cookies and cream ice cream is good, and mint ice cream is good, so what if it were mint cookies and cream ice cream, that had to be good, right??

Answer: HELL YES!

I have determined mint Oreo Cookies are meant to be used for making homemade ice cream!

This ice cream turned out just heavenly. It was like eating cookies and cream ice cream but with a slight kick of mint mixed in. It was rich and creamy and the cookies got plenty soft and delicious in the ice cream.

This is a make again - even with the green mint Oreo Cookies they sell year round.

Mint Oreo Cookies and Cream Ice Cream

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (or peppermint extract or spearmint extract)
2 rows of mint Oreo Cookies chopped in quarters.

Special Equipment: Mix It In Soft-Serve Ice Cream Maker
Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. If not freezing immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

In a freezable container, place a thin layer of cookie pieces. Then scoop in a layer of ice cream from the maker. Place another layer of cookies, ice cream, cookies, ice cream, etc. until you end with ice cream. Sprinkle some of the remaining cookie pieces on the top of the container, pop the lid on and freeze for at least 24 hours before indulging!

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