This bright, mint ice cream has a creamy dreamy vanilla base with crushed chocolate sandwich cookies crushed & mixed into the smooth, delicious ice cream!
I have finally found something that has brought me so much joy during this time of uncertainty. I previously wrote about some of the feelings I’d been wrestling with as it related to this time of “quarantine” and how it felt really small and inconsequential to post on this site. But, over the course of the last few weeks or so, I found that being in the kitchen and finding joy in small things and being silly is what actually makes me feel normal and, well, like myself.
I decided that even though I am on this #weightlossjourney, being in the kitchen and making sweet treats (cookies, cupcakes, muffins, ice cream, really anything that is full fat & full sugar) is fun and it makes me feel good. So, at least for now, that’s what I’m doing. And I started filming myself, and that’s been a fun adventure, too! I’m trying to teach myself new things and it’s been something that has made me feel excited again – excited about the future, excited about this website/blog, excited about how life can keep going despite unforeseen and unpredictable circumstances.
This video (shared below) is the fourth (I’m pretty sure? Woof.) video I’ve filmed of myself making something, and I’m pretty sure it’s my best one yet. As I’ve filmed these and fumbled around with the tools at my disposal, I’ve started figured out how to use my laptop and phone to my advantage and that’s been fun for me. I hope you have fun watching me be silly in my kitchen!
Like these videos & want more? Here are other installments!
- Raspberry Sorbet
- 3 Cheese Broccoli Bacon Quiche
- White Russian Ice Cream
- Four Cheese Grilled Cheese Sandwich
Mint Oreo Ice Cream – Quarantine Kitchen Series
- ice cream maker (I have the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker)
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar, divided
- pinch kosher salt
- 1.5 tsp pure vanilla extract
- 5 large egg yolks
- 1.5 tsp mint extract
- 20 whole chocolate sandwich cookies, crushed (I used Oreo Thins, if using regular sized cookies, you could probably use less)
- food coloring (optional)
- In a medium saucepan set over medium-low heat, whisk together the milk, cream & half of the graulated sugar, salt & vanilla. Bring the mixture just to a boil.
- While the milk mixture is heating, combine the yolks & remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until the mixture is pale and thick.
- Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the egg yolk/sugar mixture to temper the eggs, careful not to scramble the raw yolks. Once combined, add another 1/3 of the milk/cream mixture, then returned that combined mixture back to the saucepan.
- Stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – this process should only take a few minutes.
- Pour this mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover & refrigerate 1 to 2 hours, or overnight, until fully chilled.
- Once mixture is fully chilled, remove from refrigerator & add in mint extract (to taste). Stir to mix fully and incorporate mint flavor. OPTIONAL: add food coloring to ice cream base to desired shade.
- Add ice cream base to ice cream maker and follow instructions based on the model you own. For Cuisinart Ice Cream Maker, turn ice cream maker on, pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.
- When the ice cream mixture is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined.
- The ice cream will have a soft, creamy texture. If a firmer texture is desired, transfer the ice cream to an airtight container and place in the freezer for at least another 2 hours, or longer.
- This recipe was created by merging the recipe from the instruction manual from my Cuisinart Ice Cream Maker & the recipe for Mint Chip Ice Cream by Epicurious.
- 15 WW Smartpoints for all three plans 💙💚💜
- Serving size is 1/2 cup
- Calculated using the WW Recipe Creator.
Drop a comment down below or tag me @glimpseatgrace on social media and let me know what you thought about this!! If you liked it, please share it with your friends on social!