This ice cream is so creamy, filled with gluten free Oreo chunks and carries the perfect subtle minty flavor with a very subtle green tint to match. One ice cream flavor that I’ve missed since following a gluten free diet is the Mint Oreo flavor. Sure, there’s always mint chocolate chip, but there’s really no comparison to the mint and Oreo combo, let’s be honest.
Whether you’re looking for a gluten free version of this ice cream flavor like I was, or if you just want to give homemade ice cream a go, this is a great recipe to start with! No ice cream maker required. You just need a short list of ingredients and a stand mixer to whip together this easy recipe. Oh, and a little bit of patience while you let the ice cream set in the freezer.
Now that I’m less than a week out from my due date with our first little one, we’re being extra cautious and quarantining. We’ve already checked off all the baby to do’s and now I’m just looking for easy recipes to test and hoping to place my focus on something else while we anxiously await our baby’s arrival! Plus, ice cream is never a bad thing to have around when you’re 9 months pregnant. 😉
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No Churn Mint Oreo Ice Cream
Equipment
- Stand mixer
Ingredients
- 2 1/2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 1/4 tsp peppermint extract
- 3 drops green food dye (optional)
- 15-18 Gluten Free Oreos (or regular Oreos) [do not use Double Stuf unless you want the extra cream filling]
Instructions
- Using the whisk attachment on your stand mixer, add all ingredients to your mixing bowl except for the Oreos.
- Starting at a low speed, whisk ingredients together, slowly increasing to high speed until the mixture reaches a whipped cream consistency (medium-stiff peaks).
- Crush Oreos. I crushed mine by hand so I had good control over the sizing of the chunks; I like some smaller bits and some larger chunks. You can also pulse the Oreos in a food processor or place them in a sandwich bag and crush with a rolling pin.
- Fold crushed Oreos into your ice cream mixture.
- Pour the mixture into a large tupperware container and place in the freezer to set for at least 6 hours before serving.
