This heat has me in an ice cream state of mind.
And this mint oreo ice cream with oreo cookie crust is just divine. While I am not normally a huge mint dessert fan, this mint oreo ice cream is a whole different ball game.
I actually made this back in October for my husband’s birthday as he loves mint flavored desserts but it may be making a come back this summer as it was DELICIOUS.
The oreo crust itself is super easy to make and I used the recipe from Crazy for Crust. Just crush 25 oreos in a sealed bag with a hammer. Then mix with 5 TBS melted butter and press into a 9 inch pan. Bake at 350 degrees for 8 minutes. Let the crust cool for 30 minutes or so then you can fill the crust with your desired ice cream. If you are using homemade ice cream you can pour the ice cream in after it comes out of the ice cream maker and then freeze for a few hours or overnight. If you are using store bought ice cream let the ice cream defrost and soften and then spoon into the crust and freeze accordingly.
I used mint oreo ice cream, but if that isn’t your thing you could always try a different flavor…my Nutella and Caramel Swirl Ice Cream with Mini Reeses Peanut Butter Cups would also taste delicious as well as regular cookies and cream ice cream, vanilla, chocolate, chocolate chip cookie dough, etc…the options are endless!
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- pinch of salt
- 2 cups packed fresh mint leaves
- 5 large egg yolks
- 1 cup to 1 1/4 cup of crushed oreos
- 1. Crush oreos in a sealed bag with a hammer and set aside.
- 2. Warm the milk, sugar, 1 cup of the cream and salt in a small saucepan.
- 3. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat and let steep at room temperature for 1 hour.
- 4. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible. Then discard the mint leaves. Pour the remaining 1 cup of heavy cream into a large bowl and set the strainer on top.
- 5. Rewarm the mint-nfused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
- 7. Chill the mixture thoroughly in the refrigerator, then pour it in your ice cream maker and churn according to the manufacturer's instructions.
- 8. Once the ice cream has finished churning, stir in the crushed oreo pieces.
- 9. If you are making the ice cream pie, pour the ice cream into the pie crust and freeze for a few hours or overnight. If you are not making an ice cream pie, pour into a glass baking dish or ice cream container and freeze for a few hours or overnight.
- 25 Oreo Cookies
- 5 tablespoons unsalted butter melted
- 1. Finely crush your cookies in a plastic bag, seal and roll with a rolling pin. Make sure to get a fine crunch as the crust sticks together best when the cookies are crushed finely (you do NOT need to remove the filling from the Oreo). Another option to crush the cookies would be to use a food processor.
- 2. Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.
- 3. Bake the crust for 8 minutes at 350°F then cool completely before filling.
Mint Oreo Ice Cream Recipe adapted from The Perfect Scoop’s Fresh Mint Ice Cream
Oreo Crust Recipe from Crazy for Crust