No-Churn Mint Ice Cream
This No-Churn Mint Ice Cream is a cool and easy treat filled with vanilla, mint flavor and cookies. An amazingly delicious summertime recipe! No ice cream maker needed!
A DELICIOUS SUMMERTIME ICE CREAM RECIPE
Who doesn’t love a big bowl of ice cream? Especially in the summer, when the weather is sweltering, this cool, creamy dessert just tastes so much better! This No-Churn Mint Ice Cream consists of one of my favorite flavors – mint. It’s so ridiculously easy to make and has just a few, easy-to-find ingredients! This ice cream recipe is packed full of mint flavored cookies so you get a little crunch along with the creamy! If you want a tasty ice cream that you can easily make at home, you have to try my No-Churn Mint Ice Cream recipe!
FREQUENTLY ASKED QUESTIONS:
While any type of mint cookies would be great in this recipe, I used mint flavored Oreo cookies but Girl Scout Thin Mint Cookies work great too.
The minimum time is 4 hours but for best results I like to say 8 hours to overnight. That way you will get a nice solid ice cream that isn’t runny. However, if you like a soft serve ice cream, you can eat it after 4 hours.
For this recipe, you will want to at least use 2%. Fat is required for the consistency of the ice cream itself. I don’t drink or use almond milk or oat milk, etc so I won’t be able to say if those work here.
The best way to store this Mint Ice Cream is to keep it in the loaf pan with plastic wrap pushed against the ice cream so ice crystals do not form. Then wrap a layer of aluminum foil around it all. It should keep for up to 1 month in the freezer.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- milk
- granulated sugar
- heavy whipping cream
- vanilla extract
- mint cookies
HOW TO MAKE NO-CHURN MINT ICE CREAM:
Place a loaf pan and large bowl (either glass or metal) in the freezer to chill. In a small saucepan, combine milk and sugar. Heat on low just until sugar dissolves (about 1 minute). It is not necessary to warm the milk. Chill in the refrigerator.
In the chilled bowl, beat whipping cream on high speed until stiff peaks form, (similar to store-bought whipped cream consistency.)
Remove milk and sugar mixture from refrigerator and stir in vanilla extract. Fold half the milk into the whipped cream until incorporated, then add the other half. Mixture should resemble melted ice cream. Pour into the chilled loaf pan and cover with aluminum foil for about 2 hours.
After 2 hours, remove ice cream from the freezer, add half of the cookies, and stir or push cookies down into ice cream. Add the remaining cookies, stirring some in and leaving the rest on the top. Re-cover with foil and freeze for another 4 hours or overnight.
Once frozen remove from freezer and let thaw slightly on countertop for a few minutes.
Serve in ice cream cones or bowls and enjoy!
CRAVING MORE RECIPES?
- No-Churn Peach Ice Cream
- No-Churn Cherry Cheesecake Ice Cream
- No-Churn Strawberry Ice Cream
- No-Churn Peanut Butter Chocolate Chip Ice Cream
- Mint Chip Ice Cream Pie
- Heath Bar Magic Shell
- No-Churn Butter Pecan Ice Cream
- Mint Chocolate Chip Poke Cake
No-Churn Mint Ice Cream
Ingredients
- 1 cup milk 2% milk or whole
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups mint Oreo cookies, roughly chopped
Instructions
- Place a loaf pan and a large bowl (glass or metal) in the freezer to chill.
- In a small saucepan, combine milk and sugar. Heat on low just until sugar dissolves (about 1 minute). It is not necessary to warm the milk. Chill the mixture in the refrigerator.
- In the chilled bowl, beat whipping cream on high speed until stiff peaks form (similar to store-bought whipped cream consistency.)
- Remove the chilled milk and sugar mixture from refrigerator and stir in vanilla extract. Fold half the milk into whipped cream until incorporated, then add the other half. Mixture should resemble melted ice cream.
- Pour into the chilled loaf pan and cover with aluminum foil for about 2 hours.
- After 2 hours, remove ice cream from the freezer, add half of the cookies, and stir or push cookies down into ice cream. Add the remaining cookies, stirring some in and leaving the rest on the top.
- Re-cover with foil and freeze for another 4 hours or overnight is best. See notes below for how to store leftovers.
Notes
- Use at least 2% milk. The fat is required for a creamy consistency.
- Your ice cream should be smooth before pouring into a loaf pan. If there are any lumps, gently whisk until smooth.
- Cool Whip can be substituted for the homemade whipped cream.
- This recipe uses Oreo mint cookies, but any variety of mint cookies works.
- Freezers vary. Before mixing in cookies, ice cream should be similar to soft serve, otherwise the cookies will all sink to the bottom.
- For hard ice cream, freezing 6-8 hours is best.
- The best way to store this Mint Ice Cream is to keep it in the loaf pan with plastic wrap pushed against the ice cream so ice crystals do not form. Then wrap a layer of aluminum foil around it all. It should keep for up to 1 month in the freezer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Your recipes simply make my day! I can’t wait to try this mint ice cream!
Instead of mint cookies, do you suppose broken up Andes Mints would work well with this?
Thanks!
Absolutely it would! I think that is a fantastic idea!