Mint Chocolate Cookies and Cream Ice Cream

mint chocolate cookies and cream ice cream

Since I blogged a childhood favorite yesterday, the elementary school cafeteria favorite kind of cookie, I thought why not keep going on that theme for today? This childhood favorite was not sold in our school cafeteria, I don’t recall them having any real ice cream, actually. Just the packaged ice pops and nutty buddy things. I think.

chopped oreos for ice cream

Anywho, my family occasionally liked to treat ourselves to Braum’s, which if you’re not familiar is a regional ice cream store that doesn’t seem to exist in New York. But they are your typical ice cream store with the big buckets of all the various flavors behind the counter. One scoop or two, cone or cup. My favorite flavors were the typical kid ones: mint chocolate chip, and cookies and cream. I seemed to alternate between the two each time we went.

Mint Chocolate Cookies and Cream Ice Cream

Apparently I wasn’t alone; Lisa Fain confessed to favoring those two flavors as well while she was growing up, so she mish-mashed them together and created this one delicious ice cream flavor. As soon as I saw it on her site I knew I would eventually make it. And finally, I did. It’s so friggin’ tasty.

Mint Chocolate Cookies and Cream Ice Cream

And if your childhood self preferred different flavors from these, I would still highly advise trying this one. No matter what, I think your adult self will absolutely love it.

Mint chocolate cookies and cream ice cream

Source: slightly adapted from The Homesick Texan

1 cup heavy cream
2 cups half-and-half
1/2 cup granulated sugar
1/4 tsp kosher salt
4 egg yolks
1 scant tsp peppermint extract (this stuff is strong!)
1 1/2 cups rough chopped chocolate sandwich cookies, such as Oreos

In a medium saucepan, stir together the cream, half-and-half, sugar and salt. Place over medium heat and stir occasionally until bubbles just start to appear at the surface, about 3-5 minutes. Shut off the heat. Ladle out 1/2 cup of the scalded cream mixture and pour it slowly into the beaten egg yolks, whisking constantly. Slowly pour the cream and egg yolks back into the pot, whisking or stirring constantly. Turn the heat to medium-low and cook, stirring slowly and continuously, until the custard has thickened to the point that it will coat the back of a spatula or wooden spoon. I’ve found the creamiest ice creams are the result of a good 10 to 15 minutes of stirring.
Remove the cream mixture from heat, and let cool to room temperature, stirring occasionally to avoid the dreaded “skin” on top. Once cooled, store covered in the refrigerator for about 2 hours, or until well chilled.
After cooling, stir in the peppermint extract and then churn in your ice-cream machine according to the manufacturer’s instructions. In the last 5 minutes of churning, add in the chopped cookies and let your ice cream maker incorporate them. Chill in the freezer for about 4 hours or until firm.

4 responses to “Mint Chocolate Cookies and Cream Ice Cream

  1. Oh, Julie, I’m forwarding this link to my son. I think it will be his birthday ice cream request! We made candied bacon ice cream one year, and it was good, but our (and by our, I mean my daughter’s) ice cream making skills improved a lot this summer. Our neighbor even gave us a Tupperware homemade ice cream saver as a thank you for a chocolate sorbet shared w/ their dairy-allergic son.

    • Thanks! I hope your son loves this one, I think it would be right up a teenager’s alley. Not to say the adults in the room don’t love it just as much, of course. 🙂

      I think I’ve seen those ice cream savers, they’re really cool! I hope to upgrade my fridge in the new year, and then I might have room for one of those bad boys. We shall see…

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