Mint Oreo Cookies Ice Cream

Where I live, the temperature is starting its steady climb into the 90s. And for me, that means summer, even if the solstice hasn’t quite arrived yet. Anything over 75 feels like summer to me, but I grew up in the North East where sustained 90-degree weather was that one week in August everyone complained about. Maybe two weeks, if we were having a “heat wave”. But summer or no summer, all this heat means one thing: ice cream.

Food is one of my favorite aspects of summer. I love cookouts, pitcher cocktails, and fresh, local produce from the farmer’s market, but nothing beats a bowl of ice cream on a hot summer day. And since I got an ice cream maker for my birthday, ice cream is definitely on the menu this summer.

So, I present to you the first in my unofficial summer ice cream series: Mint Oreo Cookie Ice Cream. This is a year-round flavor, unlike those fresh berries and cream creations that I’ve seen sprouting up all over the internet. They have their place, and I’ll make those soon, but I wanted something truly classic, an ice cream tradition, for my first ice cream post.

This ice cream is wonderful by itself, but it also builds into a great sundae. Add some hot fudge sauce, whipped cream, maybe a Luxardo cherry or an Oreo cookie garnish. Or perhaps, it’s time for ice cream sandwich cookie inception – with cookies in the ice cream and surrounding it. Whatever you choose to do with this ice cream, I hope that you enjoy it and it helps you welcome summer.

This recipe is inspired by Ben and Jerry’s Oreo Mint Ice Cream from their cookbook Ben and Jerry’s Ice Cream and Dessert Book. It’s a fabulous book that I highly recommend.

Mint Oreo Cookies Ice Cream


  • 2 eggs
  • 2/3 c. sugar
  • 2 c. heavy cream
  • 1 c. whole milk
  • 2 tsp. peppermint extract
  • 10 Mint Oreo cookies, crushed into pieces (but not powdered)


  1. 12-24 hours ahead: Freeze the bowl for your ice cream maker, if necessary for your ice cream maker.
  2. Crush the Oreo cookies. I put them in a sealable plastic bag and beat them with my rolling pin. Put the cookies in the fridge so they stay cold while you make the ice cream base.
  3. Using a mixer on medium speed, whisk the eggs until they are pale yellow in color and the whisk leaves lines as it moves through the eggs, about 2-3 minutes.
  4. Add 1/3 of the sugar and continue to whisk on medium speed until the sugar is combined. Scrape down the bowl. Add more sugar and repeat the process. Add the last of the sugar, scrape down the bowl, and beat for 30 seconds to a minute until the sugar is well-mixed into the eggs.
  5. Turn the mixer to low, and whisk in the cream and milk. Pour slowly and be careful of splashing.
  6. Add the peppermint extract and whisk briefly to combine it.
  7. Pour the mixture into your ice cream maker. Process it according the manufacturer's instructions.
  8. As the ice cream is hardening, toward the end of the churning process, add the cold Oreo cookies. Continue to process until the ice cream is firm.
  9. Place the ice cream in an airtight container and freeze for 4 to 24 hours until it reaches the desired firmness. Alternatively, get a spoon and eat it straight out of the ice cream maker and enjoy the soft melty goodness.
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