Oreo Mint Ice Cream Recipes
MINT OREO FUDGE ICE CREAM CAKE
This Oreo Fudge Ice Cream Cake is great for birthdays, summer BBQs or potlucks!
Provided by Holly Nilsson
Categories Dessert
Time 4h5m
Number Of Ingredients 6
Steps:
- Crush Oreos in a ziploc bag (including cream center). You don't want the pieces too small, you just want them broken up. Add melted butter and mix well.
- Line a loaf pan with parchment paper.
- Put 1 cup of the Oreo mixture in the pan and press down. Add half of the ice cream and spread over the oreos. Top with ½-¾ cup fudge sauce and ⅔ cup crushed Oreos. Repeat layers again. Top with Cool Whip & remaining crumbs. Freeze 4 hours or overnight.
- To remove from pan quickly dip in hot water for about 5 seconds. The cake will lift out. Slice and serve with extra fudge sauce if desired.
Nutrition Facts : Calories 630 kcal, Carbohydrate 89 g, Protein 8 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 43 mg, Sodium 545 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving
OREO MINT ICE CREAM
I found this yummy ice cream recipe in Ben & Jerry's Homemade Ice Cream & Dessert Book. I changed it only slightly, adding more Oreos and adding the Oreos to the ice cream freezing process a little sooner. It's very good! Cook time is the freezing process time and for my Cuisinart freezer, that's about 20 minutes.
Provided by Hey Jude
Categories Frozen Desserts
Time 30m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Place cookies in a bowl, cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes; whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
- Pour in the cream and milk and whisk to blend.
- Add the peppermint extract and blend again.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- While the ice cream is somewhat loose but on it's way to being frozen, add the chopped cookies and continue freezing until the ice cream is ready.
- At this point, I transfer the ice cream to a plastic container and put it in the freezer to harden (ripen) completely.
BEN & JERRY'S OREO MINT ICE CREAM
Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time. Freezing time is however long it takes your freezer to freeze it.
Provided by Annacia
Categories Frozen Desserts
Time 7m
Yield 1 qt
Number Of Ingredients 6
Steps:
- Place the cookies in a bowl, cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream and milk and whisk to blend.
- add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
- After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.
Nutrition Facts : Calories 3255, Fat 223.9, SaturatedFat 123.9, Cholesterol 1109.3, Sodium 1171.9, Carbohydrate 284.8, Fiber 4.4, Sugar 213.7, Protein 38.4
OREO MINT CHIP ICE CREAM CAKE
This decadent, can't-stop-eating-it dessert is an homage to Linda Freeman, the incredible chef at my college sorority house. She made a version of grasshopper pie that featured an Oreo crust and mint chocolate chip ice cream (instead of the classic crème de menthe chiffon filling). My spin takes those same flavors and layers them with chocolate ganache and whipped cream, so you get a little taste of everything in each bite.
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
- Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
- Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
- Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
- Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
- Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.
ICE CREAM OREO® COOKIE PIE
My daughter requests this pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with both adults and children!
Provided by cookin'mama
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
- Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
- Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 76.3 g, Cholesterol 29 mg, Fat 27.9 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 452.4 mg, Sugar 46.7 g
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5/5 (1)Estimated Reading Time 5 minsCategory DessertsTotal Time 15 mins
- Using a food processor, pulse the Oreos into coarse crumbs (or you can put them in a gallon-size Ziploc bag and use a rolling-pin to pound the cookies into coarse crumbs).
- Lightly butter a 9×9 pan and pread a little more than half of the crushed cookies over the bottom of the pan. Carefully spoon the mint ice cream over the top of the crushed Oreos, spreading it as evenly as you can.
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- In a large bowl, whisk together heavy cream, milk, sugar, salt, vanilla, and mint extract until combined.
- Pour the mixture into your ice cream maker and follow manufacturer's instructions, likely running for about 20 minutes. Add crushed Oreos to ice cream when it's almost done processing.
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4.4/5 (8)Category DessertServings 1Total Time 10 mins
- **See notes if using pasteurized eggs to speed up prep time. If using regular unpasteurized eggs, use the Custard Method below (longer process).
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- Place cookies in the bowl of a food processor; pulse until coarse crumbs begin to form. (Do not over-process, you want a mix of large and small cookie pieces). Transfer cookie crumbs to a large bowl. Add fudge topping to bowl and stir until combined.
- Line an 8-inch square baking pan with wax or parchment paper, allowing edges of the paper to extend over sides of pan. Firmly press 1/2 of the cookie mixture into an even layer in the bottom of the pan. Place another layer of wax or parchment paper over the cookie layer; press remaining 1/2 of the cookie mixture into an even layer over the paper on top of the first cookie layer. Place another layer of wax or parchment paper over second cookie layer to cover; press firmly to adhere. Freeze at least 3 hours.
- Lift the sides of the second layer of wax paper to remove the top cookie layer from pan; set aside. Spread softened ice cream in an even layer over bottom cookie layer in pan using a rubber spatula. Peel away both layers of paper from top cookie layer and gently place on top of ice cream layer; press firmly. Freeze 4 hours or until ice cream is firm.
- Slice into 9 bars and serve immediately, returning any remaining sandwiches to freezer. Sandwiches, kept individually-wrapped in plastic wrap, can be kept in the freezer for up to 10 days.
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- It’s recommended to make this cake across two days for best results. You can make the recipe components on Day 1, then assemble the cake on Day 2. Please read through the instructions fully before beginning.
- First start with making the Oreo dough: preheat the oven to 350F and make sure you have 2 medium dark colored baking sheets. In a large food processor, add in the flour, coconut sugar, dark cocoa powder, arrowroot starch, baking powder, and chilled coconut coconut oil. Pulse the ingredients until a thick and smooth dough forms.
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- Bake the Oreos: place the baking sheets into the oven to bake the cookies for 10 minutes, or until the cookies have slightly puffed up and the edges are set. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. They will be soft! Then carefully transfer them to a cooling rack, where they will solidify.
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Ratings 9Category DessertCuisine AmericanTotal Time 24 hrs 25 mins
- Put the Oreos in a food processor and pulse into a crumble. If you don't have a food processor, you can place the cookies in a plastic bag and crush them with something heavy). Place the crumbled Oreos in a bowl.
- Remove the ice cream from the freezer for 15-20 minutes to allow it to soften. Place the ice cream in a bowl and stir with a spoon to get it to be like a soft-serve consistency. This will make it easier to pack into the crust. Remove the crust from the freezer and add the ice cream. Smooth it to the edges but make sure you still have room at the top for the whipped cream layer.
- Place the heavy whipping cream into a bowl and begin to whip on medium speed with a hand mixer. Add the powdered sugar, vanilla, and peppermint and continue to beat on high speed until the cream is nice and stiff. This will take about 4-5 minutes.
- When you are ready to serve the pie, take a dark chocolate bar and shave off the side with a vegetable peeler to create chocolate shavings. Sprinkle on top of the pie and allow the pie to sit for a minute or two before slicing. TIP: use a warm knife to cut through the pie!
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