Mint Oreo Ice Cream Recipe: Creamy No-Churn Mint Cookies & Cream

If you love cookies-and-cream ice cream, this mint Oreo version is a tasty upgrade. Homemade mint Oreo ice cream is simple to make, needs only a few ingredients, and yields a rich, creamy result. It’s perfect for National Oreo Day on March 6th or as a festive treat for St. Patrick’s Day. The mint flavor comes from chopped mint Oreos folded into the base, and you’ll likely have extra cookies to dip or garnish. The crushed Oreo filling doesn’t produce a vivid green color on its own, so add a drop or two of green food coloring if you want a brighter minty hue.

This recipe requires heavy cream, whole milk, granulated sugar, egg yolks, vanilla extract, and mint Oreos. It is not a no-churn recipe, so you will need an ice cream maker. A frozen bowl-style ice cream maker works well—be sure to freeze the bowl according to the manufacturer’s directions ahead of time so it’s thoroughly chilled.

Churning is key to a creamy texture. Make sure the custard base is fully chilled before pouring it into the frozen ice cream maker; if it’s too warm the ice cream may not firm up properly. The churning process freezes and aerates the mixture at once, creating small ice crystals and a smooth mouthfeel—something you won’t get by simply freezing the mixture in a container without churning. Follow the chilling and churning steps for the best results.

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📖 Recipe

Mint Oreo Ice Cream

Homemade mint Oreo ice cream is easy and delicious. You only need a few ingredients and an ice cream maker.

5 from 1 vote

Prep Time: 10 mins

Cook Time: 5 mins

Chill Time: 6 hrs

Total Time: 6 hrs 15 mins

Course: Dessert

Cuisine: American

Servings: 3 cups

Calories: 802 kcal (estimate)

Equipment

Ice cream maker
Mixing bowls
Measuring spoons and cups
Small pot
Whisk
Fine mesh strainer

Kayla’s Top Tip: Weigh dry ingredients in grams with a food scale for best results.

Ingredients

1½ cups (355 ml) heavy whipping cream
¾ cup (177 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
½ teaspoon vanilla extract
8 mint Oreos, chopped
Green food coloring (optional)

Instructions

Freeze your ice cream maker bowl according to the manufacturer’s instructions.
In a small pot, whisk together 1 cup of the heavy cream, the milk, sugar, egg yolks, and vanilla. Heat over medium while whisking constantly until the mixture simmers or reaches about 160–170°F (70–77°C).
Pour the hot custard through a fine mesh strainer into a heat‑proof bowl, pressing with a spatula to remove any solids.
If using food coloring, stir it into the strained mixture now. Cover the bowl with plastic wrap and refrigerate until completely cold, at least 2 hours.
Once chilled, whisk the remaining ½ cup heavy cream into the mixture. Pour into your ice cream maker and churn according to the manufacturer’s directions. After about 10–20 minutes, add the chopped mint Oreos and continue churning until the ice cream is thick.
Transfer the churned ice cream to a freezer-safe container and freeze for a couple of hours to firm up before serving.