No Churn Mint Oreo Ice-cream
Just 5 ingredients and made in one bowl- you will be enjoying your own homemade ice-cream in no time!
Servings: 12 servings (6 cups)
In a large bowl, using an electric mixer, beat cream and extracts on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold half of the condensed milk in to the heavy cream. Once this has been folded in, add the rest of the condensed milk and your food coloring if you want and gently fold. Fold in the crushed cookies.
Pour into a 4 1/2-by-8 1/2-inch loaf pan and cover. Freeze until firm, 6 hours.
- Make sure your heavy cream is cold to achieve maximum volume.
- Gently fold in the condensed milk into the so as not to deflate the whipped cream
- Use pure vanilla and peppermint extract for the best flavor.
- Be sure to cover the ice-cream and allow to freeze for 6 hours
Calories: 234kcal | Carbohydrates: 15g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 107mg | Potassium: 74mg | Fiber: 1g | Sugar: 8g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg