Here's a clever trick, from chocolate expert Alice Medrich, for enhancing the texture of chocolate when making ice cream: if you melt and re-freeze the chocolate before chopping it into chunks they stay nice and creamy once the ice cream is frozen. We recommend either using mini chocolate chips, or chopping conventional-size chocolate chips into smaller pieces as chocolate, once frozen, tends to become a bit hard. While darker chocolate like semi-sweet or dark tends to pair best with mint, if your preference is for something a bit sweeter then, by all means, choose milk chocolate.Ĭhocolate chips are fine to use in place of chopped chocolate, if that's what you have on hand. Mint extract is actually a combination of both spearmint and peppermint, while peppermint extract is made from just peppermint. If you don't have fresh mint, you can use an extract as an alternative. Just keep in mind that since peppermint has a higher menthol content, you'll want to use a bit less of it. In fact, many mint ice creams are made with peppermint rather than spearmint. Most fresh mint sold in grocery stores is spearmint, but you can also use peppermint in this ice cream recipe. Spearmint, for example, is relatively mild in flavor while peppermint is more intense. Store for up to 3 months.Did you know there are more than 600 varieties of mint? Many of them offer their own unique flavors. If your ice cream doesn’t go to the top of the container you can put a little freezer paper or plastic wrap on top of the ice cream to prevent the freezer burn if you’re going to store for a long time. Make sure there isn’t a lot of air above the ice cream to prevent freezer burn. Store this mint oreo cookie ice cream in a freezer-safe dish that has a lid, or a loaf pan covered in plastic wrap. Serve in a bowl, on an ice cream cone, make into an ice cream cake or just eat it right out of the container with a spoon!ĭon’t miss this new Apple Pie Ice Cream recipe. Ice cream will continue to harden the longer it freezes. Freeze for at least 4 hours, longer if you can.When mixing your oreos into your ice cream, make sure you get to the bottom of the pan! Mix them in really well. Finding a big chunk is part of the fun of eating mint cookie ice cream. Chop your oreos into generous sized pieces.Whisk your ice cream mixture together well to combine all the ingredients before pouring into your ice cream maker.I now a lot of us play fast and loose with vanilla extract but make sure you measure your mint. This recipe hasn’t been tested to use with coconut milk or soy milk, etc. Transfer ice cream to freezer containers, allowing headspace for expansion. Fill cylinder of ice cream freezer freeze according to the manufacturer’s directions. Press plastic wrap onto surface of custard. Stir in cream, vanilla and peppermint extract if desired. There are a few things you’ll want to make sure you do to ensure the tastiest ice cream. Stir gently and occasionally for 2 minutes. Use a freezer-safe container covered with an air-tight lid or plastic wrap. The chopped oreo cookies should still be in large-ish pieces. Churn ice cream according to your ice cream maker’s instructions.įreeze: Mix your oreo crumbles into your ice cream in a large bowl. Pour the ice cream mixture into your ice cream maker. Mix: Mix all your ingredients, except your oreo cookies together by whisking in a medium sized bowl. The green food coloring is completely optional! Just don’t forget the mint extract! This recipe does not have eggs so there’s no need to cook before churning. You can print or save to Pinterest for later. Instructionsįull step-by-step instructions are in the recipe card below. Oreos: Use regular oreos or substitute for Gluten Free oreos or even mint oreos if you prefer. I like how it adds to the flavor but you can omit this if you’re avoiding salt.įood Coloring: Green food coloring is 100% optional. Salt: This recipe calls for just a pinch of salt. If you add too much it’ll taste more like toothpaste than ice cream. Measure this carefully because a little bit goes a long way. Peppermint Extract: The peppermint extract provides the mint flavor, not the color. Vanilla Extract: If you have it on hand, don’t skip it! Vanilla adds an important flavor to this ice cream. I highly recommend using those and not substituting for a different kind of milk. Milk: This recipe calls for whole milk and heavy whipping cream. Ingredientsįull ingredients and step-by-step instructions are in the recipe card below. If you love easy, no bake recipes, check out these 50 No Bake Recipes. Diet: Vegetarian, Gluten Free (use gluten free Oreos).Optional: Freeze in a loaf pan for easy scooping. Equipment: This recipe requires an ice cream maker.Time: Prep time takes only 5 minutes! No cooking involved.Nutrition: Under 350 calories per serving.This ice cream in mint chocolate chip ice cream’s better sibling! Flavor: This rich and creamy ice cream is better than store bought! The mild mint flavor isn’t overpowering.
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