Oreominticecream Recipes

BEN & JERRY'S OREO MINT ICE CREAM

Ben & Jerry's Oreo Mint Ice Cream image

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

Ingredients

2/3 cup Oreo cookies (coarsely chopped)
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons peppermint extract

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 ICE CREAM

Oreo Mint Ice Cream image

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

Ingredients

1 cup coarsely chopped Oreo cookies
2 large eggs
3/4 cup sugar
2 cups heavy cream or 2 cups whipping cream
1 cup milk
2 teaspoons peppermint extract

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.

OREO MINT CHIP ICE CREAM CAKE

Oreo Mint Chip Ice Cream Cake image

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

Ingredients

3 1/2 cups heavy whipping cream
12 ounces semisweet chocolate bars, finely chopped
2 teaspoons light corn syrup
Pinch kosher salt
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
One 19.1-ounce package chocolate sandwich cookies, such as Oreos (44 to 48 cookies)
2 quarts (4 pints) green mint chocolate chip ice cream, softened

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.

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