Chocolate Mint Oreo Ice Cream

As I mentioned before, I went on a homemade ice cream kick recently. Some were better than others, but this, so far, has been my favorite. So much so that I've already made 3 batches of it (shhh, I promise I won't eat it all myself). I actually took a different recipe and tweaked it to my tastes. The original had Rolos instead of Oreos and vanilla instead of peppermint. You can find the first recipe in the link at the bottom of this page.

I was inspired by a Baskin Robbins flavor they have sometimes. Tyler and I love it and I figured, why not try to recreate it? I think Baskin Robbins makes it a little more colorful by using Oreos with colored cream, but hey, it all tastes the same.

• 3.5 oz mini Oreos, chopped in half
• 2/3 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp peppermint extract

Mix the cocoa powder and sugars together in a bowl. Stir with a whisk to remove lumps. Stir in the cream, milk, and vanilla. 

Churn the mixture in an ice cream maker for 20-25 minutes, adding the Oreos during the last 5 minutes. Freeze until solid. 

NOTES: I love the ease of this recipe because there are no eggs involved to mess things up. However, I put the mixture in my churner but it never really got thicker. I'm not sure the purpose of the churning in this one. Usually you can see a marked difference in texture, thickness, and volume when you churn. I doubled the churning time and saw no difference. I was afraid the frozen result would be hard as a rock, but much to my delight, it was still a very soft ice cream. 

You can use regular size Oreos if you want. I used the minis because I was couponing a few weeks ago and had a lot of those little single serve, re-closeable cans of Oreos lying around. Use what you've got, right?

Serves 8-12

Prep Time: 10 minutes

Total Time: 30 minutes + freezing

Recipe from Living Locurto