No Churn Mint Cookie Ice Cream
If you love mint and chocolate as much as I do, you MUST try No Churn Mint Cookie Ice Cream! It's creamy and absolutely LOADED with mint cookies, mint chips, and swirled with caramel and hot fudge! So yummy!
- 2 c. heavy cream
- 1 14 oz can sweetened condensed milk
- 1/4 c. cream de' menthe or 1 tsp. mint extract
- green food coloring add enough to get desired color
- 1 c. chopped mint Oreo's
- 1 c. chopped grasshopper cookies I used Keeblers
- 1 c. mint chips I used Andies
- 1/4 c. caramel sauce
- 1/4 c. hot fudge sauce
In mixing bowl from stand mixer, whip cream until stiff peaks form.
Add sweetened condensed milk, cream de' menthe, and food coloring. Gently fold together until combined.
Reserve a few cookies for the top. Add remaining cookies and mint chips. Fold to incorporate.
Pour in a bread pan.
Sprinkle reserved cookies over the top of ice cream.
Drizzle caramel and hot fudge sauce over the ice cream. Swirl with a knife.
Freeze for at least 4 hours or overnight.
I like to let the ice cream sit at room temperature for about 5 minutes before serving.