Friday, 31 July 2015

Oreo vanilla Mint

Call me the Dairy Queen 

It’s Friday and FINALLY, the end of ice-cream month. This has been the longest month of my life and if I never see a box of heavy cream for the next 6 months I’ll be just fine. Today we have a super delicious creamy, perfect scoop of mint, cream and cookies. Its cookie and cream 2.0

As I’ve said before on my cookie n cream cake post I have issues with commercially produced cookie and cream ice-cream for several reasons...

  1.  It ends up just being a mediocre vanilla ice-cream with speckles
  2.  The cookies are never chunky always some fine bits of black stuff. I feel that cookie and cream ice-cream should be heavy on the cookie and it almost never is.
  3.  Most time they tend to have an artificial taste especially the store bought ones

So and overload of cookies is a must. But for this ice-cream to be a true cookie n cream 2.0 we had to vamp up the flavor as well. And the game changer is the mint. I used two varieties; the mojito mint for a little zing and the Jamaican black mint for that traditional comforting, feels like home mint flavor.  The two worked perfectly and both imparted their flavors on the cream individually. I could really distinctly taste each type of mint, truly awesome!

Ingredients (printable recipe)
Jeni's base
2 cup Milk
1 ¼ cup Cream
2/3 cup Sugar
3 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon Corn syrup
1 teaspoon vanilla
1 cup Fresh Mint
12 oreo cookies


  • Place the cookies in a zip lock bag and crumble into chunks
  • In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
  • In a separate bowl lightly whisk the cream cheese, vanilla and salt
  • Using a mortar and pestle muddle the mint to begin to extract the oils
  • If you don’t have a mortar and pestle you can rub them and break them apart with your hands
  • In a pot bring to boil the cream, sugar and corn syrup for 4 minutes exactly,
  • Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
  • Place back on the heat and stir allowing it to slightly thicken for a minute
  • Pour the hot milk mixture into the bowl of cream cheese to dissolve it and remove lumps
  • Add the mint to the mixture
  • Pour contents into a zip lock bag
  • Prepare a bowl filled with ice
  • Place the zip lock bags in the ice bath and allow the mixture to completely cool
  • Place the mixture in the refrigerator after its cooled to allow the mint to steep overnight
  • Before churning strain the mixture in a cheese cloth to remove all the mint leaves
  • Churn the milk mixtures in an ice-cream maker
  • As the cycle is nearing completion add the cookies to the ice-cream maker
  • Pour the contents into the loaf pan
  • Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.

In case you missed it…

Xoxo Greedygirl

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