It’s what unicorn dreams are made of. Last week, we showed you how we stayed cool with our homemade cold brew. Last weekend we cooled off with some margaritas at our favorite brunch spot and made some ice cream. These mint cookies and cream ice cream waffle sandwiches were delicious.
We’ve wanted to make mint ice cream for a while. If it wasn’t for the mint Oreos on sale at Target, we wouldn’t have made mint cookies and cream ice cream! Side note – if you’re drooling over our photos and thinking if you’re looking at a Little Debbie Oatmeal Creme Pie, you’re not dreaming. Those were also on sale at Target and we wanted a taste of childhood.
We’ve been pretty lucky over the last week with the temps in NYC. However, Sunday hit us back with some heat and humidity. When we got back from brunch, our apartment was so freaking warm. And our A/C was no help by the time we took photos of these sandwiches. It became a game of “get the shot before the ice cream melts!”
These came out pretty good! Not that we’re surprised, but I didn’t want the ice cream to be overly minty fresh. Since we had mint Oreos, we cut back on the mint extract. Our chilled custard was also beautiful teal color, but once we got to churning and adding in the crushed Oreos, the color turned into this grayish-green. Again, not the worst thing in the world.
Mint Cookies and Cream Ice Cream
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup sugar, divided into 1/2 cups
- 2 eggs
- 1 1/2 tsp vanilla
- Pinch of salt
- 1.5 cups, broken mint Oreos
- You might have to place your ice cream maker in the freezer, so look at the directions before beginning this recipe!
- Combine milk, cream, 1/2 cup sugar, vanilla and the salt in a sauce pan. Heat until almost boiling and then remove from heat.
- In a separate bowl beat the eggs and remaining 1/2 cup sugar.
- Continuing to beat eggs, pour the warm milk until combined.
- Pour the egg milk mixture back into the sauce pan over medium heat until the mixture thickens, stirring constantly. This takes a little over ten minutes.
- Remove from heat and pour in to a shallow dish. Place a sheet of plastic wrap over the custard (to prevent skin from forming) and place in the fridge to chill. Chill for a minimum of 4-6 hours, or chill overnight.
- After custard has chilled, churn in an ice cream maker for about 20-25 minutes. After about 15 minutes, pour in your Oreos. Keep churning until it looks like soft serve ice cream or until your (affiliate link up next) KitchenAid ice cream attachment begins to make the “clicking” sound.
- Move ice cream to a storage container and let sit in the freezer to firm up.
- Enjoy it in a bowl, over a warmed cookie, or right out of the container!
For the waffles we used a ‘complete’ mix and set the cooking temperature to dark in order to get a crunchier waffle. Yes, you read correctly, a complete waffle mix (aka just add water). No one has time to whip up homemade ice cream and homemade waffles post a boozy brunch!
For best sandwich making, throw your cooked waffles in the freezer to chill. This way, the ice cream doesn’t melt as you’re building your sandwiches. Or you could just dollop some mint cookies and cream ice cream over a warm waffle.