Happy Friday Jr.! Rob and I don’t have any plans for the upcoming weekend, so that most likely means a beach day! We have discovered that the state parks around here are worth paying a little bit of money to enter because they are so much less crowded than the public beaches. Plus the shoreline isn’t lined with empty lounge chairs and umbrellas waiting to be rented. We went to Henderson Beach State Park and Grayton Beach State Park last weekend, which were both beautiful. The water was crystal clear and pretty calm. We even saw a manatee swim by! It looked more like a moving shadow from where we were, but still pretty cool to see! And thankfully it wasn’t a shark haha.
After a day in the sun is there anything better than ice cream?! Rob and I love having a batch of homemade ice ream on hand at all times. We recently made this double dark chocolate cookie dough ice cream recipe by Sarah from Broma Bakery (my food photography idol!) and OMG was it delicious! Since we ran out of that way too quickly, it was time for another batch! We both love mint Oreos so I decided to use them in a cookies and cream recipe. The Oreo thins work really well because you don’t need a ton of filling when you’re putting them in ice cream. I also wanted to add a fudge ripple, but most of it disappeared into the ice cream base. If you do want the chocolatey base, add the fudge sauce at room temperature during the last 5 minutes of churning. Otherwise, chill your fudge sauce in the fridge and when the ice cream is done churning add dollops of fudge sauce and gently fold them in using a rubber spatula or knife. That way you have delicious fudgy pockets! Learned that lesson the hard way (okay it wasn’t too difficult haha), but either way it tastes amazing! I will definitely be making a second batch.
Mint Cookies and Cream Ice Cream
This cookies and cream ice cream is made with mint Oreo thins and swirls of fudge sauce. It's an indulgent dessert that's perfect for summer (or any time of year!).
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 tsp. salt
- 5 egg yolks
- 1 tsp. vanilla extract
- 1 1/2 cups crushed mint Oreo thins (about 25 cookies)
- 10 oz. fudge sauce chilled
Instructions
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In a medium saucepan over medium heat, combine heavy cream, milk, sugar and salt. Stir until sugar has dissolved, about 5 minutes.
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Meanwhile, whisk the egg yolks in a small bowl until smooth. Whisking constantly, slowly whisk about one cup of the hot cream into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Add vanilla extract and continue cooking, stirring gently until the mixture is thick enough to coat the back of a spoon (about 170F degrees).
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Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover cling wrap, placing it right on top of the mixture so that there isn't a layer of air. Chill in the fridge for 4 – 6 hours or overnight.
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Churn in an ice cream machine according to manufacturers’ instructions. When 5 minutes remain, add crushed Oreos. Let the mixture continue churning until toppings are evenly distributed. Once the ice cream is done churning, add dollops of chilled fudge sauce and use a rubber spatula to gently fold them in.
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Store in air-tight container and freeze for an additional 2 hours before serving.
