Mint Oreo Ice Cream (Ninja Creami)
mint-extract ice cream with Oreo cookie pieces
Ingredients
- 230 g 2% milk
- 160 g heavy cream
- 55 g white sugar
- 2.1 g mint extract
- 0.4 g guar gum
- 0.3 g salt
- 45 g chocolate sandwich cookies
Method
- 1. Mix the sugar, guar gum, and salt thoroughly. Blend into the milk with the mint extract until the sugar dissolves and no gum clumps remain. Stir in the cream without whipping in air. Refrigerate for 10 min, then stir again.
- 2. Pour into a Creami pint without exceeding the MAX FILL line. Keep the Oreos out of the base. Cover and freeze on a level surface for at least 24 h. If frozen at an angle, thaw, stir, and refreeze level before processing.
- 3. Process on Ice Cream. If powdery or crumbly, run Re-spin before adding the cookies. If still dry, add a small splash of cold milk and Re-spin again.
- 4. Quarter the Oreos with their filling intact. Make a hole ~1½ in / 4 cm wide down to the bottom of the processed ice cream, fill with the cookie pieces, and run Mix-In once.
- 5. Serve immediately. Level any leftovers and refreeze; process again before serving. Reprocessing will break the cookie pieces down further.
Notes
Sized for one standard 16 oz Creami pint. Scale the yield to 1½ pints for a 24 oz Deluxe container; the container fill line takes precedence. Cookie nutrition is estimated from generic chocolate sandwich cookies.
Source and attribution
Adapted from Ninja Test Kitchen