Mint Cookie Ice Cream (Vegan)
This mint cookie ice cream is a creamy, no-churn indulgence. A delicious combination of peppermint infused ice cream and mint sandwich cookies. A simple to prepare and completely plant-based frozen treat.
This mint cookie ice cream is a rich and creamy no-churn treat. It is a perfect blend of peppermint-infused ice cream and delightfully crunchy mint sandwich cookies. Perfect any time of year, this ice cream has only four simple ingredients, comes together quickly, and is completely plant-based.
What you will need:
Mint sandwich cookies and peppermint extract are essential for this ice cream. With just four simple ingredients, all easily available at your local grocery store, it’s a breeze to make. I used Newman’s Own Newman O’s Hint-O-Mint sandwich cookies, but any mint sandwich cookie will work. For the sweetened condensed milk, I made my own using oat milk, though store-bought or your favorite recipe will work just as well.
- plant based heavy cream – I used Country Crock Plant Cream heavy whipping cream alternative
- plant based sweetened condensed milk – I made my own with oat milk (please see recipe on the website)
- peppermint extract
- mint sandwich cookies – I used Newman’s Own Newman O’s Hint-O-Mint sandwich cookies
How to:
Start by counting out 12 mint sandwich cookies and crushing them into small pieces. Set these crushed cookies aside, as they will be mixed into the ice cream later. Then, crush 2 to 3 additional cookies and keep them separate to sprinkle on top of the ice cream before freezing.
Pour the heavy cream into a medium bowl. Use a handheld mixer to whip the cream on medium-high speed until soft peaks form. Once the soft peaks are achieved, add the sweetened condensed milk and peppermint extract. Blend the mixture with the handheld mixer until everything is well combined.
Add the crush cookies to the ice cream batter, folding them in until evenly distributed. Pour the ice cream into a freezer safe container, preferably with a lid. I used a 6x6x2 glass container with a lid. Sprinkle the reserved cookie pieces on top, cover, and freeze. Allow six to eight hours for the ice cream to reach a scoopable consistency or leave it in the freezer overnight. When ready to serve, take it out of the freezer and enjoy.
Alright, let’s get started. Please make and enjoy!
Mint Cookie Ice Cream (Vegan)
Ingredients
- 1¼ cups plant based heavy cream -cold
- 1 cup sweetened condensed milk – homemade or store bought (see oat milk sweetened condensed milk on the website)
- 1 tsp peppermint extract
- 12 mint sandwich cookies – crushed + extra for the top of the ice cream
Instructions
- Crush 12 mint sandwich cookies and set them aside.
- To a medium bowl, add the cold heavy cream. Using a handheld mixer, whip the cream on medium-high speed until soft peaks are achieved.
- Add the sweetened condensed milk and peppermint extract to the whipped heavy cream. Blend with the handheld mixer on medium-high speed until well combined – one to two minutes.
- Add the crushed mint sandwich cookies to the ice cream base, folding them in until well distributed.
- Pour the ice cream into a freezer safe container – I used a 6x6x2 glass container with a lid. Sprinkle a few crushed cookie pieces over the top of the ice cream.
- Cover the ice cream and place it in the freezer. The ice cream will take 6 to 8 hours to achieve a nice scoop able consistency-I leave mine in the freezer overnight.The ice cream can be served straight from the freezer.
