Mint Oreo Ice Cream Sandwiches (no churn)

I didn’t become a fan of mint desserts until I met my boyfriend. When we started dating, we’d often go out for ice cream. He would get mint, and I’d get banana (naturally). One day he convinced me to try his ice cream- with chunks of oreo cookies mixed in, and I was forever changed. Now, I’m slightly obsessed with chocolate + mint. Mint oreos (phenomenal), andes mints, and mint ice cream are all staples in our household now.

Oreos have always been one of those desserts I’ve never been able to replicate as well as other popular sweets. That is, until I learned about black cocoa powder. Never heard of it? Well, it’s not that common, unfortunately, although I wish it was. Black cocoa powder is also known as “ultra dutched”, meaning it’s been treated with an alkaline solution to neutralize acidity. Typically at grocery stores you will find a brand like Hershey which is natural cocoa powder or Ghirardelli, which is dutched cocoa powder. To find black cocoa powder you’d have to find it online, but let me tell you- it’s well worth the trouble. If you’re a fan of oreo’s, then I urge you to try baking a chocolate cake with black cocoa powder- you can thank me later.

I’ll be leaving for my Italian – French excursion this evening and won’t be posting a new recipe until I return in 2 weeks! Apologies in advance for my extended absence!

Mint Oreo Ice Cream Sandwich

Yield 8 sandwiches

Butter 6 oz.

Sugar 4 oz.

Salt ½ tsp

Yolks 2 oz.

Flour 5.5 oz.

Black cocoa powder 2.5 oz.

Mint Oreo No Churn Ice Cream

Cream 24 oz.

Sweetened condensed milk 1 can (14 oz.)

Mint Oreos, chopped 3 cups (15 mint oreos)

Directions:

Prepare a quarter sheet tray (8”x13” cookie sheet) by lightly spraying with baking spray and covering in plastic wrap.

First make the ice cream. Whip cream and sweetened condensed milk together at a low – medium speed. Whip until you reach stiff peaks. Fold in the chopped mint oreos. Spread evenly on prepared tray and freeze overnight.

To make the cookie dough, cream butter and sugar together. Add egg yolks, scrape down sides, then add flour, cocoa powder and salt. Wrap in plastic and chill for 2 hours.

Unwrap dough onto a floured surface. Roll out to ¼ inch thickness and punch out 16 cookies with desired cookie cutter. I used a 2.5” round cutter.

Preheat oven to 350 degrees F (176 C).

Place on a cookie sheet about 1 inch apart from each other. Freeze for 10 minutes.

Bake for 15-18 minutes.

As soon as your cookies are baked and cooled, remove your no churn ice cream from the freezer.

Get a small bowl filled with hot water and the same cookie cutter you used for the cookies. Punch out ice cream with your cookie cutter and sandwich between two cookies. Repeat for the rest of your cookies.

Once all assembled, freeze again until you’re ready to eat! ENJOY!

Print Recipe

Mint Oreo Ice Cream Sandwiches

No churn mint oreo ice cream sandwiches!
Servings: 8
Author: Saura Madani

Ingredients

Cookies

6 oz butter
4 oz sugar
1/2 tsp salt
2 oz yolks
5.5 oz flour
2.5 oz black cocoa

No-Churn Mint Oreo Ice Cream

24 oz cream
1 can sweetened condensed milk
3 cups chopped mint oreos

Instructions

Prepare a quarter sheet tray (8”x13” cookie sheet) by lightly spraying with baking spray and covering in plastic wrap.
First make the ice cream. Whip cream and sweetened condensed milk together at a low – medium speed. Whip until you reach stiff peaks. Fold in the chopped mint oreos. Spread evenly on prepared tray and freeze overnight.
To make the cookie dough, cream butter and sugar together. Add egg yolks, scrape down sides, then add flour, cocoa powder and salt. Wrap in plastic and chill for 2 hours.
Unwrap dough onto a floured surface. Roll out to ¼ inch thickness and punch out 16 cookies with desired cookie cutter. I used a 2.5” round cutter.
Preheat oven to 350 degrees F (176 C).
Place on a cookie sheet about 1 inch apart from each other. Freeze for 10 minutes.
Bake for 15-18 minutes.
As soon as your cookies are baked and cooled, remove your no churn ice cream from the freezer.
Get a small bowl filled with hot water and the same cookie cutter you used for the cookies. Punch out ice cream with your cookie cutter and sandwich between two cookies. Repeat for the rest of your cookies.
Once all assembled, freeze again until you’re ready to eat! ENJOY!