While doing my shopping, I spotted a real bargain. Packets of Oreo Mint Biscuits for only €1.00 and had to buy them. I figured I would work out some way to incorporate them into a recipe and as it’s summer, I had a go at a no churn ice cream using the biscuits and of course adding chocolate chips, well you would have to … 😉
Make the day before you need it. I use a glass container which is longer than a standard 2lb loaf tin but a plastic or metal container would work well too.
I always line my container with cling film and leave a good amount of over hang to wrap tightly before freezing. This prevents your ice cream getting a frosty covering. I used a little bit of green gel colour to get a light mint shade but you can leave it out as the minty filling from the Oreos will show throughout also.
Regarding using mint extract, personally I would say not to. I find it very artificial tasting and I think you could very easily ruin the taste of the Oreo biscuits and chocolate chips. Just my opinion 🙂
2 teaspoons vanilla extract
150ml condensed milk (approx. one 397g tin)
1/4 teaspoon salt
400ml double cream
150g Mint Oreo biscuits, roughly broken into pieces
50g dark chocolate chips
- In a large bowl, whisk together the vanilla extract, condensed milk and salt. Just use a hand whisk for this.
- In a medium bowl, beat the double cream with an electric mixer until stiff peaks form, takes about 3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture and fold in the roughly chopped Mint Oreo biscuits and the chocolate chips.
- Spoon into the prepared container and smooth out. Wrap well with cling film and make sure none of it is exposed. Place into freezer and leave for at least 8 hours but preferably overnight.
- Take out of the freezer about 8/10 mins before serving. Scoop into cones, bowls, add strawberries or drizzle with chocolate sauce.
Very quick and easy to make! Made with love
Enjoy – Soraya x