This flavor was inspired by Ben & Jerry’s Mint Chocolate Cookie ice cream. If you want it to be even more like the original, you can use store-bought chocolate sandwich cookies.
No-Churn Peppermint Chocolate Cookie Ice Cream
Yield: 6 cups ice cream
14-ounce can sweetened condensed milk
- 2 teaspoons peppermint extract
- Pinch fine salt
- 2 cups heavy cream, cold
- 12 chocolate wafer cookies, crushed
- Chill a 9″ x 5″ metal loaf pan. Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
Whisk together the condensed milk, peppermint extract, and salt in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan OR Rubbermaid boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
- Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin.
Stir chocolate cookie bits into the ice cream base with a sturdy spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.