Mint Oreo Cheesecake Cookie Ice-cream
This recipe is a total throwback to one of my favorite post football game traditions in high school: late night Cook Out runs with friends, where I always ordered the mint Oreo milkshake, no hesitations, no switching git up. There was just something about that cold, minty, chocolatey combo after a long night that made it taste even better. That exact feeling is what inspired this ice cream.
So considered this the homemade, slightly elevated version of that classic milkshake moment. Same mint Oreo vibes, same comforting flavor, just reimagined with our mint Oreo cheesecake cookie folded right in. It’s nostalgic, fun, and honestly tastes like summer nights, stadium lights, and stopping for dessert even when you swore you weren’t hungry!
No-Machine Ice Cream Hack
Here’s the little trick that makes this recipe magic: you don’t need an ice cream machine, a $200 countertop gadget, or any special equipment at all. Just a jar, a lid, and a little arm strength. Shaking the heavy cream with sugar and vanilla incorporates air the same way a machine would churn it, giving you that light, creamy texture without the fuss. Once it’s doubled in size, the freezer does the rest of the work. Add in a crumbled mint Oreo cheesecake cookie, give it one last shake, and suddenly you’ve got legit homemade ice cream that tastes like it came straight from a machine, only easier, faster, and way more fun!
One of the best parts of this ice cream is the cookie mixed right in. That mint Oreo cheesecake cookie adds little bites of chocolate, mint, and creamy cheesecake flavor throughout, making every spoonful way more exciting than plain ice cream. And the best part? This recipe is totally customizable. Swap in any cookie flavor you want, chocolate chip, birthday cake, brownie, lemon, you name it, and suddenly you’ve got a brand-new ice cream flavor with no extra effort! Think of this as your base recipe for endless cookie loaded ice cream experiments!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, creamy, and perfectly minty!
Once you have all of the ingredients ready to go, you’re officially set up for mint Oreo cheesecake cookie ice cream success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best ice cream possible!
Mint Oreo Cheesecake Cookie Ice-cream
Ingredients
- 1 cup heavy cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- pinch of salt
- 1 mint Oreo cheesecake cookie
Method
- Pour the heavy cream, powdered sugar, vanilla extract, and a pinch of salt into a jar with a tight-fitting lid.
- Shake the jar vigorously for 2–3 minutes, until the mixture has doubled in volume and is light and fluffy.
- Crumble one mint Oreo cheesecake cookie (you can find the full cookie recipe on our website!) and add it to the jar. Shake one more time to evenly incorporate the cookie into the ice cream.
- Store the jar in the freezer for 2–3 hours, until the ice cream reaches a soft-serve texture.
- Enjoy immediately for a creamy soft-serve treat, or store in the freezer for up to two weeks.
