INGREDIENTS: Milk, Cream, Sugar, Milk Powder, Oreo Cookies, Glucose, Mint. Do give it a try and share your experience with us. This is clean, refreshing Mint ice cream balanced by Americas favorite cookie. The divine combination of mint and cookies will soothe your sweet cravings. (Good because you can eat a lot without feeling stuffed, and bad for the same reasons. Mint cookies and cream ice cream mousse is love. The mint is so refreshing, it totally balances the richness and depth of the chocolate, and makes the ice cream feel downright light, which is both good and bad. I personally don’t like any further mixing of flavors with my cookie and cream mousse so I kept it plain. You can garnish it differently, for example with green & white sprinkles, white chocolate chips & wafer biscuits as well. Add a layer of white mousse then a layer of green mousse.If you don’t like the flavor of oreo cookies you can simply add plain crumbled cake in place of oreo cookies. Crush oreo cookies and place them in a serving glass, gently pressing down.Transfer it to a piping bag and set it aside. Add green food gel color to the rest of the cream mixture and, mix well with a spatula.Place one-third of the mousse in a piping bag and the remaining two-thirds in another bowl. Fold in the white chocolate and cream mixture gently with a spatula.In a large bowl, add ice cubes & place another bowl over it.Add chopped white chocolate, and cream & whisk well until smooth.In a pan, add water, bring it to a boil, and place a heat-resistant glass bowl over it.Chop white chocolate with the help of a knife or you can grate it & set it aside.Green gel food color ½ tsp or as requiredĭirections to make Mint Cookies and Cream Ice Cream Mousse :.And when it’s any occasion or dinner, I prefer to go with this mousse recipe. Every now and then, I get a sweet tooth craving. I love the combination of mint with cookies and cream. I’ve also tried other mint-flavored treats The yummy treat can be easily made ahead of time and stored in the fridge until ready to serve. This dessert is sure to impress your guests with its refreshing mint flavor and creamy texture. Mint Cookies and Cream Ice Cream Mousse is perfect for any occasion. Directions to make Mint Cookies and Cream Ice Cream Mousse :.Mint Cookies and Cream Ice Cream Mousse.We prefer hard ice cream so we usually let it freeze for 4+ hours. Chill for 2-4 hours or until the ice cream is set. Fold in the cookie chunks and then pour the ice cream into a freezer-safe container. Homemade ice cream is always softer than store bought, so when it looks like firm soft serve, it’s ready. Like I mentioned before, I have the KitchenAid Ice Cream Maker Attachment, and on average it takes about 25 minutes to churn & firm up. Once the base is cold to the touch, pour it into your prepared ice cream maker and churn according to the manufacturer’s instructions. We tend to like more so if you think that sounds like way too much, feel free to scale the number back a bit. Dissolve milk and sugar using a wire whisk or hand mixer (mix approximately 1 -2 minutes). I used plain Oreos but I think mint ones would be amazing too! You’ll need about 16-18 whole cookies for this recipe. Recipe: Mint Cookies and Cream Ice Cream (adapted from Serving Ice ) 1 cup milk. While it’s hanging out in the fridge you can chop up the cookies and make the hot fudge sauce (of course the latter is totally optional). A well-chilled attachment and ice cream base make for perfectly churned ice cream. That means that once you’ve heated the milk, tempered the eggs, cooked the eggs, strained the mixture and added the extracts, it needs to go in the refrigerator to chill for at least 30 minutes before churning. It’s rich, smooth, creamy and become less icy over time. I think custard-like ice cream always tastes better. Like most of my ice creams it requires tempering the eggs. Ingredients Needed: This is a quick overview of the ingredients you’ll need for this Mint Cookies and Cream Ice Cream recipe. The base of the ice cream is pretty easy to make. And of course I had to make some of my favorite hot fudge sauce to pour over it, because hot fudge makes everything better □ Instead of doing classic mint chocolate chip, I decided to make this a “grasshopper” version using one of the hubby’s favorite cookies, Oreos. Thankfully I had a good amount leftover to use in this incredibly silky smooth mint ice cream. A few weeks ago I just happened to by cream in bulk to use in 12 batches of buttercream frosting. Really it’s just because I’ve been too busy and can never remember to buy heavy cream at the grocery store. Usually I’m churning ice cream all summer long! I blame it on the fact that it was shoved to the back of the cabinet above our fridge- the one we never use. I’ve totally neglected my KitchenAid’s ice cream attachment this summer.
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