No Churn Mint Cookie Ice Cream

• Produce

  • 1 cup Mint chips

• Condiments

  • 1/4 cup Caramel sauce
  • 1/4 cup Hot fudge sauce

• Baking & Spices

  • 1 Food coloring, green

• Snacks

  • 1 cup Grasshopper cookies
  • 1 cup Mint oreos

• Dairy

  • 1 14 oz can Condensed milk, sweetened
  • 1/4 cup Cream de' menthe
  • 2 cup Heavy cream

Found on littledairyontheprairie.com

Description

Ingredients

• 2 c. heavy cream
• 1 14 oz can sweetened condensed milk
• ¼ c. cream de menthe (or 1 tsp. mint extract)
• green food coloring, add enough to get desired color
• 1 c. chopped mint Oreos
• 1 c. chopped grasshopper cookies (I used Keeblers)
• 1 c. mint chips (I used Andies)
• ¼ c. caramel sauce
• ¼ c. hot fudge sauce

Directions

• In mixing bowl from stand mixer, whip cream until stiff peaks form.
• Add sweetened condensed milk, cream de menthe, and food coloring. Gently fold together until combined.
• Reserve a few cookies for the top. Add remaining cookies and mint chips. Fold to incorporate.
• Pour in a bread pan.
• Sprinkle reserved cookies over the top of ice cream.
• Drizzle caramel and hot fudge sauce over the ice cream. Swirl with a knife.
• Freeze for at least 4 hours or overnight.
• I like to let the ice cream sit at room temperature for about 5 minutes before serving.