Summertime is a the time of year when I most enjoy eating ice cream all by itself. Generally, I prefer a tiny dollop on top of something like a warm fruit crisp. One of my favorite flavors of ice cream is a mint chocolate chip and the other in pre-gluten-free days was a mint oreo flavor made by this wonderful ice cream shop in Boston. This ice cream provides the best of both worlds! A yummy cookie crumble, bits of chocolate, and mint all infused together in one delicious ice cream. And, best of all you won't need all the cookies from your batch of GF thin mint cookies for this recipe, so you'll have extras to serve on the side. Enjoy!
Homemade Thin Mint Ice Cream
Mix in a bowl:
3 cups 10% lactose-free cream (OR regular light cream OR 1 cup cream + 2 cups milk)
1 cup sugar
1/2 tsp vanilla bean paste or extract
2 drops peppermint essential oil (I love the Doterra peppermint oil in this recipe - and much prefer it to an extract)
Mix ~10-15 minutes in your ice cream maker (according to the directions on your ice cream maker). While mixing, you can crush your homemade GF thin mint cookies, enough so you have about 1 cup of crushed cookie crumbs. I like to leave some larger pieces and some smaller pieces. It's easy to crush the cookies by placing in a freezer ziploc and rolling or hit with a rolling pin.
After the 10-15 minutes of churning, add to ice cream maker:
1 cup crushed homemade gluten-free thin mints.
Continue mixing until ice cream has thickened, as directed by your ice cream maker. Scoop ice cream into a freezer-safe container and let chill ~2 hours before serving. Feel free to serve alongside a few extra cookies! Enjoy!!!!
A delicious fresh batch of homemade GF thin mint ice cream!
A rather crazy looking scoop of scrumptious ice cream with a GF thin mint cookie on the side!
Homemade Thin Mint Ice Cream
Mix in a bowl:
3 cups 10% lactose-free cream (OR regular light cream OR 1 cup cream + 2 cups milk)
1 cup sugar
1/2 tsp vanilla bean paste or extract
2 drops peppermint essential oil (I love the Doterra peppermint oil in this recipe - and much prefer it to an extract)
Mix ~10-15 minutes in your ice cream maker (according to the directions on your ice cream maker). While mixing, you can crush your homemade GF thin mint cookies, enough so you have about 1 cup of crushed cookie crumbs. I like to leave some larger pieces and some smaller pieces. It's easy to crush the cookies by placing in a freezer ziploc and rolling or hit with a rolling pin.
After the 10-15 minutes of churning, add to ice cream maker:
1 cup crushed homemade gluten-free thin mints.
Continue mixing until ice cream has thickened, as directed by your ice cream maker. Scoop ice cream into a freezer-safe container and let chill ~2 hours before serving. Feel free to serve alongside a few extra cookies! Enjoy!!!!
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