No Churn Mint Oreo Brownie Batter Ice Cream

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How do you feel about food trends? Some I can get behind, some not so much. Chia seeds and quinoa everything? Not so much. One pot meals and no churn ice cream? Heck yes!

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I admit that I was skeptical about no-churn ice cream. I didn’t see how two ingredients could create the texture of real ice cream, but I am happy to admit that I was very wrong!

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Because the ice cream base is so simple to put together, it leaves you tons of options for ad-ins. I took the classic chocolate mint ice cream and amped it up by adding crushed Oreo cookies and a swirl of brownie batter- egg free of course! The result is cool, creamy, crunchy and totally  dreamy!

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No Churn Mint Oreo Ice Cream


  • 1 (14-ounce) can sweetened condensed milk
  • 2 1/2 teaspoon peppermint extract
  • green food coloring
  • 2 1/4 cups cold heavy cream
  • 1 heaping cup crushed Oreo cookies
  • 1 1/4 cup brownie mix
  • 2 Tablespoon vegetable oil
  • 3 Tablespoon water


  • In a small bowl mix together the water, oil and brownie mix. Set aside.
  • Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the sweetened condensed milk, mint extract, and food coloring into the cream - constantly folding over and over until everything is combined. This will take a few minutes! Once everything is combined, fold in the chopped cookies. Pour ice cream into desired freezer container. Drizzle brownie batter over ice cream and run a knife through a few times to swirl.
  • Freeze for at least six hours, or overnight.
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