No-Churn Thin Mint Oreo Ice Cream

This No-Churn Thin Mint Oreo Ice Cream is ultra-creamy, cool and minty, and loaded with chocolate cookie goodness in every scoop. A fluffy no-churn mint ice cream base is packed with crushed Thin Mint cookies, Oreos, and finely chopped chocolate for the perfect combination of creamy, crunchy, minty, and chocolatey. Best of all, there’s no ice cream maker required—just mix, freeze, and scoop!

Why You’ll Love This No-Churn Mint Ice Cream

If you love mint chocolate chip and cookies and cream ice cream, this recipe gives you the best of both worlds. It’s incredibly easy to make but still has that rich, creamy texture you want from homemade ice cream.

• No ice cream maker required. All you need is a mixer and a freezer.
• Packed with cookies. Thin Mints and Oreos give you plenty of chocolate cookie crunch in every scoop.
• Ultra-creamy texture. Whipped heavy cream, sweetened condensed milk, and a little cream cheese create a rich, smooth base.
• Plenty of chocolate. Finely chopped chocolate creates little shards and pockets of chocolate throughout the ice cream.
• Perfect for summer. Cool, refreshing peppermint and chocolate make this an easy frozen dessert for warm days.
• Easy to make ahead. Prepare it the night before and let the freezer do the rest.

Ingredient Notes

Heavy Cream: Cold heavy cream is the key to creating a light and fluffy no-churn ice cream base. Keep it refrigerated until you’re ready to whip it for the best volume.

Sweetened Condensed Milk: This sweetens the ice cream while helping create that rich, smooth texture without a traditional custard base or ice cream machine.

Cream Cheese: A small amount of softened cream cheese adds extra richness and a subtle tang that balances the sweetness of the condensed milk. Make sure it’s completely softened so it incorporates smoothly.

Vanilla Bean Paste: Vanilla adds warmth and rounds out the peppermint and chocolate flavors. Vanilla extract can be used instead.

Peppermint Extract: This gives the ice cream its refreshing mint flavor. Peppermint extract is quite concentrated, so a little goes a long way.

Thin Mint Cookies: One full cup of crushed Thin Mints adds plenty of mint-chocolate cookie flavor. Crush them into a mixture of smaller crumbs and larger pieces so the flavor runs throughout the ice cream while still leaving some delicious cookie chunks.

Oreo Cookies: Finely crushed Oreos give the ice cream an extra dose of chocolate cookie flavor and a cookies-and-cream-inspired twist.

Chopped Chocolate: Finely chopped chocolate creates a combination of tiny chocolate flecks and slightly larger pieces throughout the ice cream. Chopping the chocolate rather than using chips also gives you those beautiful irregular chocolate shards in every scoop.

Green Food Coloring: Completely optional, but one or two drops will give the ice cream that classic pale mint-green color.

Tips for the Best No-Churn Ice Cream

Start with very cold heavy cream. Cold cream whips faster and holds more air, which is important for creating a light and creamy ice cream base.

Whip to stiff peaks. You want the cream to be thick enough that the peaks hold their shape when you lift the whisk. Be careful not to take it too far, though, or the cream can become grainy.

Fold gently. Once the cream has been whipped, use a rubber spatula to gently fold in the remaining ingredients. Avoid vigorous stirring so you don’t knock all that air out of the whipped cream.

Don’t crush all the cookies too finely. A combination of crumbs and larger cookie pieces gives you the best texture and ensures you get a little Thin Mint or Oreo in every scoop.

Finely chop the chocolate. Large chunks of chocolate can become very hard when frozen. Smaller pieces and thin shards are much easier to eat straight from the freezer.

Give it enough time to freeze. Overnight is best. A full 12 hours allows the ice cream to become firm and properly scoopable.

Frequently Asked Questions

Do I need an ice cream maker?

No! This recipe is completely no-churn. Whipping the heavy cream incorporates air into the base, while sweetened condensed milk helps create a creamy texture without churning.

Can I use mint extract instead of peppermint extract?

Yes. Mint extract and peppermint extract have slightly different flavor profiles, but either can be used. Peppermint gives the ice cream a brighter, cooler mint flavor, while mint extract can taste a little softer and more herbal.

Can I leave out the green food coloring?

Absolutely. The food coloring is purely for appearance and doesn’t affect the flavor at all. Without it, the ice cream will simply have a creamy white color with chocolate and cookie pieces throughout.

Can I use chocolate chips instead of chopped chocolate?

Yes, but finely chopped chocolate works especially well in frozen desserts because you get smaller, irregular chocolate pieces throughout the ice cream. If using chocolate chips, mini chocolate chips will work best.

How do I know when the heavy cream is whipped enough?

The cream should form stiff peaks that hold their shape when the whisk is lifted. Stop mixing once you reach this stage so you don’t accidentally overwhip the cream.

Why is my homemade ice cream so hard?

Homemade no-churn ice cream can become quite firm after sitting in the freezer for a while. Simply leave it at room temperature for about 5–10 minutes before scooping to allow it to soften slightly.

Storage & Freezing

Store your Thin Mint Oreo ice cream tightly covered in the freezer. Pressing a piece of plastic wrap directly against the surface of the ice cream before adding the lid can help protect it from ice crystals and freezer burn.

For the creamiest texture and freshest cookie flavor, enjoy the ice cream within about 2 weeks.

When you’re ready to serve, let the container sit at room temperature for about 5–10 minutes before scooping if the ice cream is very firm.

Tools You’ll Need

1. Stand mixer or hand mixer – For whipping the heavy cream until thick and fluffy.
2. Rubber or silicone spatula – Essential for gently folding the base and mix-ins together.
3. Measuring cups and spoons – For accurately measuring the ingredients.
4. Loaf pan or ice cream container – For freezing and storing your homemade ice cream.
5. Ice cream scoop – For serving.

No-Churn Thin Mint Oreo Ice Cream

Ingredients

• 2 cups (480 g) heavy cream, cold
• 14 ounces (396 g) sweetened condensed milk
• 2 ounces (57 g) cream cheese, softened
• 1 teaspoon vanilla bean paste or vanilla extract
• ¾ teaspoon peppermint extract or mint extract
• 1–2 drops green food coloring, optional
• 1 cup crushed Thin Mint cookies
• ⅓ cup (35 g) finely crushed Oreo cookies
• 1 cup (170 g) finely chopped chocolate

Instructions

1. Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Begin mixing on low speed and gradually increase to high. Beat until the cream becomes thick and stiff peaks form.
2. Add the sweetened condensed milk, softened cream cheese, vanilla bean paste, peppermint extract, and green food coloring, if using. Using a rubber spatula, gently fold everything together until evenly combined, being careful not to deflate the whipped cream.
3. Add the crushed Thin Mint cookies, crushed Oreos, and finely chopped chocolate. Gently fold until the mix-ins are evenly distributed throughout the ice cream base.
4. Transfer the mixture to a loaf pan or freezer-safe ice cream container and smooth the top. Sprinkle with additional crushed Thin Mints, Oreos, and chopped chocolate, if desired.
5. Cover the ice cream tightly with plastic wrap or a lid and freeze for at least 12 hours, preferably overnight, or until completely firm.
6. When ready to serve, allow the ice cream to sit at room temperature for about 5–10 minutes if needed to soften slightly. Scoop and serve with additional crushed cookies, chocolate curls, whipped cream, fresh mint, or chocolate sauce.