Ingredients
Equipment
Instructions
Mint Chip Ice Cream Layer
- In a blender add mint leaves and milk. Blend for 30 seconds and use a fine mesh strainer to remove leaf fragments.
- In a medium sized bowl combine strained milk and remaining ice cream ingredients.
- Add to the bowl of an ice cream maker and churn for 20-25 minutes.
- Line the spring form pan with plastic wrap bringing it up the sides so that it is easy to remove later. Then add churned ice cream in an even layer.
- Place the ice cream in the freezer while you prepare the next layer. Freeze for at least 10 minutes.
Fudgy Crunch Layer
- In a medium bowl combine 10 crushed oreos and hot fudge. You may need to slightly warm the fudge to make it a spreadably consistency.
- Add the mixture to the top of the mint chip ice cream layer and place back into the freezer.
Cookies and Cream Ice Cream Layer
- Combine all ingredients (except the oreos) to a medium bowl. Mix to combine before adding to the bowl of an ice cream maker. Churn for 20-25 minutes, adding the crushed oreos towards the last 3 minutes of churning.
- Add the churned ice cream to the hot fudge layer and spread evenly. Cover with plastic wrap and place into the freezer for at least 4 hours.
Chocolate Whipped Cream
- In a medium bowl add heavy cream, powdered sugar, and cocoa powder. Whip until stiff peaks form.
- Spread the whipped cream to the top of the ice cream cake.
- Remove from the springform pan, slice, and serve.
Nutrition
Notes
Note: since we are making two homemade ice creams you will either need two ice cream bowls OR I love to use this ice cream maker because it doesn't require prefreezing a bowl to churn ice cream!
