Mint Cookies and Cream Ice Cream
We’ve been making homemade ice cream like it’s our job. So far we’ve made fresh strawberry, regular cookies and cream, classic vanilla and, now, this Mint Cookies and Cream which quickly became our favorite!
Before we get to the ice cream I need to get some things out there. As much as I like to keep things light around here and focus on the food, there has been a bunch of stuff going on behind the scenes that I want to share. If you follow me on Instagram then you’ve likely seen a snippet here and there but let me tell you a bit about our looooooooong, partially broken summer.
First, I injured my ankle the first week of June- literally two days after the school year ended. While not the most terrible injury it did keep me off my feet for about 6 weeks- 4 of which were spent in a boot cast. It definitely put a damper on the first half of the summer. It’s been a slooooow comeback for me and and as active as I am, I gotta tell you, it’s been rough. Exercise is so vital to my mental well being and without it I’ve been a bit off my game.
My mom was also diagnosed with cancer at the end of June. She’s undergoing chemotherapy right now and talk about a whirlwind. My parents and I are really, really close. It’s been crushing for me to watch her go through this and there isn’t a damn thing I can do about it. She’s a fighter and so resilient but none the less, it’s been nothing short of an emotional rollercoaster. I’ve been angry, sad, anxious, and not a terribly present mom, daughter, or friend. I’m working through it but some days are worse than others. My kids go back to school next week and I can’t help but feel guilt ridden because I know my poor boys haven’t gotten the best of me these past few months.
And if the above wasn’t enough, my husband took a 5 week job out of town. It couldn’t have been worse timing. I understand that it’s part of the deal but none the less it’s been so hard with him gone. He comes home this week and I am counting down the hours. Between the kids being out for summer break, me being injured, and my mom’s diagnosis I just haven’t been myself. There was a window where I was literally just trudging through each day in a haze. I’ve started seeing my therapist (man, she’s an angel) and each day is getting better. I’m finally able to exercise again, I’m spending a few minutes each morning to set my intentions for the day- how I can connect with my kids and doing what I need to do be as present as I can. Some days are better than others but I’m moving through it the best I can.
Through all of this, the one thing that makes me feel most grounded and like myself is cooking. Spending time in the kitchen is so cathartic and quite honestly it is saving me. On the top my favoring things to make right now?Ice Cream. The boys and I have been making it weekly and we’re devouring it at an alarmingly quick rate. It’s just so damn good. It also happens to be one of the few things my mom wants to eat right now. She doesn’t have much of an appetite but she’s craving something cold and smooth. It soothes her mouth and throat. I’m happy to oblige and indulge her in whatever she wants! This Mint Cookies and Cream is probably my favorite flavor we’ve made this summer. The fresh strawberry is a close second but I’m going to have to stick with this as the best. I think we’ve made it 3 times now- it’s that good!
Thank you for letting me vent and as always, a heartfelt thank you for being here. It makes me happier than you know! Have a wonderful, wonderful week! xo, Kelley
photos by Kellie Hatcher/recipe by Mountain Mama CooksPrint
An indulgent homemade ice cream made flavored with pure peppermint extract and chocolate covered cookie pieces!
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- pinch kosher salt
- 1/4 teaspoon peppermint extract
- 6 oz Fudge Dipped Mint Oreo Thins
- Add cream, whole milk, and sugar to a large bowl. Using a whisk, stir until sugar is dissolved- about 2-3 minutes. Add salt and peppermint extract.
- Transfer cream mixture to base of your ice cream maker and follow manufacturers directions. I have a Cuisinart Pure Indulgence (which I love!) and churn the ice cream for about 25 minutes.
- While the ice cream churns, coarsely chop the Oreo thins. Stir them into the ice cream the last 5 minutes.
- Transfer ice cream to an airtight container and transfer to the freezer to set. Ice cream will last 7 days in the freezer!
If you can’t find the mini fudge dipped mint Oreo thins, you can use any kind of mint cookie you like! Or regular Oreo cookies will work as well. You just might want to add another drop of mint extract if you don’t use mint cookies!