You guys, I promise to stop with the less-than-healthy stuff shortly. But how could I not share this ice cream recipe with you? It’s decadent, sure, but it’s also amazing, gluten-free and probably better for you than the equivalent ice cream that you were going to purchase at the store anyway. At least when you make your own mint chocolate cookie ice cream, you can use super-ethically raised eggs and cream and leave out the additives, right? Right?
Plus, it’s summer. People are hiking, biking to work, all of that jazz. Surely you’ve earned a little ice cream, right?
As always, I have used the New York Times’ ice cream base with modifications. It truly is the easiest and most decadent base I’ve found, and as it’s made to be adapted, it’s very flexible. The hardest part was finding gluten-free chocolate sandwich cookies, honestly, and that’s mostly because I live in the middle of nowhere. Trader Joe’s carries gluten-free Joe-Joes, and if you do not have a Trader Joe’s in your area, there are always the Glutino brand (though there are definitely some additives in there). If you are not gluten-free, Newman’s Own has a great variety with minimal weird stuff.
One more thing; if your ice cream maker is finicky, you may want to fold the cookies into the soft-serve by hand instead of trying to pour them in as the machine is turning — especially if you like large cookie chunks.
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/8 tsp sea salt
- 6 large egg yolks
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 12 sandwich cookies, crushed
- Over medium-low heat, simmer cream, sugar and salt for about 5 minutes or until sugar completely dissolves.
- Meanwhile, have your egg yolks in a bowl and ready to go. Whisk those yolks. Then remove your pan from the heat again. Take about a cup of the cream mixture and slowwwwwwwwly pour it into your eggs, whisking the whole time. Then, take the yolk cream mixture and whisk back into the larger pot.
- Place pot back on the stove and heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. If you have a thermometer, it should read about 170 degrees. This will take about five to seven minutes. Remove from heat.
- Pour custard through a fine-mesh sieve into a large bowl and allow to come to room temperature. Stir in peppermint and vanilla. Chill for at least four hours, or overnight.
- Freeze in your ice cream maker per manufacturer’s instructions. Stir in crunched cookies, either in the last minute of the freezing process or by hand after. Enjoy!