Mint-Cookie No-Churn Ice Cream

• servings: 10 items

Ingredients

2 cups, heavy cream, chilled

1 cup, sweetened condensed milk

1/4 cup, whole milk

1/4 cup, light corn syrup

2 tablespoons, sugar

3/4 teaspoon, peppermint extract

1/4 teaspoon, table salt

1/8 teaspoon, green food coloring

1/8 teaspoon Xanthan gum

4 , Oreo cookies, crushed coarse (½ cup)

Directions

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, peppermint extract, salt, and food coloring. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

Pour cream mixture into 8½ by 4½- inch loaf pan. Gently stir in cookies. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.

Nutrition

• Calories: 3464