Mint-Cookie No-Churn Ice Cream

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
– 4 Oreo cookies, crushed coarse

Directions:
Start by pouring your chilled heavy cream into a blender. Blend until you see soft peaks forming, which should take about 20 to 30 seconds. Once you reach that stage, take a moment to scrape down the sides of the blender to ensure everything blends evenly. Now, continue blending until you achieve those beautiful stiff peaks, which will take an additional 10 seconds or so.

Next, grab a rubber spatula and gently fold in the sweetened condensed milk, whole milk, corn syrup, sugar, peppermint extract, salt, and your green food coloring. Blend just until everything is combined; this should take about 20 seconds, but don’t forget to scrape down the sides as needed.

Pour this delightful cream mixture into an 8 1/2 by 4 1/2 inch loaf pan. Carefully fold in the crushed Oreo cookies, giving it a good mix. Cover the top with plastic wrap, pressing it against the surface of the cream mixture to prevent any ice crystals from forming. Now, it’s time to freeze! Let it chill in the freezer for at least 6 hours until it’s firm.

When it’s ready, scoop out your creamy, dreamy mint-cookie ice cream and enjoy!