Ingredients:
2/3 c Oreo’s — coarsely chopped
2 lg Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Milk
2 ts Peppermint extract

Directions:
Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

Personally, the Mint Karaoke Cookie and Cheesecake Diva look yummy to me… however, I know they’ll be packed with preservatives and fat and calories, oh my.

Martha Stewart has a yummy mint chocolate chip gelato recipe on her site.

Makes about 1 quart

• 2 1/2 cups whole milk
• 14 sprigs fresh mint
• 5 large egg yolks
• 2/3 cup sugar
• 1 cup heavy cream
• 1/4 teaspoon pure peppermint extract
• 4 ounces semisweet chocolate, chopped

Directions

1. In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids.
2. Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
3. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in peppermint.
5. Freeze in ice-cream maker according to instructions. Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

ingredients:

1. Break a graham cracker in half forming two squares.
2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge.
3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated
graham cracker.
4. Place the fudge-coated graham cracker on top of the ice cream scoop.
5. Gently press down to spread out the ice cream.
6. Place on a tray and freeze for 1 hour min. before serving.

Mint Ice Cream Sodas

1. In a tall soda glass, place 4 rounded scoops of mint ice cream.
2. Pour the lemon-lime soda into the glass but not directly on the ice cream or it will
foam too much. Instead, pour the soda down through the clear openings around the
ice cream scoops. Fill to cover the scoops.
3. Drizzle about 1 ounce of grenadine at the surface of the soda.
4. Garnish the rim with the lemon slice and/or a sprig of mint.
5. Serve with a tall dessert spoon and a straw.

Ice Cream Cupcakes

1. Cut the top off a cupcake (or muffin) at the paper line

2. Gently scoop out the top and inside of the cupcake

3. Fill with ice cream

4. Replace top

5. Freeze for min 1 hour before serving.

Chocolate & mint go well together. So do chocolate and raspberries or cherries. The possibilities are endless!

Just remember to add your stuff in during the last 5 mins or so of the freezing process. If you add it in earlier the ice cream might not freeze well or your mix ins will lose their consistency (i.e. soften too much, get soggy, etc).

Here’s a great chocolate & mint recipe from A Vegan Ice Cream Paradise:

Chocolate Candy Cane Ice Cream

Chocolate and mint go so well together, and now that candy canes are everywhere, I just had to mix the two. If you want to skip the chocolate for pure candy cane bliss, just follow the recipe variation listed below.

2 c. soy creamer (or any non-dairy milk)
1 c. soy milk (or any non-dairy milk)
¾ c. sugar
1½ c. chocolate chips
2 T. arrowroot
1 t. vanilla extract
2 t. peppermint extract
1 c. chopped candy canes

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, and chocolate chips together in a saucepan. Heat gently until the chocolate melts, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla and peppermint extracts.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.

Variation:

Candy Cane: Omit the chocolate chips. Add an additional cup soy milk.