Creamy mint ice cream that is loaded with crushed Oreo’s! This homemade no churn grasshopper ice cream is WAY better than store bought ice cream and takes just 10 minutes to prepare!
Why This Recipe Works
I can NOT stop making homemade ice cream! It’s so insanely easy, rich and customizable! Plus the whole “only takes 10 minutes to make” thing? Yeah. All about that!
This grasshopper ice cream recipe is a current fave flavor combo of mine (and my husband’s!) The mint flavor is so refreshing and I’m a SUCKER for an ice cream with a good cookie crunch. I just think an ice cream with a mix-in is WAY more satifying and actually increased my ability to eat mindfully (i.e. not get to the bottom of the carton then realize “Woah… I’m overly stuffed!”)
Mindful eating is a huge part of intuitive eating which I teach and preach as a Registered Dietitian. Checkout this blog post to learn more about intuitive eating and why I believe it is the absolute BEST way to approach food and nutrition.
Okay back to the grasshopper ice cream -> It’s bomb. The homemade whipped cream that is used in it (which is SO easy to make!) is totally key. This recipe is so easy you could even have your kids help. Like, what a fun activity!
I do want to warn you though… once you make this homemade no churn grasshopper ice cream you might not want to buy ice cream again. It just doesn’t compare. You’ve been warned!
Ingredients Needed
How To Make This Recipe
Pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed. Mix for ~3 minutes until stiff peaks form and you’ve made whipped cream!
In a separate large bowl combine sweetened condensed milk, extracts and food coloring. Mix it well. (Note: you want your green to be VERY green– it will lighten up ~50% when you add in the whipped cream. It should be darker!)
Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream. Mix this for ~2-3 minutes until totally uniform and no lumps of whipped cream are present.
Now, fold in your crushed Oreos.
Pour your ice cream into a 7+ cup container. I like to add a little more crushed Oreos on top!
Freeze for 6-8 hours.
Once frozen remove from the freezer and enjoy!
(Note: I like to let mine sit out for a few minutes before I eat it to soften a bit, but you can totally dig right in with a spoon! It won’t be a frozen block!)
Recipe FAQs
This super easy homemade no-churn grasshopper ice cream is a creamy mint & chocolate flavor. It’s sweet, minty, and super refreshing!
The term “grasshopper” for the minty chocolate flavor combo is said to come from the green color.
You can easily make homemade no churn mint ice cream by leaving out the Oreo cookies in this grasshopper ice cream recipe.
I’d suggest eating this homemade no churn grasshopper ice cream in ~2 weeks from making it.
Expert tips
- You can easily freeze this in 2, ~4 cup containers to make freezer storage easier.
- I like to let my ice cream sit out for ~3-5 minutes to allow for easy scooping. It doesn’t get rock hard, you can still scoop it right out of the freezer, so if you don’t want to wait that’s totally fine!
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If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen
No Churn Grasshopper Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 1, 14 oz can of sweetened condensed milk
- 2 tsp vanilla extract
- 2 tsp peppermint extract
- green food coloring
- 2 cups crushed Oreo cookies
Instructions
- Pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed. Mix for ~3 minutes until stiff peaks form and you’ve made whipped cream!
- In a separate large bowl combine sweetened condensed milk, extracts and food coloring. Mix it well. (Note: you want your green to be VERY green– it will lighten up ~50% when you add in the whipped cream. It should be darker!)
- Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream. Mix this for ~2-3 minutes until totally uniform and no lumps of whipped cream are present.
- Now, fold in your crushed Oreos.
- Pour your ice cream into a 7+ cup container. I like to add a little more crushed Oreos on top!
- Freeze for 6-8 hours.
- Once frozen remove from the freezer and enjoy!
Ellery says
I loved it! So creamy and such good flavor! Definitely making this again!!