Mint Oreo Ice Cream in a Bag

I kind of have a thing for mint and oreo.

Course Dessert

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 servings

1 quart-size ziploc bag {If possible, get the double locking. Not necessary, but I like to have extra reinforcement, so my ice cream doesn’t come out tasting like a salt brick.}
1 cup whipping cream {I used heavy and then checked the calorie content and decided next time I’ll use light. 😉 Can be made with half and half as well.}
2 Tbsp. sugar
1/4 tsp. peppermint extract extract
3-4 drops green food coloring
1 gallon-size ziploc bag
Ice
1/2 cup ice cream salt {Found in the baking section in most grocery stores}
4-6 Oreos crushed

In your quart-size ziploc bag, combine cream, sugar, mint extract, and food coloring.
Seal tight and make sure there are no leaks.
Fill your gallon-size ziploc bag about halfway full of ice and then add the salt.
Place smaller ziploc inside the larger ziploc and seal tightly.
Now, shake the entire thing for about ten minutes or longer if you like it firmer. {I’m a total wimp and had to use a dish towel to cover my hands because it was so dang cold. You can use my method if you need to. Don’t worry, I won’t judge.}
When your ice cream has reached the desired consistency, take it out and scrape it into a bowl. {I found this is easiest if you just flip the baggie inside out. Just be careful not to let any salty water from the outside fall into your bowl first. Yuck.}
Stir in the oreos and enjoy!

Serves 1-2