Mint Chocolate Cookie Ice Cream
- 1 of 3 In a heavy saucepan, mix sugar and cornstarch. Stir in next 3 ingredients over medium-high heat. Whisk constantly until cream cheese has melted and mixture is smooth and begins to simmer, about 7 minutes. Simmer 2 to 3 minutes, until mixture has thickened. Remove from heat and add mint extract and green food coloring to reach desired color.
- 2 of 3 Strain mixture through a fine sieve into a bowl over an ice bath. Let stand until completely cool. Cover and refrigerate at least 4 hours or overnight.
- 3 of 3 Transfer mint mixture to ice cream maker and process according to manufacturer's instructions. During the last few churns, add cookies and mix to incorporate. Transfer ice cream to a container and freeze at least 3 hours or up to 1 week.
Servings Per Recipe:
Per Serving: 240 kcal cal., 15 g Fat, total, 26 g carb., 0 g fiber, 21 g sugar, 3 g pro.