Mint Oreo Ice Cream

Mint Oreo Ice Cream

Homemade Fresh Mint Oreo Ice Cream

I was going to blog about some yummy pancakes I had made the other day but once I sampled this Mint Oreo ice cream, I pushed that thought aside. I’ve made other GREAT ice creams such as traditional Vanilla Bean (also paired with Blackberry Cobbler), Vanilla Bean made with brown sugar, Milk Chocolate, Chocolate Chip Dough, Espresso and more; but this one is definitely my favorite flavor. Also, now that cold weather has taken over many parts of the Northern Hemisphere, I felt it best to share this recipe before it gets even colder.

Mint Oreo Ice Cream

With that said, I can eat ice cream in any type of weather. In fact, I remember craving a gelato al cocco (coconut) on a cold October day, and my boyfriend was shocked. However, I was comforted by the fact that there were other people in the gelateria eating gelato, and they weren’t tourists.Mint Oreo Ice Cream

I was inspired to make this ice cream after having tried the Mint Chocolate Cookie Ice Cream from Ben and Jerry. After taking one bite, I thought, “OMG, this is so good! I need to try making this at home!” LOL! Who else does that? Hello? Just me?

Mint Oreo Ice Cream

It starts with infusing fresh mint leaves with whole milk in a pot. Then you temper the eggs and add the cream. Chill the mixture before pouring it in the ice cream maker. Add in the Oreos. Enjoy as a soft serve fresh from the machine or freeze it for a few more hours like I did.

Mint Oreo Ice Cream

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate, mint chocolate chip (w/extract), and this Mint Oreo Ice Cream!

So, if you’re in one of the cold regions of the world, bundle up, and make this ice cream today! If you’re in a hotter region, invite me over, and we’ll make it together! Hah!

mint base recipe adapted from the Vanilla Bean recipe

1 1/4 (300ml) whole milk
2.3 oz of mint leaves
4 large egg yolks, room temperature (save egg yolks in the freezer!)
1/2 cup (100g) granulated or caster sugar
1 1/4 (300ml) heavy cream
1 tsp vanilla extract (optional)
30 Oreos, chopped (up to you how many you’d like in your ice cream!)

Put the milk and fresh mint in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the mint to infuse for 15 minutes.

In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.

Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions)
Pour the milk/egg mixture back into the saucepan, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes.

Remove the bowl from the heat; stir in the cold heavy cream and vanilla extract. Cover the surface of the mixture directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the ice cream custard to cool completely by refrigerating mixture for 4 hours to overnight.

Once cold, churn mixture in an ice cream maker, according to the manufacturer’s instructions. Transfer soft-serve ice cream to a freezer container and stir in chopped Oreos (as many as you’d like! I used 2-2 1/2 rows). Cover the ice cream directly with waxed paper or foil, then the container top, and put in the freezer.

Copyright – Memoria James –

Reese’s Peanut Butter Egg Double Chocolate Brownies

Peanut Butter Brownies

Reese’s Peanut Butter Brownies

It’s funny how I made these Peanut Butter Brownies almost exactly a year ago. I know it was about a year because Reese’s Peanut Butter Eggs were on sale in time for Easter, and I decided to use these eggs in a brownie recipe that I had made 2 or three times previously.

Peanut Butter Brownies

By this time, I had decided to make these Peanut Butter Brownies recipe my go-to recipe for brownies. So, I no longer needed to try other brownie recipes after having enjoyed these Peanut Butter Brownies consistently, and with the Reese’s peanut butter cup/egg add-ins, I was in love for sure.

Peanut Butter Brownies

Although my brownies were cooked a bit longer than the original, fudgier brownies found on How Crazy Cooks, they were still so fudgey, yet had a crackly top on them! I love how they naturally formed two layers in the oven. Please try these brownies with or without the Reese’s peanut butter candy; you won’t regret it!

Peanut Butter Brownies
Oops! Who took a bite out of that brownie?! Not me! *teehee*
 Reese’s Peanut Butter Chocolate Brownies
adapted from How Crazy Cooks


1/2 cup (113 g) butter

1/3 cup (39 g) dark cocoa powder
1 cup (225 g) sugar
3/4 teaspoons vanilla
1/4 (2 g) teaspoon salt

1 (8 g) teaspoon espresso or coffee powder (optional; to enhance chocolate flavor)
1/4 (2 g) teaspoon baking powder
2 whole large eggs
1/2 cup (63 g) all-purpose flour

1/4 cup (78 g) chocolate chips

1 1.2 oz package (4-6 eggs) Reese’s Peanut Butter Eggs

  1. Preheat the oven to 350F/180C. 
  2. Spray an 8×8 baking dish with non-stick/baking spray. For easy brownie removal, line the bottom and two sides with parchment paper/foil, leaving some overhang. Spray the parchment/foil.
  3. In a medium saucepan, melt the  butter on the stove or in the microwave for 30-45 seconds.
  4. Whisk in cocoa powder, sugar, vanilla, salt, espresso/coffee powder (if using), and baking powder. Mixture will have a grainy texture.
  5. Working quickly whisk in the eggs one at a time.
  6. In order to avoid the add-ins (peanut butter cups, chocolate chips, nuts, etc.) from sinking to the bottom of the pan, stir the add-ins and flour together in a small bowl.
  7. Add the flour/add-ins mixture to the saucepan with the wet ingredients.
  8. Mix the two together just until combined. Some lumps and/or streaks of flour are fine. Do not overmix!
  9. Pour brownie batter into the lined 8×8 baking dish.
  10. Bake at 350/180 for 45-50 minutes or until a wooden skewer comes out with no raw batter. Do not overbake.
  11. Let brownies cool in the pan at least 15 minutes. Then use the parchment paper/foil to lift them out of the pan. Slice into squares and serve.

*Store any leftovers in an airtight container and eat within 2-3 days. For longer storage and to prevent diet sabotage :), freeze the leftover brownies by wrapping them well (and separately) with wax paper or foil and freezer bags/containers. Frozen brownies last up to 4-6 months!

Copyright – Memoria James –

Double Chocolate Toffee Ice Cream

Chocolate Toffee Ice Cream

Double Chocolate Toffee Ice Cream

I had five leftover egg yolks so I decided to make Double Chocolate Toffee Ice Cream with them because I couldn’t think of any other egg-yolk recipes I like. The recipe calls for four egg yolks, but I put in all five. I’m tired of ice cream, but I figured I could give it away to my neighbors. *UPDATE* I tried this ice cream again the next day, and it was much better! I guess I was just not in the mood for ice cream that day. Needless to say, this ice cream won’t be making it to my neighbors as originally planned. hehe

Closeup of chocolate toffee ice creamI have made this chocolate ice cream before, but this time I added toffee bits for some crunch. This Double Chocolate Toffee Ice Cream is very rich.

Chocolate Toffee Ice CreamAnyway, if you’re in the mood for a rich chocolate ice cream, make this Double Chocolate Toffee Ice Cream soon, no matter if it’s cold or hot outside.

Chocolate Toffee Ice Cream

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Double Chocolate Toffee Ice Cream

adapted from Williams Sonoma Collection: Ice Cream and My Baking Addiction


1 1/2 cups whole milk (I didn’t have whole milk, so I used a combo of skim and half-n-half)
1 1/2 cups heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons unsweetened cocoa powder (I used Hershey’s)
pinch of salt
6 ounces bittersweet or semi-sweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)
2 teaspoons vanilla extract


1/2 cup toffee bits


1. In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5-7 minutes (I waited until there was a film on top of the milk).

2. Meanwhile, combine the egg yolks, sugar, cocoa, salt and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve (It never reached the smooth stage for me. Just wait until it is well-mixed).

3. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes (My custard seemed to be the right consistency as soon as I put everything in the pot! I still continued to heat it for 4-5 minutes). Do not let the custard boil. Put the 6 ounces of chopped chocolate (or chocolate chips) in a heat proof bowl and pour the hot custard over it (I suggest putting only half of the mixture over the chips, wait a minute or two, then stir the chocolate. After the chocolate has melted, add the rest of the custard). Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl (if you like little chunks of chocolate in your ice cream, I would skip this step, unless you think there are a few curdled egg bits in your custard). Add vanilla and stir to combine.

4. Place the bowl into a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in toffee bits. Transfer the Double Chocolate Toffee Ice Cream mixture to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

Copyright – Memoria James –