Mint chocolate cookies and cream ice cream

Mint chocolate cookies and cream ice cream DSC8149

What’s your favorite ice cream? For most of my life, mine’s been coffee. But when I was a teenager, two flavors—mint chocolate chip and cookies and cream—fought for my attention, with both of them making regular appearances in my freezer via half-gallon buckets made by those good folks in Brenham, TX.

In order to satisfy my craving, my usual practice was to fill my bowl with scoops of both. You’d have to eat quickly or the ice cream would soon be a cold soup, but I didn’t mind since as the ice cream melted and melded together, the two became one with the cool mint balancing to the sweet chocolate cookies. A few years later, another ice cream company agreed the two belonged together and came out with that combination in commercial form. But by then I’d moved back to coffee as my ice cream of choice, and I forgot about how much I had loved the two.

This weekend, however, I found myself flipping through Sweet Cream and Sugar Cones, a delicious new ice cream cookbook by the owners of San Francisco’s Bi-Rite Creamery. When I was last in San Francisco, a dear friend and I stopped there as she has the good fortune to live close to the shop. There was a long line but she said it was worth the wait. The honey lavender ice cream was highly recommended by most, and it was as wonderful as promised.

Mint chocolate cookies and cream ice cream | Homesick Texan

That said, I didn’t take too much notice of their other flavors when I visited so reading the book was like revisiting their shop with a bit more time to linger. For longtime fans, their take on honey lavender recipe is in the book along with a host of other classics such as vanilla, chocolate and yes, coffee. Though it’s not all traditional, as there are recipes for more unusual flavors such as ginger, basil and peach leaf, too.

But what excited me the most was seeing my old friend mint chocolate chip, with cookies and cream also making an appearance a few pages later. Thinking about the two, I was back at my kitchen counter in Houston, spooning softball-sized scoops of those flavors into my bowl on a hot summer afternoon. Though this time, since I was going to make my own batch I decided to adapt the two recipes into one flavor—mint chocolate cookies and cream.

In the past, I’d dabbled with making mint ice cream, but I’d used fresh herbs and it hadn’t turned out so well—the flavor was weak and tepid. Those smart Bi-Rite authors solved that problem by insisting mint extract is the best way to get a clean and assertive mint flavor. I had no idea it was so simple! As for the cookies and cream potion of my batch, a handful of chopped chocolate sandwich cookies were all that was needed. Heck, you could throw those into just about any flavor and come out with a winner.

Mint chocolate cookies and cream ice cream | Homesick Texan

Besides combining two recipes, however, I made other changes as well. I used fewer egg yolks than were called for and I swapped in half-and-half for their low-fat milk, mainly because that’s what I had on hand. But no matter, the end result is still creamy and refreshing—and if you’re looking to cool off on these warm days, this just may be the perfect frozen treat.

Mint chocolate cookies and cream ice cream DSC8149
5 from 1 vote

Mint chocolate cookies and cream ice cream

Servings 1 quart
Author Adapted by Lisa Fain from Sweet Cream and Sugar Cones


  • 1/2 cup heavy cream
  • 2 1/2 cups half-and-half
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 egg yolks, beaten
  • 1 teaspoon peppermint extract
  • 1 1/2 cups chopped chocolate sandwich cookies


  1. n a large saucepan, stir together the cream, half-and-half, sugar and salt. Place over medium heat and while occasionally stirring, when mixture is warm but not quite boiling (about 3-5 minutes), scoop out 1/2 cup of the mixture and stir this into the beaten egg yolks until well combined. Slowly pour the cream and egg yolks back into the pot and while stirring, continue to cook until the mixture is slightly thickened and coats the back of a spoon, about 2 minutes.

  2. Remove the cream mixture from heat, and cool covered in the refrigerator for at least 4 hours.

  3. After cooling, stir in the peppermint extract and then freeze in your ice-cream machine according to the manufacturer’s instructions. Once frozen, stir in the chopped cookies. Chill in the freezer for 4 hours.

  1. Lindsay Kremenak

    I have been craving Blue Bell like nobody's business….and have until November when I get to Texas again….

  2. Lisa Fain

    Lindsay–It's definitely that time of year!

  3. I've been really watching what I eat recently, and that menat cutting out my number one love, Blue Bell. Last night we got home from a 4 day trip to Las Vegas, and our AC was out when we got home. It was 96 in San Antonio yesterday, and our thermostat was registering at 90. I was so upset that I drove straight to HEB and grabbed a half gallon of Blue Bell Strawberry Cheesecake and a pint of Pecan Prailenes & Cream. My husband and I had ice cream for dinner on the front porch, loving on the puppies. It tasted extra, extra delicious.

    This recipe sounds amazing. I'm going to use my ice cream maker for the first time, and this sounds like the perfect recipe with which to break it in!

  4. Amy Annese

    I sure wish Blue Bell made this flavor! I would eat it everyday!

  5. Lisa Fain

    Stacey–Oh, no! I'm sorry your AC went out while y'all were away, though sitting on the porch eating ice cream sounds like a fine way to make the best of the situation. Hope it's fixed soon!

    Amy–Wouldn't that be great? I bet it would sell very well!

  6. Lindsay Kremenak

    My parents live in Hempstead so their once a month 'trip' is to Chappell Hill for a sausage sandwich followed by fresh Blue Bell in Brenham. TORTURE!

  7. Lisa Fain

    Lindsay–Sounds like my kind of trip! If you're truly desperate–Blue Bell does mail order.

  8. I can see why you would not be unhappy eating nothing but this! It sounds delightful! Of course, anything with chopped up sandwich cookies in it sounds good to me! I wonder, could you use fresh mint, maybe steep it in the hot custard mixture, rather than extract? I ask because I have a TON of fresh mint in my window box and one can only make so many mint juleps!

  9. Lisa Fain

    Kelly–I tried it with fresh mint and the flavor was weak, more like a creamy mint tea–the brightness and zing were totally missing. The authors of the book agreed with my results, but feel free to experiment and if you come up with good results, let us know!

  10. Blue Bell does mail order?!?!?!? I HAD NO IDEA. That is all sorts of amazing and wonderful and will go great with the Salt Lick order I plan on placing very soon.

  11. Awesome, thanks! In the meantime, going to try this recipe this weekend!

  12. Lisa Fain

    April–You're welcome! Enjoy!

  13. vanillasugarblog

    mint oreo is my fav, BUT when I saw Emack & Bolio's made a pb & oreo ice cream I think I died. Well, I did die, but then went home and recreated it. LOL

  14. Any suggestions on a good way to make this without an ice cream maker?

  15. Lisa Fain

    April–Yes, they do! It's expensive.

  16. Melanie

    Wonder how it would be with the green filled mint Oreos…? Mmmm chocolate and mint has to be one of the best flavor combos ever. And, I was so happy when I saw Blue Bell at the grocery store here in Indiana a few months ago.

  17. April Heather Davulcu

    Oh this is making me mighty homesick!
    Making homemade ice cream was always a treat at my house (especially when it was 105) and I love carrying on the tradition with my own girls now! Will definitly give this recipe a try!

  18. Lisa Fain

    Vanillasugar—That sounds fantastic!

    Helen–I've heard of some people putting the mixture in the freezer and stirring it every half or so with a whisk until it's churned, but I've never tried that.

    Melanie–That would be outrageous!

    April–Yep, nothing better on a hot Texas day then a bowl of homemade ice cream.

  19. julie long

    I miss Blue Bell and HEB 🙁

  20. Mint chocolate chip is my favorite. Cookies and Cream is my second favorite…so I think this is a pretty excellent compromise! Summer is here! I may take over my mom's hand cranked machine this 4th and try a change up from our usual vanilla. I think I'll have all the kids on my side for that one.

  21. DessertForTwo

    How perfect! My honey loves both flavors and you combined them perfectly 🙂
    And I love that you use a little low-fat milk in your ice cream. I do, too. Makes me feel a little less guilty 😉

  22. Aurelia

    Hi! Saw your book on Daily Candy this morning under "cookbooks that sizzle". So cool. I've been a longtime reader and frequent your site for inspiration and to gaze longingly at your dishes.Congrats!

  23. stephaniet

    You are a genius. Thank you.

  24. I think I will make this recipe with Newman's Own PB Cookies and their double chocolate Cookies. Yummy!

  25. Lisa Fain

    Julie–Yep, I miss both, too.

    Kelly–Nothing like hand-cranked ice cream!

    Dessert for Two–It's a perfect combination!

    Aurelia–Thanks for letting me know about Daily Candy–I had no idea!

    Stephanie–Ha! Thank you !

    Monica–An excellent choice in sandwich cookies!

  26. I don't make ice cream very often these days but when I do and they are "in season" I like to use Girl Scout Thin Mint cookies in a recipe similar to this.

  27. Lisa Fain

    Keith–That's a wonderful idea! Love it!

  28. Jackie @Syrup and Biscuits

    How smart of you! It's much better to use Oreo….er….chocolate sandwich cream cookies instead of measly chocolate chips. I agree that using peppermint extract yields a better product than fresh mint leaves in this application. Thanks for the inspiration!

  29. Oh my you have read my mind! These are my two favorite flavors. I've often thought if they were just combined into one awesome flavor I'd never have to choose between them again!

  30. If you go to the Blue Bell site and sign up f/ their newsletters, they'll send you birthday wishes and a coupon you can print out. I didn't use mine this year, but a few years ago they sent me a coupon in the mail for a free half-gallon. Guess they stopped that, but this year it was a buy one, get one free coupon.

  31. Shelley

    Nothing more delicious than the overlap of California and Texas when it comes to food. My heart is in both places (and so is my hunger!)

  32. Rocky Mountain Woman

    I love coffee, but don't like it cold or in ice cream. My favorites all start with the word "chocolate". HAH!

  33. My father carried BB's insurance for almost two decades and oh the ice cream we enjoyed! I've been a misplaced Texan living above the Mason Dixon line now for 12 years and we go back to Austin a few times every year and it's custom now to stop on the way from the airport to buy a few half gallons!! We're leaving this Friday and we're already arguing about which flavors we'll be getting!

  34. I'm not a huge ice cream fan, but when I want some I go to Rockin R5 restaurant is Santa Anna, TX and have there big red ice cream. It is absolutely amazing!


    YUM! that looks so delicious! i'm totally craving this right now:) thanks for sharing! glad i found your blog!

  36. Lisa Fain

    Jackie–Isn't the extract better? Such a cleaner, brighter flavor.

    Bonne–My thoughts exactly!

  37. Lisa Fain

    Mike–Thanks for the tip!

    Shelley–I hear you!

  38. Lisa Fain

    Rocky Mountain Woman–I wouldn't say no to chocolate ice cream!

    Tracee–What a great story! And I love that it's buying Blue Bell is your first stop after you land.

    Josh–Big Red ice cream? That I have to try!

  39. Lisa Fain–It's very nice to meet you!

    phsymom–That sounds very refreshing. Thanks for sharing!

  40. phsymom

    I love my Cuisinart IceCream maker but would love to have a bigger one soon.

    For those who like tart treats, try using a can of frozen lime juice (thawed) and cocunut milk to equal 4 cups total. I put this in my icecream maker and POW … yummy, refreshing, tart summer treat.

    You can add a bit of sugar if you like things a bit sweeter. Also, though you wouldn't think so, the grape juice makes a fantastic tasting treat also.

  41. That looks delish, Lisa! I like mint and cookies and cream, but the green of most MCC ice creams makes me wary. I hope someone at BB is reading this and figuring out a way to make it for us, either as this flavor or as the Great Divide, like their Homemade Vanilla and Chocolate pint is. 🙂

  42. I'm in Connecticut now, originally from Houston, and when I feel like I'm going to die if I don't eat good Texas food I end up training it to the city and feast at Hill Country BBQ Market. They have Shiner on occasion but better even than that – those folks have BLUE BELL!!!!!! I had two scoops of Tin Roof only yesterday.

  43. LorlorTX

    Have you heard that BB is now doing Red Velvet? Definitely on my list to try the next time I'm in TX!

  44. Melissa Klotz

    I just went to Bi-Rite a few weeks ago for the first time. The lavender honey was soooo good!!!

    Here are some pictures of me eating it and being silly :p

  45. Anonymous

    They did start making mint cookies n cream. It's on of their rotational flavors. I think my parents missed BB more than anything when they moved out of Texas. My dad used to pack a few half gallons in dry ice and bring them to my mom. 🙂 BB is one of my reasons for never moving from Texas!

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