Sometimes, you just need a little bit of luck. When facing challenges, a little luck can go a long way. Take for example when you’re borderline late for class, but you’re lucky enough to hit all the green lights and not get stuck behind someone driving 20 mph under the speed limit. Or, think about when you walk by Auntie Anne’s at the exact time the pretzel person is handing out free samples. It’s just a teeny bit of good fortune, but it makes a big difference.
The ultimate reward of good luck is finding a glistening pot of gold at the end of a rainbow. Most people say that’s impossible because of science blah blah blah. Lucky for you, I found myself a pot of gold to share with you. And the best part i: you can eat it.
My Pot o’ Gold Ice Cream is better than some cold black pot filled with boring coins; instead, you get creamy, cool mint ice cream studded with crunchy Golden Oreos, hence where the “gold” comes from. Get it? Then we’ve got vibrant rainbow sprinkles to represent the rainbow. I don’t know about you, but I’d take sweet Golden Oreos over actual gold and sprinkles over an intangible rainbow any day.
Pot o’ Gold Ice Cream is as pretty as it is scrumptious. The colors are bright and festive for St. Patty’s Day, and the refreshing mint flavor pairs perfectly with the buttery Golden Oreos. Every mouthful is a mix of smooth and crunchy, crispy and creamy, so your mouth never gets bored. Just be prepared to eat a big fat bowl of this because it’s way too yummy to only eat a scoop or two. You’ll know you scored the luck of the Irish with this ice cream.
I’m sorry, but no Shamrock Shake is going to compare to this minty, cookie-studded, frozen bliss. You’ve got to enjoy this treat before St. Patty’s Day passes.
A Few Tips Before You Get Cooking:
- Mint extract and peppermint extract are two different things. Mint is the flavor you want for this.
- Regular Oreos would be DELICIOUS in here; it just won’t be a “Pot of GOLD” anymore.
- Double Stuf or regular Golden Oreos will work equally well. But you know me; Double Stuf is always the way to go!
- This recipe works without the mascarpone; I’ve made it both ways. It just depends if you want that extra bit of indulgence, or if you just want to keep it simple.
- Unlike store-bought ice cream, this stuff stays soft and malleable forever! No need to thaw before scooping.
- You have to chill the mixture before churning so plan ahead.
Pot o’ Gold Ice Cream
By The Smart Cookie Cook
- 2 cups heavy cream
- 1 cup whole milk
- 8 oz. mascarpone cheese, softened
- 1 1/4 cup sugar
- 1 tbsp. vanilla extract
- 1 tbsp. mint extract (not peppermint)
- Green food dye
- 2 ½ cups chopped Golden Oreos
- ¾ cup rainbow sprinkles
- In a large mixing bowl, thoroughly whisk together the cream, milk, mascarpone, sugar, vanilla, mint, and food dye until well combined. The cheese should be broken up and the sugar dissolved. Cover and chill in fridge for at least 4 hours or overnight. Note: the longer you chill, the faster it will churn, and the more flavor it will garner. Place a large mixing bowl in the freezer to chill as well. You’ll use this later.
- Pour mixture into ice cream maker and churn according to manufacturer’s directions, about 25 minutes. While it churns, get your cookie crumbles and sprinkles at the ready.
- Get out your chilled mixing bowl and transfer ice cream to bowl. Gently fold in cookies and sprinkles just until evenly distributed. Serve immediately as soft-serve or transfer to an air-tight container and freeze until firm, at least 4 hours.