YES, there is EVOO in this ice cream and it makes for the most divine texture straight from the freezer. Thank me later, or I suppose thank Cobram Estate really. You need to use a good quality EVOO with a mild taste and they have plenty of those and their products are very easy to source.
I was asked to get something green sorted for St. Patricks Day and this is it baby! No green smoothie or something with green stout in it. Ugh. St. Patricks Day is very big in the USA, and becoming more so here as the world becomes such a global community. SO, St. Patrick, here's to you! Chocolate and Peppermint (and EVOO), you just can't go wrong!
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Need
-
Base
- 2 x 135 Grams pkg Oreo cookies
- 40 Grams butter melted BUY
-
Mint Ice Cream
- 1 400 Milliliter tin condensed milk
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon vanilla bean paste BUY
- 10 Drops doTERRA Peppermint Oil BUY
- 5-6 Drops green food colouring of choice (optional)
- 600 Milliliters pure cream
- 2 Peppermint Crisp Bars, chopped roughly
Do
- 1
Place oreos and butter into the Thermomix bowl and blend 10 sec/speed 8
- 2
Press this mixture into a paper lined rectangular tin (measurement) and place into the freezer.
- 3
Place the condensed milk, EVOO, vanilla, peppermint oil, and green colouring into the Thermomix bowl and blend 20 sec/speed 6. Remove from bowl and set aside.
- 4
Without cleaning, place cream into the bowl and whip 15-20 sec/Butterfly/speed 4 or until holding still peaks. Remove Butterfly.
- 5
Return the condensed milk mixture to the bowl and blend 3 sec/speed 6. Finish folding the mixture together using your spat-ooh-lah-lah and pour onto the partially frozen base.
- 6
Decorate with the chopped peppermint crisp bars.
- 7
Freeze 4-5 hours. Slice into bars and serve on demand!
