Servings: 5

Weight Watcher Smart Points: 26

Preparation Time: 40 Minutes

Cooking Time: 0 Minutes

Ready In: 40 Minutes


  • 3 large egg yolks
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 ½ cups heavy cream
  • 2 tablespoons Baileys Irish cream
  • 5-6 Oreo mint chocolate cookies, crushed
  • 1 vanilla bean, cut in half
  • 1 ½ cups whole milk


  1. In a medium saucepan, combine the milk and cream
  2. Split the vanilla bean and scrape out the seeds
  3. Stir the seeds into the milk mixture
  4. Over medium heat, bring the milk/cream mixture to a slow boil
  5. Reduce heat to low and simmer for 30 minutes, stirring occasionally.In a large bowl, combine the eggs, yolks and sugar together
  6. Using a mixer, beat the eggs until the mixture is thick, smooth and pale yellow in color, about 2 minutes on medium speed.Remove the vanilla bean pod from the milk mixture and pour out a cup of the hot milk/cream mixture
  7. Reduce the mixer speed to low and slowly add the hot milk to the egg mixture
  8. Be sure not to scramble your eggs, so add the milk in a slow steady stream while mixing the eggs on low speed
  9. Mix until combined
  10. Then pour the egg mixture back into the saucepan with the remaining milk/cream mixture and stir to combine
  11. Cook, stirring constantly, over medium low heat until the mixture is thick enough to cover the back of a spoon
  12. Transfer to a bowl, cover and chill completely.When chilled, turn on your ice cream maker
  13. Pour the chilled custard into the bowl and churn according to your manufacturer’s instruction
  14. About 5 minutes before completion add in the crushed Oreos and keep mixing
  15. Add in the Baileys in the final two minutes.Transfer ice cream to a freezer safe bowl and freeze for about 3 hours or overnight.

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