Chocolate Mint Ice Cream Recipes Recipe For Chicken

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EASY MINT CHOCOLATE CHIP ICE CREAM



Easy Mint Chocolate Chip Ice Cream image

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Provided by Darryn M. Briggs

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
1 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g

CHOCOLATE MINT ICE CREAM



Chocolate Mint Ice Cream image

No chips in this Chocolate Ice Cream. Made for my son's Birthday. His favorite Ice cream is chocolate ice cream with mint flavor. He doesn't enjoy the green with chocolate chips.

Provided by Rita1652

Categories     Ice Cream

Time 50m

Yield 1 1/2 quarts

Number Of Ingredients 7

2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure mint extract
1 teaspoon vanilla extract

Steps:

  • Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
  • Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
  • Temper the cream mixture by stirring cream into the eggs and sugar by gradually adding small amounts, until about third of the cream mixture has been added. Whisk in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature to cool for 30 minutes. Stir in the mint extract and vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, Cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

MINT CHOCOLATE CHIP ICE CREAM



Mint Chocolate Chip Ice Cream image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 23

2 cups sweetened condensed milk, chilled
2 cups heavy whipping cream, chilled
1 1/2 teaspoons peppermint extract
1/8 teaspoon green food coloring
1 cup mini morsel chocolate chips
Hot fudge sauce
Whipped cream
Shaved milk chocolate
Chocolate Dipped Cookies, recipe follows
4 ounces semisweet chocolate
4 ounces bittersweet chocolate
3 tablespoons unsalted butter
3 tablespoons corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons espresso powder
1/2 teaspoon baking powder
1/2 teaspoon table salt
2 sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Garnish:
  • Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels.
  • Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
  • To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve.
  • Glaze:
  • Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
  • Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.
  • Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
  • In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
  • Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
  • Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.

CHICKPEA MINT CHOCOLATE CHIP ICE CREAM



Chickpea Mint Chocolate Chip Ice Cream image

Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.

Provided by Food Network Kitchen

Categories     dessert

Time 8h35m

Yield 8 servings (about 4 cups)

Number Of Ingredients 7

1 cup drained and rinsed canned chickpeas
One 13.66-ounce can unsweetened coconut cream
1 cup pitted Medjool dates (about 10)
2 teaspoons vegan mint extract
1/4 teaspoon green vegan food coloring
1 cup vegan semisweet baking chips
Vegan ice cream cones, for serving, optional

Steps:

  • Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
  • Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
  • Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
  • Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.

MINT CHOCOLATE CHIP ICE CREAM



Mint Chocolate Chip Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, project, dessert, side dish

Time 1h

Yield About 1 1/2 quarts

Number Of Ingredients 6

1 quart heavy cream
5 cups packed fresh mint leaves (about 4 ounces), coarsely chopped
1 cup sugar
10 large egg yolks
10 ounces bittersweet chocolate, chopped
1 cup whole mint leaves

Steps:

  • In medium saucepan, bring cream and chopped mint to a simmer. Turn off heat, and let steep 5 minutes. Strain out mint, and return cream to saucepan.
  • Add 3/4 cup sugar to cream, and bring to a simmer. Whisk together egg yolks and remaining sugar. Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking. Pour egg mixture into cream, stirring constantly. Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon. Remove from heat, and pour into bowl. Cool completely.
  • Strain custard, then chill until thoroughly cold, at least 4 hours.
  • Meanwhile, prepare mint chips. Melt chocolate in top of double boiler over simmering water. Cool slightly. Lay a 12-by-24-inch sheet of parchment paper on a work surface. Pour melted chocolate onto parchment, spreading evenly to cover entire surface. Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap. Lift parchment, and lay plain chocolate over mint-covered chocolate to cover. Place in refrigerator for 20 minutes to set.
  • Remove chocolate from refrigerator, and peel off parchment. Break chocolate into large pieces, and then roughly chop. Refrigerate until needed.
  • Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions. Using a spatula, fold in chocolate mint chips by hand. Place in freezer for at least 2 hours before serving.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 30 milligrams, Sugar 21 grams

MINT CHIP ICE CREAM



Mint Chip Ice Cream image

We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 quarts.

Number Of Ingredients 9

1-3/4 cups whole milk
3/4 cup sugar
Pinch salt
3 large eggs, room temperature, lightly beaten
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
4 drops green food coloring, optional
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE CHIP MINT ICE CREAM



Chocolate Chip Mint Ice Cream image

Top off any meal in style with this creamy smooth concoction from Sandy Powers of Cranford, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 7 servings.

Number Of Ingredients 6

2 cups fat-free half-and-half
1 can (14 ounces) fat-free sweetened condensed milk
1 envelope whipped topping mix (Dream Whip)
1/4 teaspoon peppermint extract
2 to 3 drops green food coloring
1 ounce semisweet chocolate, coarsely chopped

Steps:

  • In a small bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes. Cover and refrigerate overnight. , Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in refrigerator freezer for 24 hours before serving.

Nutrition Facts : Calories 255 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

MINT-CHIP COCONUT MILK ICE CREAM



Mint-Chip Coconut Milk Ice Cream image

Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.

Provided by ¡Kate!

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 3h10m

Yield 8

Number Of Ingredients 4

24 fluid ounces canned coconut milk
⅓ cup agave syrup, or to taste
1 teaspoon peppermint extract, or to taste
3 ounces dark chocolate, chopped into small pieces

Steps:

  • Chill all the ingredients prior to preparing to quicken the freezing process.
  • Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
  • Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 19.4 g, Cholesterol 0.5 mg, Fat 22 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 17 g, Sodium 12 mg, Sugar 15.1 g

MINT ICE CREAM



Mint Ice Cream image

Easiest, tastiest way to turn fresh mint into ice cream! This no-cook recipe preserves the raw mint's intensity.

Provided by Rafael

Time 4h30m

Yield 16

Number Of Ingredients 7

4 cups fresh mint leaves, or to taste
2 cups milk
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups heavy cream
1 cup mini chocolate chips

Steps:

  • Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 22 g, Cholesterol 43.2 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.2 g, Sodium 97.8 mg, Sugar 19.9 g

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