CHICKPEA MINT CHOCOLATE CHIP ICE CREAM
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
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.
ISAAC MIZRAHI'S MINT CHOCOLATE CHIP ICE CREAM
Provided by Isaac Mizrahi
Categories Milk/Cream Ice Cream Machine Chocolate Herb Dessert Vegetarian Frozen Dessert Mint Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 10
Steps:
- In large bowl, whisk together egg yolks and 1/2 cup sugar.
- In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat.
- Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. Whisk in heavy cream and food coloring. Cover and chill until cold, at least 6 hours or overnight.
- Process custard in ice cream maker, adding chopped chocolate during last minute of churning. Transfer to airtight container and freeze until hard, about 3 hours.
MINT-CHIP COCONUT MILK ICE CREAM
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
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
EASY MINT CHOCOLATE CHIP ICE CREAM
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
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
MINT CHIP ICE CREAM
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
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.
MINT CHOCOLATE CHIP ICE CREAM
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
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
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