No Churn Chocolate Mint Ice Cream With Chocolate Mint Chips Recipes

NO CHURN MINT CHOCOLATE CHIP ICE CREAM

No Churn Mint Chocolate Chip Ice Cream image

This is a fast way to prepare ice cream when you don't have the time. Make it before work and it will be ready for dinner!

Provided by jimf57

Categories Frozen Desserts

Time 6h20m

Yield 1 1/2 Quarts, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1/2 teaspoon mint extract
5 drops green food coloring
2 cups heavy whipping cream
1 cup mint chocolate chips, chopped (I use Andes chocolate mint candy.)

Steps:

In a large bowl, whisk together sweetened condensed milk, vanilla extract, mint extract and green food coloring until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.

Nutrition Facts : Calories 313.9, Fat 21.8, SaturatedFat 13.4, Cholesterol 65.6, Sodium 58.7, Carbohydrate 28.2, Fiber 0.8, Sugar 25.8, Protein 4

NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM

No-Churn Fresh Mint and Chocolate Ice Cream image

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps will resolve themselves as you stir.

Provided by Sarah Jampel

Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Dark Chocolate Chocolate Mint Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly Summer

Yield Makes about 2 quarts

Number Of Ingredients 6

Ingredients

¾ cup (15 g) coarsely chopped mint
2 cups (or more) heavy cream, divided
4 oz. bittersweet chocolate (65%-75% cacao), coarsely chopped
1 (14-oz.) can sweetened condensed milk
1 tsp. kosher salt
½ cup (40 g) Dutch-process cocoa powder

Steps:

Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
Scrape about one quarter of ice cream base into a loaf pan that's at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

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