NO CHURN MINT CHOCOLATE CHIP ICE CREAM
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
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 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
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.
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
NO-CHURN MINT-CHIP ICE CREAM
Try substituting other flavors, like vanilla extract and bourbon, or almond extract and Frangelico with crushed cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h15m
Yield Makes 1 standard loaf pan
Number Of Ingredients 6
Steps:
- In a large bowl, stir together condensed milk, peppermint extract, and creme de menthe. In another bowl, beat heavy cream with salt until stiff peaks form. Gently fold into milk mixture, in two batches, until no streaks are left. Fold in chocolate. Transfer to a loaf pan; freeze for at least 6 hours and up to 1 month.
MINT CHOCOLATE CHIP ICE CREAM (NO ICE CREAM MAKER)
I love ice cream but don't have an ice cream maker. Found this recipe on the Egal Brand website. Very tasty, and easy. I use chopped up chocolate, and I add about 1 cup of it. Time includes freezing.
Provided by Luv4food
Categories Frozen Desserts
Time 6h15m
Yield 1 1/2 liters, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine condesed milk, peppermint extract, food color and water.
- Blend well.
- (Color should be dark, as it will lighten up with the whipped cream.).
- Gradually fold in whipped cream.
- Add chocolate chips and mix well.
- Pour into a 9x5-inch (1. 5 L) freezer container.
- Cover and freeze at least 6 hours.
Nutrition Facts : Calories 543.4, Fat 39, SaturatedFat 24.2, Cholesterol 129.5, Sodium 109.7, Carbohydrate 44.9, Fiber 0.8, Sugar 41.4, Protein 7.1
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- Infuse the Cream: In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.
- Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
- Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it's cold, at least 1 hour and up to overnight.
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