Mint Chocolate Chip Ice Cream (No Ice Cream Maker)
photo by 197893
- Ready In:
- 6hrs 15mins
- Ingredients:
- 6
- Yields:
-
1.5 liters
- Serves:
- 6-8
ingredients
- 300 ml can sweetened condensed milk or 300 ml can low fat sweetened condensed milk
- 9.85 ml peppermint extract
- 0.19 ml green food coloring (optional)
- 29.58 ml water
- 473.18 ml whipping cream, whipped don't add sugar when whipping
- 118.29 ml semisweet mini chocolate chips
directions
- 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.
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Reviews
-
I added another teaspoonful of peppermint extract, as I ate all my Andes mints before they could make it in, ;) and added another half-cup of the chocolate chips. I used fat free condensed milk, too. I'm interested to see what a difference the full-fat (or even low-fat) condensed milk makes. Thank you for posting the recipe! I look forward to trying this technique out with other flavors and additions... =D
-
We are making this for a kids cooking class and I tried out ahead of time. It is delicious! I know the kids will love it. I did do only 14 oz of condensed milk added more chocolate chips and added a tsp of vanilla. We will be using Andes mints to give it more mintiness. Easy and delicious is what I love about this recipe!
RECIPE SUBMITTED BY
Luv4food
Canada
I am a teacher who enjoys baking. I love this site and refer to it all the time.