No-churn Mint Choc Chip Ice Cream
The days of longing for an ice cream machine are over with this silky smooth and utterly simple no churn ice cream, in the best ever flavour, mint choc!
Ingredients
- 300 ml Double Cream or Heavy Cream
- 150 g Sweetened Condensed Milk
- 2 tsp Peppermint Extract
- 100 g 70% Dark Chocolate Roughly chopped
- Green Food Colouring Gel
Instructions
- Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches soft peaks. Make sure not to over whip the cream. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
- With a spatula gently fold the condensed milk into the cream.
- With a knife roughly chop the chocolate into small pieces and shards for texture.
- Add the peppermint extract and chocolate and stir into the cream mixture.
- Using a cocktail stick, add the green food colouring, a little at a time until you get the colour you’d like.
- Put the mixture into a freezer-proof container, cover, and place in the freezer for at least 8 hours or overnight. No stirring necessary!
- When you’re ready to serve, let the ice cream soften slightly before scooping.
Notes
- You can use the cream and condensed milk as a base, and add any flavour combinations you want to try or just vanilla extract for a basic ice cream recipes.
- Instead of using liquid food colouring, I recommend using the food colour gels as they will not dilute the mixture and a little goes a long way.
Nutrition
Serving: 1scoopCalories: 136.1kcalCarbohydrates: 10.63gProtein: 1.52gFat: 9.83gSaturated Fat: 6.12gCholesterol: 31.8mgSodium: 24.88mgPotassium: 52.1mgFiber: 0.18gSugar: 9.7gVitamin A: 335.63IUVitamin C: 0.38mgCalcium: 49.13mgIron: 0.1mg
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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