Homemade ice cream is the best, and you don’t even need an ice cream maker to make it! You’d be surprised how easy it is! This recipe for Mint Chip Ice Cream is from a book called No-Churn Ice Cream, which I reviewed a few years ago. I’m a big fan of mint chocolate chip Ice cream, so of course I chose to make that flavor on my first try at making it homemade!
This ice cream has a smooth, creamy texture and tastes really good. The only downside when I made it was that most of the mini chocolate chips sunk to the bottom as the mixture was setting in the freezer—I’m thinking that happened because I may not have whipped my heavy cream long enough to make it stiff enough. But other than that, the mixture froze up nicely and the light minty flavor was refreshing.
You’ll need a shallow, freezable container to freeze the ice cream in—I used two plastic food storage containers and that worked out well. If you want to try making some, here’s the recipe:
Mint Chip Ice Cream
MINT CHIP ICE CREAM from No -Churn Ice Cream
Makes about 1 quart
1 (14-ounce) can sweetened condensed milk
1 cup milk
2 to 3 drops peppermint extract (I used about 1/4 teaspoon and the flavor was slightly minty; use a little more for a stronger mint flavor)
1 to 2 drops green food coloring (optional)
1 Tablespoon fresh lemon juice
Pinch of salt
2 cups heavy cream
1 cup chopped dark chocolate or mini chocolate chips
In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt.
In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the mint mixture, add the chocolate, then transfer to a shallow freezable container.
Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Scoop and serve with chocolate sauce.
Recipe used with permission | nancy-c.com
Ice cream on a hot summer day sure hits the spot! Have you tried any no-churn ice cream recipes?