HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Homemade Ice Cream is yours with just 5 basic ingredients. This tried and true mint chocolate chip ice cream is as good, if not better, than any other.
Provided by Chew Out LOud
Categories Dessert
Number Of Ingredients 6
Steps:
- In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in and let church for about 25 min.
- During the last 5 minutes of churning, slowly add in chopped chocolate. Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.)
Nutrition Facts : Calories 211 kcal, Sugar 23.4 g, Sodium 17.1 mg, Fat 12.7 g, SaturatedFat 8 g, TransFat 0.3 g, Carbohydrate 24.1 g, Fiber 0.8 g, Protein 2.3 g, Cholesterol 29.6 mg, ServingSize 1 serving
FESTIVE MINT CREAM DESSERT
Mint ice cream and colorful sprinkles make this cool concoction perfect for holiday parties or meals. For a chocolaty dessert, use rocky road or chocolate ice cream instead. -Sally Hook, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm., In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm., Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. , Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.
Nutrition Facts : Calories 391 calories, Fat 23g fat (14g saturated fat), Cholesterol 37mg cholesterol, Sodium 223mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
MINT CHOCOLATE CHIP ICE CREAM BARS
The combination of chocolate and mint will make this dessert a hit at any summer bash.
Provided by Betty Crocker Kitchens
Categories Dessert
Number Of Ingredients 6
Steps:
- MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325°F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish.
- Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust. Continue baking until fully cooked. Allow to cool completely
- ICE CREAM LAYER: Allow ice cream to soften at room temperature until soft. Spread ice cream into a layer over the cookies and spread to even out. Freeze until solid
- WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Spread whipped cream into a layer on top of the ice cream and sprinkle with mini chocolate chips Freeze until solid (at least 3 hours)
Nutrition Facts : ServingSize 1 Serving
MINT CHIP ICE CREAM
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
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
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
MINT-CHOCOLATE CHIP ICE-CREAM SQUARES
This is a sure kid pleaser as well as everyone else in the house pleaser!This contains mint and chocolate, 2 big favorites at my house.Times do not include freezing time.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine cookie crumbs and 1/4 cup butter.
- Press into a lightly greased 13x9x2inch pan, freeze.
- Spread ice cream evenly over crust.; freeze until firm.
- Combine evaporated milk and next 3 ingredients in a small heavy saucepan.
- Bring to a boil over low heat, stirring constantly with a wire whisk.
- Cook, stirring constantly, 3 to 4 minutes or until mixture thickens.
- Cool t room temperature.
- Spread chocolate mixture over ice cream; top with whipped topping, and sprinkle with pecans.
- Freeze until firm.
- Let stand 10 minutes at room temperature before serving; cut into squares.
- Garnish, if desired.
Nutrition Facts : Calories 209.8, Fat 17.1, SaturatedFat 9.2, Cholesterol 12.9, Sodium 43.7, Carbohydrate 14.8, Fiber 1.2, Sugar 12.2, Protein 2
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