No Churn Mint Chocolate Chip Ice Cream Food
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
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- Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
- Continue to whip on high speed, adding the food colouring and then the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
- Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
- Fold the mint extract and the chocolate chips into the whipped cream mixture just until combined.
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- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, green food colouring, and salt and set aside. In a separate bowl, whip the cream to stiff peaks.
- Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in the remaining whipped cream in two additions just until combined. Fold in the most of the chocolate reserving some for sprinkling on top.
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