MINT ICE CREAM
Easiest, tastiest way to turn fresh mint into ice cream! This no-cook recipe preserves the raw mint's intensity.
Provided by Rafael
Time 4h30m
Yield 16
Number Of Ingredients 7
Steps:
- Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 22 g, Cholesterol 43.2 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.2 g, Sodium 97.8 mg, Sugar 19.9 g
PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.
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
NO-COOK MINT ICE CREAM
If aggressive mint threatens to overrun your garden, use the surplus to make ice cream. Our easy recipe doesn't call for a conventional cooked-custard base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- Using the back of a wooden spoon, crush mint leaves with sugar in a medium bowl until sugar resembles wet sand. Stir in milk and cream until sugar dissolves. Cover with plastic wrap, and refrigerate at least 2 hours. Strain mixture; discard solids. Freeze liquid in an ice-cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until set, at least 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.
MINT ICE CREAM
Provided by Food Network
Categories dessert
Time 25m
Yield 10 (1/2cup) servings
Number Of Ingredients 5
Steps:
- Special Equipment: Mix It In Soft-Serve Ice Cream Maker
- Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
- Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps will resolve themselves as you stir.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Dark Chocolate Chocolate Mint Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
- Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
- Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
- Scrape about one quarter of ice cream base into a loaf pan that's at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
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
MINT CHOCOLATE CHIP ICE CREAM (NO ICE CREAM MAKER)
I love ice cream but don't have an ice cream maker. Found this recipe on the Egal Brand website. Very tasty, and easy. I use chopped up chocolate, and I add about 1 cup of it. Time includes freezing.
Provided by Luv4food
Categories Frozen Desserts
Time 6h15m
Yield 1 1/2 liters, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 543.4, Fat 39, SaturatedFat 24.2, Cholesterol 129.5, Sodium 109.7, Carbohydrate 44.9, Fiber 0.8, Sugar 41.4, Protein 7.1
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