SKINNY MINT-CHIP ICE CREAM
No one will ever guess that this smooth and creamy mint treat is light. For the Christmas holidays, it's fun to substitute 2 cups of crushed peppermint candy canes for the chocolate chunks. Nancy Quelle - Cedar Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a large bowl, beat half-and-half and pudding mix on low speed for 2 minutes. Beat in the condensed milk, extract and food coloring if desired., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Coarsely chop chocolate chunks if desired; stir into ice cream. Transfer to freezer containers. Freeze for 2-4 hours before serving.
Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 216mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
MINT CHIP ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
- Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
LIGHT MINT CHOCOLATE CHIP ICE CREAM
This is a light, refreshing ice cream and the only fat comes from the chocolate chips. Our whole family loves it! For a truly fat free treat, leave out the chips :) (Cook time is freezing time)
Provided by Karen..
Categories Frozen Desserts
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together egg substitute, sugar, and mint extract and combine well.
- Add half-n-half and milk and stir until incorporated.
- Chill for at least 30 minutes.
- Pour chilled liquid into your ice cream maker.
- Five minutes before freezing is complete, add the chocolate chips.
- Enjoy!
- Note: Be careful of the mint extract; some are stronger than others (start at smallest amount and taste before freezing).
Nutrition Facts : Calories 456.9, Fat 11.3, SaturatedFat 6.7, Cholesterol 7.3, Sodium 272.2, Carbohydrate 85.1, Fiber 1.9, Sugar 73.8, Protein 9.8
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.
FRESH MINT & CHOC CHIP ICE CREAM
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Nutrition Facts : Calories 549 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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
SIMPLE MINT CHOCOLATE CHIP ICE CREAM
I love mint ice cream and when I came across this recipe I just had to make it to see how good it was. The results was awesome. I rather make my own mint chocolate chip ice cream than buying it in the stores. We love this recipe.
Provided by Marsha D.
Categories Frozen Desserts
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved.
- drop food coloring in a this time if desired.
- Pour mixture into ice cream maker and fellow manufactors directions.
- After 10 minutes into freezing add chocolate chips.
- After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.
MINT-CHIP COCONUT MILK ICE CREAM
Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.
Provided by ¡Kate!
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Chill all the ingredients prior to preparing to quicken the freezing process.
- Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
- Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 19.4 g, Cholesterol 0.5 mg, Fat 22 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 17 g, Sodium 12 mg, Sugar 15.1 g
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