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Mint chocolate chip ice cream (no churn)

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Course: Dessert, Ice Cream
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal

Ingredients

For the mint infusion

  • 20 g mint stalks included
  • 600 g whipping cream

For the mint chocolate ice cream

  • 400 g condensed milk
  • Infused cream from above
  • 110 g dark chocolate chopped

Instructions

For the mint infusion

  • Place the cream in a pot along with the chopped mints; use the leaves as well as the stalks. It's not necessary to chop it up too small.
  • Let it break into a gentle boil over medium heat. From this point count 10 minutes, stirring all the time. Once this time passes, pass the mix through a sieve and keep the cream. Let it cool down completely and then refrigerate it for 8 hours or overnight.

For the mint chocolate ice cream

  • Measure the amount of mint-infused cream and add a bit more cream to complete 600g. Whip the cream to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
  • Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.
  • Add the chopped chocolate and add it using folding motions.
  • Pour the mix into a freezer-safe container and freeze for 8 hours or overnight.
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