Homemade Mint Chocolate Chip Ice Cream

Tuesday, June 17, 2014

This homemade ice cream recipe was a must.  It was Sunday afternoon and it was very very hot and muggy like it has been for what feels like forever now.  I also live in one of those homes where the parents like to save money and never turn on the AC!  ;)  I came across this recipe on Facebook and immediately was like, "oh I have to click on this and see what it entails." Well since I'm posting it...I certainly didn't mind any of the ingredients!  Also, it's one of those ice cream recipes where you don't need an ice cream maker or have to shake it in a ball all day long.

I showed my sister too and she would not stop bugging me to make it (although she secretly didn't know that DUH! of course I am gonna make it).  So once I had a minute my sister Katie and I set out to make this deliciousness!  We even doubled the recipe because we knew it wouldn't last long even though two of our family members are off on vacation.  Sadly, it does take 5 hours (or longer) to freeze so we were not able to eat it until the next day.  Monday...being like Sunday was all hot and muggy it was still just as refreshing!

  • 4 c heavy whipping cream
  • 1 can sweetened condensed milk (14 oz)
  • 3 tsp peppermint extract
  • 1 1/2 tsp vanilla extract
  • 2 c dark chocolate chips
  • 8 drops green food coloring (optional)
  1. In a large bowl mix all of the heavy whipping cream with a hand-held mixer until it forms stiff peaks.  If it's extremely hot (like 90's) where you will be making it you can place the bowl in a larger bowl and put ice cubes in-between them.
  2. If desired you can lightly chop the chocolate chips so they are not so large in a food processor. 
  3. Add the can of sweetened condensed milk, peppermint extract, vanilla extract, chocolate chips, and food coloring if desired.
  4. Hand mix in with a spatula all of the ingredients above. 
  5. Once you have it all mixed up evenly place saran wrap over the bowl or place in another freezer safe dish-ware and freeze for at least 5 hours.  I suggest just letting it freeze overnight.  Or making it early in the morning and letting it freeze all day until dessert time after dinner. 
  6. EnJoY!! 

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