Get the Recipe: Chocolate Mint Ice Cream (no churn recipe)
This decadent Chocolate Mint Ice Cream is incredibly creamy and rich! You are going to love this homemade ice cream recipe for an easy Summer treat.
Ingredients
- 1 14-ounce can sweetened and condensed milk
- 1 1/2 cups COLD heavy cream
- 1 cup half and half
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup Dutch processed cocoa powder
- 1/2 cup finely chopped chocolate mints, such as Andes
- 1 Pinch sea salt
Instructions
- Add the condensed milk, cold heavy whipping cream, half and half, cocoa powder, peppermint extract and vanilla extract to a large food processor.
- Blend for 2-3 minutes until the mixture is smooth, thick and creamy.
- Gently fold in the pinch of sea salt and most of the chopped mints (reserve some for the top).
- Pour the ice cream into a loaf pan or a freezer friendly container. Sprinkle the remaining mints on top and place it in the freezer for 4-6 hours or overnight.
- Let the ice cream sit out a few minutes before scooping.
Serving: 0.75 cup (approximately), Calories: 639kcal, Carbohydrates: 64.6g, Protein: 12.4g, Fat: 38.5g, Cholesterol: 114.9mg, Sodium: 166.4mg, Fiber: 2.6g, Sugar: 59.3g
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