Homemade Mint Chocolate Chip Ice Cream
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Nutritional value per serving:
Calories 319, total fat 24 G., saturated fats 15 G., proteins 4 G., carbohydrates 25 G., fiber 1 G., cholesterol 74 mg, sodium 55 mg, sugar 24 G.
Calories 319, total fat 24 G., saturated fats 15 G., proteins 4 G., carbohydrates 25 G., fiber 1 G., cholesterol 74 mg, sodium 55 mg, sugar 24 G.
Who said ice cream isn't a Christmas dessert?! You don't need a special ice cream maker to make this delicious treat with dark chocolate chips, red and white peppermint candies, and chocolate sauce. Simply layer the ingredients in a well-chilled metal pan and pop them in the freezer to set. Serve each serving with a candy cane.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 3/4 cups heavy cream 33%
- 1 cup crushed red and white mint candies
- 2 cups dark chocolate, cocoa content 70.5% (approximately 300 g)
- 1 can (370 g) of sweetened condensed milk
- 1 teaspoon peppermint extract
- Peppermint candy canes for serving, optional
We recommend
Recipes with similar ingredients: cream, condensed milk, mint extract
Cooking the dish according to the recipe:
- Place a 22x12x7 cm metal baking pan in the freezer.
- Place 3/4 cup heavy cream and 1/2 cup mints in a medium saucepan and heat over medium heat, stirring frequently, until the mints are melted, about 3 minutes.
- Remove from heat and stir in 1 cup of chocolate chips until completely melted. Let cool completely.
- Meanwhile, beat the remaining 2 cups heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Using a mixer, gradually pour in the condensed milk and peppermint extract and beat until smooth.
- Pour half of the ice cream mixture into the chilled pan, then spread half of the chocolate sauce over the top.
- Top with half of the remaining chocolate chips and mints.
- Cover with remaining ice cream mixture.
- Top with remaining chocolate chips and mints.
- Spoon in the remaining chocolate sauce.
- Cover loosely with plastic wrap and freeze until firm, about 3 hours or overnight. Serve in ice cream bowls with candy canes.
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