Chocolate Mint Ice Cream Recipe

Chocolate Mint Ice Cream Recipe photo by Taste of Home

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"When the weather gets hot, my family really enjoys this cool combination of chocolate and mint," says Fran Skaff of Egg Harbor, Wisconsin. "It doesn't require an ice cream maker—all that you need is an ordinary freezer. My ice cream's versatile, too. We've used crushed Heath bars, Oreo cookies and miniature chocolate chips in place of the Andes candies."

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Chocolate Mint Ice Cream Recipe

Prep: 10 min. + freezing

Yield: 12 Servings

10 10

Ingredients

1 can (14 ounces) sweetened condensed milk
1/2 cup chocolate syrup
2 cups heavy whipping cream
1 package (4.67 ounces) mint Andes candies, chopped

Directions

In a small bowl, combine the milk and chocolate syrup; set aside. In a bowl, beat cream until stiff peaks form. Fold in chocolate mixture and candies.
Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving. Yield: 1-1/2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 335 calories, 21 g fat (14 g saturated fat), 66 mg cholesterol, 68 mg sodium, 33 g carbohydrate, trace fiber, 4 g protein.

Originally published as Chocolate Mint Ice Cream in Quick Cooking July/August 1998, p60