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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."
This recipe is:
Quick
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
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Reviewed on Apr. 29, 2010 by NevadaRose
This is quick to mix up and makes a wonderfully satisfying chocolate dessert. Will definitely keep this one handy
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