NO-CHURN MINT CHOCOLATE CHIP ICE CREAM
IngredientS:
2 cups of cold heavy whipping cream (1 pint)
1 1/4 cups of sweetened condensed milk (almost 1 can)
1/4 cup of evaporated milk
1/8 tsp vanilla extract
1/2 tsp mint or peppermint extract (whichever you prefer)
1 cup of semi-sweet mini chocolate chips or shavings
4-5 drops of green food coloring (optional)
Directions:
Time: 15 min with 5-6 hrs freezing time
In large mixing bow, combine sweetened condensed milk and evaporated milk
Gently mix
Combine vanilla extract, mint or peppermint extract, and green food coloring to mixture
Mix until homogeneous and set aside
In smaller mixing bowl, pour 2 cups of cold heavy whipping cream
Mix using mixer/hand mixer until whipped cream is formed
Start with mixing paddles in liquid cream, turn on lowest setting to prevent splashing and gradually increase until whipped cream forms with stiff peaks (3-5 minutes)
Be careful not to over churn the cream as butter can form
Using spatula, scoop whipped cream into sweetened condensed milk mixture and gently fold cream into condensed milk mixture. Repeat this until all of cream is folded into sweetened condensed milk mixture
Pour chocolate chips/shavings into mixture and gently fold
Pour finished mixture into container for freezing and place lid or parchment paper/plastic wrap to cover
If using parchment paper or plastic wrap, gently press down until it touches the ice cream mixture
Freeze for 5-6 hrs (or overnight) and enjoy!
Note: If too hard to scoop - let temper on counter for 5-10 min prior to scooping