Let me start by saying I’ve been a bad blogger. No posts for ages! My excuse is I’ve been moving house. So now I’m all settled and getting to grips with my new kitchen I’m baking again. But this recipe doesn’t need any cooking. In fact it barely requires any effort at all! This mint choc chip ice cream needs no churning or ice cream maker to get perfect, smooth results.
Let’s start with the ingredients. I got 6 servings from these:
- 300ml double cream
- 175g condensed milk (half a can)
- green gel food colour
- peppermint flavouring
- 100g dark chocolate chips
You’ll also need either a large bowl and whisk, or a free standing mixer with the whisk attachment. Pour in the double cream and condensed milk. Add half a teaspoon of peppermint flavour and just a tiny drop of food colouring and start to whisk. You want to get it to the soft peak stage, so it holds its shape but isn’t over worked.
Have a taste. If it isn’t minty enough then add more flavouring. Bear in mind that the flavour won’t be as strong once it’s frozen. Add more food colour if you’d like it greener too.
Now add the chocolate chips. If you’d rather smaller chunks then use 100g dark chocolate blitzed in a food processor.
Use a spoon to gently fold the chocolate chips through the ice cream – you don’t want to lose the lovely light texture.
And you’re pretty much done! All that’s left to do is pour the mixture into a plastic container, cover, pop in the freezer, and leave it there overnight.
This sets quite hard so it’s best to take it out for about 20 minutes before you want to serve it. There you have it! Delicious, smooth, minty chocolatey ice cream with next to no effort. Yum!