Fresh Mint Chocolate No Churn Ice Cream

Fresh Mint Chocolate No Churn Ice Cream

Everything in my garden is struggling this year except my mint. It’s like a giant, unruly weed that has taken over. I use it in salads all summer, but still have a ton leftover. One way to use it is to make this simple syrup. Another great way to use up all that mint is to make fresh mint chocolate no churn ice cream. This might just be the easiest ice cream you’ll ever make.

Serves 6-8

  • 2 cups heavy cream
  • 2 cups fresh mint leaves
  • 1-14 oz can sweetened condensed milk
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 2 oz. milk chocolate, chopped
  • 2 oz. semi-sweet chocolate, chopped

Heat the cream and mint leaves in a medium saucepan over medium-low heat until just warmed, not simmering or boiling.

Let it cool to room temperature, then transfer to a glass container and refrigerate over night to allow the mint to really flavor the cream.

The next day, strain the cream into the bowl of an electric mixer fitted with a whisk attachment and discard the mint. Mix the cremate soft peaks.

Meanwhile, mix the condensed milk, salt and vanilla in a bowl and set aside.

Place a large spoonful of the whipped cream into the condensed milk mixture and gently fold with a rubber spatula. This will help lighten up the condensed milk mixture so that it’s ready to be folded with the whipped cream.

Gently fold the rest of the whipped cream into the condensed milk until combined.

Pour the folded mixture back into the mixing bowl and whip for a few seconds just to incorporate some air back in.

In a microwave safe bowl, melt the chocolate in 20 second increments stirring between each time until melted, this should take about 60 seconds total. Let cool to room temperature.

Pour half of the ice cream mixture into a 9×5 inch loaf pan, swirl half of the melted, cooled chocolate in using a butter knife.

Pour the rest of the ice cream mixture in, then swirl remaining chocolate in, cover with plastic wrap and freeze for 6-8 hours or until frozen.

Enjoy your minty masterpiece in a cone or a bowl with a little hot fudge if you want some extra yum!

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