Vanilla mint chocolate chip No Churn ice cream.

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 10.0 g
  • Cholesterol: 29.8 mg
  • Sodium: 25.1 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Vanilla mint chocolate chip No Churn ice cream. calories by ingredient


Introduction

Super easy ice cream! It's light, fluffy and oh so nom nom tastic. Whats great is this is a very low calorie full flavored ice cream. So spoil yourself and make some! Super easy ice cream! It's light, fluffy and oh so nom nom tastic. Whats great is this is a very low calorie full flavored ice cream. So spoil yourself and make some!
Number of Servings: 16

Ingredients

    1 1/4 cup heavy whipping cream
    2/3 cup sweetened condensed milk
    1 4oz bar Hershey's specialty dark , chopped
    1 tsp peppermint extract
    1 tsp vanilla

Tips

Make sure you put your mixing bowl and mixing attachments in the freezer to get them nice and cold before you start this project. In the time it took me to make dinner it was more than enough time to get the bowl and mixing attachments nice and chilled. You can use a kitchenaid stand mixer or a hand mixer for this project..but if you're really bold you could always try by hand, but i'm sure your arm would fall off. :)

You can sub out the peppermint and chocolate for anything you want. You can do butter rum flavor, caramel, whatever. And add a cup of whatever solid goodies you want, if any at all! If you don't like all the chunks, you don't have to do it. Just calculate out what you do / don't want. :) Enjoy!


Directions

Take heavy cream and pour into a chilled mixing bowl, mix cream until it creates stiff peeks. Stop mixing at this point. In a separate bowl mix sweetened condensed milk, peppermint extract,vanilla extract and your chopped chocolate. Fold sweetened condensed milk mixture into the whipped cream and immediately pour into a container (i used a metal bread pan). Put in freezer and let freeze for at least 1 hour.

Serving Size: 16 1/2 cup servings