Fresh mint and dark choc chip no-churn ice cream
By not-recognized
Published on 18 January 2022
When the competition heats up, cool down with a bowl of refreshing mint choc chip. Leave the cream to infuse for a full 24 hours before freezing, if possible, to let the flavours really develop.Time and servings
15 minsTotal time
15 minsCooking time
Ingredients
- 600 ml of double cream
- 30 g of mint, leaves picked and roughly chopped
- 1 tsp of green food colouring (optional)
- 1 397g tin condensed milk
- 200 g of dark chocolate chunks (or use a chocolate bar, cut into chunks)
Method
Step 1
Pour the cream into a 1.5L freezer-safe container with a lid. Squeeze the chopped mint leaves between your fingers to release their oils as you sprinkle and stir them into the cream. Pop the lid on and place the cream in the fridge to infuse for 12 hrs – overnight is great, 24 hrs is even better.Step 2
After infusing, sieve the mint-flavoured cream into a mixing bowl and press all the cream out of the mint leaves before discarding them. Stir in the food colouring, if using, adding just a drop or two for a subtle hint of green or 1 tsp for a more vivid effect.Step 3
Whip the cream into stiff peaks, then use a large metal spoon to gently fold in the condensed milk, bit by bit. Try to preserve as much of the air in the whipped cream as you can. Then add the chocolate chunks and gently fold through.Step 4
Clean the freezer-safe container and carefully spoon the mixture back into it. Put the lid on and place in the freezer for at least 4 hrs. When you’re ready to serve, let the ice cream sit at room temperature for 10-15 mins first, to ensure a perfect, scoopable consistency.