Description
A delicious homemade mint chocolate ice cream that comes together in minutes and doesn't require an ice cream maker. The hardest part is having the patience to wait for the ice cream to firm up in your freezer!
Ingredients
- 2 oz of a bar of pure chocolate (I use Baker’s or Ghirardell’s chocolate from the baking section of the grocery store)
- 2 1/4 cups heavy whipping cream, divided
- 1 (14-oz.) can sweetened condensed milk
- 1 tsp mint extract
- 1/2 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips, divided
Optional: a few drops of green food coloring
Instructions
- Using a large, sharp knife, finely chop your chocolate bar on a cutting board before placing it in a heat-proof bowl. Next, warm 1/4 cup of your heavy whipping cream in a small pot over the stove until it’s simmering (but not boiling!). Pour the hot, heavy whipping cream over your chocolate. Let it stand for 3-4 minutes before whisking the two to create smooth, silky chocolate. Set aside to cool.
- Set aside one tablespoon of your semi-sweet chocolate chips to sprinkle atop your ice cream. Then, while your chocolate is cooling, in a new bowl, stir together condensed milk, vanilla and mint extract, a few drops of green food coloring (if using), all but your one tablespoon of semi-sweet chocolate chips, and salt; set aside.
- Beat your remaining two cups of heavy whipping cream in a separate large bowl with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form (about 2 minutes). Do not overmix, or you will end up with butter! Fold whipped cream into the bowl with your condensed milk mixture.
- Spoon half of your ice cream mixture into the container you’re placing in the freezer. Scoop half of your chocolate ganache from the bowl and add it to your ice cream container. Repeat with the next layer of ice cream and ganache. Once all ingredients are in the container, drag a knife through your dessert to create swirls. Sprinkle top with reserved 1 tablespoon chocolate chips. Cover; freeze until firm, at least 6 hours.
Notes
This recipe is pretty simple, but the greatest challenge for me is to avoid overwhipping the cream in step 3! Do not do it unless you're trying to add butter to your ice cream (which, seriously, you do not want, so don't do it). To avoid that, I recommend chilling in the refrigerator both the whisk attachment and bowl you'll be using to whip the cream. You want them to be cool to the touch, which means about 30 minutes in the refrigerator, depending on its temperature. If you're shorter on time, you can pop them into the freezer instead.
- Prep Time: 30 minutes
- Time to Chill Mixing Bowl and Whisk: 30 minutes
- Category: Dessert