Mint Chocolate Chip No-Churn Ice Cream
Y’all, I did not have the heart to use a bunch of food coloring to turn my Mint Chocolate Chip No-Churn Ice Cream green. It just wasn’t necessary. Just because something tastes green (sort of? mint? right?) doesn’t mean it has to look green. And if we’re going to be totally honest here, I kind of feel like I own the St. Patrick’s Day holiday because it’s also my birthday. True story. The day of my birth is the holiday of the St. Patrick. My 21st birthday was an interesting one! 🙂
I made this ice cream not only in the spirit of St. Patrick’s Day and all things green, but also in the spirit of this fantastic dairy from back in the day that had an awesome little ice cream shop in the middle of nowhere. They had the best chocolate chip ice cream I’ve ever had in my life. Until now. Now, we’ve added mint and it was an excellent idea. No kidding. The dairy has the best chocolate chip ice cream because, well, they’re a dairy (duh – they totally know what they’re doing), but also, they don’t put chips in the ice cream – they use chocolate shavings. Genius.
I’ve gotta tell y’all, that there is no limit to the amount of green food and gifts that I have received as birthday gifts. I have definitely had my share of oddly colored bright green ice cream. I’ll just be honest here. It’s not my jam. But this is a judgement free zone, so if you like your mint chocolate chip ice cream to glow? No worries. No judgments. We can still be friends.
P.S. In case you are not seeing a theme here? The theme is that my birthday is on St. Patrick’s Day and I’m planning to celebrate for the next two weeks. Thank goodness I’m still 29. Cheers, y’all!
Author: Rachelle Corson-Webber
- 1 14 ounce can sweetened condensed milk
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon peppermint extract
- 1/4 pound Hershey's chocolate bar, grated
- 2 cups cold heavy cream
- Chill metal bowl and whisk attachment to a stand mixer
- Beat cream until stiff peaks form, 2-4 minutes
- In a medium or large bowl, mix together condensed milk, vanilla, and peppermint extract
- Fold in whipped cream
- Then fold in grated chocolate
- Transfer to a loaf pan, cover with aluminum foil and freeze overnight
Adapted from Martha