This summer I have gone crazy with the ice cream. I hardly ever have a pint (or quart) in my freezer because I will inevitably eat it.
But for some reason this summer I have just been craving it. I have three different types in my freezer right now.
Plus there’s a traveling food truck in my area right that has some of the best ice cream served with cookies. Perfection.
When Sydni was a Girl Scout, I had the girls make homemade ice cream. You know where they take the mixture and add it to a bag filled with ice and shake that thing up. We swung that bread bag around so hard that it went flying into the living room. But it did taste good.
So of course I had to try my hand at no-churn ice cream. My cousin’s girlfriend said this version tasted like Girl Scout Thin Mint Cookies. And my cousin couldn’t believe it was made without an ice cream maker. Easy peasy recipe that anyone can make.
Imagine the different ice cream combinations.
Believe it. It’s possible.
Mint Chocolate Chip No-Churn Ice Cream
Ingredients:
2 c heavy whipping cream
1 – 14 oz can sweetened condensed milk
1 tsp peppermint extract
Green food coloring
1 1/2 c Mint baking chips
Optional: chocolate chip cookies
Instructions:
In a mixing bowl, add whipping cream. Beat until stiff peaks forms, about 3 minutes.
In a separate bowl, add sweetened condensed milk, peppermint extract and green food coloring.
Start with a few drops and add more until you get the desired color. Mix together to combine.
Add a scoop of the whipped cream to the milk mixture and gently fold in. Add milk mixture to the whipped cream and fold in until mixed together.
Pour in baking chips and fold in.
Pour ice cream into a loaf pan. Spread out to make it smooth.
Add some baking chips on top for presentation.
Place a piece of wax paper over ice cream. Cover with plastic wrap and place in the freezer for 2 hours or overnight.
Serve with chocolate chip cookies or make a sandwich.
