No Churn Mint Chocolate Chip Ice Cream
A community recipe by drchazanNot tested or verified by Nigella.com
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Whisk all the ingredients except the chopped chocolate together until soft peaks form, and you have a gorgeous, pale green coloured airy mixture. Carefully fold, in the chopped chocolate, put into an air-tight container, and freeze for 6 hours or overnight. Serve straight from the freezer.
Whisk all the ingredients except the chopped chocolate together until soft peaks form, and you have a gorgeous, pale green coloured airy mixture. Carefully fold, in the chopped chocolate, put into an air-tight container, and freeze for 6 hours or overnight. Serve straight from the freezer.
Introduction
Based on Nigella's no churn coffee ice cream, I came up with this idea, which wowed my family!
Based on Nigella's no churn coffee ice cream, I came up with this idea, which wowed my family!
Ingredients
Serves: 6
Metric
Cups
- 300 millilitres double cream
- 175 grams condensed milk
- 2 tablespoons creme de menthe
- 80 grams dark chocolate (chopped)
- 11 fluid ounces heavy cream
- 6⅙ ounces sweetened condensed milk
- 2 tablespoons creme de menthe
- 2⅚ ounces bittersweet chocolate (chopped)
Method
No Churn Mint Chocolate Chip Ice Cream is a community recipe submitted by drchazan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by craig74 on 3rd June 2014
Show more commentsThis sounds amazing. I am a sucker for mint choc chip ice cream. Yum!