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Ingredients
| non-fat half and half cream: 2 cups |
| nonfat sweetened condensed milk: 1 14floz can |
| whipped topping mix: 1 1.3oz envelope |
| peppermint extract: 1/4 tsp |
| green food coloring: 2 drops |
| semisweet baking chocolate squares: 1 1oz square (coarsely chopped) |
Chocolate Chip Mint Ice Cream
Credit: AllRecipes
User rating:
"Top off any meal in style with this creamy smooth concoction from Sandy Powers of Cranford, New Jersey."
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Prep Time
10 min -
Cook Time
min -
Servings
7 serving(s)
Tags
Directions
- In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes. Cover and refrigerate overnight. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in refrigerator freezer for 24 hours before serving.