Save on Pinterest

Chocolate Chip Mint Ice Cream

Top off any meal in style with this creamy smooth concoction from Sandy Powers of Cranford, New Jersey.
  • Total Time
    Prep: 10 + chilling Process: 20 min. + freezing
  • Makes
    7 servings

Ingredients

  • 2 cups fat-free half-and-half
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 envelope whipped topping mix (Dream Whip)
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops green food coloring
  • 1 ounce semisweet chocolate, coarsely chopped

Directions

  • In a small 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.
Nutrition Facts
1/2 cup: 255 calories, 3g fat (2g saturated fat), 4mg cholesterol, 128mg sodium, 47g carbohydrate (0 sugars, 0 fiber), 8g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • veggiemama
    Jul 10, 2015

    This is SO delicious!

  • Jermcar
    Aug 25, 2012

    This is the best ice cream ever! I used Andes baking chips and it was freaking awesome!

  • Jermcar
    Aug 25, 2012

    This is the best ice cream I've ever made! I used Ande's baking mints and it was freaking awesome!

  • Faith Lasley
    Jun 13, 2008

    No comment left

  • Kristina
    Nov 30, 2005

    No comment left