Save on Pinterest

Chocolate Mint Ice Cream

"When the weather gets hot, my family really enjoys this cool combination of chocolate and mint," says Fran Skaff of Egg Harbor, Wisconsin. "It doesn't require an ice cream maker—all that you need is an ordinary freezer. My ice cream's versatile, too. We've used crushed Heath bars, Oreo cookies and miniature chocolate chips in place of the Andes candies."
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    1-1/2 quarts

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chocolate syrup
  • 2 cups heavy whipping cream
  • 1 package (4.67 ounces) mint Andes candies, chopped

Directions

  • In a small bowl, combine the milk and chocolate syrup; set aside. In a bowl, beat cream until stiff peaks form. Fold in chocolate mixture and candies.
  • Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving.
Nutrition Facts
1/2 cup: 335 calories, 21g fat (14g saturated fat), 66mg cholesterol, 68mg sodium, 33g carbohydrate (32g sugars, 0 fiber), 4g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Ninja_Jenna
    Dec 9, 2012

    No comment left

  • NevadaRose
    Apr 29, 2010

    This is quick to mix up and makes a wonderfully satisfying chocolate dessert. Will definitely keep this one handy