No-Churn Chocolate and Mint Ice Cream
Prep Time: 4 hours, 30 minutes
Total Time: 5 hours
Servings: 8
Total Time: 5 hours
Servings: 8
Ingredients:
2 1/2 cups heavy cream
1 bunch fresh mint
4 ounces finely chopped dark chocolate
2 tablespoons coconut oil
One 14 oz can sweetened condensed milk
1/4 teaspoon peppermint extract
Green food coloring (optional)
2 1/2 cups heavy cream
1 bunch fresh mint
4 ounces finely chopped dark chocolate
2 tablespoons coconut oil
One 14 oz can sweetened condensed milk
1/4 teaspoon peppermint extract
Green food coloring (optional)
Directions:
Infuse the Cream
In a saucepan, bring cream to a simmer over medium heat.
Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.
Use a fine-mesh strainer set over a heat-safe bowl, strain the mixture, reserving the cream and discarding the mint.
(Make sure to press hard on the mint leaves to get all the cream out of them.)
Pour the cream to a shallow heat-safe dish (9" x 9" baking pan) and chill in the refrigerator 1 hour or overnight.
To make Chocolate Chunks
While the cream chills, melt chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave).
Stir until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about 1/4 inch thick.
Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
Remove the chilled chocolate from the fridge and roughly chop it to create chunks.
Put chocolate chunks in the fridge until ready to use.
Make the Ice Cream
When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks.
Add sweetened condensed milk in a slow, steady stream and whip until incorporated.
Beat in peppermint extract and a few drops of food coloring, if using.
With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan.
Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours or overnight.
Infuse the Cream
In a saucepan, bring cream to a simmer over medium heat.
Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.
Use a fine-mesh strainer set over a heat-safe bowl, strain the mixture, reserving the cream and discarding the mint.
(Make sure to press hard on the mint leaves to get all the cream out of them.)
Pour the cream to a shallow heat-safe dish (9" x 9" baking pan) and chill in the refrigerator 1 hour or overnight.
To make Chocolate Chunks
While the cream chills, melt chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave).
Stir until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about 1/4 inch thick.
Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
Remove the chilled chocolate from the fridge and roughly chop it to create chunks.
Put chocolate chunks in the fridge until ready to use.
Make the Ice Cream
When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks.
Add sweetened condensed milk in a slow, steady stream and whip until incorporated.
Beat in peppermint extract and a few drops of food coloring, if using.
With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan.
Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours or overnight.
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