Mint and chocolate ice cream, or after eight, homemade and without an ice cream maker. With two basic ingredients, adding a few more like mint and chocolate to flavor it and a night in the freezer, you will have a great homemade ice cream that rivals that of ice cream parlors. Mint and chocolate are two ingredients that go very well together.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 433.42 (Kcal)
- Carbohydrates 46.85 (g) of which sugars 45.32 (g)
- Proteins 4.94 (g)
- Fat 25.70 (g) of which saturated 4.12 (g)of which unsaturated 2.38 (g)
- Fibers 0.70 (g)
- Sodium 54.01 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk (14 oz)
- 1 cup mint syrup
- 3.5 oz 55% dark chocolate
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Container
- 1 Spatula
Preparation Mint and Chocolate Ice Cream
First, finely chop the dark chocolate and set it aside.
Pour the heavy whipping cream into a large bowl and whip it with electric beaters until the beaters leave marks on the cream.
Once whipped, add the mint syrup and quickly blend until almost all the syrup is incorporated. It will take less than a minute.
Then add the sweetened condensed milk and mix for about another minute.
Now add the chocolate you chopped earlier, folding it in from top to bottom with a spatula.
Once the chocolate is well mixed, transfer the ice cream to a 1 kg container that can go in the freezer.
Cover it and place it in the freezer for at least 6/7, preferably overnight, so 10/12 hours.
And voilà… after the resting hours, your mint and chocolate ice cream is ready to be served in cups.
Useful Tips
I used a sweetened mint syrup, but you can also use one without added sugars.
As for the cream, I used an unsweetened one, but you can use a sweetened one as well.
Milk chocolate is perfectly fine if you don’t like dark chocolate.
Suggestions
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