With the severely limited Danish selection of ice cream flavors, there’s pretty much never not a batch in the freezer… or in the concept phase.
One of my latest creations was this no cook mint chocolate chip ice cream recipe. For some reason, mint always seems wintry to me, and with dark chocolate, it seemed a perfect winter holiday flavor. Since I can’t buy chocolate chips in Denmark, I chopped up some dark chocolate instead.
No Cook Mint Chocolate Chip Ice Cream Recipe
1/2 cup sugar
2 cups heavy cream
1/2 cup coffee cream*
1/2 cup milk
2 t peppermint extract
5-6 oz dark chocolate, chopped
Whisk the eggs for a minute or two in a large bowl, until they’re light and fluffy.
Add the creams, the milk, and the peppermint extract, then whisk it for another minute or two. You can also add a few drops of green food coloring here, but I prefer its natural color.
Process the mixture in an ice cream maker for 45 minutes to an hour, adding the chocolate during the last 10 minutes of processing.
Voila! You’ve just discovered the perfect no cook mint chocolate chip ice cream recipe ; -)
*This is half-and-half in the States… you’re looking for something with around 10% fat.