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ICE CREAM - Chocolate Mint Chip Ice Cream
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Source: Adapted from Bucktown Favorites II, a collection of recipes from St
Chocolate Mint Chip Ice Cream {No Machine} Source: Adapted from Bucktown Favorites II, a collection of recipes from St. Louis King of France, Metairie, LA Ingredients | |
2 c. | whipping cream |
heavy cream, alternative | |
1 (14 oz.) can sweetened condensed milk {about 1 cup} | |
1/2 c. | chocolate syrup |
28 Andes Mints, chopped {a 4.67 oz. package}
Directions
Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form.
Gently stir in sweetened condensed milk and chocolate syrup. Fold in chopped Andes Mints.
Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.
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