Mint chocolate chip ice-cream – and no ice-cream maker needed! Perfect for the last of the summer days or for St Patrick’s Day!
We have a puppy!!! Her name is Sage and she is the cutest little ball of fluff that I’ve ever seen in my whole life and we love her and I want to play with her allllllll the time and never go to work and leave her home by herself ever!!! And did I mention we love her?
You got all that right? Of course you did, that’s why we are internet friends!! <– nerd alert.
I won’t get you all confused (as if ^ that didn’t already do it) and harass you on a post about delicious food with pictures of a dog but if you want some Sage love, head on over to my Instagram!
But obviously there is stuff other than Sage happening in the world right now. Such as, St Paddy’s Day!! My friend/workmate Nicole is going to be in Dublin this year for St Paddy’s Day…I am literally green with envy.
So to make up for the fact that I’m not there and also to hold on to the last few weeks of warm weather, I’ve made my absolute favourite ice-cream in the world that just happens to be green. Mint chocolate chip! But the best part about making this ice-cream? Josh (the weirdo) doesn’t like mint chocolate chip ANYTHING!! Whaaaaaat? Why are we married? Oh yes…it’s because I get to eat ALLTHEICECREAM!!
I’ve taken my amazing no churn easy vanilla ice-cream and subbed the vanilla extract for peppermint. It couldn’t be any easier. The green food colouring is totally optional, but makes it way more fun. I only added 1/8 tsp but feel free to add more if you want it to be even more St Paddy’s Day appropriate.
It all gets whipped together and thrown in the freezer…the hardest part is waiting for it to freeze!! Then dig in. Cones are good, but so is a teaspoon right out of the container!
And if you’re like me no one will tell you off…it’s all mine! And yours 😀
- 300 ml cream
- 1/2 x 400g tin condensed milk (about 1/2 cup)
- 1/4 tsp peppermint extract
- 1/8 tsp green food colouring
Pour the cream into a large bowl or the bowl of a stand mixer and whip it until stiff peaks form.
Add the condensed milk, peppermint extract & green food colouring and mix well with the cream.
Pour into a freezer proof container and freeze overnight.