Mint choc chip ice cream recipe.

 A new recipe for you to try, and you don't need an ice cream machine.

This is a keto recipe, but that's ok, you could use sugar where we used stevia, it would be just fine.

Mint Choc Chip Ice Cream 

4 cups heavy whipping cream divided.

6 Table spoons butter

3/4 cup of granulated sweetener.

1 Tspn peppermint extract

1/2 Tspn vanilla

1 cup choc chips

10 drops green colouring (Optional).

In a medium saucepan add 2 cups of the cream, the sweetener and the butter. Stir over a medium heat until the butter melts and the sweetener dissolves. Increase the heat and bring to a gentle boil, then lower the heat and simmer again for 30 minutes stirring occasionally. 

Pour into a glass container and allow to cool to room temperature. (I tasted it at this point. YUM).

Once cooled add the peppermint extract and vanilla. Then add the green colouring a little at a time until you achieve the strength you like and set aside.

In a medium mixing bowl whip the remaining two cups of cream until stiff peaks form. Gently fold in the peppermint mixture then fold in the chocolate chips. Freeze for four hours or longer. The longer you freeze it the more time it will need to sit out before serving. It thaws to a mousse like consistency.

Tony and I did not whip the second batch of cream to stiff peaks, I stopped at a softer consistency then after folding in the peppermint mixture we poured the batter into our ice cream churn.

It had a lovely soft scoop texture which we all loved.

Especially Mr Torstein.

This one is on our make again list.