Dirty Mint Chocolate Chip Ice Cream Recipes

MINT CHIP ICE CREAM

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

DIRTY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir mint leaves, dark brown sugar, and salt into base. Mix well.
• Process in an ice cream maker according to manufacturer's instructions.
• Transfer to a bowl and fold in chocolate chips.
• Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

CHOCOLATE MINT ICE CREAM

Steps:

• Slice the bananas and put in a freezer proof container and freeze for minimum 2 hours.
• For Blendtec: Add the coconut milk (start with 1 ounce, add more as needed to blend), spinach, honey, and mint. With the TWISTER JAR or FOURSIDE Jar - Use SPEED 4 for 5 to 10 seconds until spinach is blended. Add the frozen banana + 2 tablespoons of raw cacao nibs or chocolate chips. Press the ICE CREAM button. If cavitation occurs (will not with Twister Jar), stop machine and move ingredients toward the blade. Then use SPEED 4 for until well combined (about 20 - 30 seconds). Careful not to over blend. Add 1 tablespoon of raw cacao nibs and PULSE 2 times.
• For Vitamix: Add the spinach, banana, coconut milk and honey and 2 to 3 drops of peppermint. Use VARIABLE speed #2 for 45 seconds, using the tamper to push the ingredients towards the middle, then increase to VARIABLE speed #7 for 10 seconds.
• Add the Cacao Nibs and PULSE** 2-3 times.
• Serve immediately OR for a traditional ice cream texture, place ice cream into a freezer proof container and freeze for approximately 2 hours or until set, but not hard.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

DIRTY ICE CREAM

Steps:

• In a large bowl, combine ice cream and cookies. Fold in whipped topping. Pour into an ungreased 13-in. x 9-in. dish. Cover and freeze overnight. Remove from freezer 10 minutes before serving. Garnish with additional cookies and mint if desired.

LIGHT MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir together egg substitute, sugar, and mint extract and combine well.
• Add half-n-half and milk and stir until incorporated.
• Chill for at least 30 minutes.
• Pour chilled liquid into your ice cream maker.
• Five minutes before freezing is complete, add the chocolate chips.
• Enjoy!
• Note: Be careful of the mint extract; some are stronger than others (start at smallest amount and taste before freezing).