No Churn Fresh Mint And Chocolate Ice Cream Recipes

NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM

Steps:

• Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
• Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
• Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
• Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
• Scrape about one quarter of ice cream base into a loaf pan that's at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
• To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
• Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

BEST MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a small saucepan over medium heat, warm 2 cups of the heavy cream until beginning to steam. Remove from heat, add all of mint leaves, cover and steep for 2 hours. After 2 hours, pour the cream through a strainer, discarding the leaves and refrigerating the cream until cold.
• Place 1 oz of the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the remaining 1/4 cup heavy cream until beginning to steam. Remove from heat, and pour over the chopped chocolate. Allow the mixture to sit for a full minute before stirring with a spoon until all of the chocolate is melted and combined with the cream. Allow the ganache to cool slightly before preparing the ice cream.
• In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, beat the cold, steeped cream until stiff peaks begin to form. Using a spatula, fold in the can of condensed milk, along with the remaining 4 oz of chopped chocolate and food colouring (if using) until combined. Layer half of the ice cream mixture into a freezer-safe container (I always use a standard sized loaf pan). Drop half of the ganache by spoonfuls on top of the ice cream and swirl it around with a spoon. Repeat with the remaining ice cream and ganache.
• Freeze the ice cream for 5-6 hours before serving.

21 EASY NO-CHURN ICE CREAMS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a no-churn recipe in 30 minutes or less!

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.