Thin Mint No Churn Ice Cream Recipes
PEPPERMINT NO-CHURN ICE CREAM
No ice cream maker is required for this peppermint-packed frozen treat. The refreshing mint flavor comes from two very common candies, while mini marshmallows add an extra something special.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely.
- Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows.
- Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using.
THIN MINT ICE CREAM
This Girl Scout Thin Mint Ice Cream is an easy, 4-ingredient, and delicious dessert for all seasons. This homemade, no-churn recipe is smooth, creamy, and takes just 10 minutes to prepare!
Provided by Elise
Categories Ice Cream
Time 6h10m
Number Of Ingredients 4
Steps:
- In a medium bowl, stir sweetened condensed milk and cocoa powder together until fully combined.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on medium speed for 2-3 minutes or until the mixture creates stiff peaks. The whipping cream should hold its shape when the beater is lifted out of the mixture.
- Add the chocolate condensed milk mixture to the whipping cream and use a rubber spatula to fold the two together. Gently mix until you see no streaks.
- Pour the crushed Thin Mints into the bowl before using a rubber spatula to fold them into the ice cream.
- Transfer the ice cream to an 8×8 inch dish or 9×5 loaf pan if desired. Cover the pan tightly with cling wrap or aluminum foil. Allow the ice cream to chill for at least 6 hours before serving.
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- Continue to whip on high speed, adding the food colouring and then the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
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