Thin Mint Ice Cream You'll Be Making All Summer Long
Thin Mint Ice Cream You'll Be Making All Summer Long is a side dish that serves 12. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 209 calories. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 272 foodies and cooks. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Food Fanatic requires peppermint extract, granulated sugar, kosher salt, and heavy cream. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns a not so super spoonacular score of 35%. If you like this recipe, take a look at these similar recipes: Thin Mint Ice Cream Pie, Chocolate Thin Mint Ice Cream, and Thin Mint Ice Cream Pie.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
1 cup dutch processed cocoa
3/4 cup granulated sugar
1 1/2 cups half and half
1 1/2 cups heavy cream
pinch of kosher salt
14 thin mint cookies, one sleeve
2 teaspoons peppermint extract
Equipment:
sauce pan
whisk
ice cream machine
bowl
Cooking instruction summary:
In a heavy bottomed saucepan, combine the half & half, heavy cream, sugar, cocoa powder and salt. Whisk until the cocoa powder is mixed in.Heat over low or medium-low heat for 10 minutes, stirring occasionally, until the sugar is dissolved.Pour into a bowl, stir in the peppermint extract, and chill in the fridge for at least 2 hours, or until cold.Churn the mixture in an ice cream maker, according to the manufacturer’s directions (mine churned 35 minutes); during the last 2 minutes, add in the Thin Mint crumbles. Scrape into a container, cover, and freeze until firm (a few hours).
Step by step:
1. In a heavy bottomed saucepan, combine the half & half, heavy cream, sugar, cocoa powder and salt.
2. Whisk until the cocoa powder is mixed in.
3. Heat over low or medium-low heat for 10 minutes, stirring occasionally, until the sugar is dissolved.
4. Pour into a bowl, stir in the peppermint extract, and chill in the fridge for at least 2 hours, or until cold.Churn the mixture in an ice cream maker, according to the manufacturer’s directions (mine churned 35 minutes); during the last 2 minutes, add in the Thin Mint crumbles.
5. Scrape into a container, cover, and freeze until firm (a few hours).
Nutrition Information:
covered percent of daily need
