Mint Chocolate Chip Ice Cream

Adapted from a wonderful recipe made with fresh cream by our good friend Scott G. When we have no fresh there is no reason we have to go without this special treat!

  • 2 cups Milk, made from LDS cannery powdered milk
  • 1 can Table Cream (290 grams)
  • 1 can Sweetened Condensed Milk (14 oz.)
  • ¾ cup Sugar
  • ½ teaspoon Mint Extract
  • 2 drops Vanilla
  • 8 drops Green Food Coloring, optional
  • ¼ cup Semisweet Chocolate Chips, chopped
Whisk all ingredients except chocolate chips and milk in a bowl until the sugar is completely dissolved. Add enough milk to bring entire volume of mixture to 4 cups total. Whisk thoroughly.Process in an ice cream freezer 30-35 minutes.

Add chocolate chips and freeze 5 minutes more.

Transfer ice cream to a freezer safe container and freeze 12- 24 hours.

TABLE CREAM:  Table cream can be found in many stores near the evaporated milk or the ethnic foods. It has a Latin origin. When I can’t find it locally I turn to They always have it in stock.

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