Hello! Hi there! I’m super excited about today’s post, and it’s all thanks to a tiny little green plant (hmmm…let me clarify that). I hope when you read the title of this recipe you didn’t miss the “real” part of it. REAL mint, guys! Don’t get me wrong, I’m a big fan of mint extract, but it has certainly fallen a peg or two in ranking since discovering the amazing flavour that can come from the real thing!
I’m so happy to introduce today’s post as part of the fun Christmas Festival blog hop hosted by Kendra over at Joy In Our Home. You definitely have to check out all of the hop’s fun posts from a variety of bloggers – I’ve listed them all at the end of this page! Looking at all of the décor and food will definitely get you in the holiday spirit. 🙂
When you grew up, did you revel in all of the holiday flavoured ice cream the way I did? My Mom would occasionally buy those cartons of special holiday ice cream with exciting flavours like eggnog, peppermint candy, and…MINT.CHOCOLATE.CHIP. Favourite!!!
While I’ve never met a mint chocolate ice cream that I didn’t like, since discovering the wonder of no churn ice cream, I knew I HAD to try and create my own. While the premise of this no churn ice cream is the same as any of my other flavours, the secret to the exceptionally real mint flavour is that you have to steep mint leaves in the whipping cream for 2+ hours to extract that wonderful taste.
The steeped cream itself is not sweet, so don’t be discouraged if you sample it and you only taste real, raw mint. Adding sweetened, condensed milk into the mix will take care of that problem.
Once the cream has cooled completely, you follow the same easy no churn method that you always do! Whip the steeped cream, add in the condensed milk, chopped chocolate and food colouring (if desired), and freeze! Oh, and layer in some chocolate ganache while you’re at it. Just for good measure, of course.
My only other advice to you is to make a double batch. Seriously, you will not be able to stop eating it. So good, so easy, and if you’re serving it to dinner guests you can feel all fanc-ay and impressive by letting them know you made this ice cream without an ice cream maker, and you used REAL mint to flavour it. I can just picture the awe on their faces. 😉 That’s really what entertaining is about, right?!
Real Mint Chocolate No Churn Ice Cream
Yield 1 pint
No churn ice cream flavoured with REAL mint leaves, layered with chocolate ganache and filled with dark chocolate chunks.
- 2 1/4 cups heavy cream, divided
- 1 small bunch fresh mint leaves, large stems removed
- 5 oz chopped dark chocolate, divided
- 1 300 mL can sweetened condensed milk
- 1-2 drops green food colouring (if desired)
- 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.
Ice cream will continue to harden over time. It will keep in the freezer for up to 2 weeks. I usually like to transfer my ice cream after a day into a freezer-safe container with a lid.
If you ended up at this post because you followed the blog hop from Crisp Collective, be sure to move on over to the next awesome post by Malinda at Countryside Cravings! Those breakfast tacos have me drooling!
Mantels on Monday