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Chocolate Chip Mint Ice Cream

By: Sandy Powers

"Top off any meal in style with this creamy smooth concoction from Sandy Powers of Cranford, New Jersey."

Rate/Review | Read Reviews (9)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

2 cups fat-free half-and-half
1 (14 ounce) can fat free sweetened condensed milk
1 (1.3 ounce) envelope whipped topping mix
1/4 teaspoon peppermint extract
2 drops green food coloring
1 (1 ounce) square semisweet chocolate, coarsely chopped

Directions

In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes. Cover and refrigerate overnight. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in refrigerator freezer for 24 hours before serving.

Footnotes

Nutritional Analysis: One serving (1/2 cup) equals 255 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 128 mg sodium, 47 g carbohydrate, trace fiber, 8 g protein.