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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."

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 468 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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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

  1. 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.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by Deludebar 
The sweetened condensed milk in this recipe makes it t-o-o sweet! The taste reminds me of when... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2007 by AEENJOY 
A absolutely amazing low fat recipe! Much better then anything I can find at a store! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2007 by Leigh Ann 
I liked this recipe; it was easy and very creamy. I did use mini chocolate chips instead,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2007 by Kristen 
This was very good and easy. I will make this again. MORE

 
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