American · Dessert
Mint Chip Ice Cream
A lightened no-churn mint chip ice cream that swaps the classic heavy-cream base for a Greek yogurt and condensed milk core, folded with real mint-infused cream and shards of dark chocolate for crunch.
$1
20 minsPrep
2 minsCook
382 minsTotal
EasyLevel
Nutrition per serving
308Calories
9.3gProtein
22.5gFat
21.6gCarbs
14.9gSugar
0.9gFiber
160mgSodium
55mgChol
14gSat Fat
256mgPotassium
161mgCalcium
1mgIron
0.4mcgVitamin B12
1mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Mojito Mocktail
local
Chocolate Stout
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Warm the cream splash with chopped mint leaves over very low heat for 2 minutes, then strain through a sieve into a bowl and chill the infused cream in the freezer for 10 minutes.
2
In a separate bowl, whip the 60g heavy cream to soft peaks using a hand mixer, about 2 minutes.
3
In another bowl, whisk together the Greek yogurt, condensed milk, allulose, strained mint cream, a drop of green food colouring and the salt until smooth and pale green.
4
Fold the whipped cream gently into the yogurt mixture in three additions, keeping as much air in the mix as possible.
5
Fold in the chopped dark chocolate shards.
6
Pour the mixture into a small freezer-safe tub, cover with a lid or cling film pressed to the surface, and freeze for at least 6 hours.
7
Fork the mixture every 30 minutes for the first 2 hours of freezing to break up ice crystals and keep the texture scoopable.
8
Scoop into chilled bowls, 2 scoops per serving, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g strained, full-fat greek yogurt
- 2.1 oz60g whipped to soft peaks heavy cream
- 1.2 oz35g condensed milk
- 0.4 oz10g allulose
- 0.1 oz4g finely chopped, steeped in a splash of warm cream then strained mint
- 0.5 oz14g finely chopped into shards chocolate dark 70
- 0 oz1g green, optional drop food colouring
- 0 oz0.5g salt
