Chocolate Mint Ice Cream

When the weather gets hot, your family will really enjoy this cool combination of chocolate and mint. It doesn't require an ice cream maker — all that you need is an ordinary freezer. This ice cream's versatile, too. You can use crushed Heath bars, Oreo cookies and miniature chocolate chips in place of the Andes candies.


1 1/2 quarts (12 servings)


1 (14 ounce) can sweetened condensed milk
1/2 cup chocolate syrup
2 cups heavy whipping cream
1 (4.67 ounce) package mint Andes candies, chopped


In a small bowl, combine the milk and chocolate syrup; set aside. In a bowl, beat cream until stiff peaks form. Fold in chocolate mixture and candies.

Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving.

Preparation Time: 10 minutes + freezing

Nutritional Information

1 serving (1/2 cup) equals 335 calories, 21 g fat (14 g saturated fat), 66 mg cholesterol, 68 mg sodium, 33 g carbohydrate, trace fiber, 4 g protein.

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