Andes Chocolate Mint Ice Cream-created using Andes Mints and no machine needed!
It’s summer time and that means more ice cream. I don’t think I could ever get tired of eating ice cream, especially on a hot day. And this method for making ice cream is just so easy. There’s no reason not to make ice cream as often as you can!
Now before we get to the recipe, I have to explain this addiction I have. I love candy. Especially when it’s chocolate. I love all the holidays, especially the ones that come with the stores full of seasonal candy. I’m the person that goes in the day after the holiday and stocks up on all my favorites for 50% off.
I don’t care that the wrappers may be red and green, or pretty pastel colors. I care about what’s inside the wrapper.
I’m almost a hoarder when it comes to my candy. I’ll leave one bag out for the kids to find, letting them think that’s all there is. Letting them devour it. Knowing, secretly, that there are 3 more bags tucked away in the back of one of the cabinet. I have some self control. For me, it’s the security of knowing it’s there, when I need it.
So when I decide I want ice cream, again, I know where to look for inspiration. The Andes Mints were the perfect choice. The cool refreshing mint, the dark chocolate,
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- 1 1/2 cups Andes Mints, chopped and divided (roughly 8 ounces)
- 2 tablespoons milk
- 1 tablespoon cocoa powder
- 1 can sweetened condensed milk (14 ounces)
- 2 cups heavy whipping cream
- Place 3/4 cup chopped Andes mints and 2 tablespoons milk in a microwave safe bowl. Microwave on high for 1 minute. Remove form microwave and stir until chocolate is completely melted. Set aside to cool.
- In a large mixing bowl, whip cream until stiff peaks form.
- In a medium bowl, whisk together sweetened condensed milk and cocoa powder until smooth. stir in melted Andes mints.
- Fold sweetened condensed milk mixture into whipped cream until completely blended, then fold in remaining chopped Andes mints. Spoon into a freezer safe 2 quart dish, cover with plastic wrap and freeze for at least 6 hours, until completely frozen.
recipe source ChocolateChocolateandmore.com
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