Due to a potato allergy, I was unable to consume conventional store-bought ice cream, which gave me the idea to make this delicacy. You can enjoy in fruit and chocolate, the best of both worlds, thanks to this recipe’s fresh and delicious delight that is made with little sugar. For later enjoyment, put the leftover ice cream in a freezer-safe container.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- ½ cup white sugar
- ½ teaspoon pure peppermint extract
- 2 ounces dark chocolate, finely chopped
- 6 fresh strawberries, diced
Instructions
- Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.
- You can skip the prep time by simply adding your ingredients to the ice cream maker as it’s mixing. Begin with the milk, next add the heavy whipping cream, next the sugar, and finally add in the extract and let the machine mix it up for you. This will save you some time in the kitchen and get your ice cream started in an instant. You can also experiment with the amount of mint extract that you put in the ice cream. If you prefer a mintier ice cream, add 1 teaspoon of mint extract. And finally, this recipe makes a great mint chocolate chip ice cream by omitting the strawberries.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 35 mg |
| Sugars | 18 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good. I tried this recipe with fresh chopped mint bc I had to cut back my mint. It’s good, but it needs more mint in my opinion–I’d double the amount next time. Hubs also said he didn’t really like the strawberries in it, so I’d leave those out next time. I also think it needs a bit of vanilla to perk it up, but it’s a great starting point, and a perfect amount for a KA mixer, so no need to cut it down. Thanks for the recipe!