A creamy but light and not overly sweet no churn choc-chip ice-cream flavoured with vanilla and a hint of mint. Ideal for using up all those leftover bits of Easter chocolate. Serve with chocolate sauce if desired.
Prep Time25 minutesmins
Cook Time0 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: British
Keyword: chocolate, easter eggs, ice cream, leftovers, mint
Warm 100ml of the cream with the mint in a covered pan until nearly boiling. Turn off the heat and leave to infuse until cool.
Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.
Scrape out the seeds from the vanilla pod and add to the cream (you could use vanilla extract, or ground vanilla pod or even vanilla paste).
Whip the cream until soft peaks form.
Roughly chop the chocolate (or place in a bag and bash with a rolling pin) and add to the cream, reserving a couple of spoonfuls to scatter on top if desired. Fold into the cream.
Pour the cream into a 1 litre tub and scatter over the reserved chocolate. Place in the freezer.
Notes
Yields one litre plus a little bit more.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.