Mint Chocolate Chip Ice Cream
Make your own classic mint and chocolate chip ice cream in minutes!
Overview
Total time: 01 M
Servings: 6
Calories: 190
Ingredients
- 1/4 cup half and half (half milk/half cream)
- 3 oz. sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. fresh lemon juice
- 2 cups whole milk cubes (about 1 tray of frozen milk)
- 1/4 cup chocolate chips
- 1 tsp. peppermint extract
- 1/4 cup baby spinach
Nutritional Information
- Serving Size: ½ cup
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 65mg
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 21g
- Protein: 5g
Instructions
- Add first seven ingredients to jar in order listed and secure lid. Select "Ice Cream" cycle.
Note: If your Blendtec doesn’t feature an Ice Cream/Frozen Yogurt button, blend on a Low speed for 15 seconds, then blend on a Medium High speed for 30 seconds. If more blending is required, press pulse several times until desired texture is achieved. Pulse in chocolate chips.
This recipe is perfect! No modifications needed. Just follow and enjoy – we sure did!
This is refreshingly delicious but very soupy. I follow the recipe directly to the "T" and after freezing it still doesn’t come out thickly softserve. What am I doing wrong? I blend in my twister jar.
It will come out more like a soft serve but you can freeze it for a few hours until it hardens up like ice cream you’d buy at the store.
This is refreshingly delicious, but I have yet to get it more creamier. It is somewhat soupy after 2 tries with this current recipe using the Twister Jar. Any suggestions as I have frozen it after blending.
I am so blown away. What a great idea- spinach vs food coloring dye. Not only do you avoid the dye, you sneak in something good for you. I can’t wait to try this.
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