February 19, 2016

No-Churn Mint Chocolate Chip Ice Cream

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No-Churn Mint

Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

February 19: National Chocolate Mint Day

We admire our friends Pat and Phyllis S. who have “green” thumbs. Their garden is filled with flowers, fruits and vegetables and they can survive off the land. Our new townhome does not have much “green” space (just mostly a small paved walkway) and we don’t have to maintain any plants. But we are required to pay outrageous Home Owners Association (HOA) fees to take care of the common areas for curbside appeal!

Thankfully, our friends share some of the natural bounty from their backyard. In exchange, we share recipes for homemade no-churn ice cream (since we are wary of listeria from the local creamery). Ironically, when they brought us fresh mint from their garden to make mint chocolate chip ice cream, the recipe did not contain the herb as an ingredient (we used a store-bought mint extract instead). But the mint leaves made for a pretty garnish.

Eventually, in addition to making no-churn mint chocolate chip ice cream, we made mint extract with the extra leaves from the bunch that Pat and Phyllis gave us. The bonus recipe is below.

Try making a homemade no-churn mint chocolate ice cream with homemade mint extract for National Chocolate Mint Day!

Recipe

(Inspired by Nigella)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 teaspoon mint extract (see Bonus Recipe below or use store-bought)
  • a few drops of green food coloring
  • 1 cup chocolate chips (recommend mini size)
  • fresh mint leaves to garnish (optional)

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the mint extract. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of green food coloring and stir well until the desired color of light mint green is achieved.

MInt Chocolate Chip Ice Cream

Fold in the chocolate chips and mix until distributed well. Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with fresh mint leaves (optional).

Mint Chocolate Chip Ice Cream

Bonus Recipe: Homemade Mint Extract

Ingredients

  • ½ cup individual mint leaves
  • 1 – 1 ½ cup vodka

Directions

Rinse and pat dry the mint leaves. Crush them with your fingers to help release its natural oils. Place in a jar and pour vodka to cover the leaves. Seal the jar and let steep in a dark, cool place for at least a month or until it reaches the desired minty flavor. Use the liquid as you normally would in recipes (like in the above no-churn mint chocolate ice cream) that call for mint extract.

Mint Chocolate Ice Cream

Notes

  • Mahalo nui loa (thank you very much in Hawaiian) to Pat and Phyllis S. for giving us a bunch of fresh mint leaves from their garden.
  • Try substituting the chocolate chips with Andes brand crème de menthe chocolate mint baking chips for an even more minty flavor in this no-churn ice cream recipe.
  • Try substituting the ½ teaspoon mint extract for 1-2 tablespoons crème de menthe liqueur.
  • Search our blog for other recipes containing chocolate and mint combination.
 

February 19, 2012

Chocolate Mint Pie

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Chocolate Mint Pie

Chocolate Mint Pie

February  19: National Chocolate Mint Day

At the wedding reception of Islander’s cousin, Roxanne, to Billy T., Andes brand after-dinner mints were wrapped in fluffy tulle and given away as favors. The marriage of chocolate and mint were a cool combination—and just like Roxanne and Billy, who were married since 1979—the two were just “mint” to be!

We usually make mint-flavored foods around St. Patrick’s Day because of the green hue.  We substitute chopped Peppermint Patties or crushed Oreo cool mint crème cookies and use Andes brand crème de menthe chips instead in the creamy filling of a chocolate pudding pie recipe. The candies inside and on top of the pie add a cool crunch and sweet decoration to this dessert.

Chocolate mint pie is perfect for bridal showers, wedding rehearsal dinners, special occasions, St. Patrick’s Day and National Chocolate Mint Day.

Recipe

(Adapted from Taste of Home)

Ingredients

  • 1 chocolate pie crust
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 ½ cups cold milk
  • 2 ½ cups whipped topping (we used Cool Whip), divided use
  • 1 ½ cups Andes brand crème de menthe chips, divided use
  • ¼ teaspoon mint extract
  • green food coloring
  • fresh mint leaves to garnish (optional)

Directions

In a large mixing bowl, combine the pudding mix with the milk. Let stand for about two minutes until thickened. Fold in one cup whipped topping.

Chocolate Mint Pie

Fold in ½ cup of the crème de menthe chips. Smooth the mixture into the pie crust. In another bowl, stir in the mint extract with remaining whipped topping. Tint with a few drops of green food coloring to reach the desired shade of “mint green.”

Chocolate Mint Pie

Fill a pastry bag with the mint-flavored whipped cream and pipe decorative swirls on top of the pie. Sprinkle the remaining crème de menthe chips over it. Cover and refrigerate for at least four hours or until set. Garnish with fresh mint leaves (optional). Slice and serve chilled.

Chocolate Mint Pie

Notes

  • Chocolate mint pie recipes are often called “grasshopper pie” because of its grasshopper-green color.  But a real grasshopper pie is made with crème de menthe and crème de cacao and is inspired by the cocktail drink called “The Grasshopper.”
  • If chocolate and mint are a favorite flavor combination, try the recipe for peppermint patty brownies with white chocolate mint drizzles.
  • Andes brand crème de menthe chips add a tasty texture to the chocolate mint pie but are not bright green. For a more vibrant mint color, use chopped Andes brand thin mint candies.