Hello beautiful people.. I hope you all enjoyed my yesterday’s ice-cream post!
But if you have not read my previous post then let me tell you that I am doing an ice-cream week on the blog and I am going to post super-easy ice-cream recipes which does not require the use of ice-cream maker! Week-long of deliciousness! Excited??!! I really am… Imagine 7 beautiful ice-cream treats for 7 days of the week! 7 gorgeous flavors! Yup.. I’ll be blogging continuously for 7 days! Anything for you guys! 🙂
So keeping up with this week’s ice-cream theme, I have got you a Fresh Mint and Chocolate Chunk Ice-cream… Sounds refreshing right? Feeling of cold running down your spine while having the first lick of this ice-cream is what you should expect and nothing less! That too made with fresh mint.. No mister, no mint extract involved here!
Mint and chocolate is a match made in heaven! This is one of my favorite ice-creams to have in summer… Love the splash of green it has! I know… Girls and colors!!! 😉
If you do not like green color, no worries, simply omit it as it is only for the visual effect! But I bet your kiddos or kids in you will love it!
Large chunks of chocolate really compliments cool mint, mellows down the flavor and yet packs a punch!
So you would be curious as in how did I manage to extract so much flavor from fresh mint without adding even a drop of mint extract? Actually it was very simple! I added mint leaves to the cream and let it sit in the refrigerator for around 4 hours. Kind of let the mint marinate the cream and after 4 hours you get the base for your ice-cream! Dang easy!
Whip this cream with a drop of green color and add as many chocolate chunks as you like to it, hide it in freezer for 4-5 hours and it’s ready to be devoured!
Just a 4-ingredient treat!
Fresh Mint and Chocolate Chunks Ice-cream
Yields: around 12-14 scoops
- 2 cups fresh medium fat cream (40% fat)
- 2 large handfuls of mint leaves
- 3 Tbsp caster sugar
- 1 drop of green food color (optional)
- 1 cup dark chocolate chunks (I like lots of it, you can use less)
- chocolate sprinkles and/or chocolate sauce, to garnish
In a bowl, add mint leaves to the cream and place it in a refrigerator for at least 4 hours. Use sieve and strain the cream in another large bowl to separate mint leaves. Add sugar and food color to it and whip using a electric mixer till you get a light and fluffy mix. Fold in chocolate chunks and spoon the mix in airtight container. Freeze it for 4-5 hours and serve it as is or with chocolate sprinkles or chocolate sauce.
*When serving leftovers, remove container from freezer about 15 minutes before serving to soften.
*Dip your ice-cream scoop in a warm water for scooping out the ice-cream easily.