Peppermint Patty No Churn Ice Cream

Yay!  I’m finally back to participate in this month’s Fantastical Food Fight, hosted by Sarah at a Fantastical Sharing of recipes.  I sat out the last two months, because a) graduate school started and I felt like I was running around like a headless chicken and b) the themes really weren’t in my wheelhouse.  I love a challenge, but I’m just not into fruity desserts (the themes were cherry cobbler & peaches & cream).

But this month, for National Ice Cream month, the theme is Ice Cream! Whoop!

Dude was especially excited about this one, because he was eager to create a “mint ice cream like the store, mom” and add some peppermint patties.  And I was pretty excited to try a no-churn ice cream since my ice cream maker (which wasn’t very good in the first place) when kaput as I made my Fresh Mint Chocolate Chip Ice cream earlier this month.

“Ice cream like the store” means creamy (the first version was very crystalized due to ice cream maker issues) and minty, but not fresh mint minty, mint extract minty.  Oh, and plenty of green food coloring.

This recipe hits all those points.   In fact, the no churn ice cream was amazingly smooth and creamy – it was fantastic – I can’t wait to try other flavors!

And I have to admit, that while the recipe using fresh mint is cool and refreshing, this mint extract version will be our go-to recipe!

An InLinkz Link-up

Peppermint Patty No Churn Ice Cream

Adapted from Julie's Eats & Treats

1 (14 oz) can sweetened condensed milk

1-2 drops green gel food dye

¾ tsp vanilla extract

¾ tsp mint extract

Pinch of salt

2 cups heavy whipping cream

½ cup chopped peppermint patties

¼ cup mini chocolate chips

Place the sweetened condensed milk, dye, extracts, and salt into a medium sized bowl and stir to mix.

Place the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form (do not overbeat, otherwise enjoy your butter).  Alternately use a hand mixer or whisk.

Place about one-fourth of the whipped cream into the bowl of the sweetened condensed milk and gently fold the mixture in.  Slowly fold in the remaining whipped cream.

Gently stir in the peppermint patties and chocolate chips.

If desired, swirls chocolate sauce and additional chocolate chips on top of the ice cream mixture.  Cover tightly and freeze overnight.

print recipe

Peppermint Patty No Churn Ice Cream

by Amy's Cooking Adventures July-18-2017

Peppermint Patty No Churn Ice Cream is extra creamy and perfectly refreshing on hot summer days!

Ingredients

• 14 ounces sweetened condensed milk
• 2 drops green food dye
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon mint extract
• 2 cups heavy whipping cream
• 1/2 cup peppermint patties
• 1/4 cup chocolate chips

Instructions

Place the sweetened condensed milk, dye, extracts, and salt into a medium sized bowl and stir to mix.Place the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form (do not overbeat, otherwise enjoy your butter). Alternately use a hand mixer or whisk. Place about one-fourth of the whipped cream into the bowl of the sweetened condensed milk and gently fold the mixture in. Slowly fold in the remaining whipped cream.Gently stir in the peppermint patties and chocolate chips. If desired, swirls chocolate sauce and additional chocolate chips on top of the ice cream mixture. Cover tightly and freeze overnight.

Details

Prep time: 12 hour Cook time: Total time: 12 hour Yield: 16 servings