Fresh Mint Chip No-Churn Ice Cream

My favourite ice cream flavour, but made with your beloved garden weed in a blender. Fresh mint offers so much more to this ice cream. Peppermint extract could never.

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Fresh Mint Chip No-Churn Ice Cream

Ingredients

• 2 cups heavy whipping cream
• 3/4 cup lightly packed mint leaves, washed and dried
• 1-300ml can sweetened condensed milk
• Pinch of fine salt
• A few drops of green food colouring or 1 tsp matcha powder for colour, optional
• 1/3 cup mini chocolate chips or chopped dark chocolate

Instructions

1. In a blender, add cream and mint leaves. Blend until you have medium peaks, about 30 seconds.
2. Add in sweetened condensed milk, salt, and colour if using. Scrape down the sides of the blender and blend for another 10 seconds until combined.
3. Pour into a standard loaf pan or container of choice. Sprinkle chocolate overtop, and use a utensil to push some of the chocolate down into the mixture. Don’t fully mix at this point because the chocolate has a tendency to sink to the bottom.
4. Cover with plastic wrap or lid, and freeze overnight or for at least 8 hours.