lowfaticecream Archives

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

Ingredients:

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

Directions:

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.

Tips:

*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.

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I am soooo thrilled to host a ‘No-Churn Ice-cream Week’ on my blog! This is going to be a first hand experience for me to be blogging around one theme throughout the week. Challenge accepted!

I love ice-creams and I love to experiment with different flavors which can be made without investing into an ice-cream maker. I bet you would too! I mean… come’on… who wouldn’t like a bowl full of this home-made goodness when it is so easy to whip up! Plus, you know what has gone into making of this ice-cream so perfectly safe for your kiddos! Give them as much as they wish to eat! 😉

Coming first in this series is Coffee & Nutella Ice-cream with Oreo Chunks… Oreos and Nutella are kids’ favorite and a kick of caffeine will make it gratifying for adults too.. So all in all it is a win-win-win for everyone!

The ice-cream has only 4 ingredients! Don’t believe me? Believe me!… Only 4 ingredients… Okay if you count few droplets of water as an ingredient then 5!

You might have all these ingredients already in your pantry so no extra trip involved to supermarket! So whip this up right away and surprise your kid with it when he is back from school, treat your hubby with it when he is returns from office or just pamper yourself!

Oh… Forgot to list another advantage! No extra sugar required to be added as Oreos and Nutella already have enough sweetness to it. Plus, the cream used here is medium fat so the resultant ice-cream is light and does not taste too rich. Soooo Deee-liish! 🙂

No-Churn Coffee & Nutella Ice-Cream with Oreo Chunks

Yields: around 20 large scoops of ice-cream

Ingredients:

3 Tbsp instant coffee powder
2 Tbsp hot water
2 Tbsp Nutella, at room temperature
500 ml medium fat cream (approx 40% fat)
20 Oreo cookies, chunks
(I used combination of choco-creme and plain sandwich Oreo cookies)

Directions:

In a large bowl, add hot water to instant coffee-powder and dissolve coffee completely. Add Nutella and cream to this and whip till you get a light, fluffy mix and soft peaks form in the mix.

Oreo chunks to this mix (In a zip-lock bag, add Oreo cookies and use roller-pin to form chunks). Fold in Spoon the mixture in a airtight container and freeze for 4-5 hours. Your ice-cream is ready to be gobbled up!

*Use electric whipper for your convenience and if your are whipping with hand, all the best, your muscle strength will be definitely put to test! 😉

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Tag: lowfaticecream

Fresh Mint and Chocolate Chunks Ice-cream

No-Churn Coffee and Nutella Ice-cream with Oreo Chunks