Chocolate Mint Cookie No-Churn Ice Cream
- 2 cups heavy cream
- 1 (14-oz) can sweetened condensed milk
- ¼ cup whole milk
- ¼ cup light corn syrup
- ½ tsp peppermint extract
- ⅛ tsp salt
- Green food color
- 10 mint and fudge cookies, chopped
- Beat cream in a large bowl with an electric mixer until soft peaks form. Beat in condensed milk, beating until stiff peaks form.
- Fold in milk, corn syrup, peppermint, salt, and food color, if desired.
- Fold in cookies. Spoon mixture into a 9-x-5-inch loaf pan. Freeze at least 6 hours.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
28 |
28 |
| Sat. Fat (g) |
18 |
18 |
| Protein (g) |
5 |
5 |
| Carb (g) |
45 |
45 |
| Fiber (g) |
0 |
0 |
| T. Sugs (g) |
34 |
34 |
| A. Sugs (g) |
0 |
0 |
