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Chocolate Mint Cookie No-Churn Ice Cream
Ingredients
- 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
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
450
|
450
|
| 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 |
