In case you didn’t know, July is National Ice Cream month which I am looooving right now. According to google, Ronald Reagan made July 1984 National Ice Cream Month which has somehow held up (not surprising, because come on, ice cream?).
But before we talk about ice cream, I want need to talk about Sweden. More specifically, the show that just aired last night called “Welcome to Sweden”. I remember seeing part of an episode when I was in Sweden, but it finally aired in the US. I watched it this morning and I was dying. It was funny, true, and makes me want to move to Sweden even more.
I know at some point in my life I will live in Sweden, even if it’s just for a year or so. I just need to figure out when this will be, but being a citizen makes it easy. No visa needed! Anyway, if you haven’t watched the show, you should. Yay Swedes! Back to ice cream.
If you know me at all, you would know that my favorite ice cream flavor is mint chocolate chip. I’ve always loved it, always will. Don’t get me wrong, it’s not that I don’t like any other flavors. I love chocolate, cookie dough, caramel swirl, and so on and so on. It’s just that if I buy ice cream, especially at a super market, it will 90% of the time be mint chocolate chip.
Since I love to make things from scratch, I’ve always wanted to try my hand at ice cream. The KitchenAid ice cream attachment has been on my wish list for awhile but I haven’t bit the bullet yet and bought it. So, I’ve been trying to figure out how to make ice cream without an ice cream maker. And you know what I found? It’s really freaking easy.
Like 2 ingredients plus whatever flavoring you want to make it. I found the recipe on The Comfort of Cooking and could NOT get it out of my head. It takes minutes to put together, freezes overnight, and then poof! You have ice cream in the freezer. I brought it to my book club and they all loved it.
While I normally eat my ice cream in bowls because I eat slowly and make a mess, I suggest you try out the cones I shared earlier this week. I haven’t been able to stop eating them.
No Churn Mint Chocolate Chip Ice Cream
16 ounces heavy whipping cream
1 14-oz can sweetened condensed milk
1 teaspoon peppermint extract
1/8 teaspoon green gel food coloring
1 cup mini semi-sweet chocolate chips
In a large mixing bowl, beat heavy whipping cream until stiff peaks form. In another large mixing bowl, whisk together sweetened condensed milk, peppermint extract, and green food coloring. Fold in whipped heavy cream and chocolate chips until combined and no streaks remain. Pour into freezer safe container (roughly 2 quarts) and let freeze overnight.
Just a note on food color, you want the green color in the condensed milk to be stronger than you want the final product to be. Folding in the heavy cream (which is white) will dilute the color.
[source: recipe barely adapted from Comfort of Cooking]