This White Chocolate Mint Ice Cream may be the perfect St. Patrick’s Day dessert. It is green, and it is so good you just can’t get enough. I mean, honestly, I am not a huge mint fan, and I still can’t get enough of this! Despite the artificial green color, this ice cream has the unmistakable flavor of fresh mint. And, you could leave the green color out. I would except for St. Patrick’s Day. Make sure to use real white chocolate instead of waxy white chocolate chips. It makes a huge difference.
White Chocolate Mint Ice Cream
- 1/4 cup fresh mint, coarsely chopped
- 1 quart half-and-half (You won’t use quite the whole quart.)
- 1 can sweetened condensed milk
- 4 oz. white chocolate, grated or finely chopped
- optional: 5 to 10 drops green food color
- Put mint and 2 cups of half-and-half in a medium saucepan.
- Bring to a boil, stirring frequently to keep from sticking.
- Remove from heat and allow to cool for about 10 minutes.
- Refrigerate until cold (about two hours).
- Strain mint/half-and-half mixture into a bow.
- Stir in sweetened condensed milk, white chocolate, and food coloring.
- Pour into ice cream maker bowl. Add, remaining half-and-half to fill line.
- Freeze according to manufacturer’s directions.
This recipe was shared on Foodie Friends Friday.