I am a huge fan of Andes Mints. There is something so delicious about those little mints sandwiched between two payers of chocolate. One day I was thinking about those little mints and it hit me that they would make a darn good ice cream. Mint chocolate chip is a popular ice cream, so Andes Mint ice cream should be just as good if not better. All I would have to do is substitute Andes Mints for the chocolate chips in the Mint Chocolate Chip Ice Cream. Now that the grocery stores sell Andes Mints chopped up, that saves me time from unwrapping and chopping up a bunch of mints.
The result is exactly what I thought it would be. Delicious creamy mint ice cream filled with those yummy Andes Mints.
Andes Mint Chocolate Chip Ice Cream
Ingredients:
- 1 cup half and half
- 2 cups heavy whipping cream
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon mint extract
- 3/4 cup Andes Créme de Menthe baking chips
Directions:
- Place a container for storing the ice cream in the freezer.
- In a medium bowl whisk together the half and half and sugar until well mixed.
- Add in the heavy cream, vanilla extract and mint extract, stirring to combine.
- Add in desired amount of green food coloring and mix.
- Pour the mixture into the ice cream machine and churn according to the manufactures directions.
- During the last five minutes of the churn time add in the Andes baking chips.
- Remove the container from the freezer and transfer the ice cream into it.
- Cover the container and place in the freezer.
Notes:
I did not tint the ice cream green like the mint chocolate chip, but you certainly could if you wanted to.
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