Remember the cocoa cookies I made a few hours ago? Yup, they’re for this ice cream! I crushed them up and added them into mint ice cream.
I also found this ice cream recipe and I thought it might be a good way to cut down the calories, kind of. Whoever invented this recipe is genius. I’ve been using heavy cream and sweetened condensed milk to make my ice cream; this person uses evaporated milk and sweetened condensed milk! Substituting heavy cream with evaporated milk definitely makes the ice cream “healthier,” kind of. Anyways, I was inspired by this recipe and decided to change my recipe up a little and make some “kinda guilt-free ice cream”.
Mint Ice Cream with Cocoa Cookie Crumbs
1 C heavy cream
1 (14oz.) evaporated milk; feel free to use 2%, but probably not fat free
¼ tsp vanilla extract
1 tsp mint extract
8 drops of green food coloring (optional, but c’mon, it’s St. Patty’s day, get into the spirit)
1 (14oz.) can sweetened condensed milk
1. Put a large mixing bowl in the freezer for at least 15 minutes; it helps the cream whip easier and faster. In another bowl, break some cocoa cookies into pieces, and in another bowl, crush some cookies into fine crumbs; set aside
2. Put can of evaporated milk and condensed milk into the freezer for three hours. Give the evaporated milk a shake every 30 minute to prevent crystallization.
this is what it looks like after 3 hours
You don’t have to be too careful. Don’t worry about deflating the whipped cream because at this point you’re trying to thin out the condensed milk mixture. When mixture is well combined, fold in half of the remaining whipped cream; mix well
and then fold in the rest of the whipped cream and cocoa cookie pieces.
I made some mini ones, too
* I highly recommend freezing the ice cream overnight because the cookies will “absorb” the moisture and the flavor from the ice cream. And it’ll be awesome.