“When the weather gets hot, my family really enjoys this cool combination of chocolate and mint,” says Fran Skaff of Egg Harbor, Wisconsin. “It doesn’t require an ice cream maker — all that you need is an ordinary freezer. My ice cream’s versatile, too. We’ve used crushed Heath bars, Oreo cookies, and miniature chocolate chips in place of the Andes candies.”
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chocolate syrup
- 2 cups whipping cream
- 1 package (4.67 ounces) mint Andes candies (28 pieces), chopped
- 1
In a small bowl, combine the milk and chocolate syrup; set aside.
- 2
In a mixing bowl, beat cream until stiff peaks form. Fold in chocolate mixture and candies. Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: 1 1/2 quarts.
How to make it
Also try: Peanutty Ice Cream Pie Recipe
