“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.”
- 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
How to make it
Also try: Peanutty Ice Cream Pie Recipe
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