Ingredients
- 1 tbsp peppermint extract, check you may need a little more as it will lose its strength when frozen
- 350 g Carnation Condensed Milk
- 5 tbsp Golden Syrup
- 500 ml double cream, lightly whipped, don’t go mad, needs to be soft
- 8 After Eight Mint , chopped into ½ cm cubes
- 150 g bitter chocolate, melted
Instructions
- Mix the peppermint extract with the condensed milk, along with the Golden Syrup.
- Add the cream and gently whisk together.
- Place into a largeish plastic container, so you end up with say 2-3cm deep (this will freeze quicker), then freeze until soft.
- Add the small pieces of chopped After Eights, and drizzle over the melted chocolate. It should set pretty much straight away, swirl in and break up.
- Refreeze for a further 45-50 minutes, re-whisk again so you have soft ice cream.
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Nutrition Facts
Mint Choc Chip Ice Cream
Amount per Serving
Calories
672
% Daily Value*
Fat
49
g
75
%
Saturated Fat
30
g
188
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
134
mg
45
%
Sodium
112
mg
5
%
Potassium
490
mg
14
%
Carbohydrates
58
g
19
%
Fiber
4
g
17
%
Sugar
47
g
52
%
Protein
10
g
20
%
Vitamin A
1381
IU
28
%
Vitamin C
2
mg
2
%
Calcium
245
mg
25
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
