THIN MINT MILKSHAKE
Steps:
- Put the ice cream, cookies and 1 cup of the milk in a blender and blend until smooth. Add more milk until the desired consistency is reached. Garnish with whipped cream if desired and crumbled thin mints. Serve immediately.
MINT-CHIP COCONUT MILK ICE CREAM
Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.
Provided by ¡Kate!
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Chill all the ingredients prior to preparing to quicken the freezing process.
- Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
- Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 19.4 g, Cholesterol 0.5 mg, Fat 22 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 17 g, Sodium 12 mg, Sugar 15.1 g
ST. PATRICK'S DAY MINT SHAKES
Milk shakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream and vanilla extract. Combining peppermint extract and vanilla ice cream gives the drink an extra-refreshing, minty flavor you wouldn't get from using regular mint chip ice cream.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 or 2 servings
Number Of Ingredients 6
Steps:
- Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.
MINT ICE MILK
Use this recipe to garnish Chilled Rhubarb Soup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Bring a medium pot of water to a boil. Add mint; return water to a boil. Using a slotted spoon, immediately plunge mint into an ice-water bath. Lift out mint; drain well. Reserve ice-water bath.
- Bring milk to a simmer in a medium saucepan over medium heat. Add mint. Remove from heat. Let cool slightly.
- Working in batches (so that blender is never more than halfway full), blend milk mixture until mint is pureed, at least 1 minute per batch. Pass through a fine sieve into a stainless-steel bowl set in reserved ice-water bath.
- Stir simple syrup and corn syrup into milk-mint mixture. Let stand until cold, stirring occasionally. Refrigerate until very cold, at least 2 hours (or overnight).
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze at least 1 hour. Before serving, let stand at room temperature to soften slightly.
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