Sunday, March 6, 2011

Thin Mint Ice Cream (lower fat version)

Since I already had some homemade thin mints in the house, AND I wanted to make a special dessert for my middle child whose home for spring break, I decided to make his favorite dessert, ice cream. Luckily Simon isn't picky so he's okay with the fact that I'm doing it the low fat way. After tasting the ice cream my daughter said "it tastes so fresh, almost like grass".  Lol, I'm hoping she meant that in a good way! The fresh mint is the secret to this delicious recipe.

3 cups fat free half and half
1 cup heavy whipping cream
1 cup sugar
1 tsp peppermint extract (optional)
4-5 leaves of fresh mint, add more for stronger mint flavor
12 thin mint cookies, chopped
2 drops green food coloring (optional)

Mix half and half, whipping cream, sugar, food coloring, extract and fresh mint in a blender, blend until sugar is dissolved, 1-2 minutes . Transfer to ice cream machine and follow machine's directions. During the last 10 minutes of the blending process add cookies and finish mixing. Remove ice cream from mixing machine and transfer to a freezer proof container and freeze for at least 2 hours.

Pour everything into blender except cookies
The fresh mint adds an amazing taste to the ice cream
Pour mixture into ice cream maker
Chop thin mint cookies
Add in the last 10 minutes of machine mixing
Transfer into container for the freezer.


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