As promised, here is the link to the Super Simple Homemade Ice Cream we made at Smucker’s. You don’t need an ice cream maker to make it and it calls for very few ingredients, so I’d say it lives up to its name! The basic recipe is for vanilla, but using the tricks I learned at Smucker’s plus some tricks of my own, I made a mint flavored version with melt-in-your-mouth chunks of chocolate.
Okay, so the tricks. The first one is easy, and that’s swapping out some of the vanilla extract for mint. I used 1 1/2 teaspoons of peppermint extract and a little vanilla to tone it down. You can vary the amounts of extract, but make sure you buy peppermint flavor as opposed to “mint” which is spearmint and which will make your ice cream taste like toothpaste. Trust me. I’ve done it.
Now here’s the best trick and one you can use for any kind of ice cream that calls for chunks of chocolate. You know how store-bought ice cream has the kind of chocolate chunks that melt in your mouth with the ice cream? This trick gives regular chocolate that melt-in-your-mouth quality. The trick is to melt the chocolate, add a little olive oil, spread it on a rimmed plate, freeze, then chop. The ratio I used was 2 teaspoons of olive oil to 3.5 oz of chocolate. I used Lindt 50% (mild dark), but I think I could have even gone a step up and used 70%. I also tested with 3.5 oz of dark chocolate chips. The melted chocolate chip and oil mixture was good too, but not quite as palate pleasing as the Lindt. So if you have access to some smooth chocolate or one that you know melts pretty quickly already such as Lindt or Dove, use that. But chips will work in a pinch.
Here’s the recipe with the mint.
If you don’t care for mint, make any flavor you want! Here’s a photo of the ice cream I made at Smucker’s. It’s vanilla with chocolate chips, graham crackers, marshmallows and brownie chunks.
- 7 oz dark chocolate (2 3.5 oz Lindt mild dark or 70%)
- 4 teaspoons light olive oil or vegetable oil. If using olive, don’t use extra virgin!
- 1 (14 oz) can of Eagle Brand condensed milk
- 1/2 cup half & half cream
- 1/4 scant teaspoon salt
- 1 teaspoon peppermint extract plus an extra 1/2 teaspoon if needed
- 3/4 teaspoon vanilla extract
- green food coloring or a few drops of yellow and blue
- 2 cups whipping cream
- Melt your chocolate in the microwave using the 50% power setting and stirring at 30 second intervals. Stir the olive oil into the melted chocolate. Pour the mixture onto two plates lined with parchment paper or non-stick foil. Put plates of melted chocolate in the freezer for about 30 minutes or until solid.
- In a large mixing bowl, stir together your condensed milk, half & half, salt and flavorings. Add a little blue and yellow to make green, or just add a little green coloring if you have that.
- In a second bowl, whip the cream until stiff peaks form. Fold the whipped cream into the condensed milk mixture.Now take your chocolate out of the freezer, peel away the foil and cut the chocolate into chunks. Stir the chunks into the ice cream. Divide equally among two small plastic containers or pour into a loaf pan and cover with foil. Freeze overnight. Makes about 6 to 8 servings. It’s rich so you might want to portion it out among small, pretty, glasses.