Fresh Mint and Chocolate Cookie Ice Cream (No Egg)
By Joe
Source: America's Test Kitchen.
Real mint leaves steeped in warm cream give this ivory ice cream a fresh, garden flavour that extract cannot match, with crunchy chocolate cookie pieces folded through.
Always check the labels of the products you use.
Method
- 1
Steep the mint. Bring the cream, milk, sugar, syrup and salt to a bare simmer in the saucepan, stirring until the sugar dissolves. Take off the heat, push in the torn mint and cover for 30 min.
- 2
Strain. Pour through the sieve into the jug, pressing hard on the leaves to get every bit of flavour, then throw the leaves away. Cool and chill for at least 4 h (for a stronger mint taste, see the tip on steeping overnight before straining).
- 3
Prepare the cookies. Break the cookies into pieces about the size of a fingernail and keep them in the freezer while the base churns.
- 4
Churn. Churn the cold mint base for 20-30 min, until thick and creamy.
- 5
Fold and freeze. Fold the frozen cookie pieces through quickly, pack into the container, cover the surface and freeze for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
Free sugars
23.9 g per serving
47.8 % of the 50 g daily maximum · 95.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- fine sieve
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 349 kcal |
| Protein | 3.4 g |
| Carbohydrate | 30.6 g |
| of which sugars | 27.6 g |
| of which free sugars | 23.9 g |
| Fat | 24.6 g |
| of which saturates | 15 g |
| Fibre | 0.5 g |
| Salt | 0.36 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
