This velvety, creamy homemade Mint Chocolate Chip Ice Cream made with our Olivum Extra Virgin Olive Oil is going to be your warm weather go-to recipe!
Equipment:
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1 hand held or standing mixer with whisk attachment
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1 sizable storage container (recipe yields about 10 servings)
Ingredients:
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 1/4 cup Olivum extra virgin olive oil
- 1 teaspoon mint extract
- Pinch of salt
- 1-2 cups Chocolate Chips
Instructions:
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In a large mixing bowl or standing mixer, whisk the heavy cream until stiff peaks form (~3-5 minutes with the standing mixer).
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Gently fold in the sweetened condensed milk until combined.
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Add the olive oil, pinch of salt, mint extract and any other optional mix-ins.
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Pour into a freezer-safe container and freeze for 4-6 hours, ideally overnight.
- Scoop and enjoy!