Light and creamy mint chocolate chip ice cream with hot fudge rippled thoughout – a summer treat to please the mint-chocolate lovers!
2 cups heavy cream
2 cups half and half
1 cup sugar
1 teaspoon vanilla
1 teaspoon mint extract or creme de menthe (NOT peppermint)
1/3 cup semi sweet chocolate chips, finely chopped
1 jar hot judge sauce, at room temperature
optional: green food coloring
In a large bowl mix together heavy cream, half and half, sugar, vanilla, and mint extract and continue to mix until sugar is dissolved. (If desired, add a few drops of green food coloring and whisk into the mixture now.)
If using an ice cream maker:
Freeze according to maker’s instructions til about half way done, then while the ice cream maker is still churning, stir in the chopped chocolate chips. Continue to freeze according to ice cream maker’s instructions.
When finished, transfer ice cream to 1 or 2 large shallow containers and alternate dropping large spoonfuls of ice cream and hot fudge into the container. Use a knife to swirl the hot fudge into the ice cream (do a figure 8 a few times and you should be good). Cover and freeze for 1-2 hours or overnight.
If NOT using an ice cream maker:
Pour mixture into 2 shallow containers (large shallow tubberware containers are fine OR shallow casserole dishes work well too). Cover and freeze for 2 hours. Remove from freezer, stir in chocolate chips, and drop large spoonfuls of hot fudge into the ice cream mixture. Use a knife to swirl the hot fudge into the ice cream. Cover and return to freezer for 4-6 hours or overnight.