Lunch: Thin Mint No-Churn Ice Cream
Recipe by Lindsay Funston This super-cool ice cream is the only thing better than eating frozen Thin Mints straight out of the box.
Ingredients
2 c. heavy cream
1 14- oz. can sweetened condensed milk
1 tsp. peppermint extract
3 c. crushed Thin Mints, plus more for garnish
Instructions
In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
Fold in sweetened condensed milk, peppermint extract, and crushed Thin Mints.
Pour mixture into a 9-x-5" loaf pan and smooth out with a spatula. Top with additional Thin Mints and freeze until firm, 5 hours.
When ready to serve, remove from freezer to soften slightly, about 10 minutes.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
