Chocolate Chip Mint Ice Cream

By Bostoncook

CLBB-Valchemist

Ingredients

• 2 cups fat free half-and-half
• 14 ozs low-fat sweetened condensed milk
• 1 envelope whipped topping mix (such as Dream Whip)
• 1 tsp peppermint extract
• 2 drops green food coloring (2 to 3)
• 1/3 cup miniature chocolate chips

Preparation

Step 1

1. In a small mixing bowl, beat half and half, milk, whipped topping mix, extract, and food coloring on high speed for 3 minutes. Cover and refrigerate overnight.

2. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in the freezer for 24 hours.

Notes: Excellent. Really very good - and creamy.