I was inspired to create this dessert because I could not eat traditional ice cream from the grocery store due to a potato allergy. This recipe creates a fresh and sweet treat with minimal sugar allowing you to indulge in fruit and chocolate, the best of both worlds! Store the remaining ice cream in a container in your freezer for later enjoyment!
Original recipe makes 8 servings
Ingredients
2 cups heavy whipping cream
1 cup whole milk
1/2 cup white sugar
1/2 teaspoon pure peppermint extract
2 ounces dark chocolate, finely chopped
6 fresh strawberries, diced
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PREP
30 mins
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READY IN
30 mins
Directions
- Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.
Nutrition
Calories: 313 kcal
Carbohydrates: 20.4 g
Cholesterol: 85 mg
Fat: 25.3 g
Fiber: 0.6 g
Protein: 2.7 g
Sodium: 35 mg