Categories: Desserts

Ingredients

• 2 cups fat-free half-and-half
• 1 (14 ounce) can fat-free sweetened condensed milk
• 1 (1 1⁄3; ounce) envelope whipped dessert topping mix
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring (optional)
• 3 ounces Andes mints candies , coarsely chopped (about 10-15 pieces, to taste)

Directions

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

2. Cover and refrigerate overnight.

3. Pour into the cylinder of an ice cream freezer.

4. Freeze according to manufacturer’s directions.

5. Stir in chocolate during last few minutes.

6. Allow to firm up in refrigerator freezer for 24 hours before serving.

Email to a friend | Print this recipe | Back