This is a double chocolate ice cream with cooling mintiness. The recipe uses the no-churn method for quick and easy results. I enjoyed my first scoop only three hours after putting it into the freezer.
Pour the condensed milk into the bowl of your mixer and add the cocoa powder. Stir together on low speed. Add the whipping cream and the extracts and whisk on high speed until the mixture is expanded, fluffy and thick. Fold in the chocolate chips.
Decant into a glass loaf pan or other container that will hold about 6 cups. Cover well.
Freeze for at least 3 hours before serving, or 4 hours if you prefer firmer ice cream. If the ice cream freezes hard, you may wish to remove it from the freezer 5 to 10 minutes ahead of scooping to soften it up.
Chocolate Mint Ice Cream https://urbancottagelife.com/chocolate-mint-ice-cream/