Our friends in Modiin served us this tasty Mint Chocolate Chip Ice Cream after Shabbat lunch. Since this Ice Cream is non-dairy, it can be served after a meat Sabbath or Jewish holiday meal. I simplified the recipe to make it easier to prepare while maintaining the same great tasty chocolate-mint flavor.
Prep Time: 10 minutes
freezing time: 6 hours
Total Time: 6 hours, 10 minutes
Yield: 8-10 servings
Ingredients:
- 2 containers non-dairy Rich's whip topping
- 1 cup sugar
- 1 cup soy milk
- 1 bag mini chocolate chips (or chop regular size chips up yourself)
- 1/2 tsp. mint extract
- green food coloring (optional)
Preparation:
1. Using an electric mixer, whip Rich's until creamy.
2. Add sugar and soy milk. Mix until creamy.
3. If desired, add just enough food coloring to get the desired shade of green.
4. Stir in the chocolate chips.
5. Freeze overnight.
2. Add sugar and soy milk. Mix until creamy.
3. If desired, add just enough food coloring to get the desired shade of green.
4. Stir in the chocolate chips.
5. Freeze overnight.