Welcome to Day 4 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to make satisfy all your Ice Cream Cravings. Today I have No Churn Low Carb Mint Ice Cream for you!
I hope you all are enjoying Ice Cream Week so far! I swear I’m gaining weight just by looking at all of the amazing drool worthy recipes that are being shared this week. Today, I am sharing a No Churn Low Carb Mint Ice Cream recipe with you. This was my husbands favorite recipe out of the five we made. I think I may have gotten one scoop out of the whole pan! You could add dark chocolate to this if you wanted. I didn’t have any and honestly we didn’t miss it a bit. Also, the green food coloring is completely optional. Don’t forget to check out my No Churn Low-Carb Blueberry Cheesecake Ice Cream and my No Churn Low-Carb Fresh Peach Ice Cream.
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Disclaimer: I did not receive any product for participating in this event. The#IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.
Be sure to stop by all of today’s Ice Cream Week Participants:
- Ice Cream Float by Cravings of a Lunatic
- Maple Bacon Bourbon Brown Sugar Ice Cream Sandwiches by The Girl in the Little Red Kitchen
- Coffee and Donuts Ice Cream Sandwiches by The Redhead Baker
- Chocolate with Buttercream Icing Ice Cream by Cookistry
- Dulce de Leche and Pecan Sundae by My Catholic Kitchen
- Banana Split Finger Sandwiches by The Life and Loves of Grumpy’s Honeybunch
- Strawberries and Cream Ice Cream by Hezzi-D’s Books and Cooks
- Cinnamon Chunk Ice Cream by Farm Fresh Feasts
- Chocolate Mint Frappe by Noshing with the Nolands
- Gluten Free Lemon Mint Frozen Custard by Gluten Free Crumbley
- Oreo Ice Cream by That Skinny Chick Can Bake
- Peach Pie Milkshake by The Messy Baker
- Strawberry Vodka Float by Mind Over Batter
- Coconut Cream Fudge Bars by Quarter Life (Crisis) Cuisine
- Flourless Chocolate Almond Coconut Ice Cream Sandwiches by Cupcakes & Kale Chips
- How to Make an Old-Fashioned Ice Cream Soda by Mother Would Know
- No Churn Low Carb Mint Ice Cream by Yours and Mine are Ours
Ingredients
- 2 cups heavy whipping cream
- 14 oz. low-carb sweetened condensed milk - Recipe found here
- 2 teaspoons pure mint extract
- 1 teaspoon green food coloring
Instructions
- Add heavy whipping cream and sweetened condensed milk to a bowl or stand mixer. Mix until soft peaks form.
- Add mint extract and food coloring and stir until blended.
- Pour into a loaf pan. Place saran wrap on the top of the ice cream mixture so that it lays directly onto the ice cream and seal tightly around the pan. Try to keep air from getting trapped between ice cream and saran wrap.
- Freeze for 4 to 6 hours or until firm. If ice cream becomes too firm to scoop just let sit out on the counter for a bit until you can scoop it.
About Tammy Northrup
Comments