We love ice cream and we want to share with you a few favorite recipes.

We also have a 101 Ice Cream Recipe Book that we are curtly working on.

#1 Chocolate Chip Mint Ice Cream
Ingredients

2 cups fat-free half-and-half
1 (14 ounce) can fat free sweetened condensed milk
1 (1.3 ounce) envelope whipped topping mix
1/4 teaspoon peppermint extract
2 drops green food coloring
1 (1 ounce) square semisweet chocolate, coarsely chopped
Directions
In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes. Cover and refrigerate overnight. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in refrigerator freezer for 24 hours before serving.

#2 Mocha Ice Cream

Ingredients

2 1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract
Directions
In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees F, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

#3 Cheesecake Ice Cream

Ingredients

1 quart lowfat 1% milk
2 (8 ounce) packages reduced fat cream cheese, softened
1 1/2 cups white sugar
1/3 cup triple sec
1 tablespoon vanilla extract
1 pinch salt
Directions
Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.

If intrested in the recipe book please email us.

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