Best Vanilla Mint Ice Cream Recipes
MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING
Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.
Provided by Food Network
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
3-INGREDIENT SEARED DATES WITH VANILLA ICE CREAM AND MINT
Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Dessert Date Ice Cream Mint Quick & Easy Frozen Dessert
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium. Add dates and cook, turning often, until lightly browned on all sides, 4-6 minutes.
- Divide dates among plates. Add a few small scoops of ice cream to each. Drizzle with oil, then top with mint; season with salt.
VANILLA MINT CHIP ICE CREAM CAKE
Obtained online. http://insidebrucrewlife.com/2015/07/vanilla-mint-chip-ice-cream-cake/
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 7
Steps:
- Combine the cookie crumbs and melted butter. Firmly press the mixture into the bottom of a 9-inch spring form pan that is lined with wax paper. Refrigerate.
- Place the vanilla ice cream on the counter for 20-25 minutes. Stir until smooth but still frozen. Spoon onto the crust and smooth out. Place in the freezer for 30 minutes. Stir together 1 cup cookie chunks and hot fudge. Spread over the vanilla ice cream. Place back in the freezer.
- Place the mint chip ice cream on the counter for 20-25 minutes. Stir until smooth but still frozen. Spoon gently onto the fudge mixture and smooth out. Freeze for 6-8 hours or overnight. Pipe the Cool Whip around the edges and fill the center with the rest of the cookie chunks. Cut into 12 slices. Store in the freezer in a covered container.
MINT SYRUP FOR VANILLA ICE CREAM
This mint flavored simple syrup can be used to sweeten tea, flavor milk, lemonade, or seltzer, and is an especially delightful treat over vanilla ice cream. I like to add a little green food coloring if I'm using it for ice cream. You can also use this simple syrup recipe to make ginger, basil, cinnamon, vanilla or any flavored syrup you can think of. Hope you like it, too.
Provided by Marcia McCance @mmccance
Categories Ice Cream & Ices
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-high heat, bring water to a boil and add the sugar. Add fresh mint leaves (or mint flavoring -- your choice). Simmer until thickened. (About 10 minutes.) Your are looking for a temperature of 223-235* F which is the "thread" stage
- Strain out the leaves if desired. Transfer syrup to a small metal or glass bowl or boat and let sit for 10 minutes. Can be used warm in this dish, but any extra can be cooled and stored in a covered container for up to one month.
- NOTE: Can also be made with Creme de Menthe which is how I was first introduced to it many years ago
VANILLA MINT ICE CREAM
Steps:
- Vanilla Mint Ice Cream Yield: 1 quart Serving Size: 1/2 cup Sweetened with honey and infused with fresh mint and vanilla, this Vanilla Mint Ice Cream lacks the cloying sweetness and pronounced assertiveness of store-bought mint ice cream, relying instead on the gentle flavor and faint grassiness of fresh mint. Ingredients 3 cups heavy cream 1 cup whole milk 1/2 cup honey 1 cup coarsely chopped fresh mint 1 vanilla bean (get them here) 2 egg yolks Instructions Whisk the cream and milk together, and pour them into a saucepan set over medium-low heat. When the milk and cream begin to bubble ever so slightly at the edges of the pan, stir in the honey until it dissolves. Turn off the heat. Toss the mint into the saucepan. Take a paring knife, and cut a slit length-wise in the vanilla bean, then toss it in with the liquid ingredients and the mint. Cover the pot, and let the vanilla bean and mint steep in the sweetened milk for 20 minutes. Strain into a mixing bowl, cover it well and transfer it to the refrigerator until cold - about 2 hours. When the ice cream mix has grown cold, remove it from the fridge and whisk in the egg yolks until thoroughly combined and uniform. Pour the mix into an ice cream maker (I use this one.), and freeze according to the ice cream maker's manufacturer's instructions.
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