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Keith’s Mint Chocolate Chip Ice Cream |  Milk Day

(note – requires ice cream maker)

Makes 1 serving – uses 8 oz of your daily milk allowance

Ingredients
  • 8 oz whole milk
  • 4 TBSP DaVinci Gourmet Peppermint Paddy sugar-free syrup
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/4 tsp xanthan gum
  • 2 packets Truvia or other zero-calorie sweetener
  • Walden Farms chocolate dip
Directions

chocolate chips:

  • on a piece of wax paper, make ‘blobs’ of Walden Farms chocolate dip
  • put in the freezer (at least 1 hour)
  • once frozen, peel the chocolate off the wax paper, chop up the pieces and put in a freezer container

ice cream:

  • combine all ingredients except the chocolate chips, mixing well
    • for an airier texture, use a shaker, refrigerate for at least 20 minutes, then shake again
  • pour the mixture into your ice cream maker, following the instructions for your machine
  • in the last minute or so, add in the chocolate chips
  • eat right away or, for a harder texture, freeze for at least an hour
  • enjoy!
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