Mint choc-chip ice cream - Recipes - Slimming World

Mint choc-chip ice cream

Mint choc-chip ice creamWhip up this family favourite ahead of time, then kick back and chill!

Mint choc-chip ice cream
  • Serves: 6
  • Cook time: Ready in about 30 minutes, plus 6-9 hours' freezing time
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:


  • 8 level tbsp sweetener
  • 400g ready-made, low-fat custard
  • 375g any no-sugar-added, fat-free vanilla yogurt
  • 1-2 tsp peppermint extract
  • Few drops of green food colouring
  • 2 medium egg whites*
  • 50g dark chocolate chips


  1. Put the sweetener, custard, yogurt, peppermint extract and food colouring in a bowl and mix well. In a separate bowl, lightly beat the egg whites until frothy.
  2. Add the egg whites to the custard mixture and stir well. Pour into a shallow, freezerproof container, cover and put in the freezer for 2-3 hours.
  3. Remove from the freezer and blend in a food processor until smooth. Stir in the chocolate chips, then return the ice cream to the container, cover and freeze for 1-2 hours, or until starting to set around the edges.
  4. Remove from the freezer and use a fork to beat and break up the ice crystals. Freeze for a further 3-4 hours, beating with a fork every 30-40 minutes, until firm enough to scoop.
  5. Take the ice cream out of the freezer for 10-12 minutes before serving, and scoop into 6 bowls or small ice-cream pots.

Tip: *Current government guidelines advise that pregnant women, the elderly, babies and toddlers have eggs marked with the British Lion stamp if eating them raw or partially cooked.

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