Vegetarian Ice Cream
Irish Peppermint Milkshake
A mint milkshake made from a peppermint ice cream, spun again with milk and fresh mint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | peppermint extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 2 drops | 2 drops | green food colouring (optional) | |
| Mix-ins | |||
| 60 ml | ¼ cup | whole milk (to desired consistency) | |
| 5 | 5 | mint leaves | |
| whipped topping | |||
Ingredients
Mix-ins
Method
- Microwave the cream cheese in a large bowl for 10 seconds. Add the sugar and peppermint extract and whisk until smooth.
- Add the double cream, milk and food colouring and whisk until well combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MILKSHAKE Pour in as much milk as you like, add the mint leaves and spin again on the milkshake program.
- Top with whipped topping and any other toppings you like. Serve straight away.
Nutrition per serving estimated
- Calories
- 622 kcal
- Fat
- 48 g
- of which saturates
- 30 g
- Carbohydrate
- 41 g
- of which sugars
- 41 g
- Fibre
- 0.1 g
- Protein
- 5.9 g
- Sodium
- 105 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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