Chocolate chip mint icecream

Some years ago, I tasted  this mint icecream in Malaysia for the first time.  While I was trying to figure out that newer taste, I could see hubby admiring it more and more. So I too thought it as good.....plain vanilla has been my favorite mostly :) After coming to USA, he started buying tubs of mint cream from ALDI. I would take only the choco chips from his bowl and that's my favorite part in it:)

After I started making icecreams at home, many a times I wanted to make chocolate chip mint icecream, but somehow intimidated to make with raw eggs as per original American version (that's another better version anyways). Then I used my quick method of condensed milk version and it tasted very delicious. I took hints from many websites on buying mint flavor (real mint juice may make the icecream slushy....I like slushy too). (Till then I thought of grinding mint leaves......which could have been more suitable for nature lovers like me....anyways I will try with caution next time ). I thought of making a very successful version at first to impress my DH and I couldn't take chances:) He totally loves this icecream and I am glad that I tried it:)

Chocolate chip mint Ice cream.

Chocolate chips before melting.

Mint icecream before adding chocolate. Mint extract and green food colors I used.

Ingredients:
Pure mint extract - 1/2 tsp (McCormick brand)
Sweetened Condensed Milk - 14 oz can (400 gm)
Whipped Topping - 8 oz  (225 gm)
salt - 1/8 tsp
green food color - 3 drops
dark chocolate chips - 1/2 cup

Method:

Mix condensed milk, salt, mint extract, green food color in a large mixing bowl.
Then add the whipped topping and mix gently.
Transfer this to a freezer-safe container .
Cover and freeze for 1 hour.

After an hour melt the chocolate in a double boiler or microwave.
I melt the chocolate by putting the choco chips inside a zip lock cover, zip it, microwave in reheat mode for 10 second , 10 second , 10 second. Every 10 second, take out and see if it gets little softer.
Take out, make a small cut in a corner.
Squeeze and pour the chocolate into the almost frozen icecream. Mix gently without breaking the chocolate layers. Then pour all the chocolate. Keep frozen for 4-5 hours.
Then serve as dessert.
Creamy rich mint icecream is ready !

Note:
I have made a little variation by adding tooti frooti (dry fruits) instead of chocolate in a small bowl. That too tastes good. But mint and chocolate combination is perfect for us.