No Churn Mint Chip Ice Cream with Chocolate Waffles
 
 
Author:
Serves: 6 waffles.
Ingredients
For the ice cream:
  • 1 x 397g (14oz) can sweetened condensed milk
  • 1½ cups (375ml) thickened cream
  • 2 tsp peppermint extract
  • 4oz (100g) dark chocolate, finely chopped (70% cocoa solids)
For the waffles:
  • 1 cup (150g) plain flour
  • ¼ cup (25g) cocoa powder)
  • 2 tsp baking powder
  • 2 tbsp brown sugar
  • pinch of salt.
  • 1 egg
  • 1 cup (250ml) milk
  • ½ cup (125ml) olive oil
  • 1 tsp vanilla bean paste
  • optional: 2oz (50g) dark chocolate, chopped (70% cocoa solids)
Instructions
  1. To make the ice cream, place the condensed milk, cream, and peppermint extract into a howl and whip until soft peaks form - be careful not to overwhip.
  2. Fold through the chopped chocolate, and then scrape into a non-reactive 1.5 litre container and place in the freezer for at least 6 hours or overnight.
  3. To make the waffles, sift together the flour, cocoa and baking powder into a large mixing bowl. Add the sugar and a pinch of salt.
  4. In a separate pitcher, whisk together the egg, milk, oil and vanilla, and then add all at once to the dry ingredients. Stir until completely incorporated. Fold through the chocolate, if using.
  5. Bake the waffles at a medium heat in your waffle iron, according to the manufacturer's instructions. Place onto a wire rack, while the remainig waffles cook. Serve warm, with ice cream.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/03/no-churn-mint-chip-ice-cream-with-chocolate-waffles.html