Ttukdak Hyung's Mint Choco Ice Cream
Homemade rich mint choco ice cream made easily at home without an ice cream maker using peppermint tea bags and food coloring.
🙋 Recommended for
- ⭐ Mint choco lovers who want to make unique desserts at home
- ⭐ Those who want to easily make homemade ice cream without an ice cream machine
- ⭐ Those looking for a cool and refreshing homemade summer treat
MilkPeppermint tea bagsHeavy creamCondensed milkSugarFood coloringMilk chocolateDark chocolate
Ingredients needed 🛒2 servings
- Milk
- Peppermint tea bags
- Heavy cream
- Condensed milk
- Sugar
- Turquoise food coloring
- Green food coloring
- Chopped milk chocolate
- Dark chocolate
- Ice cream cone (optional)
Recipe 🍳
- Put the peppermint tea bags in the milk and slowly simmer over low heat to steep thoroughly, then cool completely.
- In a bowl, combine heavy cream, condensed milk, sugar, turquoise food coloring, and green food coloring.
- Gradually add the cooled steeped peppermint milk while whipping until fluffy.
- Add finely chopped milk chocolate and dark chocolate, and mix evenly with a spatula.
- Pour the finished base into an airtight container and freeze in the freezer until firm, about a day.
- If you don't have a suitable bowl, plate it nicely on an ice cream cone.
- Steep peppermint tea bags in milk over low heat, then cool completely.
- Add the peppermint milk little by little to the heavy cream, condensed milk, sugar, and food coloring while whipping.
- Mix in the chopped chocolate, pour into an airtight container, and freeze in the freezer for a day.
Cooking tips 💡
- Use a combination of food colorings to achieve mint's characteristic color; without coloring, it becomes white mint choco ice cream.
- The steeped milk must be completely cooled before mixing to prevent the cream's foam from collapsing and to keep it smooth.
- Chopping both milk chocolate and dark chocolate together allows you to enjoy a much richer and more varied chocolate flavor.





