Ingredients
Units
Scale
- 1 tablespoon of cream cheese, softened
- 1/3 cup sugar or Monk Fruit
- 1 teaspoon Vanilla Extract
- 1 teaspoon mint extract
- 3/4 cup heavy whipping cream
- 1 cup of whole milk
- 1/4 cup mini chocolate chips for Mix-in
- Optional Green food coloring
Instructions
- Make the Ice Cream Base:
- Make sure the cream cheese is softened to room temperature.
- Add all ingredients to a small bowl.
- Whisk until mostly smooth, breaking up any lumps.
- Pour the mixture into the FastFreeze mixing cup, filling only to the MAX fill line.
- Chill the Mixture:
- Place the filled mixing cup in the refrigerator for 24 hours.
- Chilling the base is required to make the ice cream freeze smoother and creamier.
- Process the Ice Cream Mixture:
- Make sure the FastFreeze mixing cup has been frozen for at least 24 hours before using.
- This recipe is made for the Cuisinart FastFreeze wand-style system, not the traditional bowl and paddle.
- Process according to the manufacturer’s instructions. Attach the blade base to the mixing cup and plug in the ice cream maker. Twist the top to select your dessert setting, then insert the freeze wand and press down 2–3 times. Remove the wand and check the texture. If the ice cream looks crumbly, process it once more until creamy.
- When the mixture is thick and creamy, add the mini chocolate chips and attach the wand again and process once.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Cuisinart Ice Cream Maker
- Cuisine: American
