Monday, 14 July 2014

Slimming World - Mint Chocolate Chip Ice Cream

Serves 6

Ready in About 30 minutes, plus 6-9 hours freezing time

Syns per Serving - All Choices 5
* Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.


8 tbsp sweetener
400g ready-made low-fat custard
3 x 125g pots Danone Activia 0% Fat free Vanilla yogurt
1-2 tsp peppermint extract
A few drops of green food colouring
2 medium egg whites*
50g dark chocolate chips


1. Put the sweetener, custard, yogurt, peppermint extract and food colouring in a bowl and mix well. In a separate bowl, lightly beat the egg whites until frothy.

2. Add the egg whites to the custard mixture and stir well. Pour into a shallow, freezerproof container, cover and freeze for 2-3 hours.

3. Remove from the freezer and blend in a food processor until smooth. Stir in the chocolate chips, then return to the container, cover, and freeze for 1-2 hours, or until the ice cream is starting to set around the edges.

4. Take out of the freezer and use a fork to beat and break up the ice crystals. Freeze for a further 3-4 hours, beating with a fork every 30-40 minutes, until firm enough to scoop.

5. Remove the ice cream from the freezer 10-12 minutes before serving. 

No comments:

Post a Comment