Wednesday, April 20, 2011

Chocolate Mint Ice-Cream by Chef Shireen Anwar

Evaporated milk chilled                             1/2  tin 
Condensed milk                                         1/2 tin
Eggs white                                                   2
Mint essence                                               1 tsp
Fresh cream whipped (chilled)                1 1/2 cup
Icing sugar                                                    1 ounce
Chocolate cookies coarsely chopped     1/2 cup
Green color                                                   few drops

Note: For ice cream, it is necessary that all the three things (evaporated milk, condensed milk and whipped fresh cream should be chilled)
Chocolate cookies: (any chocolate sandwich cookies)

-       Crush chocolate cookies coarsely, chill until require to use.
-       Beat the fresh cream and keep it in freezer.
-       Beat chilled evaporated milk till thick and fluffy add in condensed milk and beat it then add 1 tsp of mint essence and few drops of green color
-       Beat egg white until stiff then add icing sugar, now fold this into the whipped milk mixture (do not use beater), also fold in the chilled whipped cream..
-       Pour mixture into an air tight container, freeze till nearly set (after about 6 hours), remove and fold in the crushed cookies, again freeze till firm.


  1. I love mint and chocolate cream1 I tried to do this and had great results! cane is a complicated process, but worth it!
    Dreambox Remote

  2. Thanks to our talented Pakistani chefs who are doing a great job, providing us with so yummy recipes

  3. SOOO GOOOD! and 0 ice cream makers! :)