Mint Ice Milk Recipes

Steps:

• Put the ice cream, cookies and 1 cup of the milk in a blender and blend until smooth. Add more milk until the desired consistency is reached. Garnish with whipped cream if desired and crumbled thin mints. Serve immediately.

Steps:

• Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.

Steps:

• Bring a medium pot of water to a boil. Add mint; return water to a boil. Using a slotted spoon, immediately plunge mint into an ice-water bath. Lift out mint; drain well. Reserve ice-water bath.
• Bring milk to a simmer in a medium saucepan over medium heat. Add mint. Remove from heat. Let cool slightly.
• Working in batches (so that blender is never more than halfway full), blend milk mixture until mint is pureed, at least 1 minute per batch. Pass through a fine sieve into a stainless-steel bowl set in reserved ice-water bath.
• Stir simple syrup and corn syrup into milk-mint mixture. Let stand until cold, stirring occasionally. Refrigerate until very cold, at least 2 hours (or overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze at least 1 hour. Before serving, let stand at room temperature to soften slightly.

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.