Easy mint chocolate chip ice cream

Since being here in Ohio we have gotten to see Chelsey and Brent a lot. We love it. For some reason every time we see them Mike wants ice cream. Now, Mike likes ice cream. In fact, I think he loves it. But he doesn't love it so much that he has to eat it all the time. We bought some ice cream last Thursday and it hasn't been opened yet. And, we are having a "no sweets" challenge" for the next two weeks so that ice cream will stay unopened for quite some time. Anyway, we decided that we would make homemade ice cream at Brent and Chelsey's yesterday just to carry on the tradition of eating ice cream at their house all the time. It was great. I put a little too much salt in it though. So, it was a great salty ice cream. To clarify, I accidentally put in more than the recipe calls for so don't worry about putting less than called for. We will definitely eat it again without all the salt.

2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

In a large bowl, stir together milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Delicious!

recipe from Allrecipes.com

Oreo and Fudge Ice Cream Cake

1/2 cup fudge ice cream topping, warmed

1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

1 pkg. (4 serving size) chocolate pudding

8 oreos

12 ice cream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. Add in the dry puddingmix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread evenly, stir in 1/4 cup milk. Chop oreos into chunks. Stir in the pudding mixture. Arrange 4 of the ice cream sandwhiches side by side on a 42x12-inch peice of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwhiches. Frost the top and sides with the remaining whipped topping. Bring up sides of foil. Freeze at least four hours before serving. Let stand at room temperature to soften slightly before serving. Makes 12 servings.