Ingredients
2 cups heavy whipping cream
1 can of sweetened condensed milk
1 1/2 teaspoon vanilla
1/3 cup of fresh Freeman Herbs Organic Mint (save some for garnish!)
6 tablespoons water
1 tablespoon sugar
1 cup chocolate chips (dark or milk)
Directions
In a mixing bowl, combine the sweetened condensed milk and vanilla and whisk until smooth.
In a food processor or blender, combine the organic mint leaves, water, and sugar then pulse until pureed.
Strain through a fine mesh strainer, you will want to skim the foam off the top. Add this mixture to the sweetened condensed milk and combine.
You will want to clean your food processor/blender. Line a loaf pan with parchment paper.
Put the whipping cream into the food processor or blender and pulse for 30 seconds or until a whipped texture forms.
Gently fold this whipped cream into the mint-milk mixture and add in the chocolate chips.
Transfer to a loaf pan and freeze for 8 hours, or overnight.
Scoop ice cream and garnish with mint.
Enjoy!