Mint Chocolate Milkshake Ice Cream

So this this summer I’m having lots of fun making different flavoured ice creams. Yet would I be able to turn a Mr Sherick’s Hint of Mint shake into one? Well, you know me, always up for a challenge. This one is not good, not great, but, awesome. A delicious creamy Mint Chocolate Milkshake Ice Cream!

I do apologise for the poor lighting in the photographs. Once this ice cream was made, chilled, churned, frozen and served the light levels were low. If I’d have waited another day I would have had a riot at home. Everyone was desparate to see how the milkshake had turned into an ice cream!

When most people are given a milkshake or two, they tend to drink them. Oh no, not me. My brain starts whirring as to what can I make with them. I knew I wanted to try an ice cream recipe.

All of Mr Sherick’s shakes are thick, creamy and very luxurious, so I was pretty confident the ‘Hint of Mint’ shake would work well.

What I was not prepared for was just how good the ice cream would turn out. Unbelievably creamy and smooth, with just the right ‘Hint of Mint’ against a light chocolate background. This Mint Chocolate Milkshake Ice Cream is seriously good. A massive hit with the whole family giving it a very firm 10/10.

As many of you who read this blog regularly will know, anything above an 8.5 is very hard to attain from our youngest daughter, so Mr Sherick’s you should be very pleased with a top score.

Whilst making the ice cream I resisted the urge to add some extra chunks of minty chocolate. I am so glad that I did. This ice cream is so smooth and dreamily creamy. Yes there is a place for mint chocolate chips in ice cream, but not in this recipe.

 

Recipe: Makes 750ml Mint Chocolate Milkshake Ice Cream 

1 x 250ml Hint of Mint Milkshake by Mr Sherick’s

300mls Double Cream

50ml Whole Milk

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour – I use Waitrose

Method: For photographic step by step instructions see Very Vanilla Ice Cream.

Note: Ensure the frozen bowl part of your ice cream maker has been in the freezer for 8 hours or according to manufacturers instructions.

• Pour the milkshake, milk and cream into a heavy based saucepan over a medium heat.
• Bring to scalding point – a rim of small bubbles will form, just before the liquid boils.
• As soon as the liquid has reached scalding point remove from the heat.
• Into a large bowl add the egg yolks, sugar and corn flour.
• Whisk until pale and creamy.
• With the whisk on slow gently pour in the scalded cream/milkshake mixture.
• Once combined pour the contents of the bowl back into the saucepan on a low/medium heat (custard base). Stirring continuously.
• When the custard base has thickened and coats the back of a wooden spoon remove the saucepan from the heat.
• Pour the custard base through a sieve into a clean bowl.

• Place cling film directly on top of the custard base to stop a skin forming.
• Leave to cool and when just warm place in the fridge to chill until cold.
• Once cold the custard base is ready to be churned into ice cream.
• Set up your ice cream maker according to the instructions given by the manufacturer.
• Switch the machine on so that it is churning and carefully pour in the custard base.
• Churn until the ice cream is softly frozen. Stop the ice cream maker.

• Remove the paddle from the ice cream maker and scoop all of the ice cream off into a freezer proof tub. Use a silicone spatula to scoop the remaining ice cream out and into the tub.

• Pop a lid on the tub a place in the freezer until frozen solid, ideally overnight but you can check after 4 hours.
• To serve your Mint Chocolate Milkshake Ice Cream, remove the tub from the freezer 15 minutes before serving.
• I scooped balls of the delicious ice cream into premade (not by me!) brandy snap baskets and garnished with a little fresh mint.

One bottle of ‘Hint of Mint’ milkshake makes a smooth, elegant dessert for 4-6 people, depending on how generous your portions are. In our house it was split between 5 people.

I am utterly thrilled that I was not only able to turn a shake into ice cream, more so that it was a very, very good ice cream. The hint of mint was still there and this proved to be a very smooth and refreshing ice cream. Perfect after a spicey meal, or in a cone in the garden whilst enjoying the sun.

Why don’t you churn your Mr Sherick’s shakes into ice cream?

If you have enjoyed the recipe for this Mint Chocolate Milkshake Ice Cream here are some others you may like to try:

Chocolate Honeycomb Ice Cream

Lemon Ripple Ice Cream

Chocolate Orange Ice Cream

Creating new flavours using my new Andrew James Ice Cream Maker is so much fun. Using milkshakes from Mr Sherick’s to successfully create delicious ice cream is a creative achievement for me.

If you’ve been inspired to churn your shakes into ice cream please let me know? I love reading your comments and seeing your photos on Twitter and Instagram. Talking of which, keep your eyes open for a Mr Sherick’s giveaway coming very soon.

Have fun making, baking and creating in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

Mr Sherick’s sent me some of their shakes to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.