Graces Mint Choc Milk Shake Recipes

MINT CHOCOLATE CHIP MILKSHAKE

Steps:

• Scoop the ice cream into the milkshake maker cup.
• Add milk.
• Mix until well blended and smooth.
• Pour into a glass and top with whipped cream, syrup and sprinkles if desired!

MINT CHOCOLATE CHIP MILKSHAKE

Steps:

• In a blender, add the ice cream and the whole milk
• Blend until ingredients are creamy
• Pour into tall glasses
• Top with optional ingredients
• Enjoy!

MINT CHOCOLATE CHIP MILKSHAKE

Steps:

• Add the ingredients to the blender jar in the order listed.
• Blend until combined.
• Serve immediately.

GRACE'S MINT CHOC MILK SHAKE

Steps:

• COMBINE ALL INGREDIENTS IN BLENDER
• BLEND WELL AND SERVE
• HOPE U ENJOY THIS MILK SHAKE

CHOCOLATE-MINT SHAMROCK SHAKE

Steps:

• In a blender, combine the mint chocolate chip ice cream with the milk and process until smooth, about 30 seconds. Add the chocolate chips and stir to combine. Pour the shake into a glass, top with the whipped cream, and drizzle with chocolate syrup.

MINT CHOCOLATE DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen bananas, dairy-free ice cream, cocoa powder, fresh mint, dairy-free milk, and ice cubes.
• Blend until combined.
• Enjoy!

FRESH MINT & CHOC CHIP ICE CREAM

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.