FOOD

DIY Days: Homemade Mint Chocolate Chip Ice Cream


Similar to how much of many other things in my life start off, I was bored one day and decided I needed to do something creative. Being that I had way too much heavy whipping cream left over from my pesto alfredo dinner the other night (another #DIYDays recipe soon to come), I defaulted to cooking. Craving something sweet and refreshing as I scoured Google for an “easy and quick ice cream recipe” it took all of a whopping HOUR for me to decide on which flavor ice cream I was going to put my own spin on. Absolutely ridiculous, I know! Ask anybody that knows me and they will explain to you how frustrating it is to make me a part of any substantial decision. Yes…. ice cream flavors are substantial decisions! Luckily, I found a quick homemade, no churn ice cream recipe that took me only 15 minutes to make. Follow the steps listed below for the simplest homemade dessert that is assured to impress anybody whose lips it graces!
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INGREDIENTS: 

  1. 1 14 oz. can of Sweetened Condensed Milk
  2. 1/2 Teaspoon of Mint Extract
  3. 1 Cup of Semi-Bitter Dark Chocolate Chips (Chopped)
  4. 2 Cups of Heavy Whipping Cream
  5. Glass Pan with a Tight Lid
  6. 4 Drops of Green Food Coloring (not pictured)
  7. Electric Hand Mixer (not pictured)
  8. Two Mixing Bowls (not pictured)

STEP 1: Separate out all ingredients.

STEP 2: Empty 2 cups of Heavy Whipping Cream into large mixing bowl and mix on high with Electric Hand Mixer for roughly 5 minutes until soft peaks appear as pictured below.

STEP 3: Mix-in Dark Chocolate Chips, Can of Sweetened Condensed Milk, 1/2 tsp. of Mint Extract and 4 drops of Green Food Coloring into small bowl until all are fully mixed.

STEP 4: Once fully mixed, fold in the green chocolate-chip/mint mixture into the bowl of whipping cream.

STEP 5: Pour the entire mixture into the glass baking dish, smooth the surface, cover and place in freezer overnight.

Once the entire mixture has sat in the freezer overnight, it will be ready to show off to all your friends and family….a.k.a eat all by yourself while binge watching Netflix!

HINT: To easily scoop ice cream out of the container, run your ice-cream scooper under warm water prior to serving.   

Hope you enjoyed this simple and quick homemade ice cream recipe. Share your homemade ice cream creations by using the hashtag #LVBDIYicecream

Follow more DIY recipes and crafts like this by subscribing to the La Vida Broka blog feed!

XoXo,

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Mediterranean Egg White Sandwich

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I think most of us will agree that breakfast is just about the most amazing meal of the day. Lets be honest, it’s 99.5% of whats on my mind as soon as I wake up. However, the remaining .5% is fixated on how to make breakfast delicious without completely ruining my caloric intake for the day. So, as a result I’ve come up with a few of my go-to breakfast favorites, the Mediterranean Egg White Sandwich being one of them. After all, breakfast is the most important meal of the day! Follow the ingredient list and step-by-step instructions below to duplicate my favorite quick breakfast grab 🙂

INGREDIENTS: 

  • 2 Sun-dried Tomatoes
  • Mozzarella
  • 1/2 Cup Olive Oil
  • 2 Eggs (separated)
  • 1 Tbsp. Butter
  • 3 Tbsp. Milk
  • Bread of Choice (toasted) *Pita bread tastes amazing with this recipe* 
  • 1 Tbsp. Fresh Chopped Garlic
  • 1 Cup Fresh Spinach
  • Salt & Pepper
  • Small Skillet
  • Whisk
  • Spatula

STEP BY STEP: 

1. Break the two eggs and separate the yolk from the egg white. (Hint: I recommend using a the “Shell Transfer” method, unless you wanna use the fancy empty plastic bottle method– Google it! I have to say, it’s pretty cool)

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2. Pour the milk into the egg whites and whisk until foamy.

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3. Use 1/2 of the olive oil mixture to line your skillet and turn the stovetop on medium heat.

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4. Take the egg white mixture and pour into your skillet, add salt and pepper to taste, wait until the edges solidify and the center bubbles to flip. Place to the side.

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5. Use the remainder of the olive oil mixture to line the skillet once again.

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6. Add the chopped garlic and spinach. Cook until spinach is slightly wilted and remove off of heat.

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7. Now, we are ready for sandwich assembly!

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8. First butter each side of your toast. Then add mozzarella, sun-dried tomatoes, eggs, and spinach in that order.

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9.Voila! The perfect breakfast !

ImageXo,

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