This treasure-filled ice cream is perfect for St. Patrick's Day with tinted vanilla ice cream, mint M&M's, Andes mints, chocolate covered almonds and mini marshmallows. Soft and delicious when complete, not a leprechaun or leprechaun-hunter will be able to resist it!
Prep Time 15minutes
Cook Time 10minutes
Total Time 8hours25minutes
Servings 12Makes approximately 1 ¾ quarts of ice cream
20Andes Mints, unwrapped and chopped into large pieces
1cup(4 1.5-ounce packages) Mint M&M’s
Optional garnish: color-coordinated or St. Patrick's Day Sprinkles
In a medium saucepan over low heat, combine the cream, sugar and milk. Stirring often, heat until the sugar has completely dissolved. Remove from heat.
Add the vanilla extract and place in the refrigerator to chill fully (at least 3 hours) or overnight.
Pour the chilled ice cream base into an ice cream maker. After starting the machine, add green food coloring to the mix to achieve the color you prefer (I recommend adding a very small amount at first and increasing as it mixes in if desired). Prepare ice cream in an ice cream maker per the manufacturer’s instructions. To prepare the ice cream without a machine, see the NOTES section below.
Scoop half of the chilled ice cream into a large 3-4 quart freezer-safe container. Evenly distribute the M&M’s, chopped Andes mints, chocolate almonds and mini marshmallows over the ice cream. Scoop the remaining ice cream over the candy.
With a large mixing spoon, fold the ingredients in together so the candy is well mixed into the soft ice cream. Seal and place in the freezer overnight.