No-Churn Peppermint Ice Cream

 

I was at the grocery store the other day and when I went down one of the aisles, I was hit with an overwhelming peppermint scent.  It suddenly gave me a craving for peppermint ice cream.  It's been a long time since I've bought peppermint ice cream and I had to have some. . . but the store didn't have any. Soooooo, I made my own and it turned out SO DANG GOOD! It's probably even better than store-bought.  

It's so easy to make.  All you do is whip some heavy creamy with flavorings and then add in a can of sweetened condensed milk and crushed peppermint candy canes.  Fold it all together and allow to freeze until firm.  The easiest homemade ice cream.  

I've made several versions of this no-churn ice cream and it never disappoints.  It turns out thick and pillowy and creamy and it's so easy to make.  The key with this peppermint ice cream is to not go overboard with the peppermint extract.  A little goes a looooong way and you don't want your ice cream tasting like toothpaste.  Also, make sure and crush your candy canes well enough, so you don't have huge crunchy pieces in your creamy ice cream.  A little crunch is good, but not too much.  

You can also make this ice cream using a tub of whipped topping instead of the whipped heavy cream, but I prefer the texture of the whipped heavy cream slightly more.  

You  might also like:

No-Churn Strawberry Ice Cream

Three-Ingredient Peach Sherbet 

Burnt Almond Fudge Ice Cream

Candy Cane Kiss Sugar Cookie Bars

Candy Cane Marshmallow Fudge

No-Churn Peppermint Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

2 c. heavy whipping cream, cold

1/4 tsp. + 1/8 tsp. peppermint extract, or more to taste

2 tsp. vanilla extract

1 (14 oz.) can sweetened condensed milk 

2/3 c. crushed peppermint candy canes

In the bowl of a stand mixer, combine the cold cream, peppermint and vanilla extracts.  Whip cream until stiff peaks form.  Fold in the sweetened condensed milk and crushed candy canes (reserve just a little candy cane for topping).  Pour into a 9x5-inch loaf pan and sprinkle with the reserved candy canes, cover with plastic wrap or foil and freeze for several hours or until firm.  Makes around 6 servings.  

No-Churn Strawberry Ice Cream

 

Hi Friends, it's been a long while since I've been around.  How are all of you? I'm doing well, just busy with every day stuff.

I've been seeing commercials from a fast food joint advertising a strawberry cheesecake shake that basically says it's the best thing ever and will change your life.  I finally gave in and got one and you know what . . . it wasn't that great.  

I wanted some real strawberry flavor and I didn't get that.  I did however go overboard with the strawberries last time I went to Costco, so I figured I could use those and make some ice cream that actually has amazing fresh strawberry flavor. 

This ice cream turned out incredible.  I was blown away by the delicious real strawberry flavor.  The best part is, you don't even have to drag out the ice cream maker for it.  With only a few basic ingredients, you get a delicious, smooth and creamy ice cream with very little effort.  Just make sure you use nice ripe strawberries for the most strawberry flavor.  It's also amazing when topped with sliced bananas.  Oh my!

Right after you mix everything together, it will be very soft, but it firms up nice when frozen. 

You might also like:

Three-Ingredient Peach Sherbet

Strawberry Oreo Frozen Fruit Dessert

Burnt Almond Fudge Ice Cream

Strawberry Gooey Butter Cookies

Frozen Strawberry Watermelon Lemonade

No-Churn Strawberry Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

1 (16 oz.) carton fresh ripe strawberries, washed, dried and hulled

3 Tbl. sugar, or a little more if you like it extra sweet

2 c. cold heavy cream

In a blender, puree the strawberries with the sugar until nice and smooth.  Pour into a large bowl along with the sweetened condensed milk and vanilla and whisk to combine.  In a separate large bowl, beat the heavy cream until stiff peaks form.  Gently fold the whipped cream into the strawberry mixture until combined.  Pour into a freezer-safe container, cover with plastic wrap and freeze until firm.  I like to freeze mine in a 9X5-inch loaf pan.  It will fill the loaf pan and have a little extra for a small bowl.  

Three-Ingredient Peach Sherbet

My peach tree had SO many peaches this year and I was able to share a bunch with friends and family and I still had plenty left to use for some sweet treats.  Last weekend, I made two different kinds of peach ice cream.  I made this sherbet recipe, which only has three-ingredients and then I made another recipe that had a lot of ingredients and required cooking, chilling and freezing in an ice cream maker.  

AND, this three-ingredient, no-churn, recipe was better than that labor-intensive recipe that had no peach flavor.  Can you believe that? 

This sherbet is my current obsession. It has so much peach flavor and it's the easiest recipe to make.  All you need is ripe, delicious, peaches and a can of sweetened condensed milk.  I also like to add a little vanilla for added flavor, but that's optional.  Anyway, peel and slice the peaches, freeze until firm, then throw them in a powerful blender or food processor and blend with the sweetened condensed milk until smooth and creamy.  You can either eat it right away and it will be like soft-serve or you can freeze until firm.  I made another batch of this last night, because I love it so much.  

You might also like:

Peach Cake with Cream Cheese Frosting

Peach Pie Sheet Cake Bars

Peach Jam with Less Sugar

Peach Bread with Cinnamon Streusel Topping

Three-Ingredient Peach Sherbet
adapted from: Martha Stewart
(Printable Recipe)

6-7 large ripe peaches
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract 

Peel and slice the peaches; freeze until firm.  Blend frozen peaches, sweetened condensed milk and vanilla in a powerful blender or food processor until smooth and creamy.  Serve immediately for soft-serve ice cream or pour into a freezer-safe container and freeze until firm.

Burnt Almond Fudge Ice Cream

How's Summer treating you so far?  I am loving every minute of it and trying to soak up the sun as much as possible.  It's been really hot this past week.  My freezer is constantly stocked with ice cream and popsicles to help me cool down.  

I had a giant carton of whipping cream in my fridge, so I decided to make a double batch of ice cream.  I made Chunky Brownie Ice Cream and this Burnt Almond Fudge Ice Cream.

This thick and velvety smooth ice cream is rich and creamy with crunchy toasted almonds.  I used my go-to, absolute favorite, base for chocolate ice cream and I added toasted almonds and topped with fudge sauce.  This ice cream is absolutely divine and you will want to eat the entire batch by yourself.  

You might also like:

Chunky Brownie Ice Cream

Strawberry Oreo Frozen Fruit Dessert

Reese's Pieces Cookie Dough Chocolate Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Burnt Almond Fudge Ice Cream
adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipe)

2 large egg yolks
3/4 c. sugar
1/3 c. unsweetened cocoa powder
2 c. heavy whipping cream
1 c. 2% milk
1 tsp. vanilla extract
1/2 c. chocolate chips (I use half semi-sweet and half milk)
1 c. toasted almond slices
hot fudge sauce, for serving

In a large saucepan, whisk together the egg yolks, sugar and cocoa powder until well combined.  Gradually whisk in the cream, milk and vanilla until smooth and creamy and no lumps remain.  Stir in chocolate chips.  Heat over medium heat, whisking frequently, until mixture reaches 160 degrees on an instant read thermometer.  Remove from heat, pour into a large container with a lid and chill in the refrigerator until completely cooled, overnight is best.

When ready, pour ice cream mix into an ice cream maker and freeze according to manufacturer's directions.  When ice cream is done, stir in toasted almonds.  Pour into a 9x5-inch loaf pan (or plastic container) and freeze until completely firm.  Scoop into a bowl and top with hot fudge sauce.  Serve.  

Reese's Pieces Cookie Dough Chocolate Ice Cream

I am so excited for the 4th of July this weekend.  My family will be having a BBQ, making homemade ice cream and of course lighting fireworks.  What are your plans?

I will be making chocolate ice cream.  This recipe is the perfect base for so many toppings.  Today, I went with Reese's Pieces cookie dough instead of regular chocolate chip cookie dough and it was an awesome decision.  The mini Reese's Pieces are easy to eat and they don't get hard when frozen.  They can usually be found down the baking aisle.  This ice cream is sinfully delicious.  

I only added half of the cookie dough to the ice cream and saved the rest for the serious cookie dough lovers to top their ice cream with.

Homemade Ice Cream really is so easy to make.  If you have never tried it, now is your time!   

You might just find yourself sneaking to the freezer at one in the morning for a few bites of this ice cream.  We finished off the whole batch in one day.  So YUMMY!     

Reese's Pieces Cookie Dough Chocolate Ice Cream
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture) 

Chocolate Ice Cream
2 egg yolks
3/4 c. sugar
2 c. heavy cream
1 c. 2% milk
1 tsp. vanilla
1/3 c. unsweetened cocoa powder
1/2 c. milk chocolate chips (I used Guittard)

Reese's Pieces Cookie Dough
4 Tbl. unsalted butter, melted
1/2 tsp. salt
1/2 tsp. vanilla
6 Tbl. sugar
6 Tbl. light brown sugar
1 c. + 2 Tbl. all-purpose flour
1/4 c. water
1/2 c. Mini Reese's Pieces 

For the Ice Cream: Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy.  Whisk in the rest of the sugar.  Combine the cream, milk and vanilla and whisk into egg mixture until completely combined.  Heat over medium heat, whisking constantly.  Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.  

Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes.  Remove from heat and cool completely in the refrigerator.  Place your chilled creamy mixture into your ice cream maker and freeze according to manufacturer directions.  Stir in 1/2 of the cookie dough chunks at the end.  Use the remaining cookie dough chunks for garnish.  Yield: one quart.

For the Cookie Dough: Stir together the melted butter, salt, vanilla, sugar and brown sugar.  Add the flour and water and stir to combine.  Add the Reese's Pieces and stir to combine.  Dough will be sticky.  Scoop out dough onto a large piece of parchment or wax paper and form into a flat rectangle.  Refrigerate dough until ready to use.  When ready, cut dough into small squares and add to ice cream.  If you want round cookie dough bits, just roll the small squares into balls. 

base ice cream recipe adapted from: 101 Gourmet Ice Cream Creations

Linked up at Weekend Potluck!

Skinny Strawberry Banana Ice Cream

This is what you make in the Summer when you have ripe bananas and overly ripe strawberries that no one wants to eat anymore because they are getting soft.  

There are so many variations of skinny ice cream using bananas, check out THIS POST for more ideas.

We have been having temperatures over 100.  Which is HOOOOTTTT.  Get me inside where it is air-conditioned is what I say. 

How do people function when it is so hot? 

 You really can turn these two ingredients into a smooth and thick and creamy ice cream.  I prefer it when it is soft-serve consistency, but you can freeze it and have scoop-able ice cream if you'd like.

Skinny Strawberry Banana Ice Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 ripe bananas, sliced and frozen
1 1/2 - 2 c. strawberries, hulled
1/8 tsp. almond extract, opt.

Slice bananas and place in an air-tight container and freeze overnight.  Add frozen bananas (break into chunks), strawberries and almond extract to a food processor or powerful blender and process until very smooth and creamy.  It will happen, just be patient.  It will take a few minutes.  Enjoy now as soft serve ice cream or place in an air-tight container and freeze until solid; several hours. Yield: around 3 cups of ice cream.  

Jenn's Notes: For a stronger strawberry flavor, fold in chopped strawberries after blended.  Make sure and use ripe bananas or the "green" banana flavor will overpower the ice cream.

101 Gourmet Ice Cream Creations Review Plus Chunky Brownie Ice Cream

Let's be real honest right now . . . . this ice cream is

I-N-C-R-E-D-I-B-L-E!

The best chocolate ice cream I have ever had!

I was so excited to join the blog tour for Wendy Paul's new 101 Gourmet Ice Cream Creations Cookbook!  Cedar Fort Publishing was kind enough to send me a copy of the cookbook to test out a recipe and give my opinion about the book.

I was honestly drooling over the majority of the recipes and not only are there recipes for ice cream, but there are also shakes, various ice cream treats, toppings and ice cream cakes and pies!  A few that caught my attention right off the get-go were Ann's Lemon Supreme, Coconut Cream Pie, Banana Nut, Harvest Apple Walnut, Brown Sugar, Egg Nog, Pepperminty (I LOVE Peppermint Ice Cream), Red Velvet Ice Cream Cake Roll and Frozen Mexican Hot Chocolate just to name a few.  There are all of your favorite traditional flavors along with lots of new gourmet flavors.

The recipes all sound easy and I know that anyone, whether you are a cook/baker or not, could make amazing homemade ice cream with this cookbook.  I am sold on this book even after trying just one recipe!

If you are an ice cream lover and would like some easy recipes.  I know, without a doubt, that you will be a fan of this cookbook.

Now, onto this amazing Chunky Brownie Ice Cream.

Remember when I made this easy vanilla ice cream and I said that my mom makes the best vanilla ice cream, but since it has eggs in it, I was a little nervous about trying her recipe for my first attempt.  Well . . . this chocolate brownie ice cream has eggs in it and it was a piece of cake to whip up.  Nothing to be nervous about.  All you have to do is combine the ingredients and cook until it reaches 160 degrees.  You actually don't even have to cook it if you don't care about the raw eggs, but I personally prefer to make sure those eggs are cooked.

  

I tasted it when I was done heating it up and my first thought was "OMG - this is divine"  While it was warm, it tasted like a decadent hot chocolate.  I had to hurry and put it in the fridge to keep myself from drinking the whole thing.  

Not only was this so easy to whip up, but it only took about 25-30 minutes to freeze.  My ice cream maker stopped turning, so I figured a piece of ice must be jammed, but nope - it was done.  That is fast enough that you can easily make homemade ice cream on a weeknight.  I made the base the night before, cooled it in the fridge overnight and when I got home from work the next day, I put it in the ice cream maker.   

It is so good!  The chocolate flavor is out of this world.  It is thick and creamy and the brownies remain chewy even with the ice cream being frozen.  I love that it didn't make a huge batch.  That way, I can try all of the awesome flavors and not have to eat 10 gallons of each.  With that said, if you are making this for your family, you may want to double the recipe.

Chunky Brownie Ice Cream

adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipes)

2 egg yolks

3/4 c. sugar

2 c. heavy cream

1 c. 2% milk

1 tsp. pure vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. semisweet chocolate chips (I used milk)

1 recipe Fudge Brownies

Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy.  Whisk in the rest of the sugar.  Combine the cream, milk and vanilla extract and whisk into egg mixture until completely combined.  Heat over medium heat, whisking constantly.  Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.  Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes.  Remove from heat and cool completely in the fridge (I cooled mine overnight).  Place your creamy mixture into your ice cream maker and freeze according to manufacturer directions.  During the last 5 minutes of mixing, fold in the brownie chunks.  Yield: 1 quart.   

Fudge Brownies

1/2 c. butter

1 (12 oz.) bag semisweet chocolate chips (I used milk)

1 c. brown sugar

3 eggs

1 1/4 c. flour

pinch of salt

Preheat oven to 350 degrees.  In a large sauce pan, melt butter and chocolate chips on low, stirring frequently.  Once melted, remove from heat and stir in the sugar until well combined.  Add the eggs, one at a time, stirring after each one.  Add the salt and flour and mix until no flour is seen.  Pour into a greased 9x13 baking dish.  Bake for 25-28 minutes or until middle is set.  Do not overbake.  Cool completely and then break into small chunks.  

Jenn's Notes:  Make sure to use a brand of chocolate chips that you really like, since a lot of the flavor will come from that.  I used Guittard Milk Chocolate Chips, which are my absolute favorite.  I made a half batch of the above brownie recipe and I baked them in an 8x8 baking dish.  I think a half a batch was plenty and I got some brownie in each bite!   

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Easy Vanilla or Vanilla Bean Ice Cream

Did you know July is National Ice Cream Month?  Does that mean it is okay to eat ice cream for dinner the whole month of July! Ha!

I have made it a family tradition to have homemade vanilla ice cream every 4th of July.  Since my family was camping this year, I had to make my own.  My Mom makes the best vanilla ice cream ever and her recipe involves a little cooking, because there are eggs in it.  I have never made her recipe and I figured for my first attempt at homemade vanilla ice cream, I needed an easier recipe.

I got this one from my friend's sister.  It is super easy and the hardest part (which isn't hard at all) is heating the milk and sugar together just until the sugar is dissolved, which takes only a minute or two.  

Then, all you have to do is mix everything together and freeze!  It makes a lot - plenty for your whole family and then some!  My favorite way to serve this is with some fresh fruit, but you could always do sprinkles, caramel or fudge sauce for the kiddos (or the men that don't eat fruit)!

*Note - Homemade ice cream is very soft.  In order for the ice cream to be scoop-able (like in my photos), it will need to be frozen for several hours.*

Easy Vanilla Ice Cream

adapted from: Kortni S.
(Printable Recipe)

2 c. milk (I used 1%)

4 c. whipping cream

4 c. half-and-half

2 3/4 c. granulated sugar

1/4 tsp. salt

2 Tbl. vanilla extract

  or 1 Tbl. vanilla extract and 1 Tbl. vanilla bean paste

Combine milk and sugar and heat over medium-low just until sugar is dissolved.  This should only take a minute or two. You can tell it is dissolved if you get a spoonful of the liquid and rub it between your fingers, if it is smooth, then the sugar is dissolved.  If it still feels grainy, then you need to keep heating.  Remove from heat and stir in remaining ingredients.  Pour into ice cream maker and freeze.  Serve with desired toppings.  

Jenn's Notes: I heated the milk and sugar together, then I put that in the refrigerator for a few hours until I was ready to make the ice cream.  The colder the ingredients are when you start out, the faster it will freeze.

One Ingredient Banana Ice Cream

You will never look at bananas in the same way after this.  I was getting so sick of buying bananas, eating a few and then having the rest turn brown on me before I was able to eat them or use them.  I mean, come on, you can only eat so much banana bread.  This discovery has changed my life.  The possibilities are endless.  

1.  Take your browning bananas, peel them and slice them.  Place in a freezer container and freeze for at least one hour or until completely frozen (I let them sit in there overnight).  

2.  Place frozen banana slices in your food processor and process.  It will look chunky at first, but just keep going. 

3.  After a minute or two you will have a creamy, amazing goodness that will shock you that it really came from an old banana.  

4.  It will be the consistency of soft serve ice cream.  If you want to be able to scoop it, place it in the freezer for a few hours.

   Click Here to see another yummy way to use this ice cream and see what it looks like after it has been frozen.  It does not melt as fast as regular ice cream.  

One Ingredient Banana Ice Cream

- Ripe Bananas, however many you have (I used two)

Peel the bananas.  Cut into slices and place in a tupperware.  Freeze for an  hour or two or until completely frozen.  Remove from freezer and place in food processor.  Process until the consistency of ice cream, scraping down sides occasionally.  Add any extra ingredients as desired and process until combined.  Serve immediately or re-freeze until ready to enjoy.

Variations:

- Add peanut butter and cocoa 

- Add chopped nuts

- Add Nutella

- Add strawberries 

- Add maple syrup

- Add caramel syrup

- Add graham crackers or Nilla Wafers 

- Make a banana split with banana ice cream instead of vanilla

- Use the bananas instead of ice in a breakfast smoothie

Jenn's Notes:  This really does turn out smooth and creamy and has the consistency of ice cream - not icy at all.  I added a little unsweetened cocoa powder to one of my batches and it was not my favorite.  I think it would taste good with melted chocolate or chocolate chips, but the unsweetened cocoa tasted too "unsweetened".  I used to love mixing bananas, ice, milk and a chocolate Carnation breakfast mix into a smoothie for breakfast.  Now, I will freeze the bananas and skip the ice. You will never have to feel guilty about eating this ice cream.  I used two smaller bananas and it was the perfect serving size for one person (two big scoops).    

Homemade Chocolate Chip COOKIE DOUGH Ice Cream

EGGLESS COOKIE DOUGH!!!  One of the greatest creations EVER!  I found this recipe over at Fake it Frugal and was immediately intrigued.  Could I really eat as much cookie dough as I wanted without having to worry about consuming raw eggs!  Yes, this eggless cookie dough tastes exactly like regular cookie dough!  Genius.  

If you have ever purchased a carton of cookie dough ice cream, then you have probably come across opening the carton only to discover that someone has already eaten all of the cookie dough out it and you are left with a carton of plain vanilla ice cream.  Well, you never have to worry about that again. Just whip up a batch of this eggless cookie dough and problem solved!!!  The possibilities are endless . . . . . add some to homemade vanilla ice cream, chocolate fudge ice cream or mint ice cream?  Or switch up the cookie dough, instead of adding chocolate chips, add mini m&m's, toffee chips, Oreo's or chopped up candy bar!  Yummy!

Make your batch of cookie dough.  Roll up tightly in some parchment or wax paper and refrigerate until firm, about 30 minutes - 1 hour

When firm, unroll and cut into squares (whatever size you want your chunks to be)

Add to your ice cream and enjoy every last bite!

Eggless Chocolate Chip Cookie Dough

adapted from: Fake It Frugal

(Printable Recipe)

4 Tbl. melted butter

1/2 tsp. salt

1/2 tsp. vanilla extract

6 Tbl. sugar

6 Tbl. light brown sugar

1 c. + 2 Tbl. all-purpose flour

1/4 c. water

1/2 c. mini chocolate chips

Combine melted butter, salt, vanilla, sugar and brown sugar.  Add the flour and water and stir to combine.  Add the chocolate chips and stir well.  

Ice Cream

1.5 quart vanilla ice cream, slightly softened

1/3 c. light brown sugar

Or use homemade vanilla ice cream

Add light brown sugar to slightly softened vanilla ice cream (this will make it taste rich).  Add the cookie dough chunks and place in an air-tight container and freeze.  You do not want the ice cream to get too soft or it won't re-freeze well.  

  
Jenn's Notes:  I used a wooden spoon to stir together all of the cookie dough ingredients, no need to dirty your mixer and beaters.  The dough is pretty sticky and that is why I refrigerated it until it was firm.  You can use it right away, it will just be a little messier.  I added my cookie dough to homemade vanilla ice cream and it was DIVINE.  I posted a half of a batch of the original recipe and it will still give you TONZ of cookie dough.  You could always cut the recipe back some more or just keep the extra in the fridge or freezer to snack on!!    

Key Lime Pie Ice Cream with Chocolate

I found this ice cream recipe over at The Hungry Housewife and Leslie claims that this is the most delicious ice cream she has ever tasted in her life!  I'm pretty sure Leslie is from Florida (if you're not and I made that up - I'm so sorry!) where they are known for their key limes, so I figured she would know what good key lime ice cream tasted like.  

I figured this would be the perfect dessert to bring to our Father's Day dinner.  It was a stormy day here in Utah and we ate some AMAZING chili and this ice cream was the perfect palette cleanser after that.  It took away that slight tingle your tongue has from the spicy chili.  

I must admit the first bite I took of this ice cream, I couldn't decide if I liked it or not?  It was extremely limey.  So, I ate a few more bites, then a few more and a few more and it got better with each and every bite.  I do think the chocolate is a key ingredient, it helps cut that "bite" you get from all that tartness from the limes.  I ended up really liking this ice cream.  It is light and refreshing.  The flavor almost reminds me of lime sherbet?  If you have any key lime lovers you should really make them this ice cream.  This is a great Summer treat!

Key Lime Pie Ice Cream with Chocolate

adapted from: The Hungry Housewife

(Printable Recipe)

1 1/2 c. whole milk

3/4 c. key lime juice, fresh or bottled

1/2 c. heavy cream

1 (14 oz.) can sweetened condensed milk

pinch of salt

zest of 2 limes

3 oz. semisweet chocolate chips

3 sheets plain or honey graham crackers

In a large bowl, stir together the milk, key lime juice, heavy cream, sweetened condensed milk and salt.  Cover and place in the fridge for two hours or until the mixture is cold.  Pour into your ice cream maker and make according to manufacturers directions.  Minutes before the ice cream is done add the lime zest, chocolate chips and broken up graham crackers.  Remove from your ice cream makers bowl and place in a freezer safe container.  Place in freezer until firm.  Notes: this recipe completely fills a 1 1/2 quart ice cream maker while churning, especially when you add the chocolate chips and graham crackers.