No-Churn Mint Chocolate Ice Cream Cones.
1 bunch fresh mint, torn by hand
2 cups water
1 cup sugar
3 egg whites
1 cup whipped cream
5 Tbsp mint liqueur
7 oz semisweet chocolate, chopped
3 1/2 oz semisweet chocolate, melted (for dipping the cones)
Ice cream cones
Let's get Cooking...
In a saucepan, boil mint with 2 cups of water and reduce by half. Strain, return the liquid to the pan and add the sugar. Allow to boil until it becomes a light syrup. Set aside.
In a bowl, whisk the egg whites, and gradually add the mint syrup until it becomes a meringue. Set aside.
Add whipped cream to a bowl, and gently stir in the mint meringue. Add the mint liqueur and chopped chocolate, mix, and place in freezer for 6 hours.
Dip the tops of the ice cream cones in the melted chocolate, allow to drip a moment, fill with ice cream and serve.