no churn mint chip ice cream

When making the mint-chocolate Keroppi cake, from my new book "The Hello Kitty Baking Book", you may end up with leftover green minty whipped cream (depends on how thick you layer on the filling and frosting! Plus, I was recipe-testing so I had a bunch left over!). If you do have some left over, here's what you can do with it the leftover whipped cream ... turn it into no-churn mint chip ice cream!

All you need to do is add a few tablespoons of creme de menth liquor (or I suppose you could add any other minty liquor, or even a tasteless one like vodka), and toss in a few handfulls of mini chocolate chips. Then freeze it for a few hours, and you'll get no-churn ice cream!

I'll be the first to admit, the texture of this no-churn ice cream is not quite the same as regular churned ice cream. It's a little harder, and not as creamy, but hey I'm never one to waste leftovers and this is a great way to use them up :) Enjoy!