After Eight ice cream makes a delicious twist on mint choc chip ice cream! Easy to make and no churn, transform this into an elegant dinner party worthy dessert by serving in shot glasses.
After Eight ice cream shots
When I have a dinner party, I want to be able to spend as much time with my guests as possible. I believe that my friends come to see me, and I do not want to abandon them or miss out on the conversation while I’m in the kitchen.
Prep ahead and choose high glory to effort recipes for a successful evening. Then be sure to tidy up as you go, and have an empty dishwasher at the start of the evening. Desserts should be made ahead as far as possible and make an impact without eating all your time.
These After Eight ice cream shots tick all the boxes for the perfect pudding. Crucially, they are very easy to make and they sit in the freezer until you are ready to serve. They also look impressive; food served in glasses always looks good.
What’s more, if they defrost, they don’t melt but transform into a velvety soft mousse! They are quite small, so not too heavy after a big meal, and they are easy to eat on the sofa if you prefer to leave the table and get comfy.
I’ve used a no-churn ice cream recipe here, which is perfect if you don’t have an ice cream machine. Freeze any spare condensed milk to use in your next no churn ice cream recipe, or try my easy After Eight Fudge!
Why make this After Eight ice cream recipe?
- The easiest but most impressive of dinner party desserts
- Just three ingredients
- Made in advance and completely fuss free.
- Condensed milk – You need less than a full can, so freeze the leftovers in a leakproof container. It won’t freeze solid, but it will be ready and waiting next time you want to make ice cream or fudge. Be careful not to let it leak!
- After Eight mints
- Double cream – Nothing fancy, you don’t need the extra thick version (though you can use it if that’s what you have).
How to make After Eight ice cream
Step by step instructions, with hints and tips for how to make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Place the condensed milk and 10 After Eights into a small saucepan. Heat gently, stirring from time to time until the chocolate has melted and you have a thick chocolate sauce. Remove from the heat and allow to cool.
Step Two – Once the chocolate mix is cool, place the cream in a large bowl and whisk with an electric mixer until it thickens. When the cream holds a soft peak, gently fold in the cooled chocolate sauce.
Step Three – Spoon the mixture into verrine glasses, or for a more fancy finish, use a disposable piping bag.
Step Four – Put your ice cream in the freezer for at least 6 hours before serving. To serve, insert an After Eight or a decorative mint chocolate into the top of each glass for a final flourish.
- If you prefer an ice cream to scoop, then instead of using verrines at step 3, pour the mixture into a freezer tub. Break up half of the After Eight mints you saved for garnish and gently stir them in. Then level off the top and decorate with the remaining mints.
- This is so good served topped with my rich chocolate sauce!
This will keep for a week or two in the freezer in an air tight container. After that the texture can go a little grainy.
More No Churn Ice Cream Recipes
- Toblerone Ice Cream – Just two ingredients!
- Baileys Ice Cream – rich in Irish cream
- Maple Syrup Ice Cream – Three ingredients and a swirl of maple syrup.
- Fudge Ice Cream – Three ingredients and full of fudge!
Recipe: After Eight Ice Cream Shots
- 160 ml Condensed milk
- 20 After Eight Mints (Or 10 After Eights and 10 fancy chocolate mints to decorate – I used an After Eight selection box. )
- 300 ml Double cream
- Place the condensed milk and 10 After Eights into a small saucepan. Heat gently, stirring from time to time until the chocolate has melted and you have a thick chocolate sauce. Remove from the heat and allow to cool.
- Place the cream in a large bowl and whisk with an electric mixer until it thickens and holds a soft peak. Gently fold the cooled chocolate mixture into the cream.
- Spoon the mixture into verrine glasses or pipe with a piping bag. Put in the freezer for at least 6 hours before serving.
- Decorate with the reserved After Eights and serve straight from the freezer.
- Let your ice cream pots defrost a little to make a lovely mousse.
- This recipe is 12 Weight Watchers Smart Points
Those look heavenly Helen. Inspired! Beautiful photo too. So professional!
Thank you Jac. So easy to make too.
Those little leaves really make it, don’t they? Great use for them
I adore mint chocolate flavoured things… I love the freshness it brings to an otherwise super sweet dessert. These little treats would be perfect for a new year’s eve dinner party… thanks for sharing!
Helen @ family-friends-food.com
Those look fabulous and so easy – perfect when you need to make something quick in advance.
So easy to make Helen.
Not sure what happened there ;-) Updated!
I love no churn ice cream recipes, so easy and without the hassles of stirring and checking.
Mint dessert is the perfect end to a meal, and these look just the right size. Love that you’ve served them in shot glasses.
Great idea for a dinner party dessert. You’re totally right about making things simple and easy so you’re not tied to the kitchen. Nothing worse.
These little desserts are adorable, and they sound delicious. Didn’t realise it was so easy to make ice cream.
Lovely idea for a simple and effective dessert. I never like a heavy pudding after a meal, so these are ideal.
Love your recipe. I was just wondering what if I don’t put it in the freezer and keep it in the fridge over night and serve the next day. If I would like to have it as a mousse ? Will anything change ?
I think that would be absolutely fine!