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Chocolate Chip Mint Ice Cream

2 cups fat-free half-and-half
1 (14 ounce) can fat free sweetened condensed milk
1 (1.3 ounce) envelope whipped topping mix
1/4 teaspoon peppermint extract
2 drops green food coloring
1 (1 ounce) square semisweet chocolate, coarsely chopped

In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes. Cover and refrigerate overnight. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in refrigerator freezer for 24 hours before serving.

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