Mint Chocolate Chip “Ice Cream” Recipe
Developed in 1968, this freeze-dried dessert went to space on Apollo 7. As it turned out, the astronauts didn’t really care for it, and it never went again but its legend lives on. This recipe, while not technically freeze-dried, simulates the texture and taste, is easy to prepare, and a fun activity to do with kids.
- 6 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1½ cups sugar
- 1 teaspoon peppermint extract
- Mini chocolate chips
- Gel food coloring (optional)
- Preheat oven to 200 degrees.
- Separate the eggs, placing only the whites in a large bowl*.
- Mix with an electric mixer until slightly foamy.
- Add the cream of tartar and continue mixing until it becomes white and foamy and soft peaks form. This will take a couple of minutes.
- Next, slowly add the sugar. Gently stir in a spoonful or two at a time.
- Add extract and coloring.
- Mix some more, until stiff peaks form – the kind that won’t bend over as you pull up a spatula or spoon.
- Scoop into a baking sheet lined with parchment paper
- Bake in preheated oven for 2 hours. This allows it time to sufficiently dry out and get crispy.
- Cool completely.
*To utilize the yolks, consider making a custard, pound cake, or hollandaise.
This recipe compliments of Teach Beside Me can be found in its entirety at https://teachbesideme.com/space-food-how-to-make-astronaut-ice-cream/.