- 1/2 cup heavy whipping cream
- 1/4 cup white sugar
- 8 to 10 large mint leaves
- Place all the ingredients in the blending jar provided with your immersion blender. Whip the cream by placing the immersion blade on the bottom of the jar and tilt as you whip the cream.
- Whip for 2 to 3 minutes or until the cream is whipped to your desired consistency and the mint has been pureed into the cream.