Mint Chocolate Chip Ice cream
This creamy and minty mint chocolate chip ice cream will soon become a favorite in your home. It tastes just like store bought, minty & chocolatey, but you’ll actually be able to pronounce all of the ingredients you put into it!
Servings: 6 servings
Calories: 498kcal
Ingredients
- 1 ¾ cup (420 ml) Heavy Cream cold
- ¾ cup (180 ml) Whole Milk cold
- 1 cup (200 g) granulated sugar
- 2 teaspoons Peppermint Extract
- 3 drops of Green Food Dye
- 2 ounces Semi-sweet Chocolate Bar (1/2 bar)
- ½ cup (85 g) Mini Chocolate Chips plus more for sprinkling on top before serving
Instructions
- Before starting this recipe, place your bowl and mixer attachments into the freezer for at least 20 minutes. This will help with whipping up the heavy cream to full volume.
- While waiting for the bowl to chill, chop the chocolate bar into fine pieces. 2 ounces Semi-sweet Chocolate Bar
- Add the cold heavy cream to the bowl and mix with your hand mixer, or stand mixer, on medium-high speed, until peaks for about 3 minutes. 1 ¾ cup (420 ml) Heavy Cream
- Slowly add in the milk, sugar and peppermint extract and continue mixing with your hand mixer until peaks form again. ¾ cup (180 ml) Whole Milk 1 cup (200 g) granulated sugar 2 teaspoons Peppermint Extract
- Stir in the green food dye (if using). 3 drops of Green Food Dye
- Add the chopped chocolate and mini chocolate chips, then stir with a spatula or wooden spoon until well incorporated. ½ cup (85 g) Mini Chocolate Chips
- Pour into a loaf pan and set in the freezer to freeze for at least 4 hours.
- After at least 4 hours, preferably overnight, let thaw slightly and serve, adding more chocolate chips if desired!
Notes
- Storage: The ice cream will last in the freezer in a freezer container for several weeks. For best results, consume within the first two weeks before ice crystals form. It's best to store the mint chocolate chip ice cream in an airtight container, in your freezer. To prevent ice crystals from forming do not store in the freezer door, where the temperature can fluctuate when the door is opened frequently.
- Serving: Do not try to serve this ice cream before it has been in the freezer (set at 0℉ or colder) for at least 4 hours. The top may feel ready sooner, but if you try serving it before ready then the middle will still be liquidy.
- Milk and sugar: Can replace with one 14-ounce can of sweetened condensed milk.
- Peppermint extract: Use peppermint and NOT spearmint.
Nutrition
Calories: 498kcal | Carbohydrates: 47g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 33mg | Potassium: 224mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1079IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg