Mint Chocolate Chip Ice Cream
Fresh, creamy, and a delightful pop of refreshing mintiness, mint chocolate chip ice cream is a classic dessert that marries the sharp freshness of mint with the rich decadence of chocolate. It's perfect for a hot summer day or a nostalgic trip down memory lane. The bright hue and cool, refreshing taste make it a standout treat!
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Saucepan
Ingredients
- 2 cups heavy cream Preferably organic
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp peppermint extract or to taste
- ½ cup mint leaves chopped, optional for extra mintiness
- 4 drops green food coloring optional, for color
- 1 cup dark chocolate chips chopped
Instructions
- Prepare the Ice Cream Base: In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir constantly until the sugar is dissolved, and the mixture is hot but not boiling.
- Add Flavors: Remove the saucepan from the heat. Stir in the vanilla extract, peppermint extract, and green food coloring until well incorporated. If using, add the chopped mint leaves for extra minty aroma. Allow the mixture to cool completely.
- Churn the Ice Cream: Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thickened to a soft-serve consistency, usually about 20-25 minutes.
- Add Chocolate Chips: In the last few minutes of churning, add the chopped dark chocolate chips to the ice cream maker to distribute evenly.
- Freeze: Transfer the ice cream to an airtight container. Press plastic wrap onto the surface of the ice cream, cover, and freeze for at least 4 hours or until firm.
- Serve: To serve, scoop the ice cream into bowls or cones. Garnish with fresh mint leaves or a sprinkling of chopped chocolate for a touch of elegance.
Notes
Lori’s Tips
- For a more intense mint flavor, consider steeping additional mint leaves in the warm cream mixture before straining them out.
- If you prefer a smoother texture without mint leaf specks, leave them out.
- For a dairy-free version, substitute coconut milk for both the milk and cream.
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