Mint Chocolate Chip Ice Cream Recipe
Treat yourself to a refreshing bowl of homemade Mint Chocolate Chip Ice Cream. This easy, no-churn recipe is full of creamy, minty, homemade goodness and is sure to be your family's new favorite mint ice cream dessert!
Servings: 8
Recommended Equipment
- Electric Mixer (stand mixer or handheld mixer)
- Loaf Pan (9-Inch x 5-Inch)
Ingredients
- 16 ounces (about 2 cups) heavy whipping cream
- 1 cup granulated sugar
- 1 cup whole milk
- 2 teaspoons pure mint extract (NOT peppermint extract)
- 4-6 drops green liquid food coloring (optional) (If using gel-based coloring, start with just 2 drops.)
- 1 drop blue liquid food coloring (optional)
- ½ milk chocolate 4.4-ounce candy bar (2.2 ounces)
- ⅛ cup mini chocolate chips
Instructions
- Start by placing your metal mixing bowl and mixing tools in the freezer for 15 minutes to chill. (This will help the cream to whip up faster and have a better consistency.)
- In the meantime, use a knife to chop up half the chocolate candy bar into fine slivers. (You can also use a food processor to make this process easier. Simply pulse until the texture resembles bread crumbs.) Set aside for later.
- Add heavy cream to the chilled bowl. Using an electric hand-held mixer or stand mixer fitted with a whisk attachment, beat on medium-high speed just until soft peaks form, about 2-4 minutes.
- Add sugar, milk, mint extract, and food coloring. Beat again until stiff peaks form. (Be careful not to overmix or the mixture could curdle.)
- Gently fold in the chopped chocolate and mini chocolate chips until evenly distributed.
- Pour into a loaf pan and cover the top with plastic wrap, pressing it gently against the surface of the ice cream mixture. (This will prevent ice crystals from forming on top of the ice cream.) Place in the freezer overnight or for at least 4 hours to harden.
- Allow to soften slightly at room temperature for 2-4 minutes before serving. Top with whipped cream and extra chocolate chips. Enjoy!
Notes
Storage Information
To store in an open pan, press a piece of plastic wrap or wax paper over the surface of the ice cream, and then wrap the whole pan tightly with plastic wrap. (This will prevent ice crystals from forming on top.) Freeze for up to 2 weeks. For best results, place the ice cream in a freezer-safe, lidded airtight container and store in the freezer for up to 1 month.Helpful Tips
- Be careful not to overmix the cream or it could curdle.
- If you can't find mint extract, peppermint extract can be used instead, but you will need to reduce the amount of extract by half.
- Make sure to freeze the ice cream mixture for at least 4 hours before serving; overnight is best.