Description
This homemade Mint Chocolate Chip Ice Cream offers a creamy, refreshing treat with a perfect blend of minty flavor and rich chocolate chips. Made from scratch using heavy cream, whole milk, and natural extracts, it’s a delightful frozen dessert ideal for cooling down on warm days or impressing guests with a classic flavor combination.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 teaspoon green food coloring (optional)
Add-ins
- 1 cup semi-sweet chocolate chunks or mini chocolate chips
Instructions
- Mix the Base: In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved and the mixture is smooth.
- Add Flavorings: Stir in the mint extract, vanilla extract, and a pinch of salt. If you choose to use green food coloring, add it now and mix until the color is uniform throughout.
- Chill the Mixture: Refrigerate the mixture for at least 2 hours until completely cold, which helps achieve the proper texture when churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add Chocolate Chips: During the final 5 minutes of churning, gradually add the semi-sweet chocolate chunks or mini chocolate chips to distribute them evenly throughout the ice cream.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container, pressing parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or until the ice cream is firm and scoopable.
- Serve: Allow the ice cream to soften slightly at room temperature before scooping and serving for the best texture and flavor.
Notes
- Using green food coloring is optional and purely for visual effect if you want a classic mint green color.
- Be sure your ice cream maker bowl is fully frozen before churning to ensure proper consistency.
- For creamier texture, you can substitute part of the whole milk with additional heavy cream.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm to approximate the texture.
- Store the ice cream in an airtight container to prevent freezer burn and maintain freshness.
