This refreshing, sweet, and rich mint chocolate chip ice cream is loaded with flavor and will surely become your go-to summer dessert!
I think it goes without saying that it’s unreasonably hot outside.
And rather than going the whole summer without a healthy treat to help you cool off, I’m here to arm you with a recipe that you’ll be making again and again. Plus, since you’re making it from scratch, it’s already way healthier than storebought ice cream.
By now, you all should know that I am quite *obsessed* with chocolate. Honestly, I don’t think I can live without it. It’s why I get out of bed in the morning. So I wasn’t going to miss a chance to add chocolate to a sweet, refreshing summer treat!
And thus, this oh-so delicious mint chocolate chip ice cream was born.
I could probably eat my weight in this ice cream. I mean—dreamy, minty, delectable ice cream AND you can make as much as you want—I think I’m in heaven.
I don’t have to tell you that kids love ice cream. This is common knowledge, yes? SO, when you want 30 minutes-1 hour to yourself, just send the littles outside with some of this ice cream and a few water guns.
I know, I know, I’m a genius.
But of course if you’ve had a busy, stressful day at work and you wanna wind down with a nice big bowl of this mint chocolate chip ice cream and binge watch your favorite your favorite reality TV show or soap opera…
…be my guest.
I guarantee you guys will l-o-v-e this ice cream. And just because it isn’t bright green doesn’t mean there isn’t a world of minty flavor packed in every bite!
Here’s the recipe:
- 1½ cups whole milk
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1½ cups heavy cream
- 10-15 drops peppermint essential oil
- 4 oz. semisweet chocolate, chopped
- Combine milk and eggs in a large saucepan and whisk. Add in sugar and vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until the mixture has slightly thickened and has reached 170° F.
- Remove from heat and allow to cool. Stir in cream and peppermint essential oil.
- Pour mixture through a fine sieve into a bowl. Add in the chocolate chunks and cover the bowl with plastic wrap to prevent skin from forming. Refrigerate for 3 hours (or up to 12 hours).
- Freeze mixture in ice cream maker according to manufacturer's instructions. To finish freezing, put mixture into a dish (I used a bread pan), cover with plastic wrap, and allow to harden in the freezer at least 1 hour before serving.
Recipe adapted from The Kitchn
Oh and by the way, the ice cream maker I use is the Cuisinart Pure Indulgence 2-Quart Automatic Ice Cream Maker.