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.
Pin it:
Mint! I absolutely love mint icecream.
Vanilla is my favorite flavor!
Looks perfect for hot summer days!
Mint choc chip ice cream is one of my favourites, this looks amazing!
Cookie Dough is my favorite flavor!
This looks just wonderful! I think you’ve just convinced me to try making my own ice cream this summer!
my favorite ice cream flavor is definitely anything chocolate or chocolate/peanutbutter combo. but it also has to have chunks of stuff in it (preferably chunks of more chocolate or peanut butter :p) because i need texture! Ben & Jerry’s fudge brownie is the current reigning champ at our house. but i also am a fan of mint choc. chip ice cream! it’s about the only non chocolate ice cream i like. and your pictures of your ice cream are beautiful. great job. i also like that you didn’t add green food coloring — i love when mint ice cream is left natural colored 🙂
my favorite is coffee, but your mint ice cream looks really yummy!
This sounds amazing, and frankly I don’t like my mint chocolate chip green, I always like the pleasant surprise that your tastebuds get when you think it is just going to be chocolate chip and then you get that yummy mint flavor! I have pinned this to my ice cream board.
What a delicious recipe. Gorgeous photographs too!
Thanks for sharing your post at the #sundaysdownudner link up.
Best wishes from Down Under!
Natasha in Oz