I made my last ice cream recipe (Dark Chocolate Ice Cream) for my mom, so this time around, I am making Homemade Mint Chocolate Chip Ice Cream for my dad!
I feel like Mint Chocolate Ice Cream can be a pretty divisive flavor, but my dad loves it, so it’s about time I made him some!
This is a pretty simple recipe and does not require you to heat the milk mixture or add in eggs. It does still require overnight refrigeration of the mixture to get it nice and cold before churning.
This recipe also includes some food coloring to get a nice mint green color, but that is completely optional (my dad swears the green mint chocolate chip ice cream tastes better!)
Ingredients:
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1/2 tablespoon peppermint extract (paid link)
- 1/4 teaspoon salt
- 1/8 teaspoon green gel food coloring, optional
- 3/4 cup mini chocolate chips
To make the ice cream base, whisk together the milk, heavy cream, sugar, peppermint extract, salt, and gel food coloring, if using, in a large bowl.
Cover and refrigerate for at least 6 hours or overnight. If your ice cream maker (paid link) requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
Follow the manufacturer’s instructions to churn the ice cream (mine took about 15 minutes) until it resembles soft serve ice cream.
Add in the mini chocolate chips and churn for another 2 to 3 minutes or until the chocolate chips are evenly incorporated in the ice cream.
Scoop the mixture into a freezer safe container (paid link).
Add to your freezer and freeze for at least 4 hours before serving.
So easy, right?
This is a surprisingly rich tasting mint chocolate chip ice cream, even though it doesn’t have any eggs in it.
Mint and chocolate are a lovely combination, don’t you think?
If you prefer a bit more color to your ice cream, feel free to add a few more drops to the milk mixture before refrigerating!
Homemade Mint Chocolate Chip Ice Cream
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1/2 tablespoon peppermint extract
- 1/4 teaspoon salt
- 1/8 teaspoon green gel food coloring optional
- 3/4 cup mini chocolate chips
Instructions
- To make the ice cream base, whisk together the milk, heavy cream, sugar, peppermint extract, salt, and gel food coloring, if using, in a large bowl.
- Cover and refrigerate for at least 6 hours or overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
- Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn the ice cream (mine took about 15 minutes) until it resembles soft serve ice cream.
- Add in the mini chocolate chips and churn for another 2 to 3 minutes or until the chocolate chips are evenly incorporated in the ice cream.
- Scoop the mixture into a freezer safe container.
- Add to your freezer and freeze for at least 4 hours before serving.
What do you think?