MINT CHOCOLATE CHIP ICE CREAM
I've been making this homemade mint chocolate chip ice cream for years, and it's become a favorite in my kitchen. With just heavy cream, milk, peppermint extract, and chocolate chips, you get that perfect balance of cool, refreshing mint and crunchy chocolate in every spoonful—no ice cream maker required!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- ¾ cup mini chocolate chips
Instructions
- In a medium mixing bowl, combine the heavy cream, whole milk, and sugar. Stir until the sugar is dissolved.
- Add the peppermint extract and a few drops of green food coloring (if desired). Mix well.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
- Once the ice cream has thickened, gently fold in the mini chocolate chips.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve and enjoy!
Notes
- Make Ahead: This ice cream can be made ahead and stored in an airtight container in the freezer for up to 2 weeks.
- Customizing the Flavor: Adjust the mint flavor by adding more or less peppermint extract to your taste. You can also use dark chocolate chips instead of mini chocolate chips for a richer flavor or add a few crushed mint candies for extra texture.
- Serving Suggestions: Serve the mint chocolate chip ice cream in cones, bowls, or as a topping for brownies or pie. It’s perfect for a refreshing dessert during the warmer months or a sweet treat after dinner.
- Storage Tips: Store any leftover ice cream in an airtight container in the freezer. Let it sit at room temperature for a few minutes to soften before scooping if it becomes too hard.