Easy Homemade Mint Chocolate Chip Ice Cream
Hey there, fellow dessert lovers! Isn't there just something magical about homemade ice cream? It transports you right back to childhood summers, sticky fingers, and pure, unadulterated joy. And if you're anything like me, Mint Chocolate Chip holds a special place in your heart. That refreshing minty coolness mixed with those delightful little bits of chocolate? Pure perfection! This recipe is so simple, so straightforward, and results in the most wonderfully creamy, flavorful Mint Chocolate Chip ice cream you've ever scooped.
Equipment
- large bowl or pitcher a pitcher with a spout makes pouring into the ice cream maker easier
- Ice cream maker
- Airtight container freezer-safe
- Parchment paper or plastic wrap for covering the surface of the ice cream
Ingredients
Hauptzutaten
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 tsp Mint extract use good quality extract
- 1 tsp Vanilla extract
- 0.25 tsp Green food coloring optional, add drop by drop until desired shade
- 1 Pinch Salt
- 1 cup Semi-sweet chocolate chunks or mini chocolate chips
Instructions
- In a large bowl or a pitcher with a spout, whisk together the heavy cream, whole milk, granulated sugar, and salt. Whisk until the sugar seems mostly dissolved.
- Stir in the mint extract, vanilla extract, and the green food coloring (if using). Add the food coloring drop by drop until you get the shade of green you like.
- Give everything another good whisk to make sure the colors and flavors are evenly distributed.
- Chill this mixture really well. Cover the bowl or pitcher and pop it in the fridge for at least 2-3 hours, or even better, overnight. This is a super important step for getting creamy results!
- Once your base is thoroughly chilled, it's time for the ice cream maker! Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, depending on your machine. You'll know it's ready when it looks like soft-serve ice cream.
- During the last 5 minutes of churning, add in your semi-sweet chocolate chunks or mini chocolate chips. Let the machine mix them in for those final few minutes. Alternatively, you can transfer the churned ice cream to a container and fold in the chips by hand.
- Transfer the soft ice cream to an airtight container.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals from forming.
- Freeze for at least 4-6 hours, or until firm, before scooping and enjoying. This "ripening" time in the freezer helps the flavors meld and the texture firm up perfectly.
Notes
Tips for Success:
- Chill the base well before churning for a creamier texture.
- Don't overfill your ice cream maker; leave room for expansion.
- Use a good quality mint extract.
- Freeze the ice cream until firm for the best scoopable consistency. How to Store It:
- Use a freezer-safe airtight container.
- Press parchment paper or plastic wrap directly onto the surface to prevent ice crystals.
- For best quality, enjoy within 2-3 weeks.
- Chill the base well before churning for a creamier texture.
- Don't overfill your ice cream maker; leave room for expansion.
- Use a good quality mint extract.
- Freeze the ice cream until firm for the best scoopable consistency. How to Store It:
- Use a freezer-safe airtight container.
- Press parchment paper or plastic wrap directly onto the surface to prevent ice crystals.
- For best quality, enjoy within 2-3 weeks.