Homemade Chocolate Mint Ice Cream Recipe Recipe Cards

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

HOMEMADE DOUBLE-MINT ICE CREAM

Steps:

• In a medium bowl, whisk together sugar, salt, and 1 cup of the whole milk. Mix until the sugar is dissolved.
• Add the vanilla, mint, the rest of the whole milk, and the heavy cream. Stir to combine.
• Assemble and turn on ice cream maker, according to manufacturer's instructions.
• Pour the ice cream mix into the ice cream machine and let churn.
• When ice cream is nearly finished (about 10-12 minutes), add in mint candies. Let finish churning (total of 15-20 minutes).
• Serve immediately, or store in freezer-safe containers.

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir heavy cream, sweetened condensed milk, milk, mint extract, vanilla extract, and chocolate chips in a bowl until evenly mixed.
• Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

MINT CHIP ICE CREAM

Steps:

• Whisk cream, milk, sugar, vanilla and 1 tablespoon peppermint extract until sugar is dissolved. Churn in ice cream maker according to manufacturer instructions.
• When ice cream is half-way finished churning, prepare chocolate. Place chocolate and coconut oil in a microwave-safe bowl and heat in 30 second intervals until melted and smooth. Add in 1/4 teaspoon extract. Let cool to just warm.
• When ice cream is done, transfer to freezer-safe container, drizzling the chocolate mixture throughout. Mix and stir a little so chocolate gets distributed.
• Freeze until firm.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a medium-sized saucepan, bring the half-and-half and cream to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top. Remove from the heat and stir in the mint leaves. Cover and let steep for 2 hours (or overnight in the refrigerator).
• Place a fine mesh strainer lined with cheesecloth over the same saucepan (a nut milk bag also works well here).
• Purée the mixture in a blender, then pour through the prepared strainer. Use a spatula to press out any cream seeped into the mint; that's where the best flavor is!
• Place the saucepan over medium heat and allow the cream to once again come to a gentle simmer. Meanwhile, vigorously whisk together the yolks and sugar in a large bowl. Keep whisking until the yolks thin out slightly and become more pale in color, which means the sugar has dissolved. If you lift the spatula, a ribbon of yolks should fall back into the bowl.
• Once the cream is at a gentle simmer, slowly pour it into the yolks while whisking. Turn the heat to low and return the mixture to the saucepan, scraping everything from the bowl with a spatula.
• Using a spatula, stir the mixture for several minutes in a figure 8 motion, until the liquid has thickened slightly, approximately 5 minutes. If you want to use a thermometer, the temperature should read 165 degrees F.
• Remove from the heat and stir in the vanilla and peppermint extracts as well as the vodka, if using. Transfer the mixture to a clean bowl and cover with plastic wrap, pressing the plastic directly against the liquid to prevent a skin from forming.
• Chill thoroughly, and then prepare in your ice cream maker according to manufacturer instructions. In the final minute or two of spinning the ice cream, add in the chopped chocolate. You can also stir it in by hand.

MINT CHOCOLATE ICE CREAM {MINT CHOCOLATE CHIP}

Steps:

• Wash and lightly dry your mint leaves.
• Set up a fine mesh sieve over a heat-proof bowl.
• Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
• In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up to release the oils.
• Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the egg, whisking very quickly the whole time.
• Return the egg/milk mixture to the pot, and whisk to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
• Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the fridge for 6 hours, or until completely cold.
• With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream.
• Remove the ice cream from the machine and put it in a freezer-proof container with a lid.

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Whisk together the milk, cream, sugar, salt, vanilla extract and peppermint essential oil in a large mixing bowl until the sugar is completely dissolved.
• Refrigerate the mixture for around 2 hours to ensure it's cold.
• Pour the mixture into your ice cream maker, and allow it to churn for about 20 minutes.
• Pour the chocolate chips into the ice cream maker and allow it to churn for another 5-10 minutes.
• Transfer the ice cream to a freezer safe dish (I use these glass storage containers and freeze for at least one hour or longer before serving (unless you prefer a soft serve texture).

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Add the 6 egg yolks into the saucepan, along with the 1 tbsp vanilla extract, ¾ cup (150 g) sugar and salt. Whisk until you have a creamy, smooth and thick paste.
• Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk (1 cup) and 1 ½ cups cream and whisk to combine.
• Heat over medium heat while whisking frequently. Heat the custard until the temperature registers between 165 - 170°F. If you don't have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
• Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.
• Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
• Before churning the ice cream, add 1 ½ tsp of peppermint extract. Taste, and add another ½ tsp of peppermint extract if you'd like a stronger mint flavor. The amount will vary depending on the brand of peppermint extract you are using as well. Stir well to mix, and taste.
• Add green coloring (a drop at a time) and whisk well to get the desired shade of green.
• Add the chilled mint ice cream base into your ice cream maker and churn until the ice cream reaches the "soft serve" consistency.
• While the ice cream is churning, prepare the chocolate sauce.
• Place the 3 oz chocolate chips and 2 ½ tbsp butter in a microwaveable dish. Microwave in 20 - 30 second intervals, stirring in between, until the chocolate has melted and is smooth.
• Stir in the ½ tsp peppermint extract. Let it cool down for 1 - 2 minutes. Transfer the chocolate into a piping bag, or a small ziploc bag.
• Set aside until you're ready to drizzle it over the ice cream.
• When the mint ice cream has reached the soft serve stage, you can add the mint chocolate to the ice cream.
• Cut a small hole in the ziploc bag (or piping bag), and drizzle the chocolate in a thin, slow stream while the ice cream is churning. Allow the chocolate stream to freeze, break up and mix into the ice cream as it churns. (Make sure not to pipe large chunks of chocolate on one area, as you will end up with large chocolate pieces that may not break up in the machine).
• Once you've added the chocolate, allow the ice cream to complete churning.
• Place the freshly churned mint chocolate chip ice cream in a freezable container and freeze for a further 2 - 4 hours (or overnight) until completely frozen.

EASY HOMEMADE MINT CHIP ICE CREAM RECIPE

Steps:

• With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and mint and fold in until smooth. Stir in the food coloring a drop at a time until you reach the desired shade of green.
• Next, pour half the ice cream into a freezer safe container. Top with half of the mint chips. Repeat with another layer and top with the remaining mint chips. You can also stir part of the mint chips in when you are folding in the other ingredients if you want the chips mixed in more.
• Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.