This creamy mint chocolate chip ice cream is a perfect treat for hot days. It’s made with fresh mint and yummy chocolate chips, giving it a refreshing twist that everyone loves!
Making this ice cream is super fun! Just mix the ingredients together, let your freezer do the work, and you’ll have a tasty scoop in no time. I can’t wait to enjoy it on a sunny afternoon! 🍦
Key Ingredients & Substitutions
Heavy Cream: This ingredient gives the ice cream its creamy texture. If you’re looking for a lighter option, you can substitute it with half-and-half, but the ice cream may be less rich.
Whole Milk: Whole milk adds creaminess, but you can use 2% milk if that’s what you have on hand. Just remember, it might be a little less smooth.
Peppermint Extract: Pure peppermint extract is fantastic for flavor! If you prefer a less intense taste, try using peppermint oil, but use half the amount. Mint leaves can also work—just steep them in the milk mixture.
Green Food Coloring: This is totally optional! If you want a natural option, you could try using spinach puree for a light green color.
Mini Chocolate Chips: These are perfect for mixing in! If you don’t have them, regular chocolate chips can be chopped up. Dark chocolate or even white chocolate can add a fun twist too!
How Do I Get the Ice Cream to the Right Texture?
The key to perfect ice cream is the churning process. Make sure your ice cream maker is fully frozen before you start. Here’s how to get that lovely soft-serve texture:
- Churn the mixture for about 20-25 minutes until it’s thick and fluffy. Don’t rush this step; the air mixing in creates a light texture.
- In the last few minutes, sprinkle in the mini chocolate chips. This ensures they are evenly distributed without breaking apart.
- Once done churning, transfer it to a container and freeze for at least 4 hours. This helps it firm up nice and well.
For a super creamy scoop, let the ice cream sit at room temperature for about 5-10 minutes before serving. Enjoy!
Easy Homemade Mint Chocolate Chip Ice Cream Recipe
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure peppermint extract
- A pinch of salt
- Green food coloring (optional, about 5-10 drops)
- 1 cup mini chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and needs at least 4 hours to freeze. So, you’ll be enjoying your delicious homemade mint chocolate chip ice cream in a total of about 4 hours and 10 minutes! Perfect for a warm day!
Step-by-Step Instructions:
1. Mix the Base:
Start by grabbing a large mixing bowl. Pour in the heavy cream, whole milk, and granulated sugar. Whisk them together until the sugar is fully dissolved. This will make your ice cream nice and creamy! Then, add the peppermint extract and a pinch of salt. If you want that fun green color, toss in a few drops of green food coloring and mix until it’s blended well.
2. Churn the Mixture:
Next, pour your mint mixture into the ice cream maker. Follow your machine’s instructions—usually, this takes about 20-25 minutes. You’re looking for a soft-serve consistency, which means it should be thick and fluffy!
3. Add the Chocolate Chips:
When you’re about 5 minutes away from being done churning, add in the mini chocolate chips. This lets them mix in nicely without breaking apart, giving your ice cream those delightful chocolatey bites throughout!
4. Freeze the Ice Cream:
Once the ice cream is done churning, transfer it into an airtight container. Make sure to seal it tightly and place it in the freezer. Let it sit for at least 4 hours, or until it’s really firm. This is where the magic happens!
5. Serve and Enjoy:
Finally, scoop your delicious mint chocolate chip ice cream into bowls or cones. Grab a spoon or a cone and enjoy your homemade treat! Happy indulging!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Milk?
Yes, you can! If you’re looking for a lighter version, feel free to use 2% milk instead of whole milk. Just keep in mind that the ice cream may be slightly less creamy.
Can I Make This Recipe Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 2-3 hours to break up ice crystals. This will help achieve a smoother texture!
How Long Can I Store Leftover Ice Cream?
Store your homemade mint chocolate chip ice cream in an airtight container in the freezer. It should stay good for about 2-3 weeks. To keep it fresh, press a piece of plastic wrap directly against the surface of the ice cream before sealing the container.
What If I Don’t Have Peppermint Extract?
No worries! You can use mint leaves instead. Just steep a handful of fresh mint leaves in the milk mixture for about 30 minutes, then strain them out before mixing in the cream and sugar. Or, substitute with another extract like vanilla for a different flavor!
