My Mint Chocolate Chip Ice Cream recipe has got to be the best hands down. Full of great mint flavor and plenty of chips, this ice cream will help you cool during those hot summer months!
I am so excited for this post, you guys! When I thought about showing you all some killer recipes for frozen treats, I knew that I needed to share one I particular. Those who know me, know that my favorite ice cream of all time is Mint n’ Chip ice cream! I am a self-proclaimed chocoholic and will totally love a death-by-chocolate ice cream BUT if there happens to be a mint n’ chip ice cream at the same time, that’s my first pick without fail!
I made this ice cream once at the latest restaurant I worked at and it was a hit! Needless to say I was a proud creator of that ice cream. People can really tell if you love something you have made!
Some reasons why Mint n’ Chip Ice Cream is my favorite flavor of all time:
It has chocolate!
It is minty and refreshing!
I think those are all pretty good reasons!
Now some may be wondering why I didn’t use fresh mint to steep in the cream and used the extract route instead. I would need to use a lot of mint to get the kind of flavor I want. I don’t have mint growing in my little patio so extract, for me, is the more cost effective way to go. But if you happen to be growing mint in your yard, by all means, use it!
I have a personal thing about green Mint n’ Chip ice cream… I feel like white mint n chip is just weird, plus how many times do you get to eat green ice cream?! I love it! Now when you see that 12 drops of food coloring are used, you might think that might be a bit much but it really does mellow out a lot against the creamy white base and then when air gets incorporated while it spins. Don’t be scared! But if you are more of a white Mint n’ Chip person, the food coloring can definitely be omitted.
If you haven’t looked at my first ice cream post, I would highly recommend reading it first before making this recipe as we go over some important techniques and vocabulary so as to achieve the best ice cream possible. You CAN do this! Making ice cream at home is so doable and easy.
I have to highly recommend making ice cream sandwiches with my Triple Chocolate Chip Cookies!
Give this recipe a try and tell me how you like it. I think it’s absolutely wonderful and want to hear what others think. If you have a certain flavor you want me to make, give me a shout out and I’ll definitely post about it! We have just another month or so of summer so let’s live it up!!!
Happy eating everyone!
- 20 ounces whole milk
- 14 ounces cream
- 6 each egg yolks
- 7 ounces Sugar
- 1 ounce corn syrup
- 3 teaspoons mint extract
- 1/2 cup chocolate chips chopped
- 12 drops green food coloring
Bring milk, cream, sugar, syrup, and extract to a boil.
Meanwhile, separate eggs. Place yolks in a medium size bowl.
Once milk and cream come up to a boil, carefully ladle the cream mix into the yolks to temper them, whisking continuously. Only 2 or 3 ladles worth.
Add egg and cream back into sauce pot with the rest of cream and milk. Whisking continuously, bring cream and eggs up to a medium bubble over medium heat, Pull from heat once bubbles are achieved.
Strain egg mixture into a medium bowl set in an ice bath, discard anything left in the strainer. Make sure to stir ice cream base to help cool faster while in the ice bath. Once cooled, place into fridge to continue cooling, 3-4 hours.
Put together Kitchen Aid ice cream attachment. Add chopped chocolate chips and food coloring to base. Stir to thoroughly mix. Add to ice cream attachment and let spin for 20 minutes.
After 20 minutes, scoop soft ice cream into containers to finish freezing, 3-4 hours.
Scoop and enjoy.