Mint Chocolate Chip Ice Cream

21 comments… add one

  1. Peggy September 6, 2010, 7:43 am

    I love the fact that there are Andes mints in here! I tried making Mint Chocolate Frozen Yogurt not too long ago, and I must say… the ice cream version here definitely has it trumped!

    1. lacey - a sweet pea chef September 6, 2010, 7:57 am

      Hi Peggy! I have, somehow, yet to try homemade frozen yogurt. The Andes mints are so, so very tasty in the ice cream (and when you’re chopping them, too!). Thanks for stopping by!

  2. delicieux September 6, 2010, 2:21 pm

    I’m an uppity ice cream snob too!! There is nothing worse than cheap flavourless ice cream. That’s why I recently purchased my own ice cream maker (I have to say seeing your watermelon sorbet was another huge source of inspiration).

    This is also going to my must make list along with your watermelon sorbet.

    1. lacey - a sweet pea chef September 6, 2010, 8:23 pm

      Yay! I’m so glad you bought an ice cream maker!! You won’t be sorry. Glad to be your inspiration :)

  3. melissa September 6, 2010, 8:11 pm

    I can’t wait to make this recipe. I do have one question. Do you cook the mixture before placing in the ice cream maker? Where do you purchase pasteurized eggs? Are you referring to the liquid carton type eggs that are sold in the same location that eggs are sold?

    1. lacey - a sweet pea chef September 6, 2010, 8:30 pm

      Hi Melissa! Good question! I was actually wondering if I should put this information ion my post, so I’m glad you asked. You can heat the mixture first if you’d like — that is definitely a safe way to take care of the eggs. There are a few other options as well for pasteurizing the eggs. Yes, you can buy the liquid carton type eggs, as those are pasteurized for you. Or, you can also pasteurize your own eggs at home, which is a little work, but a good thing to know for sure. Here’s a description of how to pasteurize your own eggs. Or, if you’re feeling lucky, I’ve heard that eggs from organic, cage-free, vegetable-fed chickens are much, much safer than regular eggs (in terms of salmonella). I hope that helps you out. Good luck!

  4. Joanne September 7, 2010, 4:30 am

    I think this post really goes for most commercial ice cream…strawberry, pistachio…it never really tastes as good as it ought to as it’s usually all synthetic. Yuck! Best to just break out the ice cream maker and do it yourself. At least then the calories will really be worth it.

    This looks and sounds amazing! Next time I’m craving mint chocolate chip, this is what I’m going to make.

    1. lacey - a sweet pea chef September 7, 2010, 7:52 am

      You have a very good point, Joanne. And, now I want some homemade strawberry and pistachio ice cream! Though, not together :)

  5. Juliana September 7, 2010, 8:01 pm

    Oh! I am so sad…I do not have an ice cream maker…your mint chocolate chip ice cream using Andes mint look amazing…great pictures!

    1. lacey - a sweet pea chef September 7, 2010, 8:49 pm

      Thanks, Juliana! I’d really recommend getting an ice cream maker if you’re interested. You can also make frozen yogurt and sorbet with them and they’re not too expensive…I think mine was around $60. As always, it’s nice to hear from you!

  6. Alisha May 29, 2011, 7:51 am

    Can’t wait to try this, but I have two questions…I clicked on the link for instructions about pasteurizing the eggs and it only talks about the yolks. Do you need to add the yolks back to the whites after the pasteurizing process? Also when you talk about the liquid egg products, are you talking about Egg Beaters? Thanks a bunch! I really enjoy your site! I’ve tried several of your recipes and have loved them all!

    1. lacey - a sweet pea chef June 3, 2011, 12:31 pm

      Hi Alisha! Very good question. Somehow, I missed that about the site I linked to — thanks! You can actually purchase pasteurized eggs still in their shells in the store — the egg carton should clearly state they are pasteurized. And, yes, Egg Beaters are pasteurized as well. I hope that helps! Please let me know if you have any further questions.

  7. Julie May 30, 2011, 9:09 pm

    What brand ice-cream maker do you have? We just have the regular ice cream churn…not so sure this would work in that. Thanks! :o)

  8. Angelica July 3, 2011, 5:10 pm

    I’m getting ready to make this ice cream. I just noticed on the measurements for the mint extract you show 2-2 1/2 tsp. is that supposed to be just 2 1/2 tsp? or do I bouble that?

  9. Angelica July 3, 2011, 5:13 pm

    Nevermind. I got it…”two to two and a half” tsp. mint extract. Brain is a little slow today. It’s hot here in CA

    1. lacey - a sweet pea chef July 6, 2011, 12:22 pm

      Haha, Angelica! I’m glad you figured it out. I hope it’s not too difficult to understand written that way? Say hi to CA for me and enjoy your ice cream :)

  10. Alex February 1, 2012, 9:24 pm

    Just wondering how much ice cream this recipe makes? Thanks!

  11. Kara April 19, 2012, 2:42 am

    I’m making this tomorrow! Super excited! Thanks for the recipe :)

  12. Barb November 27, 2013, 1:29 pm

    I’m going to have to try your version with one slight change, instead of mint extract I heat fresh chopped chocolate mint from the garden in milk, until the milk turns green. :)

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