Mint Chocolate Chip Ice Cream

Woohoo! We’ve made it! Here’s the last recipe from My Summer List! Thanks for sharing the wonderful (and tasty) summer memories with me. Welcome, Fall!

Mint Chocolate Chip Ice Cream recipe and images by Lacey Stevens-Baier, a sweet pea chef

I don’t know about you, but I find it odd how often I see people settle for mediocre mint chocolate chip ice cream. Really? Where’s the cool mint flavor?  Where are the rich chocolate pieces?  I find most store-bought mint chocolate chip ice creams to be mellow, at best.

Even some of my best friends are guilty of this travesty. I know, right? How did I let this kind of thing happen? A while back, I cooked dinner for some good friends while they brought over the wine and dessert.  I made my Easy Orange Chicken.  Easy and delicious. For dessert, they brought a boxed cherry pie and mint chocolate chip ice cream from the store.

Mint Chocolate Chip Ice Cream

Ok.  Weird combination, but whatever.   I was willing to look past that. We all know I like me some cherry pie.  But, wait!

[record skipping]

Cheap, bad mint chocolate chip ice cream? No!  I cannot have this!  Not you, too!

Mint Chocolate Chip Ice Cream recipe and images by Lacey Stevens-Baier, a sweet pea chef

If I sound like I’m an uppity, snobby mint chocolate chip ice cream connoisseur, I’m sorry.  But…I guess I am!  It’s just so sad because good quality ice cream is really easy to make at home. If you’ve made my Homemade Vanilla Ice Cream, you already know this.

This is not your ordinary mint chip ice cream, folks. You wont find mild mint flavors or unnecessary green food coloring to trick you into thinking your ice cream tastes “minty.” No itty-bitty slices of thinly shaved chocolate here. Nope. What you’ll get is a refreshing, creamy, homemade mint ice cream with chunks of heaven wrapped with mint and chocolate. That’s right: chunks. of. heaven (otherwise known as chopped Andes mints).

Mint Chocolate Chip Ice Cream recipe and images by Lacey Stevens-Baier, a sweet pea chef

I hope to bring out the mint chocolate chip ice cream connoisseur in you, too!

Happy Labor Day!

Mint Chip Ice Cream

2 large eggs, pasteurized for safety
3/4 cup sugar
2 cups whipping cream
1 cup whole milk
2-2 1/2 tsp. pure mint extract
4-5 oz. (1 small package) Andes mints (or your favorite bittersweet or semi-sweet chocolate), chopped into uneven pieces

Directions

Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2 minutes. Whisk in sugar, just a little at a time, until all the sugar is added. Once all sugar is added, whisk for about 1 minute longer.

Add the cream, milk and mint extract and stir to blend. Careful not to whisk at this time, as that will create bubbles and the resulting ice cream will not be as rich or dense.

Transfer mixture to ice cream maker. Follow according to your ice cream maker’s instructions.

Add chopped pieces of chocolate during last five minutes of mixing. Freeze for at least 4-5 hours prior to serving. In my freezer, it usually takes up to 6 hours to get the way I like it.

 

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

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Comments

  1. Keith Sansevere says

    Do you have this recipe as a YouTube video? I like saving YouTube videos of recipes and then watching them on my tablet when I’m in the kitchen. I recently bought the ingredients for your pineapple/coconut ice cream which I should hopefully be making tonight. Seems super easy. I just had to finish off my strawberry ice cream I made but I’m always looking for new recipes on YouTube :)

  2. says

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  3. Barb says

    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. :)

  4. Angelica says

    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

  5. Angelica says

    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?

  6. Julie says

    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)

  7. Alisha says

    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!

    • says

      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.

    • says

      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!

  8. says

    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.

  9. melissa says

    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?

    • says

      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!

  10. says

    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.

  11. says

    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!

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