This homemade mint chocolate chip ice cream is so easy and delicious, you might never buy it at the store again!
Sure, this blog is usually about color, design, and DIY projects, but apparently a good portion of my life behind the scenes revolves around ice cream. So, you get to share in my obsession (because if I don’t write down these creations somewhere, I’ll never remember how to make them again)!
~ This post contains affiliate links. If you make a purchase, I may receive a small commission at no additional cost to you. ~
The last time I shared my favorite Dairy-Free Vanilla ice cream recipe, one of my blogging friends, Andy, challenged me to come up with a good recipe for Mint Chocolate Chip Ice Cream. Never one to back down from a challenge, or a bowl of ice cream, I accepted, and today I’m proud to bring you my new recipe!
This one is perfect for summer, and can be made with either cream and milk, or non-dairy creamer and coconut milk. (Really, you can use any dairy-free milk of your choosing, but coconut makes the best consistency of ice cream, in my opinion.)
Because I’ve been on a Whipped-Cream-In-a-Jar kick, I used some leftover whipping cream for an authentic old-fashioned ice cream flavor. This ice cream is rich, creamy, and the perfect level of minty, with lots of chocolate!
Mint Chocolate Chip Ice Cream Recipe
- 1 cup Whole Milk
- 2 cups Whipping Cream
- 1/2 cup Sugar
- a pinch of Salt
- 1/4 teaspoon Vanilla Extract (not imitation)
- 1/4 teaspoon Peppermint Extract
- 2-4 drops Green Food Coloring (optional)
- 1/2 cup Chocolate Chips (I like Trader Joe’s because they’re dairy free, so I can use them in my non-dairy recipes too)
How to Make Mint Chocolate Chip Ice Cream:
First, make sure your freezer bowl from the ice cream maker is in the freezer. I forgot to do this after the last time I washed it, so when I went to freeze the ice cream, I had to wait till the next day. That’s patience, people!
Combine the milk, sugar, and salt in a bowl. Whisk until the sugar is dissolved.
Add the vanilla and peppermint extracts.
Add the heavy cream and stir everything together. You can add a couple of drops of green food coloring if you like.
Cover and chill for at least an hour. (Or overnight if you’re forgetful like me.)
Plug in ice cream maker and put the freezer bowl on it. Turn on the ice cream maker. Pour in the cream mixture.
Let the ice cream maker run for 15-20 minutes, checking occasionally at the end to make sure it’s not hard-frozen yet.
While the maker is running, chop up your chocolate chips a little in a nut chopper, or by hand. This makes it easier to bite into the frozen pieces of chocolate, and helps them distribute more evenly throughout the ice cream. (You can use less chocolate chips than a half cup, but why would you?)
At the last minute or two of the ice cream maker churning, pour the chopped chips into the top and let it run until they’re just mixed through.
Serve immediately, or store in an airtight container in the freezer.
I keep seeing posts on Pinterest about how to keep your ice cream from getting freezer burn. Who are these people who let their ice cream sit in the freezer long enough to go bad? I have a natural and easy way to keep your ice cream fresh. Eat it. Quickly!
Hope you’re enjoying your summer and staying cool. Chime in below and tell me your favorite ice cream flavor…