Easy Mint Chocolate Chip Ice Cream Recipe
"This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think."
Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! VERY easy to make and I always have all the ingredients on hand. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. Even as the recipe stands it really is a refreshing, minty ice cream. Super after a heavy meal...or any time really! Update: I attempted to decrease the fat by using 1/2 and 1/2. Won't do that again. It makes it gritty and grainy and not a good texture. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! This is a KEEPER recipe. Thanks!
I need more stars! This turned out absolutely wonderful. I used mint extract, it's what I had on the spice shelf. I also bought Baker's semi-sweet chocolate in the squares and shaved it. That in itself is really what put this recipe over the top, although the basic ice cream recipe is great. I froze a small container for 2 weeks waiting to give it to a mint choc chip. lover I know. I was worried it would get icy or be harder that a rock. But, he thought he had died and went to heaven! I don't care for the recipes without cream, I think it's lacking, and if you freeze it it turns to ice.On the other hand I don't like it when there's so much fat that the roof of your mouth is grease coated, the flavor gets lost. It must be the 2% milk that prevented this. Sometimes you just have to realize that cutting calories in a recipe is not worth it. If your going to go to all the trouble it should taste pretty good, otherwise I'll just go to the store and buy ice milk! Thanks for the great recipe!
I made some changes to this recipe. I used 2 C Heavy Cream, 2 C SKIM Milk, 1 Cup sugar. I don't care for mint choc. chip ice cream, so I made my own variation. 4 Tbsp instant decaf coffee, 4 Tbsp Stabuck's Mocha Powder. Oh my gosh, I churned it for almost 2 hours in the ice-cream maker and before I put it in the freezer my husband and 14-year-old stepson were fighting over it! It was wonderful mocha ice-cream. I didn't expect it to come out creamy because of the skim milk, but it worked like a charm after churning it that long.
Honestly, this is the best ice cream I have ever had. EVER. The creamy/icy ratio is perfect! The first batch we made, we did just chocolate chip and then the 2nd, we did mint choco chip. Both were incredible. we are using this recipe for all ice cream bases now. As for the chocolate pieces, I highly recommend shaving chocolate pieces off a bar of Ghiradelli Bittersweet Chocolate from the baking section in the grocery store. Use your potato peeler. This provides perfect texture and the bitterness of the chocolate counters the sweetness of the ice cream perfectly. YUM!
Fan-Freaking-Fantastic!! I will NEVER buy mint ice cream from a store again--and I really mean that. This is so simple to make and so much tastier than store-bought, who needs Dreyers?? I made this almost exactly per the recipe, except that I tripled the peppermint flavoring. (We really love cool MINT at our house! And triple is just right for us.) I also chopped up some mint chocolate bars and mint chocolate chips instead of using plain chocolate (I stock up on these at Christmas time and freeze them for later use). And I didn't measure the chocolate, just eye-balled it. The texture of the ice cream is perfect--creamy, but not like eating Cool-Whip, like so many other ice cream recipes are. Make it the day before you want to eat it so it can set up thoroughly. And if any of it lasts in your freezer for a week or two without being devoured, the taste actually gets even better over time. I experimented with one batch where I was trying to reduce the naughtiness a bit and used half and half instead o
This is honestly the best ice cream recipe I have ever seen. Tasted amazing and was so easy to make. My brother always asks me to make it and my family is obsessed. Great job (:
Great recipe! Ice cream was very creamy! Although, I made a few changes. First, I used half n half instead of the 2% milk. Also, I used 2 teaspoons of peppermint extract since I tasted it before I put it in the ice cream maker and it wasn't "minty" enough for my liking. Third, I used 5 drops of food coloring to get a better green tint. And lastly, I did use shaved semi-sweet chocolate, so I could get more of a store-bought look. And plus, you can get small blocks of chocolate at some higher end grocery stores for pretty cheap (I used Callebaut from Whole Foods). Another note, this recipe will overflow in some ice cream makers (I used a regular Cuisinart one). You might have to either do this in 2 batches or reduce the ingredients by 1/2.
We made this today for 4th of July. Doubled the recipe for our ice cream maker. It was a hit! Folks were raving about it. Somebody else made vanilla and ours was hovered over! We'll have a hard time NOT making this every time we make ice cream. Give this one a shot! Followed the recipe to a T and it was great.