Mint Chocolate Chip Ice Cream
This homemade Mint Chocolate Chip Ice Cream combines a refreshing mint flavor with creamy ice cream and rich chocolate chunks. It’s a simple and quick recipe, perfect for a cool treat on a hot day or as a delightful dessert after a meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Ingredients
Scale
- 2 cups half-and-half
- 2 cups heavy cream
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 ½ teaspoons mint extract
- ¼ teaspoon sea salt
- 4–5 drops green food coloring (optional)
- 3 ounces Ghirardelli semisweet chocolate, finely chopped
- 1 ounce Dove milk chocolate, finely chopped
Instructions
- Whisk together half-and-half and sugar in a bowl until the sugar is dissolved.
- Stir in heavy cream, vanilla extract, mint extract, sea salt, and green food coloring (if desired).
- Pour the mixture into your ice cream maker’s bowl and churn according to the manufacturer’s instructions (usually for about 20 minutes).
- Once the ice cream is nearly set, add the finely chopped semisweet and milk chocolate.
- Churn for an additional 5-7 minutes, then check the consistency to avoid over-churning.
- Spoon the ice cream into an airtight container, pressing plastic wrap against the surface to prevent ice crystals.
- Freeze for several hours or until the ice cream is firm.
Notes
- Do not cut down on the fat content, as it helps create a smooth and creamy texture.
- Be cautious of over-churning your ice cream; check it after 25 minutes.
- Use finely chopped chocolate to ensure it melts in your mouth instead of large chunks that are hard to bite into when frozen.
- If you prefer, omit the food coloring for a more natural look.
Nutrition
- Serving Size: 1 scoop
- Calories: 449 kcal
- Sugar: 38g
- Sodium: 135mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 88mg