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Mint chocolate chip ice cream brings together cool peppermint and creamy chocolate in every bite making it a favorite for both kids and adults alike. I have always loved making this at home because it feels like a special treat after a summer dinner and no store-bought version matches the freshness.
I started making this for my family to celebrate the end of the school year and now everyone wants it at birthdays and barbecues.
Ingredients
- Heavy cream: gives the ice cream a rich and smooth texture so choose a high-quality brand for a creamy base
- Whole milk: keeps the ice cream light enough to scoop but still creamy so try to use fresh dairy from a local source if possible
- Sugar: sweetens the mix and helps keep the final ice cream scoopable so go for fine white sugar for best results
- Kosher salt: brings out all the flavors and stops the taste from feeling flat just a small pinch will do
- Vanilla extract: adds a round base note so real extract is always ideal for best fragrance
- Peppermint extract: delivers the signature minty flavor and a little goes a long way so be sure your bottle is fresh
- Green food coloring: makes the ice cream pop visually but you can skip it if you prefer a natural off-white look
- Semi-sweet chocolate chips: provide a rich chocolate crunch and using a quality bar of chocolate chopped by hand will make the chips even better
- Coconut oil: helps melt the chocolate chips smoothly so unrefined coconut oil gives a subtle tropical aroma that works beautifully
Step-by-Step Instructions
- Make the Ice Cream Mixture:
- Combine heavy cream whole milk sugar kosher salt vanilla extract peppermint extract and green food coloring if you like in a large chilling bowl. Whisk for around two minutes until the sugar looks dissolved and the mixture feels thick and slightly foamy.
- Churn the Ice Cream:
- Pour the chilled base into your ice cream maker. Churn following your machine’s instructions which usually takes twenty to thirty minutes. The ice cream should thicken until it has the texture of soft serve.
- Melt and Cool the Chocolate:
- While the ice cream churns combine the chocolate chips and coconut oil in a small glass bowl. Microwave for one minute. Stir gently until the chocolate is completely melted and glossy. If it is not smooth heat for another twenty seconds. Allow to cool slightly at room temperature so it can set in fine striations when added to the ice cream.
- Layer and Drizzle:
- When the ice cream finishes churning act quickly. Spoon a quarter of the ice cream into a deep freezer-safe container. Drizzle the cooled chocolate in thin lines over the surface. Repeat layering and drizzling chocolate with each quarter until all the ice cream and chocolate are used. The chocolate will harden into chips as you work.
- Freeze Until Firm:
- Seal the container tightly and freeze for at least four hours. The ice cream will firm up to a classic scoopable consistency and the chocolate stripes will break into chips with each scoop.
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The peppermint extract truly makes this ice cream sing and a good bottle brightens up the whole batch. My youngest always asks for the green color because it looks like the ice cream from our favorite family ice cream shop from my childhood.
Storage Tips
Store your ice cream in a shallow airtight container so it freezes evenly and stays creamy. Press a piece of wax paper or parchment right on top of the ice cream before sealing to help avoid ice crystals.
Ingredient Substitutions
If you do not have coconut oil you can use a neutral vegetable oil but coconut gives the chocolate a silkier snap. If you prefer a subtler mint flavor cut the extract to one third teaspoon or even add fresh-minced mint leaves for a garden-fresh twist.
Serving Suggestions
Serve big scoops in chilled bowls or cones topped with extra chocolate shavings or a sprig of fresh mint for a fancy touch. Sometimes I sandwich a scoop between two chocolate cookies for a playful ice cream sandwich.
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Cultural and Historical Context
Mint chocolate chip became popular in the 1970s and quickly turned into an ice cream parlor staple thanks to its bright color and zingy taste. Today it is often the flavor that divides groups people seem to love it or leave it but I know in my house it always disappears fast.
Frequently Asked Questions
- → How do I achieve a vivid green color?
Add a few drops of green food coloring to the base before churning. Adjust for a lighter or deeper color as desired, or omit for a natural look.
- → How can I make the chocolate chips crisp inside the ice cream?
Drizzle the melted chocolate between layers of churned ice cream, allowing it to harden. This creates crisp chocolate flakes throughout.
- → Is an ice cream maker necessary?
An ice cream maker ensures a smooth, creamy texture. Manual methods may yield a more icy consistency, but are possible in a pinch.
- → Can I substitute peppermint extract?
Spearmint extract is an option for a different minty taste, or use fresh mint steeped in milk for a herbal flavor twist.
- → How long should I freeze before serving?
Let the dessert firm up in the freezer for at least four hours to achieve a scoopable, creamy consistency.