Mint Chocolate Chip Ice Cream
Whisk cold milk, cream, and pure peppermint extract into a refreshing no-cook base, then churn with delicate semi-sweet chocolate flecks for a smooth, classic frozen treat.
Equipment
- Ice Cream Maker
- Mixing Bowl
- Whisk
- Airtight freezer container
Ingredients
- 1 cup whole milk, well chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, well chilled
- 1.5-2 teaspoons peppermint extract, or to taste
- 4 oz semi-sweet chocolate bar, chopped into tiny pieces
Instructions
- Whisk the cold whole milk and granulated sugar together in a mixing bowl until the sugar dissolves completely, then gently stir in the heavy cream and peppermint extract. The liquid should feel completely smooth without any gritty sugar crystals resting along the bottom of the bowl.
- Start the ice cream machine, pour the chilled mixture into the spinning bowl, and churn for approximately 25 minutes. The base will gradually expand and thicken until it reaches the velvety consistency of soft-serve custard.
- Scatter the finely chopped chocolate into the churn during the final 5 minutes of the cycle, then transfer the mixture into an airtight container and freeze for at least 2 to 3 hours. The churn paddle should disperse the chocolate evenly throughout the pale green or white base before the mixture firms into scoopable rounds.
Notes
Chocolate tip: Chop a semi-sweet baking bar by hand rather than using commercial morsels to prevent the mix-ins from freezing rock-hard.
Freezer prep: Ensure the ice cream bowl is completely frozen for a full 24 hours prior to churning so the base sets quickly with tiny ice crystals.
Storage: Press parchment paper directly against the surface of the churned dessert before sealing tightly in an airtight container to prevent freezer burn.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.