Description
This homemade Mint Chocolate Chip Ice Cream offers a refreshing burst of cool peppermint paired with rich, crunchy chocolate bits in every single spoonful. It's a perfect treat that skips artificial additives and focuses on pure and simple ingredients for a delightful dessert.
Ingredients
Scale
2 cups Heavy Whipping Cream
1 cup Whole Milk
3/4 cup Cane Sugar or Honey
1.5 teaspoons Pure Peppermint Extract
1/2 cup Dark Chocolate Chips
1/8 teaspoon Pinch of Sea Salt
Instructions
- In a large mixing bowl, whisk together the whole milk, sugar, and sea salt until the sugar completely dissolves
- Stir in the heavy whipping cream and the pure peppermint extract, incorporating gently
- Cover the bowl and chill the mixture in the refrigerator for at least two hours, or overnight for best results
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 15 to 20 minutes
- During the last two minutes of churning, add your chopped dark chocolate or mini chips
- Transfer the mixture to an airtight, freezer-safe container, placing parchment paper on the surface to prevent ice crystals, and freeze for at least four hours
Notes
Ensure your ice cream maker bowl is frozen for at least 24 hours prior to use for best results.
You can substitute dairy with coconut milk for a dairy-free version.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 26g
- Fiber: n/a
- Protein: 3g
- Cholesterol: n/a