Chocolate Mint Ice Cream

March 24, 2015  /  Dana Schaeffer

If you're anything like me, you LOVE ice cream. Whether it's just a simple treat here and there, or something more extreme like...dessert every night, this is a great and easy recipe I put together that doesn't require cooking before churning. 

I want ice cream fast, something I don't have to wait for to boil over a stove (call me impatient, but come on, it's ice cream!) I use my ice cream maker that makes about 1 1/2 quarts of ice cream at a time so this recipe was made for that. 

Since this doesn't require heating up, you may be able to make it and put it right  in the freezer until it hardens and serve it that way. I mention this because on Instagram I had someone ask me about this recipe but they don't have an ice cream maker! So don't hold it to me if it comes out a little different without one! 

 @DanasDesserts 

 @DanasDesserts 

Its creamy, smooth and not overly sweet. Instead of putting chocolate chips in, I have a HUGE block Belgian chocolate (I like semi-sweet) that I use to get thin shavings and chunks of chocolate for my ice cream. 

Ingredients:

  • 2 cups of Heavy Cream
  • 1 cup of Whole Milk
  • 1/2 cup of Granulated Sugar 
  • Pinch of Sea Salt
  • 3/4 cup of Chocolate Chunks or Chips (whatever you prefer) 
  • 1 Tablespoon of Peppermint Extract (I use Simply Organic Peppermint Flavor) 
  1. If using a block of chocolate cut about 3/4 cup of chocolate chunks and shavings. Put aside. 
  2. In a large bowl, combine milk, sugar and salt and whisk until sugar is dissolved. 
  3. Once combined add heavy cream and extract. Stir gently until mixed. (If you whisk at this point your heavy cream could start becoming whipped cream so make sure you incorporate everything BEFORE you add the heavy cream). 
  4. Cover and place in refrigerator for an hour or overnight. The longer it sits, the better the flavors will combine. 
  5. Turn on ice cream maker and slowly pour mint mixture into frozen bowl and let it mix for about 15-20 or until thickened. (Everyone has their own preference for this, I like to keep mine on for 20 minutes.)
  6. At the last 5 minutes before its done, add in chocolate chips. 
  7. Place in air-tight container and place in freezer overnight to harden, or serve immediately for soft serve consistency. 
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