“Twas Mint to Be Chocolate Chip Ice Cream”
With summer around the corner, here is a delicious home made mint chocolate chip ice cream recipe you can try. It’s fresh, it’s green and it’s a chocolatey dream. If you are craving something sweet then give it a go, NO churner required.
Disclaimer!
Please be aware you will be using raw egg yolk for this recipe. If this concerns you then you can change out the raw egg for heat treated or pasteurized eggs. Please visit our disclaimer page for further information.
I would be lying to you if I said this ice cream recipe was a simple walk in the park. There are a few steps to get it right so with a little practice, experimentation and a pinch of luck you can nail this one and I can assure you it’s well worth the effort.
Equipment you will need
- Mixing Bowls (these are our favorites)
- Electric mixer (or hand whisk)
- Baking spatula
- Small saucepan
- Blender (we use the Vitamix and it’s an incredible machine)
- Fine sieve (or cheese/muslin cloth to strain)
- Standard non stick bread tin (for storage however any freezer friendly container with similar dimensions will do)
- For obvious reasons you will need a freezer
Ingredients you will need
- Eggs (this ice cream recipe does use raw egg yolks but you can replace it with 1 cup of pasteurized egg if you wish)
- Confectioners sugar
- Condensed milk
- Heavy whipping cream
- Granulated sugar
- Fresh mint
- Green food coloring (optional)
(see recipe card at the bottom of the page for exact measurements and method)
Peppermint vs Spearmint
For this recipe I used fresh peppermint plucked straight out of my herb planter. There are pretty significant differences in flavor between peppermint and spearmint. Peppermint has a much stronger flavor due to its menthol content and is generally preferred in recipes as a result. Spearmint is great for garnish but would not work as well in this recipe if you are after that minty flavor without the use of mint extract.
Mint extract is a combination of concentrated peppermint and spearmint and can be used in this recipe instead of fresh mint. So if all you have at home is mint extract then use one teaspoon to achieve a similar result and leave out the mint processing step below.
Extracting the mint flavor!
Start off by bringing a 3/4 cup water to the boil in a small pot or saucepan. Place 1 ounce of mint leaves into the water and let it boil for about a minute then turn off the heat. Add in the sugar, give it a stir and let it soak in pot the for about 15 minutes.
The water should have a sweet/minty taste to it.
Pour the contents of the pot into a Vitamix/blender and blend for 5 minutes. The liquid will be a deep green. Once completely blended, strain the liquid through a sieve (fine meshed strainer) or muslin cloth into a container. Make sure it has completely cooled before adding it to the other ingredients.
Important info…
- Raw egg yolk is used in the making of this recipe. It can be replaced with 1 cup of pasteurized egg.
- If you don’t have an electric mixer then you will need to whisk the cream and egg mixture by hand which my take a little extra effort on your part.
- The flavor and color of the ice cream can vary depending on the product you are using. For aesthetic purposes I added 3 drops of green food dye to the ice cream mixture to give it a brighter green color however you can leave out the dye in yours.
- Be sure to gently fold the ingredients into each other to avoid flattening the mixture and ruining the consistency.
- For the chocolate component I used chocolate chips. They hold a bit of weight making them sink to the bottom of the container once mixed in with the rest of the ingredients, so it’s important to stir the ice cream every 2-3 hours during the freezing process until it has completely frozen. This will ensure the chocolate chips and are incorporated evenly into every bite. It should take about 6 hours to completely freeze the mint chocolate chip ice cream.
Mint Chocolate Chip Ice Cream
Ingredients
Mint Liquid
- 1 oz Mint leaves removed from stem
- ¾ cup Water
- ¼ cup Sugar
Ice Cream
- 6 Egg yolks
- ¼ cup Confectioners sugar
- 14 oz Condensed milk 1 can
- 2 cups Heavy whipping cream
- 1/2 cup Chocolate chips
- 3 drops Green food dye
Instructions
Mint Liquid
- In a small pot/saucepan bring water to a boil. Add mint leaves and boil for 1 minute. Turn off the heat and stir in sugar. Let the leaves soak in the pot for 15 minutes.
- Blend the contents of the pot for 5 minutes and then strain through a fine sieve or muslin cloth.
Ice Cream
- Make sure you have 2 large mixing bowls. In one bowl whisk the egg yolks and confectioners sugar until it is light and fluffy with a creamy color. Then add the condensed milk, mint liquid and chocolate chips.
- In the second mixing bowl whisk the cream until soft peak.
- Add the contents from the first bowl into the second, while gently folding the contents until they are well mixed. Don't mix vigorously as this will flatten the mixture.
- Pour the ice cream mixture into a bread tin and place it into the freezer. This recipe yields 48 liquid ounces of ice cream.
- After 2 hours, mix the ice cream in order to evenly distribute the chocolate chips then place it back into the freezer. Do this every 2 hours until the ice cream is frozen, which should take about 6 hours. If you avoid this step the chocolate chips will settle to the bottom of the ice cream.
