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Dessert
Mint Chocolate Chip Ice Cream
5
minutes
minutes
25
minutes
minutes
30
minutes
minutes
Servings:
8
servings
Author:
Alpa Jain
Mint chocolate chip ice cream is one of the best and most popular ice cream flavors. Check out how to make this creamy, gluten-free, no eggs mint chocolate chip ice cream at home in your ice cream maker.
Equipment
Ice cream maker
Hand blender
Ingredients
▢
2
cups
Heavy cream
▢
1
cup
Milk
(whole)
▢
½
cup
Organic cane sugar
▢
1
pinch
Salt
▢
1
teaspoon
Peppermint extract
Add-ins
▢
4
oz
Semi-sweet chocolate
(chopped)
Instructions
Using the whisk attachment of a hand blender, blend milk, sugar, and a pinch of salt until sugar is dissolved.
Add peppermint extract, and heavy cream.
Mix well with a spatula or a spoon (do not whisk).
Optionally, chill the mixture in the fridge for about 30 minutes.
Churning ice cream in the ice cream maker
Stir the chilled mixture before pouring it into the ice cream machine bowl.
Start the ice cream machine and churn the mixture for about 25 minutes.
After about 20 minutes, add the chocolate chips and continue churning for 5 minutes.
Ice cream will be of soft-serve consistency.
Transfer the ice cream to a freezer-safe container.
Freeze it for 5-6 hours before serving.
Notes
This recipe makes
1 quart
ice cream.
If you are using a compressor
ice cream maker
, you can pre-cool the bowl for 5 minutes before putting the mixture.
Nutrition
Serving:
0.5
cup
|
Calories:
347
kcal
(17%)
|
Carbohydrates:
23
g
(8%)
|
Protein:
4
g
(8%)
|
Fat:
27
g
(42%)
|
Saturated Fat:
17
g
(106%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.01
g
|
Cholesterol:
70
mg
(23%)
|
Sodium:
34
mg
(1%)
|
Potassium:
185
mg
(5%)
|
Fiber:
1
g
(4%)
|
Sugar:
21
g
(23%)
|
Vitamin A:
940
IU
(19%)
|
Vitamin C:
0.4
mg
|
Calcium:
85
mg
(9%)
|
Iron:
1
mg
(6%)