Sweets

Mint Chocolate Chip Ice Cream

It’s officially August! Which in my mind translates to the official start of fall! If only the weather thought the same way I do…

Since it’s still hot as can be outside, I decided I should put back the pumpkin puree and switch to something a little bit more chilly!

My Mint Chocolate Chip Ice Cream is the perfect summer dessert, with a little bit of minty freshness and a nice crunch from the chocolate. This dessert is a winner at any time of the year!

This ice cream starts out with a really easy base of just whipping cream and sweetened condensed milk. The amazing thing about this base is that you really can make anything you want out of it! I made a vanilla bean ice cream earlier this year if you want to check that out as well! I used a little bit of mint extract for this with some chocolate chunks, but the options are endless! You could crush up some of your favorite candy and add that in! Or you could add in some fresh fruit and have a refreshing fruit ice cream to cool down with!

Another thing that I love about this ice cream is how creamy and smooth it is! It firms up like normal ice cream and even scoops like normal ice cream, but it is 10,000 times smoother! I can’t even tell you how amazing this ice cream is, you just have to try it for yourself! Four ingredients and 6 hours later, you’ll have the creamiest, dreamiest ice cream in all the land.

Ingredients:

1 pint of heavy cream

1 can of sweetened condensed milk

2 teaspoons of mint extract

1 good quality chocolate bar

Start off by chopping up the chocolate bar. You can definitely use chocolate chunks in a bag, but I prefer to chop up my own chocolate because I like having bigger chunks and smaller little pieces! I think it adds to the rustic curb appeal!

Using a mixer, whip the heavy cream to about medium peaks. You want it to be more sturdy than soft peaks but not quite hard peaks! This will take about 2-3 minutes on medium-high speed. Once medium peaks have formed, fold in the sweetened condensed milk slowly, you don’t want to deflate the heavy cream! Before the sweetened condensed milk is fully mixed in, add the extract and chocolate. Then finish folding the mixture together. Place in a sealable container, then into the freezer for six hours or overnight.

After six hours, your ice cream should be frozen and ready to serve! I prefer my ice cream in a cone, but you could add it to a bowl, with some chocolate syrup and you are good to go!

Something about chopping up chocolate is so therapeutic to me.
Whip until about medium peaks!

Mint chocolate chip ice cream will always hold a special place in my heart, but this version might just take over! I love how easy it is to throw together but still has that amazing texture and flavor that you would find in any store-bought ice cream!

As ready as I am for fall, summer doesn’t seem so bad with this delicious ice cream nearby!

-Holly Michelle

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