How to make Mint Chocolate Chip Ice Cream
The process is easy, simple and pretty quick:
1. Blanch the peppermint leaves
2. Make a mint paste
3. Make Mint ice cream base and place in the fridge
4. Add the whipped cream, dark chocolate and salt
5. Freeze
6. Scoop and Serve
I can't emphasize enough how delicious, creamy and fresh this Mint Chocolate Chip Ice Cream is. It's just beyond, beyond delicious, especially because it is:
- Fresh and light
- Intensely minty
- Made with only real ingredients and fresh peppermint leaves (no artificial coloring and flavors added)
- You get a nice chocolatey surprise in each spoonful
- The taste is incredibly similar to After Eight Mint Chocolate Treats
- Full of dark chocolate chunks
- Not too heavy
- Not overly sweet
- Gluten-free
- Ready to eat in just a few hours
- No ice cream maker required
- An easy recipe that everyone can make
Mint Chocolate Chip Ice Cream Ingredients
Gelatin - Gelatin is optional. It serves as a stabilizer, which means it will help and prevent the ice cream from melting extra fast. And second, when making no-churn ice cream, ice crystals form (which results in grainy ice cream, instead of creamy). To prevent that, we add gelatin. Of course, if you are making this ice cream using an ice cream maker, adding gelatin won't be necessary, still, you can add it if you want. Also, you can use agar-agar instead of gelatin. Make sure to substitute the gelatin with 1 tsp of agar-agar.
Mint - Use peppermint, because it has a bold flavor (high menthol content) and contains essential oils, that go incredibly well with dark chocolate, so it's best to use peppermint for sweet treats and desserts. Make sure you are only using mint leaves because mint steams tend to be bitter.
Whipping Cream - Makes ice cream creamier.
Milk - Full-fat milk is the way to go.
Dark chocolate - I can't emphasize enough how important is to use dark chocolate. Milk chocolate won't work in this recipe, so please make sure to get the best quality 70% dark chocolate.
Salt - Enhances the flavor of dark chocolate. Add a small amount of salt. Sea salt is our favorite.
Sugar - Use regular white granulated sugar. Don't replace it with any other sweeteners.
Can I make this ice cream in an ice cream maker?
Yes, you absolutely can. After making the mint base (step 2), add the whipping cream (not whipped) to the cold mint base. Stir to combine. Pour the mixture into an ice cream maker and follow the manufacturer's instructions to make the ice cream. In the end, stir in the chopped chocolate and salt. Transfer the mixture to a clean ice cream container.
Storing and freezing
Store in an airtight container and freeze for up to 2 weeks. It's important to cover your airtight container because the ice cream will absorb any odor from the freezer which is not a good thing.
MAKE AHEAD TIP: Summer is the time to spend a lot of time outdoors with your friends and family and this recipe is perfect for this hot season. Make Mint Chocolate Chip Ice Cream up to two weeks ahead and serve when your guests arrive.
Other incredibly tasty ice cream recipes to try
- Banana and Peanut Butter Ice Cream
- Vanilla and Apricot Ice Cream (no-churn)
- Lemon and Mascarpone Ice Cream (no-churn)
METHOD
-
Mint base
Place a pot filled with water (approx. 3/4 of the pot) over medium-high heat. Bring to a boil. Add the mint leaves and boil for approx. 30 second, then immediately drain and transfer to a large bowl filled with ice or cool them under ice-cold running water. When they are completely cold, squeeze the water out of them and add to a powerful blender or food processor. Add sugar and pulse 4 - 6 times until mint paste forms. Add milk and blend until completely smooth, for about 2 minutes.
TipIt's important to only use mint leaves, without the stems - those tend to be too bitter. -
Mint ice cream base
Place one-third of the mint base to a clean saucepan, heat the mixture, then remove from the heat and add soaked and drained gelatin sheets. Stir until the gelatin has completely dissolved. Add to the rest of the mint base mixture. Stir to combine. Transfer to an airtight container and place in the fridge for 1 hour or until completely cold. Check the instructions above if you are using an ice cream machine.
TipIf you are using agar-agar instead of gelatin, add 1 tsp (approx. 2g) of agar-agar. If you are using agar-agar, make sure to bring the mixture to a boil before adding the agar-agar. -
Homemade Mint Chocolate Chip Ice Cream
In a bowl beat the whipping cream with sugar until stiff peaks form. Remove the airtight container with no-churn mint ice cream from the fridge. Gradually (in three additions) gently fold the mint ice cream base into the whipped cream mixture using a spatula. Only add the next addition once the first one has been completely incorporated. Transfer the mixture to a clean ice cream container. Sprinkle with 1/2 teaspoon of salt and add the chopped dark chocolate. Gently stir to combine. Don't overwork it, or the chocolate will end up at the bottom.
TipThe ice cream mixture will be slightly runny and that is okay. Don't worry, once the ice cream freezes, it will become creamy and delicious. -
Freeze and serve
Freeze the Mint Chocolate Chip Ice Cream for 3 - 4 hours or overnight. Scoop, serve and enjoy your homemade ice cream. Store in an airtight container and freeze for up to 2 weeks.
