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Mint chocolate chip ice cream never goes out of style. This recipe features the most wonderfully creamy ice cream base, the perfect amount of peppermint, and dark chocolate that takes everything to the next level.
About
Ice cream is a hot commodity in our household- we, personally, are big fans of BlueBell ice cream. No matter what flavor you buy, it is always delicious, but what really sets it apart is its texture. It's wonderfully creamy but also has a distinct lightness to it that is so hard to find.
We had been craving BlueBell, but our favorite flavor (mint chocolate chip) had been out of our local stores for MONTHS. So, I decided to take matters into my own hands (literally)!
I set out to create the best mint chocolate chip ice cream recipe, and y'all- I think we've got it. All of the ingredients come together perfectly to make this satisfy every craving. I'd even say it's better than BlueBell, because it is SO GOOD but also, friends, it's homemade. And nothing can beat something made with love 🙂
Ingredients
Sugar: The amount of sugar in relation to the rest of the ingredients is what primarily determines how firm or soft the ice cream is. I found the ratio in this ice cream to be optimal, but feel free to experiment if you want it harder or softer out of the freezer!
Corn Starch: The corn starch is what gives this ice cream it’s signature creaminess without needing any eggs! Be sure to not skip the step of mixing the corn starch with just a little bit of milk before including it in the rest of the mixture; this will help to ensure that the corn starch doesn’t clump and you get a smooth, velvety ice cream! However, if you do get clumps, just strain them out in a fine mesh strainer.
Corn Syrup: Corn syrup is used to give the ice cream it's nice texture. It does some chemistry magic to make sure the ice cream doesn't turn, well, icy! However, if you don't have this on hand or want to omit it, the ice cream should still be really tasty, you may just notice it's a tad icier than it would be with the corn syrup.
Peppermint Extract: This is what gives the ice cream the wonderful minty flavor. Beware that it is super potent- I've found that 2 teaspoon is all you need to get a tasty mint flavor and not end up with toothpaste-tasting ice cream. However, feel free to start with a little less and work your way up in order to find what YOU think is the right amount of mint.
Dark Chocolate Chips: These are what make the ice cream- getting the little flecks of chocolate mixed in with the minty ice cream goodness. I like to have varying sizes of chocolate in my ice cream, ranging from little speckles to giant chocolate chunks, so I opt to chop up a bar of dark chocolate rather than buying the chips. That said, it's a touch more work, so you do you! It'll still be super delicious if you use dark chocolate chips from the store.
Detailed Instructions
- In a small bowl, combine corn starch with ¼ cup of the whole milk. Don't skip this step! This helps to ensure your ice cream doesn't have lumps of corn starch in it.
- Combine the corn starch mixture, the rest of the whole milk, heavy cream, sugar, corn syrup, and salt in a medium saucepan. Heat on medium, stirring occasionally, until slightly thickened, enough to coat the back of a spoon. I don't give an official "time on the stove" for this because everyone's stove heats differently. Generally, this takes me about 10 minutes, but it can be faster or slower depending on your stove. Focus on ensuring it's thick enough to coat the back of a spoon- that's how you know it's done!
- In a separate bowl, combine evaporated milk and peppermint extract, then stir until fully combined.
- Pour both mixtures through a fine mesh strainer together into a large bowl and stir until combined. Putting it through a strainer helps to make sure you won't have any lumps of corn starch, overheated milk, or any other random bits in your ice cream. Chill in your refrigerator for at least 2 hours, but preferably overnight. The more chilled the mixture is, the better it will do in the ice cream maker and the more time the flavors have to meld together.
- Put mixture into your ice cream maker and follow the instructions that came with the machine.
- Once the ice cream is done churning, remove from the machine and fold in chocolate chips. I like to use a Hershey's or Ghiradelli dark chocolate bar, and chop it up into all different sizes. Then I end up with both yummy little shards of chocolate and giant chunks of chocolate in the ice cream.
- Serve as soft-serve or store in an airtight, freezer-safe container for up to 2 weeks. If the ice cream is too hard to serve right from the freezer, allow to sit for 10-20 minutes before scooping. Additionally, try adding an extra tablespoon of sugar next time- that'll keep it a softer texture!
Notes
Storage: This will stay good in the freezer for up to 2 weeks (if it lasts that long!)
Other ways to make this recipe: Experiment with how much peppermint extract and chocolate to add!
Other Recipes You'll Love:
Mint Chocolate Chip Ice Cream
Ingredients
- 4 teaspoon corn starch
- 1 ¼ cups whole milk split
- 1 ¼ cups heavy cream
- ¾ cup plus 1 tablespoon sugar
- ¼ teaspoon salt
- 2 tablespoon corn syrup
- 12 oz evaporated milk
- 2 teaspoon peppermint extract
- 1 ½ cups dark chocolate chips
Instructions
- In a small bowl, combine corn starch with ¼ cup of the whole milk.
- Combine the corn starch mixture, the rest of the whole milk, heavy cream, sugar, corn syrup, and salt in a medium saucepan. Heat on medium, stirring occasionally, until slightly thickened, enough to coat the back of a spoon.
- In a separate bowl, combine evaporated milk and peppermint extract, then stir until fully combined.
- Pour both mixtures through a fine mesh strainer together into a large bowl and stir until combined. Chill in your refrigerator for at least 2 hours, but preferably overnight.
- Put mixture into your ice cream maker and follow the instructions that came with the machine.
- Once the ice cream is done churning, remove from the machine and fold in chocolate chips.
- Serve as soft-serve or store in an airtight, freezer-safe container for up to 2 weeks. If the ice cream is too hard to serve right from the freezer, allow to sit for 10-20 minutes before scooping.
Nutrition
Did you make this mint chocolate chip ice cream? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
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