Cold and minty.
Smooth with a crunch.
Soft, yet firm.
Mint Chocolate Chip Ice Cream is the quintessential of any ice cream lover’s freezer.
There’s just something about mint in a cream that sends tastebuds into overdrive.
Artisan, homemade in small batches, there’s just everything to LOVE about no-churn mint chocolate chip ice cream.
Truly a triumvirate of flavors combined in a super easy-to-make recipe.
Each bite of mint chocolate chip ice cream is packed with flavor.
Simply put, this ice cream recipe is a gourmet mixture of ingredients that make a novice chef appear pro!
Lovingly made with a mixer and a few minutes of time, mint chocolate chip ice cream will make you swoon.
Can You Actually Make Mint Chocolate Chip Ice Cream Without An Ice Cream Maker?
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Yes, is a short and concise answer.
Is no-churn ice cream good?
Do I use my ice cream maker?
I will tell you I have tried plastic freezer bags, and other containers.
What a nightmare.
Then I got a set of silicone ice cream containers.
There are a lot of ice cream containers on Amazon.
Find a container that works for you, and add the ice cream you make to them.
You will have much better luck than I did initially!
Mint Chocolate Chip Ice Cream
Really you just need to choose which form of MINT you will derive your flavor from.
In actuality, I combined 2 to get my perfect flavor.
Think of a cool peppermint patty.
Truly a fresh twist that’s frozen.
Another reason it’s a winning pair of chocolate and mint together is that it is frozen.
Light, crunchy, and so minty!
Adjust the mint to your liking.
As a result, you can make this mint chocolate chip ice cream as minty or not as you please.
Getting the Best In Chocolate Flavor.
Along with mint, chocolate plays a large role.
At its core, chocolate comes in many different forms.
For some, you may want to stripe your ice cream (swirl it) as you pour it with chocolate syrup.
Maybe just top it with chocolate syrup before you freeze it.
Mini chocolate morsels are great as a mix-in for chocolate because they are petite enough to cram in!
Freshly shaved chocolate is key to this recipe in my opinion.
We hand-grated dark chocolate and then some chocolate chunks we had around too (2 oz pieces).
On a different batch, I actually used a dark cocoa chocolate bar and grated it down as well.
Use larger chocolate chips if you want bigger bites, or smash small candy bars with great chocolate flavor.
Alternatively, use white chocolate, which we have done plenty of times as well.
Being honest, I often make this first thing in the morning at 6AM when I get up and by 6:15 its made.
Then we use it at dinner.
However, it is best after 24 hours.
At that point in time, it is firm and much better.
Often though, the exterior of the ice cream is firm enough to scoop at 12 hours providing you have not opened and closed your freezer tons that day.
So we scoop out what we want and then let the rest firm up for the next few days.
I would suggest using small containers if you want to eat 12 hours later, that way it is faster to freeze.
Remember the smaller the portion in a container the quicker it freezes.
Color Of Mint Chocolate Chip Ice Cream
You don’t have to food color the ice cream unless you want too.
My kids always request I color the mint chocolate chip green like they get when they go out to the ice creamery.
However, if you don’t want to use food coloring, don’t!
To get the mint flavor there are a lot of options.
Use mint flavor extract.
Also, I’ve used fresh peppermint sprigs from our garden minced so, so fine.
However, that is not really how my kids like it, so I use that for adult versions when we entertain.
There, fresh mint in ice cream goes over so well!
Also, Creme De Menthe liqueur is also an option.
Let’s Review These Tips
Allow the ice cream to set for at least 12 hours or use small serving size containers to freeze faster.
White chocolate can be subbed for dark chocolate.
Dark chocolate can be derived from candy bars, or chips or shaved chocolate bars for baking.
Mint can be from extract or alcohol.
It takes literally 15 minutes from start to finish to make the recipe and up to 24 hours to firmly freeze if you are using one large container.
The recipe pretty much makes 2 pints.