Homemade mint ice cream with dark chocolate chips. This delicious ice cream is churned in an ice cream maker and then hardened in the freezer.
Homemade Mint Dark Chocolate Chip Ice Cream! It’s been hot here! We are on our second week of a heat wave.
While so many of you live in hot temperatures most of the summer, we rarely get days in the high 90s or even the 100s. Well…we’ve had them! The problem is, we don’t have any sort of air conditioning (unless you count in my car!)
We usually wouldn’t even use air conditioning, but lately I am just sweltering. In order to stay cool, I dream of cool things – like this ice cream!
This ice cream does take some pre-planning. It’s an old-fashioned custard type churned ice cream. The mixture needs to be cooked, cooled, churned, and then it’s best if it’s frozen a bit longer or it will be really soft ice cream.
All this seems like a lot of work, but it’s worth it! In the end you get a perfect mint dark chocolate chip ice cream!
I used dark chocolate for this ice cream, but any type of chocolate will work. I just bought a 3.5 oz bar of really good dark chocolate and chopped it up. Just buy your favorite when making this ice cream.
You do need an ice cream maker for this ice cream. Any type of ice cream maker will do.
This mint chocolate chip ice cream is perfect for these hot summer days and would be delicious by itself or topped with hot fudge sauce!
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Mint Dark Chocolate Chip Ice Cream
- 2 Cups Milk (Whole milk makes the creamiest but you can use 2%)
- 2 Cups Half and Half Cream
- 2 Egg Yolks
- 1/2 Cup Sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure mint extract
- 3.5 oz Dark Chocolate bar (or your favorite chocolate, cut into small bits.)
- In a sauce pan heat milk, half and half over medium heat for 3-5 minutes. You want to just about bring to a boil. But don't let it come to a boil.
- Meanwhile, in a separate bowl combine egg yolks and sugar.
- Once milk mixture is almost to a bowl, temper the egg mixture by adding 4 Tablespoons of the hot milk into the eggs. Stir while adding. This will help prevent your egg mixture from scrambling when added to the milk.
- Slowly pour tempered egg mixture into the hot milk. Stir while adding.
- Cook over medium-low heat for about 10 minutes. Stir to prevent scorching. You want your mixture to begin to thicken slightly.
- Remove from heat.
- Add vanilla and mint extracts.
- Pour ice cream mixture into a container to cool and refrigerate overnight or for at least 3 hours until mixture is completely cooled.
- Just before churning, add chocolate bits.
- Pour mixture into ice cream maker.
- Churn until thickened.
- Place ice cream in freezer for at least 1 hour until firm.
Recipe adapted from Cuisinart recipe book that came with my ice cream maker.