Mint Chocolate Chip Ice Cream

Closeup of a bowl of ice cream garnished with a sprig of mint

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4.84 from 6 votes

Minty, cool and creamy homemade eggless ice cream!

Prep Time15

Cook Time15

Cooling and freezing12

Total Time12 30

Course: Dessert

Cuisine: American

Keyword: dessert, ice cream, mint

Servings:

Calories: 307kcal

Author: Tricia

Equipment

Ice cream maker

Ingredients

1 ½ cups heavy cream (12 oz)
¾ teaspoon pure peppermint extract (more or less to taste)
½ teaspoon vanilla extract
2 cups whole milk plus 2 tablespoons divided (16 oz)
1 heaping tablespoon cornstarch
⅔ cup granulated sugar (135g)
3 tablespoons light corn syrup (80g)
2 ounces cream cheese softened, cut into small pieces
pinch of salt
4 ounce semisweet chocolate bar chopped *
⅛ teaspoon green gel food color (optional more or less for desired color)

Instructions

Place a loaf pan or ice cream storage container in the freezer to cool while preparing the mixture.
Prepare an ice bath. Fill a large bowl with ice then place a smaller 2 quart bowl on top of the ice. Add the heavy cream peppermint and vanilla extracts to the inner bowl and set aside.
In a small bowl, mix 2 tablespoons of milk with the cornstarch until smooth.
Pour the remaining 2 cups of milk, sugar and corn syrup in a deep medium saucepan. Bring to a rolling boil over medium heat, stirring frequently. Don’t leave the stove! Be sure to watch so the milk doesn’t boil over. Simmer the mixture for 3-4 minutes. Remove from the heat and slowly whisk in the cornstarch mixture.
Return the saucepan to the heat and bring to a boil. Cook, stirring constantly with a wooden spoon until slightly thickened, about 1 minute. Remove from the heat and add the softened cream cheese and salt to the hot mixture. Stir until the cream cheese is blended into the milk and cornstarch mixture.
Pour the hot ice cream base into the bowl with the cream and extracts and stir until combined. Add the desired amount of green food color, if using. Continue to stir every few minutes until the mixture is cooled, about 20 minutes. Remove the bowl from the ice bath and dry the bottom. Cover and refrigerate for 4-8 hours before churning.
Process the ice cream according to your ice cream maker instructions. When the ice cream is almost frozen, pour in the chopped chocolate. Continue processing until blended. Transfer the mixture to a cold loaf pan or ice cream storage container. Cover the pan with plastic wrap and freeze the ice cream for at least 4 hours or overnight before serving.

Notes

* Substitute 1 cup of rough chopped semisweet chocolate chips or mini chips for the bar chocolate
This recipe makes a little over one quart of ice cream that fits into a small loaf pan (8.5 by 4.5 inches)
Base recipe adapted from Jeni’s Splendid Ice Creams at Home

Nutrition