Mint Chocolate Chip Ice Cream

Homemade creamy Mint Chocolate Chip Ice Cream is made with just five ingredients using a sauce pan and ice cream machine. A little bit of prep work and chill time, but totally worth the intense mint flavor. This is unlike any other ice cream you buy in the store, it's so much better.

Course Dessert

Cuisine American

Diet Gluten Free, Low Salt, Vegetarian

Prep Time 12 hours 20 minutes

Cook Time 15 minutes

Total Time 12 hours 35 minutes

Servings

Calories 294kcal

Author Katie

Equipment

1 Stock Pot
1 Ice Cream Machine

Ingredients

2 Cups Whole Milk
1 Cups Heavy Cream
1 Cup Mint Leaves
½ Cup White Granulated Sugar
¼ Cup Mini Chocolate Chips

Instructions

In a large stock pot, combine the whole milk, heavy cream, mint leaves, and sugar. Cook on medium heat for 10 minutes until the minute is limp looking and the sugar has dissolved. *Be careful to not let the milk mixture boil. If it begins to boil, reduce to low.
Pour the milk mixture into a container and refrigerate for at least 12 hours.
Once the milk mixture is completely cooled pour the mixture into an ice cream machine and churn for 16 minutes or as directed on your ice cream machine. During the last minute mix in the mini chocolate chips! Freeze for at least 1 hour and enjoy!

Notes

Storage - Store in a freezer container for up to one week.
Recipe Yields - Recipe yields about 3.5-4 cups of ice cream.
Mint - If you don't have fresh mint leaves you can use 1 teaspoon of mint extract. A little goes a long way.

*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition