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This ice cream recipe has been on repeat… A lot, like to the point that I made an entire Youtube tutorial on it!
I love it so much! It’s my favorite homemade vanilla ice cream recipe.
Recently, I tried a mint chocolate chip version by adding peppermint flavor and chocolate chips…
Oh, it was so GOOD! I smothered the inside of my waffle cone with homemade fudge sauce, a few scoops of this ice cream and it was the best treat I’ve had in a while!
Just the right amount of sweetness, mint-y flavor, and thin chocolate chips! Not too sweet, just perfect.
I’m obsessed! And my 9-year old told me it tasted better than the store stuff!
One of my other children told me I needed to post the recipe to this mint chocolate chip ice cream and so, here I am.
Why Homemade Mint Chocolate Chip Ice Cream is Better
My favorite ice cream is probably mint chocolate chip topped with crushed Oreo’s!
Over the years, I’m more conscious about the ingredients that go into my food. Most ice creams are made with corn syrup and unless you want premium ice cream, you’re going to pay a lot.
This recipe is so easy to make and yields two whole quarts of homemade ice cream! That’s really good for premium ice cream!
Plus, you get the benefits of collagen from the beef gelatin. Which in return makes the ice cream easier to scoop.
Apparently, there is plant-based vegan gelatin like agar-agar that can mimic the gelling. It’s made from red algae/seaweed and can be used instead. Which makes me wonder if this recipe would work with dairy free milk like coconut cream/milk etc?
Perhaps, even substituting chickpea liquid for the eggs to make it vegan? Anyhow, If you try it, let me know.
Furthermore, there’s no dyes here. All the ingredients are premium when I make it. The raw milk, pasture-raised whole eggs, organic cane sugar (not as refined), and chocolate chips sweetened with coconut sugar! I’m sorry, but you won’t find that kind of ice cream anywhere!
And did I mention how incredibly delicious it is?!
I also played around with the sugar amount and settled for 2/3 cup which is perfect here! I don’t like ice cream too sweet!
How To Make Scoop-able Ice Cream
Adding gelatin makes scooping ice cream a dream!
No more rock solid ice cream that needs time to thaw! My ice cream scoop just goes right through it. It’s still firm but much easier to scoop and doesn’t break and chip as much.
I recently discovered that adding a couple tablespoons of brown rice syrup or vegetable glycerine will also do the trick. I prefer to use just gelatin and that works great!
Mise en PlaceEverything You Need! :
Equipment:
- 2-Quart Ice Cream maker
- Blender (same one I own, you need at least 48oz capacity for the batter to fit)
- Two 32oz food containers
- Ice cream scoop
Ingredients for Mint Chocolate Chip Ice Cream:
- Gelatin- if using agar use 1 teaspoon of agar agar powder to replace 1 tablespoon of beef gelatin. Agar-agar is much stronger and cannot be used with a 1:1 ratio. I use beef gelatin and you can definitely swap it evenly with the Knox unflavored gelatin.
- Water- to dissolve the beef gelatin properly. I then add the gelatin mixture, warm to the ice cream batter after I give it a good mix.
- Organic cane sugar- is tinted and looks light beige. It isn’t as refined and I use 2/3 cup for this recipe. Alternatively, you can use 1/2 cup xylitol with 1/4 tsp pure stevia extract for healthier sweetener options.
- Vanilla extract- use 1 Tbsp of vanilla extract or a pinch of vanillin (the powder).
- Salt- I use 1/2 tsp of coarse sea salt that I grind in my coffee grinder. Use a good quality salt.
- Eggs- I use 3 whole eggs that get blended into the ice cream batter, churned, and frozen. So, far we haven’t had any problems.
- Whole milk- we use raw milk and if you can scoop the cream of the top, even better!
- Heavy cream- use a little more than milk for creamier ice cream.
How To Make Mint Chocolate Chip Ice Cream
Let’s walk through how to make Mint chocolate chip ice cream step-by-step, and don’t forget to watch the video.
Make sure your ice cream bowl (from an electric ice cream maker) has been frozen for at least 48 hours before starting. If the bowl is not chilled enough, it won’t churn the ice cream resulting in a liquid-y ice cream.
I troubleshoot this in my video. Also, have your ice cream containers ready to work quick. Ice cream should churn in 25 minutes.
Soften the gelatin
The first step in making this ice cream is to dissolve the beef gelatin in cool tap water.
In a separate saucepan add another quarter cup of water and bring it to a rolling boil. Turn off the heat and stir in the softened gelatin mixture. Set this mixture aside.
Make the ice cream batter
Next, to a blender add all the remaining ingredients (the sugar, vanilla extract, salt, milk, heavy cream, and eggs). Blend it over low speed.
This is important because you don’t want to whip it into a frosting and get it to foamy. I start on low and then bump up the speed, just to dissolve the sugar that tends to settle at the bottom.
Churn the ice cream
Assemble the frozen bowl into the ice cream maker and turn the machine on. Slowly pour in the ice cream batter that you just blended (no chilling required). And set the timer to 25 minutes.
If the bowl is frozen properly (at least 48 hours in advance) the ice cream churns properly in 25 minutes.
If the ice cream does not churn to a thick and creamy consistency. Transfer the batter into a 2-quart pitcher and keep it refrigerated until the ice cream bowl to your machine freezes for another few days. Then try again. I always keep my ice cream bowl in the freezer right after each use.
Flavor with Mint and Chocolate Chips
After the ice cream has churned, add 1/8 tsp of peppermint flavor (not the oil). If you use essential oil or concentrated flavoring oils you only add 1-2 drops.
Then stir in 2/3 cup of thin chocolate chips or wafers. You don’t want to use regular chocolate chips it can be hard to bite into after it’s been frozen.
If you want to make your ice cream light green add 4-7 drops of liquid green food coloring or about 1/8 tsp of gel food coloring to the batter before blending.
I prefer natural plant-based food coloring over the artificial dyes.
This ice cream yields two quarts so, add a few extra drops until you reach the desired color. Always go lighter.
Freeze
I always like to freeze my ice cream before serving. Unless you want to serve soft serve ice cream, then you can skip this step.
So, typically after the mix-ins I immediately transfer the ice cream into two 32oz containers with lids and pop them into the freezer.
If you’re making vanilla or chocolate ice cream you can serve these right away for a soft-serve style but I feel like anytime I stir in peanut butter swirls or crushed cookies/brownies, then I like to freeze it to firm up better.
Freeze until the next day for the best flavor! Homemade ice cream can keep weeks in the freezer and tastes so delicious! To always keep some on hand, make ice cream 1-2 times a week and play around with the flavors!
Serve
After the ice cream has froze for at least 12-24 hours. Scoop it into ice cream cones or bowls.
I love to drizzle some homemade canned hot fudge sauce right into a waffle cone and then scoop about 3-4 scoops of ice cream. I like to drizzle more fudge sauce in-between the scoops for extra flavor.
Sprinkle with crushed Oreo’s if you wish and you have a mint chocolate chip ice cream cone that tastes way better than a drumstick! Trust me it’s so delicious (my kids think so too)!
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Mint Chocolate Chip Ice Cream Recipe
Equipment
Ingredients
- 1 Tbsp beef gelatin, (or unflavored Knox gelatin)
- 1/2 cup water, divided
- 2/3 cup granulated sugar
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 3 eggs
- 2 cups whole milk
- 2 1/2 cups heavy cream
Mint Chocolate Chip Flavoring:
- 1/8 tsp peppermint flavor, (or 1-2 drops of peppermint oil)
- 2/3 cup thin chocolate chips
Instructions
- In a small bowl dissolve 1 Tbsp beef gelatin in 1/4 cup water. In a separate saucepan add the other 1/4 cup of water and bring it to a boil. Turn off the heat and stir in the gelatin mixture. Set aside.
- To a blender add the remaining ingredients: 2/3 cup sugar, 1 Tbsp vanilla extract, 1/2 tsp salt, 3 eggs, 2 cups milk, and 2.5 cups heavy cream. Mix over low speed until combined then add the gelatin mixture and give it one final blend.
- Pour the batter into a running ice cream maker and churn for 25 minutes.
- After the ice cream churns, remove the paddle attachment and stir in 1/8 tsp peppermint flavor and 2/3 cup chocolate chips.
- Transfer the mint chocolate chip, soft serve ice cream into two 32oz containers and freeze until the next day (anywhere from 12-24 hours for the best results).
Notes
- Beef gelatin adds collagen and leaves no after taste. It’s used to make the ice cream scoop-able and creamy.
- This recipe makes two quarts. 16 half-cups make two quarts. So, each serving yields 1/2 cup of ice cream.
- You can blend this with a whisk if you do not have an electric blender.
- If you want to make your ice cream green, add 4-7 drops of liquid green food coloring or about 1/8 tsp of gel food coloring to the batter before blending. I prefer natural plant-based food coloring over the artificial dyes.
Nutrition (per serving)
Tried this recipe?
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