Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream was invented in the 1960s by Marilyn Ricketts, an ice cream enthusiast and owner of an ice cream parlor in Portland, Oregon.

This is vegetarian and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Mint Chocolate Chip Ice Cream

Cooking Method: Freezing Cuisine: American Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 6 Calories: 1680

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Fresh Mint Leaves
• 2 cup Whole Milk
• 1 cup Heavy Cream
• 0.75 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• ¹⁄₂ teaspoon Peppermint Extract
• 0.5 cup Dark Chocolate Chips

Instructions

1. In a blender, blend the fresh mint leaves with the milk until smooth.
2. In a medium saucepan, heat the mint-infused milk, heavy cream, and granulated sugar over medium heat until the sugar dissolves.
3. Remove from heat and stir in the vanilla extract and peppermint extract.
4. Let the mixture cool completely, then refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. During the last few minutes of churning, add the dark chocolate chips.
7. Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours to firm up.
8. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 28g10%

Sugars 24g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.