Creamy, rich, dark chocolate mint ice cream is generously filled with Andes Mints to create this scrumptious Andes Mint Ice Cream.
Mint Chocolate Ice Cream
If you’ve been churning ice cream with me for long, you know that I love a great mint ice cream. Peppermint Candy Cane Ice Cream is a Christmas-time proof of that.
However, this Fresh Mint Chocolate Chunk Ice Cream is a softer, fresher mint flavor that just might blow your mind. It reminds me of a dressed-up version of the Andes mint that comes with the check at a restaurant.
Designed to mimic store-bought varieties of Classic Mint Chocolate Chip Ice Cream , this flavor captures the timeless combination of refreshingly cool mint and indulgent chocolate chunks with that vivid green hue we all know and love.
Andes Mint Ice Cream
You’ll need the following ingredients for this recipe:
- milk
- dutch process cocoa powder
- sugar
- kosher salt
- semi-sweet chocolate chips
- heavy cream
- vanilla extract
- peppermint extract *
- finely chopped Andes Mints
- Always measure peppermint extract very carefully. (I never measure over the bowl!) If you accidentally add even a few drops too much, the flavor can change from “mint” to “toothpaste.”
In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped Andes Mints.
Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Chocolate Mint Ice Cream
In the competition for best chocolate pairings, Chocolate + Mint is always going to be one of my top choices, but I can’t deny that the competition is fierce. Chocolate + Peanut Butter is a long-time crowd favorite.
I adore homemade chocolate ice cream and there are several recipes here that attest to that. Two kinds of chocolate and real cream add up to the best and easiest homemade chocolate ice cream you can make. The deliciously rich chocolate flavor of this recipe comes from the combination of both cocoa powder and melted chocolate chips.
Rich, dark, ultra-smooth, and creamy chocolate meets a hint of orange in sweet ice cream like no other you’ve ever tasted. If you’re skeptical of the chocolate and citrus combination, one taste will be all it takes to convince you. (And if you don’t love the darkest of chocolate, any chocolate you love will work beautifully in this ice cream.)
Spicy chocolate ice cream is cold, creamy chocolate with a hint of spicy heat from chili and cinnamon. This spicy ice cream warms your mouth even as you are chilled from the ice cream.
Sweet vanilla golden Oreo ice cream filled with chunks of golden Oreos is a smile-inducing bowl of cookies and cream ice cream, if you ask me – or any of my boys.
This Kit Kat ice cream has everything you love about Kit Kat candy bars swirled into each scoop of this homemade ice cream.
Ingredients1x2x3x
- ▢ 1½ cups milk
- ▢ ⅓ cup dutch process cocoa powder
- ▢ ⅔ cup sugar
- ▢ ⅛ teaspoon kosher salt
- ▢ ½ cup semi-sweet chocolate chips
- ▢ 1½ cups heavy cream
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ teaspoon peppermint extract (measure carefully!)
- ▢ 35 Andes Mints finely chopped, about 1 cup
Instructions
- In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
- Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
- Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped Andes Mints. Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Andes Mint Ice Cream
Ingredients
- 1½ cups milk
- ⅓ cup dutch process cocoa powder
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips
- 1½ cups heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract (measure carefully!)
- 35 Andes Mints finely chopped, about 1 cup
Instructions
- In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
- Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
- Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped Andes Mints. Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Notes
Nutrition
Andes Mint Ice Cream https://barefeetinthekitchen.com/andes-mint-ice-cream/
