I’ve got a ton of fresh mint in the garden … literally, a ton. We’re putting a dent in it making mojitos, but I thought, why not homemade mint chocolate chip ice cream.
Little Bit and I love mint chocolate chip, and when given the choice of 31 flavors, we almost always ask for it.
The ingredients couldn’t be simpler. Whole milk, heavy whipping cream, mini chocolate chips, sugar and fresh mint.
Start by adding the whole milk and sugar to a small saucepan and tossing in the rough chopped mint leaves.
Bring it to a simmer for 10 minutes, stirring to dissolve the sugar, then place the saucepan in the refrigerator until the milk is completely cool.
Once the milk has cooled completely,
pour the milk and mint leaves through a strainer to remove the leaves.
In a medium size mixing bowl, using a hand-held mixer, mix the heavy whipping cream until stiff peaks form.
Fold the milk and mint mixture into the whipped cream until well incorporated.
Pour into a tupper ware container and add the mini chocolate chips. Stir the chips into the cream.
Pop the top on, and into the freezer it goes.
After about an hour, remove from the freezer and scrape the sides and bottom and stir the frozen ice cream into the less frozen cream from the center. This stirring also distributes the chocolate chips that probably sank to the bottom.
Stir once more a couple of hours later to make sure the chips are evenly distributed throughout.
the wanna be country girl ~ Caroline
Here’s what you’ll need:
1 1/2 cup whole milk
2 cups heavy whipping cream
1 cup sugar
1 cup fresh mint leaves
6 to 8 ounces mini chocolate chips (you can always add more if you like … you know I did )