I love love love my homemade chocolate chip mint ice cream recipe.
I adore the creamy coolness of the vanilla with the sharp, bracing contrast of peppermint and dark richness of the chocolate.
Best of all – it is so quick to make! I use my Ninja blender for the task.
I think a lot of people shy away from making homemade ice cream, thinking it is complicated.
And yes, that’s partly true – if you make the traditional custard (egg-based) ice cream.
BUT – you can make a fabulous, rich, and creamy ice cream with just a few ingredients. And… if you plan ahead, you can make it in about ten minutes.
We’ll start with my Muddy Shamrock ice cream. Okay, you got me it’s actually just homemade mint chocolate chip ice cream. I only call it that because it’s three days from St Patrick’s day. That’s also the only time I bother to make it green
In all honesty, though, this is my second favorite ice cream flavor. The first favorite is chocolate chip cookie dough. I’m working on that one still.
I love mint chocolate chip ice cream – the creamy coolness as it melts on your tongue, and the crunchy little bits of chocolate that stick to your teeth. It’s the perfect end to a good meal.
We don’t have ice cream often, but I usually make this one because it’s simple and quick. And it starts with my sweet vanilla cream.
So – while this ice cream really DOES only take 10 minutes, that’s assuming you live like me and keep the sweet vanilla cream (aka homemade vanilla coffee creamer) around (<<— click the link for the recipe).
That’s also assuming you own a killer Ninja blender like me or at least some other high-powered appliance – a Vita-Mix would work for this, and I am pretty sure a regular food processor would too (assuming it has a strong enough motor).
So the first step is to freeze some of it in an ice cube tray. Once frozen, pry out the cubes (they don’t just pop out like regular ice) and put them in the blender container.
Separately, mix together a little cream, food coloring (if you want it green), and mint extract.
Add it to the blender with the cream ice cubes.
Blend blend blend! This is what it looks like when it’s done. You might need to scrape the sides a few times.
Add in mini chocolate chips and blend some more. If you like your chocolate really broken up into bits, you may want to add them at the start. I usually do it that way but I got ahead of myself this time.
PS – I freeze mine so they don’t melt the ice cream when mixed in.
Have I mentioned how much I love my new Ninja?
AND if you have an ice cream freezer, I bet you could just mix together the sweet vanilla cream, food coloring, and mint extract and freeze it as per the instructions, though I haven’t tested that myself so I can’t make any promises.
This ice cream has a definite soft-serve consistency, but if you like more firm ice cream you can put it in a container in the freezer. You’ll need to stir it periodically to continue to break up the ice crystals that will form. It won’t be exactly like regular ice cream, but close enough and it only takes 10 minutes!