Homemade Mint Chocolate Ice Cream: Rich, Creamy & Easy
Skip the eggs and custard cooking with this easy, Philadelphia-style Mint Chocolate Ice Cream. Made with heavy cream, cocoa powder, and refreshing mint extract, this recipe delivers a creamy, soft-serve texture in under 30 minutes of active time.
- Total Time24 hours 35 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
Ice Cream Base
- 1 cup heavy cream (chilled)
- 0.5 cup milk (whole milk preferred)
- 0.75 cup sugar (granulated)
- 1 tbsp vanilla extract
- 0.33 cup unsweetened cocoa powder (sifted)
- 0.5 tsp mint extract (peppermint)
- 0.5 cup chocolate chips (optional)
Instructions
- Freeze the Equipment: Freeze the Cooling Bowl for 24 hours prior to use to ensure proper freezing.
- Whisk the Base: In a medium bowl, whisk together the heavy cream and milk. Add the sugar, vanilla extract, cocoa powder, and mint extract. Whisk for 3 to 4 minutes until sugar is dissolved and mixture is smooth.
- Chill: Chill the mixture in the refrigerator for at least 30 minutes until ready to make ice cream.
- Churn: Turn on the Everyday Ice Cream Maker. While the machine is churning, slowly pour the ice cream mixture into the Cooling Bowl through the Ingredient Chute.
- Finish and Serve: When the mixture is fully frozen (approx 20 mins) and has risen to fill the Cooling Bowl, the ice cream is ready. Serve immediately for soft serve texture, or freeze in a separate container for 1 hour for firmer consistency.
Notes
Ensure your cooling bowl is completely frozen solid; if you hear liquid sloshing, it needs more time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 32
- Sodium: 40
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 80
