I’m not a choc mint kind of person but my brother is a die-hard fan. But after making it from scratch, I fell in love with this one. There’s a beautiful balance between the creaminess and freshness of this flavour that is further enhanced by the dark chocolate chunks. I hope you enjoy it just as much as I unexpectedly did.
The recipe below makes about 1.2-1.5L of ice cream depending on your churner.
600ml thickened cream
300ml full cream milk
200g caster sugar
pinch of salt
1 tsp vanilla essence
2 tsp peppermint essence
50g dark chocolate (I used 70%), chopped into 1/2 cm chunks
1/2 tsp green food colouring (optional)
I like to turn on my ice cream maker while I make the ice cream base so that is pre-chills.
In a large bowl, mix the sugar and milk until it dissolves. Stir in the thickened cream, salt, vanilla extract, peppermint essence and green food colouring until mixed through. Depending on your ice cream maker, you may have to put this mixture back into the fridge to chill further before churning.
When the ice cream has finished churning, pour into your ice cream tray and fold in the chocolate chunks before freezing further.