I’m not a choc mint ice cream kind of person but my brother is a die-hard fan. However, 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.
This choc mint ice cream recipe makes about 1.2-1.5L of ice cream depending on your churner.
Makes 15 scoops (approx. 216 calories per serve)
Prep time 20 mins
Churn time 40-60 mins
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)
Note: I use this Cuisinart ice cream churner. It is on the more expensive side but it is totally worth it because you don’t need to waste precious freezer room space having to pre-freeze the bowl before use.
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.