Homemade Ice Cream is yours with just 5 basic ingredients (no eggs needed.) This tried and true mint chocolate chip ice cream is as good, if not better, than any other.
Mint Chip Ice Cream Recipe
So, I heard it’s ice cream week. In honor of this very important week, I made my family’s favorite flavor: Mint Chocolate Chip Ice Cream.
Fun fact: mint chip ice cream is referred to as peppermint bon bon in certain parts. I didn’t realize that until I stepped up to the window at an ice cream shop several years ago and asked to see what the peppermint bon bon flavor looks like. (Isn’t that the same as mint chip? Why didn’t they write that on the chalkboard menu?)
Regardless of what you call it, it’s decidedly delicious. It’s one of the flavors that runs out quickly in stores, but you won’t need to worry about that because you’ve got this creamy, smooth mint chip ice cream recipe ready to go when you are.
What You’ll Need for HOmemade Ice Cream
This favorite frozen treat is just as good homemade as the ones you’d stand in line to buy. Maybe even a tad better, because you can amp up the mint factor and chocolate bits as you wish.
Grab these 5 ingredients and give it a go:
- Whole Milk — the colder, the better. Do use whole milk for the creamiest results.
- Sugar — Nothing fancy, just plain old granulated sugar.
- Heavy Cream — again, the colder the better.
- Pure Peppermint Extract — feel free to sub with another extract flavor, like vanilla if you wish.
- Semi-sweet Chocolate Bar, chopped into bits (you’ll need a 4oz bar, or you can use chopped-up chocolate chips.)
I know there are versions of homemade ice cream that don’t use ice-cream makers, but I haven’t tried any of those methods and hear mixed reviews about most of them.
- Ice-cream Maker; I’ve had my budget-friendly Cuisinart for years and we use it every spring/summer. Note: it’s currently going in and out of stock on Amazon due to everyone wanting to make their own ice cream, but any dependable brand should work just fine. Other stores such as Target may carry it, too.
The typical ice cream maker yields about the same amount as store brand tubs, roughly 1.5 quarts. My handy dandy ice cream maker has definitely paid for itself and way more 😉So. Worth. It.
Homemade Ice Cream Tip
Yes, one single tip. Just try, really try, to give the ice cream time to firm up in the freezer for a couple of hours before digging in.
The texture should be creamy yet quite soft straight out of the ice cream maker, so you’ll want to transfer all that goodness into a freezable container (I use a loaf pan) and cover tightly with lid or cling wrap. Of course, some of us don’t mind taking test bites of slightly melty ice cream prior to freezing the rest.