When the weather forecast calls for days of single-digit temperatures and you’re home from work because of a crazy amount of ice, you bundle in your warmest sweats and snuggly fleece slippers and make…ice cream, obviously.
Specifically double chocolate mint chip ice cream. Equal parts brrrrrr/mmmmm.
Asking me to pick a favorite ice cream flavor is kind of like asking me to choose a favorite pie flavor. Not gonna happen. Cookies and cream? Yes please. Strawberry with mega chunks of strawberries swirled in? You bet. Coffee? I’ll take a big bowl
withagallonofchocolatesyrup. Edy’s-slash-Dreyer’s makes a Slow-Churned Caramel Delight that I’ll be obnoxious about and specifically scoop out the caramel swirl. Sorry, friends I share ice cream with. I’m that girl.
Of course, then there’s mint chocolate chip. ♥♥ If there’s ever a complaint to be had about mint chocolate chip, it’s that there could be even MORE chocolate. This homemade version doesn’t disappoint. Rich chocolate ice cream is flavored with just the right amount of mint, and there’s no food coloring to boot!
This is my favorite homemade ice cream to date. It’s super creamy, doesn’t call for eggs, and is paaacked full of chocolate flavor. On top of the unsweetened cocoa powder and the dark chocolate chips, there’s a smidge of (optional) instant espresso powder mixed in that give all of that chocolate a little extra one-two punch. Pow pow!
To take this rich chocolate ice cream to the next level, all you need is one-eighth teaspoon of pure peppermint extract. It adds a modest mint flavor that pairs perfectly with the chocolate. I promise it’s not overpowering, and in NO way will you think you’re eating a toothpaste-laden dessert. Blegh.
Up there in my kitchen impulse buy hall of fame is this ice cream maker, the bowl of which nearly always stays in my freezer. Ready to roll, baby! It actually took up prime real estate in our car versus being shipped in our pod container when we moved across the country, so you know it holds a special place in my heart. And I mean, if it can whip up dreamy desserts like this one-two-three, why wouldn’t it? 🙂
This ice cream has officially become our year-round frozen dessert of choice, no matter if we’re on the couch bundled in our winter gear to eat it!
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- 2 cups 1% milk, divided
- 4 tsp cornstarch
- 1 1/4 cup heavy cream
- 2/3 cup granulated sugar
- 2 tbsp agave nectar
- 1/4 tsp salt
- 1/3 cup plus 3 tbsp unsweetened cocoa powder
- 1/2 tsp instant espresso powder (optional)
- 1/8 tsp peppermint extract
- 3/4 cup dark chocolate chips
In a small bowl, whisk together 1/4 cup of the milk and cornstarch until cornstarch is dissolved. Set aside.
In a medium saucepan (at least 4 qt) set over medium to medium-high heat, pour in the remaining 1 3/4 cups milk, cream, sugar, agave nectar, salt, cocoa powder, and espresso powder. Whisk so that ingredients combine and sugar, cocoa powder, and espresso powder dissolve. Let mixture come to a boil, then let cook for a few minutes, occasionally stirring. After 4-5 minutes, pour in the milk/cornstarch mixture and stir. Let mixture come back to a boil and cook for an additional few minutes, stirring throughout until it thickens a bit more.
Remove saucepan from heat and stir in peppermint extract. Pour into a large plastic bag (or two smaller ones) and seal. Place bags in a bowl of ice water so that ice cream mixture cools quickly. I also placed the ice water bowl in the refrigerator to speed the process up.
After a few hours or whenever mixture is thoroughly chilled, pour milk/cream mixture into ice cream maker and prepare according to your ice cream maker's directions. Just before ice cream is finished, add chocolate chips . Ice cream will be soft. Transfer ice cream to a container and freeze.
This recipe yields approximately one quart of ice cream.
While I love the espresso powder in this ice cream, you can certainly omit if you'd prefer not to use. You will still have some seriously good ice cream!
Base recipe adapted from Jeni's Ice Cream Base, as written in Saveur.