As a child, one of my favorite things about going out to dinner {at this particular Mexican restaurant} was that after dinner our bill would come to us with 5 chocolate mints wrapped perfectly in green foil.
Don’t poach me, but I’m not a HUGE, all by itself, chocolate fan. I need chocolate + _______ to take the edge off.
Chocolate + Mint is one of my favorite combos, so this Chocolate Mint Ice Cream, is right up my ally.
It’s a basic chocolate ice cream blend that I infused with mint extract for a subtle, yet refreshing burst of chocolate-minty goodness.
I had a bag of Andes Mint Chips (found them in the baking isle by the other chocolate chips) that has been hanging out in my pantry just waiting for this moment. So I added a generous cup, and maybe a little more…
If you can’t find the chopped mint chips, you can probably find whole Andes Mints in the candy isle at your store, and give those a rough chop. Or just go with regular chocolate chopped up into small pieces!
The mint that is blended into the chocolate ice cream gives it a great flavor all by itself.
The mint chips add a little texture to the ice cream, and a little more of that nostalgic green foil mint that brings a smile to my face.
I also love how super easy this recipe is.
No eggs, just whisk it all together and throw it in your ice cream maker!
Chocolate Mint Ice Cream {eggless}
Ingredients
- 1 cup cocoa powder, unsweetened
- 2/3 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups milk
- 3 1/4 cup heavy cream
- 1/2 tbsp vanilla extract
- 1/2 tbsp mint extract
- 1 cup mints, or chopped small chocolate
Instructions
Make sure the freezer bowl of your ice cream maker is properly frozen and ready to go.
- Place the cocoa and sugars in a bowl, add the milk and whisk until dissolved.
- Add the heavy cream and extracts, whisk to blend.
- Pour into your ice cream maker. (This recipe makes a lot, and was too much for one batch in my ice cream maker, so I made it in two batches) Process according to your ice cream makers instructions.
- Once the ice cream is soft serve consistency fold in the Andes Mint Chips and transfer to a freezer safe dish till your preferred ice cream consistency. (I like it after about 2 hours).
- Enjoy!
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Zack @ Ice Cream Makers Guide
I love ice cream but never try this flavor before. The only flavor I know how to made is vanilla because it simple and easy to do. Maybe I will try this recipe someday 🙂 Thanks for sharing the recipe. By the way, your photo look so gorgeous.
Yvonne @ bitter baker
I loved restaurants too that would give you treats! Or hotels that would put a little piece of chocolate on a pillow. This ice cream looks super yummy, homemade ice cream have got to be one of the best desserts!
Deborah
Oh my goodness – the Mexican restaurant that we went to growing up also handed out those mints! Love! This looks amazing, and I’d totally go for a scoop right now.
Dorothy @ Crazy for Crust
I’m in love! This is gorgeous Shawn!
Ashley @ Wishes and Dishes
Love that this has no egg in it as I have a good friend who is allergic. Yummy!!