Chocolate Mint Ice Cream {eggless} is a basic chocolate ice cream blend that I infused with mint extract for a subtle, yet refreshing burst of chocolate-minty goodness.
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).