Mint Chocolate Chip Ice Cream

By The Weiser Kitchen
July 14, 2014
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Author Notes: Bright and creamy, this rich fresh mint ice cream made from an egg-free base will be a hit with the entire family.
The Weiser Kitchen

Serves: 8

  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons corn syrup or agave nectar
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon cornstarch or tapioca starch
  • 1 cup dark or semi-sweet chocolate chips, roughly chopped
  1. Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.
  2. Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1–2 minutes as the mixture thickens.
  3. Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight.
  4. Transfer to an ice cream machine and prepare according to manufacturer’s instructions. Add the chocolate chips as soon the ice cream is finished.
  5. Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.

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