Today was my son's first day of preschool, so I thought I would make his favorite mint chocolate chip ice cream for dessert tonight. He was very delighted and surprised when I pulled it out of the freezer for him.
This ice cream is delicious. I can't even tell you the number of times I have made it, because I make it so much. It is super simple to make, because there are no eggs or cooking involved.
This recipe is the perfect size to make in my 2QT Cuisinart Ice Cream Maker*.
Mint Chocolate Chip Ice Cream
adapted from Amanda's Cookin'
14 oz can sweetened condensed milk2 cups heavy cream
1 cup milk (I have used 1%, 2%, and whole milk; all turn out beautifully)
Large pinch of salt (I use Kosher)
2 teaspoons vanilla extract
1 teaspoon pure mint extract
1 Tablespoon vodka (This can be omitted but it makes the ice cream easier to scoop right out of the freezer.)
4 ounces bittersweet chocolate (The 4 oz Ghirardelli 60% Cacao bars found in the baking isle work great.)
1. Combine all ingredients (except the chocolate) in a large bowl and whisk until combined.
2. Pour mixture into ice cream maker and run according to manufacturer’s instructions.
3. Once the ice cream starts getting thick (around 15-20 minutes in my ice cream maker), melt the chocolate in your microwave, in a microwave safe measuring cup. Melt it at 30 second intervals stirring after each interval.
4. Once the chocolate is melted. Slowly drizzle the chocolate into the ice cream maker. The warm chocolate will harden and crack in the cold ice cream, creating the chocolate chips.
5. Once you are completed adding the chocolate, let machine run another minute or two so the chocolate completely breaks up.
6. Place the ice cream in an air tight container and place in the freezer for about 4 hours before serving. (You could skip this step but then the ice cream is more the consistency of soft serve.)
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