Make sure you’re only using the cream and not the liquid from the can. Make sure it’s unsweetened, and ideally coconut and water are the only ingredients. The can should say Coconut cream and not coconut milk. Coconut cream must be used for this recipe, not coconut milk. It’s really easy to add too much mint extract and NOT pleasant. So start out with *less* peppermint extract, taste test, then add a tiny bit more if desired. I’ve found that brands vary quite a bit along with personal preferences. Rachel’s Tips: Depending on the mint extract that you’re using, you may need more or less. Always start out with *less* then add more as you blend to see how you like it. You can also experiment with spirulina or wheatgrass powder. I love blending some fresh mint leaves into my ice cream when I have them, both for extra flavor and color. I used a few drops of all-natural food coloring for this batch, but there are other options that produce a nice green color as well (insert the science experiment)! Baby spinach leaves work really well and you do not taste the spinach. They are tough critics, but they REALLY enjoy this recipe! You don’t have to make your mint ice cream green because it tastes just as good without coloring added, however, sometimes the green is just more fun. Did I mention EASY?! Easy enough for the kids to help make – feels like a magical science experiment 🍦 Mint Chocolate Chip Ice Cream is THE FAVORITE flavor of ice cream for several of our kids.
You’ll get fresh, clean mint flavor, and little ribbons and bits of smooth chocolate.Easy Homemade Mint Chocolate Chip Ice Cream SO EASY AND SO GOOD. You can find them, here!Īfter your ice cream firms up in the freezer you can scoop up. Oh, and they stack! I bought 4 and made 4 flavors recently and they were perfect. They are the perfect size for batches of homemade stuff and they’re made to go in the freezer and the lids stay on nice and tight and keep everything fresh. Not that you would need to put your ice cream in the oven, but ya know. I love Oxo products, and these containers are made of borosilicate glass that can go directly from freezer to oven. Just kind of mix it up a bit so the chocolate is broken up into lots of little “chips” and then spread it out smooth and pop that container in the freezer.Īlso- this is not sponsored at all, but I found the PERFECT ice cream containers. I find it works better to spoon a little finished ice cream into your freezer container, then drizzle some chocolate, then spoon more, then drizzle more, etc. You can drizzle it in during the final stages of churning, like shown here, but that’s actually not what I do. I also like to add just a bit of mint extract to my chocolate as well, so as it melts in your mouth you get a mild burst of mint! The flavor should remain mild enough to be overpowered by the mint and chocolate so I’d say you’re probably good. If you have a strongly coconut-flavored oil, I actually don’t think it would be bad in here. Unrefined oil tastes like coconut, but refined is neutral. I’m using refined coconut oil so that it doesn’t have a coconut flavor.
As I mentioned, we’re melting chocolate (you can use chocolate chips, chocolate bars, dark, semi-sweet, whatever you like!) with a little coconut oil. While this is processing in your ice cream maker, you’ll prep your chocolate. If you want info on ice cream makers, and our suggestions, read this post!
We’re talking LOVE peppermint, so if you’re a little more iffy, you could do 2 teaspoons, but I like to really be able to taste it. And to that, we’re going to add a whole tablespoon of Peppermint Extract.
#Mint ice cream free
It’s egg free and has just 4 ingredients, so easy-peasy! Cream, whole milk, sugar, and vanilla. To make this ice cream, we’ll start with my perfect Vanilla Ice Cream Base. (Like, don’t even try to put M&M’s in my Blizzard.) Instead of tossing in chocolate chips, I melt chocolate with coconut oil, so it still freezes like ribbons and bits of chocolate with a little crispy bite, but it quickly melts in your mouth to a smooth, soft, velvety chocolate bite. I’ve also tackled a pet peeve of mine with chocolate chunks in ice cream, and that’s when it gets frozen and turns hard and waxy and doesn’t even taste like chocolate. Done right, fresh mint ice cream can be pretty stellar, but I’ve found it’s a little tricky and the flavor most people really like is with good ol’ peppermint extract. Every summer I have crazy amounts of mint growing wild in my garden and I think, “oooh, I should make fresh mint ice cream” and so I do, and then I take a bite and remember that fresh mint ice cream kind of tastes like regular mint ice cream that someone added weeds to.
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