Chocolate Chip Ice Cream
February 19: National Chocolate Mint Day
We admire our friends Pat and Phyllis S. who have “green” thumbs. Their garden is filled with flowers, fruits and vegetables and they can survive off the land. Our new townhome does not have much “green” space (just mostly a small paved walkway) and we don’t have to maintain any plants. But we are required to pay outrageous Home Owners Association (HOA) fees to take care of the common areas for curbside appeal!
Thankfully, our friends share some of the natural bounty from their backyard. In exchange, we share recipes for homemade no-churn ice cream (since we are wary of listeria from the local creamery). Ironically, when they brought us fresh mint from their garden to make mint chocolate chip ice cream, the recipe did not contain the herb as an ingredient (we used a store-bought mint extract instead). But the mint leaves made for a pretty garnish.
Eventually, in addition to making no-churn mint chocolate chip ice cream, we made mint extract with the extra leaves from the bunch that Pat and Phyllis gave us. The bonus recipe is below.
Try making a homemade no-churn mint chocolate ice cream with homemade mint extract for National Chocolate Mint Day!
(Inspired by Nigella)
- 2 cups heavy whipping cream (cold)
- 1 can (14 ounces) sweetened condensed milk
- ½ – 1 teaspoon mint extract (see Bonus Recipe below or use store-bought)
- a few drops of green food coloring
- 1 cup chocolate chips (recommend mini size)
- fresh mint leaves to garnish (optional)
Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the mint extract. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of green food coloring and stir well until the desired color of light mint green is achieved.
Fold in the chocolate chips and mix until distributed well. Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with fresh mint leaves (optional).
Bonus Recipe: Homemade Mint Extract
- ½ cup individual mint leaves
- 1 – 1 ½ cup vodka
Rinse and pat dry the mint leaves. Crush them with your fingers to help release its natural oils. Place in a jar and pour vodka to cover the leaves. Seal the jar and let steep in a dark, cool place for at least a month or until it reaches the desired minty flavor. Use the liquid as you normally would in recipes (like in the above no-churn mint chocolate ice cream) that call for mint extract.
- Mahalo nui loa (thank you very much in Hawaiian) to Pat and Phyllis S. for giving us a bunch of fresh mint leaves from their garden.
- Try substituting the chocolate chips with Andes brand crème de menthe chocolate mint baking chips for an even more minty flavor in this no-churn ice cream recipe.
- Try substituting the ½ teaspoon mint extract for 1-2 tablespoons crème de menthe liqueur.
- Search our blog for other recipes containing chocolate and mint combination.