#Mint ice cream free

When you’re making slow-churn ice cream, you have to first freeze the container for at least 24 hours. No-Churn simply means you don’t need an ice cream maker to make delicious homemade ice cream. But this No-Churn Mint Chocolate Chip Ice Cream is decidedly quicker, easier and more accessible. I’m not going to BS you guys – there’s nothing that will ever be quite as good as slow-churned ice cream. Would it be as good? What does No-Churn mean? This year, I thought it was time to come up with a no-churn version of our beloved ice cream for all of you out there who don’t own an ice cream maker. And when we first started growing mint in our garden, mint chocolate chip ice cream was the very first thing I made out of it.Įvery summer, Mini Me and I get the ice cream maker off the top shelf in the pantry (where it’s stored for the rest of the year when we aren’t using it), gather the mint from the garden in big handfuls, and start the 2 day process of making slow-churned mint chocolate chip ice cream. Literally every birthday for as far back as I can remember has included a mint chocolate chip ice cream cake. I’m talking about mint chocolate chip ice cream. As much as we absolutely adore this ice cream flavor is as much as it is equally hated by my dad and The Prince. This ice cream is the absolute favorite of mine, Mini Me and my two nieces. You’ll get fresh, clean mint flavor, and little ribbons and bits of smooth chocolate.There is a deep divide in our family, and it’s over a particular flavor of ice cream. 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.