Recipe Index

Sweets | Mint Chip Ice Cream

Posted on September 4, 2011

Refreshingly minty. I used spearmint oil but you can use extract. If you used extract, you might need more that one drop. Put a little in, then taste until you get it where you want it.

Yield: 1 quart

mint chip ice cream


2 cups heavy cream and 1 cup whole milk

3/4 cup sugar

pinch of salt

1 drop spearmint oil (or about 1 teaspoon spearmint extract)

green food coloring (optional)

3/4 cup mini semi-sweet chocolate chips



Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Warm over medium heat, stirring until the sugar is dissolved.

Remove from the heat and add the remaining 1 cup cream and 1 cup milk and the spearmint oil. If desired, add green food coloring one drop at a time, mixing in, until it is the color that you want.

Chill the mixture thoroughly in the refrigerator. Then freeze the mixture in your ice cream maker according to the manufacturer's instructions. About 30 minutes. The last 1 minute, add in mini chocolate chips.


(Ref. "Vanilla Ice Cream, Philadelphia-Style" recipe, The Perfect Scoop.)