Best 20 Mint Chocolate Chip Ice Cream Recipes

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

MINT CHOCOLATE CHIP ICE-CREAM PIE

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

MINT CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

FRESH MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.

MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Spoon ice cream into crust, mounding it higher in the center.
• Melt chocolate chips and stir until smooth.
• Drizzle over the ice cream.
• Freeze for at least 6 hours or up to 2 months.
• Remove from freezer 15 minutes before serving.
• Slice and enjoy!

CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
• Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
• Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

DIRTY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir mint leaves, dark brown sugar, and salt into base. Mix well.
• Process in an ice cream maker according to manufacturer's instructions.
• Transfer to a bowl and fold in chocolate chips.
• Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
• In a small bowl, whisk together the cocoa powder, milk and vanilla.
• If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
• Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.

SIMPLE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved.
• drop food coloring in a this time if desired.
• Pour mixture into ice cream maker and fellow manufactors directions.
• After 10 minutes into freezing add chocolate chips.
• After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.

CHOCOLATE CHIP MERINGUES WITH ICE CREAM, PEPPERMINT CANDIES AND CHOCOLATE-MINT SAUCE

Steps:

• For meringues:
• Preheat oven to 225°. Line 2 heavy large baking sheets with parchment paper. Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). Brush parchment with melted butter. Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend. Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringue by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
• Bake meringues until crisp, about 1 hour 30 minutes. Place baking sheets on racks; cool completely. (Meringues can be prepared 4 days ahead. Store airtight at room temperature.)
• For sauce:
• Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low; add chocolate. Whisk until melted. Remove from heat; stir in extract. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)
• Place 1 meringue in center of each plate. Top with scoops of ice cream. Drizzle with chocolate sauce. Sprinkle with chopped candies. Serve immediately.

MICHOCHI ICE CREAM PIE (MINT CHOCOLATE CHIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.
• Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
• Remove ice cream from freezer to thaw at room temperature, about 1 hour.
• Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
• Serve pie wedges with a drizzle of chocolate syrup.

MINT CHOCOLATE CHIP ICE-CREAM PIE (LIGHTER RECIPE)

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

CHICKPEA MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
• Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
• Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Garnish:
• Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels.
• Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
• To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve.
• Glaze:
• Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
• Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.
• Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
• In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
• Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
• Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.

MINT CHOCOLATE CHIP ICE-CREAM PIE

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

MINT CHOCOLATE CHIP COOKIES WITH ICE CREAM

Steps:

• Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream.
• For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped.

MINT CHOCOLATE CHIP ICE-CREAM PIE (LIGHTER RECIPE)

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir heavy cream, sweetened condensed milk, milk, mint extract, vanilla extract, and chocolate chips in a bowl until evenly mixed.
• Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• 1. Whisk together half and half and sugar until the sugar is dissolved. Whisk in cream, vanilla extract, mint extract and a little bit of green food coloring if desired.
• 2. Pour the contents into the bowl of your ice cream maker and follow the manufacturers instructions. After 20 minutes add the chopped chocolate. Churn for an additional 5-7 minutes before checking the ice cream as it is possible to over churn ice cream.
• 3. Pour into a freezer container or loaf pan and store in the freezer.