I prepare a big batch of these roll-ups on Sunday and include them in the kids’ and my lunches all week. They work well as party decorations as well!
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
| Yield: | 2 quarts |
Ingredients
- 2 cups 2% milk
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 3 drops green food coloring (Optional)
- 1 cup miniature semisweet chocolate chips
Instructions
- Stir milk, cream, sugar, vanilla, peppermint extract, and salt together in a large bowl until the sugar has dissolved. Mix in green food coloring.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
- Add chocolate chips about 10 minutes into the freezing. Continue churning until ice cream has thickened, about 20 minutes more.
- Transfer to an airtight container and freeze until firm, about 2 hours.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 18 g |
| Sodium | 195 mg |
| Sugars | 40 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I like to use Andes mint chips instead of choc chips.
Excellent! And yes it is lighter i.e. not as hard and firm as some.may like their ice cream but I love it a little on the softer side so in my opinion, this is a fantastic recipe!
So easy and quick!! – and yummy!!
Fun recipe to make in an old-fashion ice cream maker.
Frozen salty Mouthwash This recipe was not good. We made it exactly as written with the exception of using shaved and finely chopped chocolate (that was what we had). This recipe tasted like frozen salty mouthwash. Nothing like a mint chocolate ice cream. I believe there too much peppermint extract, too much salt and I’m not sure that I would include the vanilla or at the very least reduce it. It is as if the flavors of the extracts competed with each other. Just find a different recipe. What a waste of lovely ingredients!
I made this recipe twice and both times it never firmed up despite all of my ingredients being cold. I would guess that the amount of milk is too much. Disappointed as I have wasted two batches.
Since this uses granulated sugar it was very grainy. The texture was like sand.
Awesome recipe
This is definitely not a smooth ice cream, and baring the taste that I enjoyed, this ice cream was not enjoyable. The taste of the mint in the ice cream was great, and the right combination of flavour for my taste. Unfortunately, this is the only thing I enjoyed. 1. Once frozen, the ice cream was gritty and crumbled. It wasn’t smooth. I suspect it was too watery. When I saw the recipe called for 2% milk, I was skeptical. I instead changed it to whole milk, but it was still too watery and subsequently resulted in a gritty ice cream. 2. I used chopped dark chocolate. I would not recommend this, as the chocolate became very hard and even the smallest pieces ended up tasting like dehydrated chocolate, the type that got warm at some point, then set again, but now has that horrible powdery look and taste to it. Rather try to use milk chocolate. I’ll reuse the flavour combination with the mint and vanilla extract / essence (UK, South Africa, and possibly other current or former British territories calls it essence instead of extract), but I’ll make use of a different sweet cream base and look for milk chocolate chips when I make my next batch.
I like to make a recipe exactly as written first. This wasn’t great. The mint flavor was not very strong, I think due to the vanilla. I worried about the sugar content. That’s a LOT of sugar. I should have gone with my gut to halve it, but again wanted to give the recipe a fair shake. I think that contributed to losing the mint flavor as well. I use a very strong mint extract and I’m really surprised how little I could taste it. Next time, I’ll halve the sugar, nix the vanilla, and do two full teaspoons of mint. We’ll see then if the new version stays. But this is nothing like you’ll find in the stores. Work in progress.
Great I added more peppermint and I skipped the food coloring
I used the chips. had a small package of D-H frosting creations left, hum so I took a chance! it was the right flavor and color (mint chocolate) since these packages are not around any more, unless you deal with the internet trade, I guess i’ll use them before they turn to rock!
love it. I added 10 drops of green food coloring and added 1/2 c big chocolate chips chopped with 1/2 c fudge mint cookies chopped.
My loves this ice cream. Mint Chip is her favorite. I have made this twice now. The first time per the recipe except using whole milk. That was really good. But then I took some cues from Naples and used 1 cup whole milk and I cup half and half instead of the 2%. When we eat ice cream mouth feel and texture are outweigh any reduction of calories. I also beat 2 eggs and added those. Fantastic!
This was a great recipe. Larger chocolate chips get quite hard to eat when frozen. Definitely use the smaller chocolate chips, chop some chocolate chips, or shave a chocolate bar instead. The flavoring was perfect, the ice cream was creamy, and the recipe was easy! Can’t ask for more than that!
You should put it in the your freezer for a while so that it gets a little harder it was kind of soupy for us.
Loved it!! For our family we added a bit more peppermint extract and sugar. Based on other reviewers suggestion, I shaved a bar of bakers chocolate(we liked the German Sweet, not quite as sweet as semisweet). This is a definite favorite!!
This turned out great… we never make ice cream and with all the reviews, I was really nervous. I DID adjust because of my nervousness – we bought Hershey’s milk chocolate bars and processed them so they’d melt better, I used 3/4 tsp peppermint, I used about an 1/8 tsp salt. Mint flavor was perfect, chocolate was just enough and didn’t have use chewing our ice cream, and the consistency was fantastic!!! Great, simply, quick recipe. We’ll be doing this a lot! (We may try whole milk instead of 2% next time to give it a richer feel, and we’ll definitely use it as a base with other flavors)
Not sure why there were complaints about this recipe. It turned out great! I mixed everything beforehand so the sugar would be nice and blended. I only used half the peppermint as that was the level of mint I prefer. I didn’t have mini chips so added some regular semisweet chips I had. It tastes delicious. I suppose if you don’t want to use the 2% milk you could substitute whole milk or half and half, but I found the consistency was perfect for me.
It was so good
One of the only times I couldn’t eat ice cream. The Peppermint extract made the whole batch of ice cream inedible. Waste of ingredients, just use mint extract and much less if you want to be able to eat this.