With all the snow and ice we’ve had in recent days/weeks, some of which I’m still digging my car out of, the last thing I would typically want to eat around this time is a chilled dessert. Give me all of the hot soups, chilis, dips and cocoa – but anything frozen? It would usually be a hard pass from me.
However, St. Patrick’s Day is soon approaching – and with it comes a delightful amount of all things mint as people begin whipping up their favorite festive dishes and desserts – including homemade mint chocolate chip ice cream (one of my favorite flavors year-round!)
I found this recipe, courtesy of PureWow, which requires some time and patience and maybe a little green food coloring if you’re feeling particularly celebratory for the holiday – but it’s oh so worth it – I promise!
WHAT YOU’LL NEED:
8 SERVINGS:
- 2½ cups heavy cream
- 1 bunch fresh mint
- 4 ounces finely chopped dark chocolate
- 2 tablespoons coconut oil
- One 14-ounce can sweetened condensed milk
- ¼ teaspoon peppermint extract
- Green food coloring (optional)
WHAT YOU’LL DO:
1. Infuse the Cream: In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.
2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
3. Transfer the cream to a shallow heat-safe dish (i.e. 9-inch square baking pan) and chill in the refrigerator until it’s cold, at least 1 hour and up to overnight.
4. Make the Chocolate Chunks: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼ – inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
5. Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.
6. Make the Ice Cream: When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract and a few drops of food coloring, if using.
7. With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight.
____________________
This ice cream was so soft and creamy, and had just the right amount of mint and chocolate chunks distributed throughout it to make it a flavorful and textural joy to eat once it was all done settling into place in the freezer. I even enjoyed this as I was watching it snow outside for what felt like the millionth time – so you know it’s good!
I think once we get into the warmer months, I’m going to try to find a similar lemon gelato recipe to try whipping up at home, since that is undoubtedly one of my favorite Summertime desserts.
Enjoy your weekend ahead, everyone! See you all next week!
xo
Coffee & Chiffon 