Spearmint choc chip ice cream is one to use for all kinds of occasions. And you can get creative.
When I made this ice cream, all the ideas that flowed through my head about what I can use it for, other than to go in a cone, was terrific.
You can have scoops in a parfait glass for elegant occasions to adding it to an ice cream birthday cake for the kids.
And the best part, the mint flavor is not overpowering.
What Choc Chips Do You Use?
You could use actual choc chips if you like. But I find getting a block of chocolate and chopping it up works much better.
Mainly due to being able to have different sized bits of chocolate throughout.
I also use milk chocolate so that it does not overpower the spearmint flavor.
Do I Have To Add Chocolate To The Spearmint Ice Cream?
Depending on what you have planned for the Spearmint ice cream, chocolate is not required. I find mint of any kind and chocolate go together perfectly.
However, if you are using it in a cake or making an ice cream sandwich, you may not want anything in it at all.
Adding The Spearmint Flavoring To Your Ice Cream.
What If I Want To Use Fresh Spearmint Leaves?
If you want to use fresh spearmint leaves to make, by all means, do. We all know fresh is best.
However, the cooking method for homemade ice cream would work much better.
And I have included one of my favorite cook’s recipes for you, Martha Stewart’s Fresh Spearmint Ice Cream.
How To Make Homemade Spearmint Choc Chip Ice Cream
Like my other ice creams using the LorAnn oils, this is an easy recipe to whip up at home.
You do not need to have a stand mixer; a hand mixer works just as well. And if you do happen to have a KitchenAid Stand mixer and do not have the Ice Cream maker bowl. You do not need it, but it is handy to have if you want to serve it straight away.
If you are not using the KitchenAid ice cream bowl, then you can skip that step in my method. Go straight to adding the chopped up chocolate and putting it in a freezer-safe container.
The ingredients are simple:
- 600ml thickened cream, or heavy whipping cream
- 395g tin of sweetened condensed milk
- 3.7ml of LorAnn Spearmint Oil Natural
- ½ cup chopped up milk chocolate
- 1 teaspoon of Vanilla Essence; this is optional.
- Green food coloring.
Spearmint Choc Chip Ice Cream
- 600 ml Thickened or Heavy Whipping Cream
- 3.7 ml Spearmint Flavoring
- Green Food Colouring
- 395 g Sweetened Condensed Milk
- 1 tsp Vanilla Extract optional
- ½ cup Milk Chocolate Chopped
- Add cream, spearmint flavoring, and a few drops of green food coloring to a mixing bowl, and whip until soft peaks form.
- Add the sweetened condensed milk, along with the vanilla essence if you are adding it, and continue to whip until well combined.
KitchenAid Ice Cream Maker Bowl
- If you are not using this attachment, you can skip this and go to step #. Attach the churner and bowl to the KitchenAid Standmixer and turn on low-speed. Let it spin for a few minutes and start to add the ice cream mixture slowly.
- Once all the mixture is in, let it churn for 20 minutes.
Adding the Choc Chips
- If you are using the ice cream maker attachment, keep the mixture in the bowl when you add the choc chip. Otherwise, add these while the ice cream mixture is still in the mixing bowl. Once the choc chips are added, stir them through.
- Add the mixture to a freezer-safe container and put it in the freezer for at least 2 hours before serving. Unless you have used the ice cream bowl attachment, you will be able to serve straight away, unless you would like it a little firmer.