Vanilla Mint Ice Cream

Posted by on Oct 28, 2015 in Recipes | No Comments

I was a messy eater as a kid. I still tuck a napkin in the front of my shirt when I eat lasagna and other such messy dishes. I was a particularly messy ice cream eater. So much so that my sister used to make fun of me. Finally, my dad had enough of it one day and told my sister, “Sophia, maybe you just have a bigger mouth.”

My dad had the patience of a boiling steam kettle.

Steam Experiment No. 1

I still have that problem at times, but I’m learning.

Developing recipes definitely takes patience, especially if you want it to be a good one. For example, one of the things I found out while developing this recipe is that if you add something hard to the ice cream like chips, nuts or candy pieces, you must crush them as fine as you can. Otherwise, it makes the ice cream difficult to eat because the pieces get really hard and difficult to crush with your teeth – a thoroughly unenjoyable experience.

And if I had my dad’s patience, I’d probably try this method:

How Not to Crush Chocolate Chips

But seriously, I’m pretty pleased with this ice cream recipe. As with the vanilla ice cream recipe, I think this manages to top any store bought ice cream with the same flavor. Enjoy!

Total time: 8 1/2 to 26 1/2 hours depending on your ice cream machine (e.g. the amount of time needed to freeze the bowl)

1 cup sugar
1 cup whole milk
3 cups heavy cream
1 1/2 teaspoons peppermint extract
1 1/2 teaspoons vanilla extract
10 ounces (about 1 1/4 cup) finely chopped mint chocolate pieces (like Andes).
Chocolate syrup (optional)

Preparation and Cooking
1) Prepare your ice cream machine according to the instructions. For me, I freeze the bowl.
2) Combine the sugar with the whole milk. You can use a mixer but I like to get my exercise and just use a whisk.
3) Add the cream, peppermint extract, and vanilla extract.
4) Pour the ice cream into the bowl.
5) Let the ice cream churn for 25 minutes. Five minutes before it’s done, add the mint pieces.
6) Scoop the ice cream into a freezer proof container. Allow the ice cream to freeze for at least a few hours before eating.
7) Scoop the ice cream into a bowl and add chocolate syrup to taste (optional).

Vanilla Mint Ice Cream with Chocolate Sauce

Love, Ana

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Vanilla Mint Ice Cream
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