I just LOVE ice cream! I honestly think I could eat ice cream ALL the time! Well, almost. But really, I do think that ice cream is (or at least should be) one of the major food groups. There is just something about finishing my day with a heaping scoop of that sweet, cool, creamy goodness. Guilty pleasure, bad habit, addiction… it really is just my favorite! 🙂
A few years ago I bought an ice cream maker and was determined to make my own ice cream. I remember searching high and low for healthier ice cream recipes, and being thoroughly disappointed with the recipes I was finding. After a few summers of ice cream making under my belt, I finally feel that I am in the groove of making my own ice cream, and that I have come up with some really great recipes. I am so excited to share one of my favorite ice cream maker creations! I mean after all, who says that ice cream can only be eaten in the summer months? Just because we’re supposed to be having near record low temperatures around here for the next few days, that certainly doesn’t mean I’ve put the ice cream maker into hibernation.
The cool mint mixed with the creaminess of the milk and the chocolate chips is rich and refreshing! It is even made with milk instead of cream, so it’s a touch on the healthier side, too. (An added bonus!) I love how easy this recipe is! It seriously takes less than five minutes to mix everything together before pouring it in your ice cream maker.
The best result that I’ve had with this recipe is by using good quality chocolate chips. Measure them and place in a zip-lock bag and pound with a flat meat tenderizer, until they are broken-up a bit.
- 3 cups whole milk
- 1/2 cup plus 1 tablespoon sugar
- 3/4 teaspoon pure peppermint oil
- 1/4 cup plus 2 tablespoons chocolate chips (crushed)
- In a medium bowl whisk together the milk, sugar and peppermint oil for about one minute, until the sugar is disolved.
- Turn the ice cream maker on and pour milk mixture into ice cream maker. Churn for about 10 minutes, then add chocolate chips to the ice cream and continue churning for an additional 20 minutes until thick and creamy.
- Enjoy immediately, or transfer ice cream to an airtight container and allow to firm-up for about an hour.
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