HOMEMADE PEPPERMINT CHOCOLATE CHIP ICE CREAM
Mini chocolate chips and crushed peppermint candy add some holiday flavor and flare to classic vanilla ice cream.
Provided by Danelle
Categories Desserts
Time 25m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together milk, sugar, salt, cream, vanilla and peppermint extract until sugar is dissolved. Cover and refrigerate for at least 2 hours.
- Add mixture to ice cream maker and proceed according to manufacturers instructions. Just before ice cream is set, add chocolate chips and peppermint to ice cream and continue mixing until combined.
- Place ice cream into an airtight container and freeze until fully set, at least 2 hours.
Nutrition Facts : Calories 290 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 41 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM
No ice cream maker needed for this refreshing treat that's loaded with chunks of delicious dark chocolate, peppermint candies and chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
- Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
- Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
- Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.
CHOCOLATE PEPPERMINT ICE CREAM
Whipped cream is mixed with sweetened condensed milk, crushed fudge mint cookies, and peppermint candies, then poured into a loaf pan and frozen until firm for an easy, creamy dessert.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 9
Number Of Ingredients 5
Steps:
- Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
- Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
- Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 58 g, Cholesterol 88 mg, Fat 30.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 19.2 g, Sodium 157.5 mg, Sugar 40.4 g
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
- Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
- About 10 minutes into the freezing, add the chocolate chips.
- About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.
PEPPERMINT CHOCOLATE CHIP ICE CREAM
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a mixing bowl, except for the chocolate chips.
- Pour the mixture into your ice cream maker and let it run for 20-30 minutes.
- Fold in the chocolate chips. Serve immediately or freeze in a tupperware until desired consistency.
CHOCOLATE-PEPPERMINT ICE CREAM CAKE
Categories Chocolate Dairy Dessert Christmas Mint Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For crust:
- Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
- For glaze:
- Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
- For filling:
- Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.
CHOCOLATE CHIP MERINGUES WITH ICE CREAM, PEPPERMINT CANDIES AND CHOCOLATE-MINT SAUCE
Categories Chocolate Dairy Egg Dessert Bake Christmas Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For meringues:
- Preheat oven to 225°. Line 2 heavy large baking sheets with parchment paper. Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). Brush parchment with melted butter. Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend. Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringue by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
- Bake meringues until crisp, about 1 hour 30 minutes. Place baking sheets on racks; cool completely. (Meringues can be prepared 4 days ahead. Store airtight at room temperature.)
- For sauce:
- Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low; add chocolate. Whisk until melted. Remove from heat; stir in extract. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)
- Place 1 meringue in center of each plate. Top with scoops of ice cream. Drizzle with chocolate sauce. Sprinkle with chopped candies. Serve immediately.
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Homemade Ice Cream is yours with just 5 basic ingredients. This tried and true mint chocolate chip ice cream is as good, if not better, than any other.
Provided by Chew Out LOud
Categories Dessert
Number Of Ingredients 6
Steps:
- In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in and let church for about 25 min.
- During the last 5 minutes of churning, slowly add in chopped chocolate. Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.)
Nutrition Facts : Calories 211 kcal, Sugar 23.4 g, Sodium 17.1 mg, Fat 12.7 g, SaturatedFat 8 g, TransFat 0.3 g, Carbohydrate 24.1 g, Fiber 0.8 g, Protein 2.3 g, Cholesterol 29.6 mg, ServingSize 1 serving
MINT CHOCOLATE CHIP ICE CREAM RECIPE
Mint chocolate chip ice cream is a unique flavor of ice cream. With the main flavor being peppermint, you can either love it or not like it all. But, as time has passed, this ice cream has grown on people.
Provided by Yamini Rathore
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Add milk and sugar in a bowl, whisk until it will dissolve. Stir the mixture in heavy cream and peppermint.
- Pour the mixture in the ice cream maker and churn for 25 minutes. When the last 5 minutes are remaining for churning add chocolate chips in the mixture.
- In an airtight container transfer the ice cream for 3 hours.
Nutrition Facts : Calories 439 kcal, Protein 4.1 g, Carbohydrate 43.1 g, Fiber 1.3 g, Sugar 40 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 87 mg, Sodium 196 mg, ServingSize 1 serving
PEPPERMINT CHOCOLATE CHIP NICE CREAM
This Peppermint Chocolate Chip Nice cream is sweet and creamy with a hint of peppermint and lots of chocolate pieces. Perfect for a cool homemade frozen treat anytime, plus it's dairy free and allergy friendly!Vegan, gluten free; Free of: peanuts, eggs, dairy, soy, beans/peas
Provided by Post written by Sarah Parker, recipe originally created by Kristen Burrows
Categories Desserts Frozen Desserts
Time 5h15m
Number Of Ingredients 5
Steps:
- Peel and slice the bananas and freeze until hard (at least a couple of hours)
- Once the bananas are frozen, place in a food processor with peppermint essence and natural food coloring.
- If needed, you can add a little bit of coconut milk to help it blend easier
- Blend until smooth and a soft serve consistency.
- Add chocolate chips and stir gently to combine.
- Serve immediately or you can refreeze.
Nutrition Facts : Calories 257 kcal, Carbohydrate 40 g, Protein 3 g, Fat 10 g, SaturatedFat 9 g, Sodium 27 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
NO CHURN PEPPERMINT CHOCOLATE CHIP ICE CREAM
This Easy No Churn Peppermint Chocolate Chip Ice Cream will make for the perfect dessert this holiday. Since no ice cream machine is needed, the recipe is so super simple. You can have this tasty homemade ice cream in the freezer in just a few minutes time.
Provided by Jen
Categories Dessert
Time 5h15m
Number Of Ingredients 5
Steps:
- Whip heavy cream and peppermint extract until stiff peaks form.
- Beat in condensed milk.
- Add food color and beat until color is uniform.
- Fold in chocolate chips (reserve a few to sprinkle on top).
- Spread mixture in loaf pan.
- Distribute remaining chocolate chips on top.
- Place in freezer for at least 5 hours.
Nutrition Facts : Calories 958 kcal, Carbohydrate 88 g, Protein 12 g, Fat 63 g, SaturatedFat 39 g, TransFat 1 g, Cholesterol 204 mg, Sodium 202 mg, Fiber 1 g, Sugar 82 g, ServingSize 1 serving
PALEOMG MINT CHOCOLATE CHIP ICE CREAM
Provided by juli
Number Of Ingredients 7
Steps:
- Place coconut milk, maple sugar, peppermint extract, vanilla extract and mint leaves in a saucepan over medium heat. Cook for 8-10 minutes to reduce and thicken slightly. Remove from heat and let cool slightly.
- Place in blender with spinach leaves and blend until smooth. Pour mixture through a mesh strainer in a large sealable bowl and into the fridge to cool completely.
- Pour cooled mixture into ice cream maker and follow directions for that specific ice cream maker. Once mixture has churned and thickened, add chocolate chips until combined.
- Eat as soft serve OR pour soft serve ice cream into a bread pan and place in the freezer to harden for 2-3 hours. Remove from freezer about 20 minutes before serving then scoop and serve!
CHOCOLATE CHIP PEPPERMINT ICE CREAM
This is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!
Provided by Sweetiebarbara
Categories Frozen Desserts
Time 2h
Yield 1 quart, 12 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk over low heat, but do not boil.
- Stir in sugar and salt until dissolved.
- Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
- Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
- Place double boiler together, and cook over hot water, until mixture is thick and smooth.
- Chill.
- Add peppermint extract, whipping cream, and half and half.
- Fold this mixture into the custard.
- Churn freeze, adding the peppermint pieces and chocolate.
- Serve or pack in tub and place in freezer.
Nutrition Facts : Calories 233, Fat 13.9, SaturatedFat 8.3, Cholesterol 86.1, Sodium 59.9, Carbohydrate 25.8, Fiber 0.4, Sugar 20.2, Protein 2.9
MINT CHOCOLATE CHIP ICE CREAM
Cool, classic Mint Chocolate Chip Ice Cream is a favorite for many people for good reason! There is nothing as refreshing as a deliciously creamy and crunchy scoop of mint chip on a summer day!
Provided by Amy Nash
Categories Ice Cream
Time 4h35m
Number Of Ingredients 9
Steps:
- Whisk cream, milk, and half of the sugar in a medium saucepan over medium heat. Let this heat until bubbles start to form just around the edges and the liquid steams when you stir it.
- Meanwhile, whisk egg yolks and remaining sugar in a bowl for 1-2 minutes until light.
- Once milk is hot, gradually whisk 1 cup of it into the egg yolks to temper the eggs so they don't scramble.
- Pour the tempered egg yolks back into the saucepan with the hot cream mixture and continue to cook, stirring constantly, until thick enough to coat the back of a spoon or the custard reaches 170-175 degrees F on a candy thermometer.
- Remove the ice cream base from the heat and stir in the peppermint extract, vanilla extract, and food coloring, if using. Place the pan into an ice bath to cool the mixture down quickly, then chill thoroughly before churning.
- To churn the ice cream, transfer the mint base the frozen bowl of an ice cream maker. It will need to churn for 20-30 minutes to be the consistency of soft serve.
- While the ice cream is churning, melt the chopped chocolate and coconut oil in a medium bowl by heating in the microwave in 20 second increments. Stir well between each burst of heat until the chocolate is melted and smooth (about 60-90 seconds total). Let this cool until just warm.
- When the ice cream is almost done, start drizzling the chocolate in while the ice cream is churning. The chocolate will freeze on impact and shatter into small pieces and chunks. I like to hold some of the melted chocolate in reserve for layering with the ice cream, but you can add it all this way if you prefer.
- Transfer half of the ice cream, which should be soft serve consistency, to a freezer safe container. Drizzle any reserved melted chocolate over the top, then add the remaining ice cream. Freeze for 4-6 hours to harden and cure so it is scoopable. Let the ice cream sit out for 10-15 minutes before scooping for best results.
Nutrition Facts : Calories 411 kcal, Carbohydrate 28 g, Protein 4 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 183 mg, Sodium 42 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHOCOLATE PEPPERMINT SHORTBREAD
Here is a real holiday treat! These chocolate shortbread cookies are dipped in melted chocolate and sprinkled with crushed peppermint.
Provided by Karishma Pradhan
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Add the extract and salt: On low speed, add the peppermint extract and salt and mix just until combined.
- Place the racks and preheat the oven: Just before the cookies finish chilling, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.
- Bake the cookies: Bake for 10 minutes or until the cookies are set, turning and rotating the pans between racks halfway through. The cookies will turn from glossy and wet to matte. They will feel slightly soft out of the oven but should barely make an indent when gently tapped them with your fingers. If they look shiny or feel too soft, continue baking until firmed up, about 2 minutes.
- Melt the chocolate chips: In a small microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture.
Nutrition Facts : Calories 167 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 28 mg, Sugar 9 g, Fat 10 g, UnsaturatedFat 0 g
EASY HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Steps:
- In a blender combine all ingredients except chocolate chips. If using something from our list above to make your ice cream green, start with less of that ingredient then add more as you blend if desired. Using a LOW blender setting, process until smooth. Do not use high settings for this because it may clump. It should be smooth.
- Pour into a freezer-safe dish. Sprinkle with chocolate chips as desired. Cover dish and freeze for 4 hours or overnight.
- Using an ice cream scoop, serve and enjoy immediately.
- Stays good in the freezer for up to 2 weeks as long as it's sealed well to prevent freezer burn.
- Enjoy!
MINT CHOCOLATE CHIP ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Garnish:
- Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels.
- Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
- To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve.
- Glaze:
- Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
- Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.
- Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
- In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
- Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
- Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.
PEPPERMINT CHOCOLATE CHIP NON-DAIRY ICE CREAM
Yield Makes about 1.5 pints
Number Of Ingredients 6
Steps:
- Whisk together all the above ingredients (except chocolate chips) in a bowl
- Pour the mixture into an electric ice cream maker and churn
- When mixture starts to thicken, add the mini-chocolate chips
- When desired consistency is reached, serve immediately or pack into ice cream containers and freeze
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- In a mixing bowl, take the whipping cream and using a food processor or whisk, beat the cream till stiff peaks forms
- In another mixing bowl, add condensed milk, peppermint essence, food color and mix well. Add Choco chips and fold together. Add in the whipped cream and fold together till combined
- Pour the Ice Cream mixture to a 3qt Pan or an air-tight container and cover it well and place it in freezer and freeze for 6 hours or overnight
- Once the Ice-cream is set, take it out of the freezer and allow it sit for few seconds and then scoop up and enjoy your delicious Peppermint Choco Chip Ice Cream!
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- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, green food colouring, and salt and set aside. In a separate bowl, whip the cream to stiff peaks.
- Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in the remaining whipped cream in two additions just until combined. Fold in the most of the chocolate reserving some for sprinkling on top.
- Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Scatter the remaining chocolate on top and cover the pan with plastic wrap. Place the ice cream into the freezer for at least six hours to firm up before serving.
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