When I indulge in dairy (something I really do need to stop doing again!), it’s either cheese or ice cream. I have always loved these two wonderfully delicious foods.
Ever since I started making homemade ice cream (we use and love this ice cream maker), I just haven’t been able to eat ice cream from the store without noting how different they taste. Homemade ice cream is simply amazing! Just a few simple ingredients, and you can make your own ice cream at home without any of the harmful chemicals in most store bought ice creams.
Prior to making our own mint chocolate chip ice cream, vanilla bean was our favorite. However, the girls had been begging me to make mint chocolate chip for a while since it’s their favorite flavor.
We decided to use our therapeutic grade peppermint essential oil instead of mint flavoring, and I have to say, I will never make it any other way again! The mint flavor was perfect. Even Brian, who doesn’t like mint chocolate chip, said it’s the best mint chocolate chip he’s ever tasted. Be sure you only use a very high quality essential oils if you’re ingesting it.
One bonus I noticed using essential oils is the ice cream didn’t get too hard in the freezer like other ice creams I have made. I was able to scoop it right away, which is perfect when I have eager girls that want their dessert.
Homemade Mint Chocolate Chip Ice Cream
- 2 cups organic whole milk
- 2 cups organic heavy cream
- 1 cup organic sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 4-6 drops peppermint essential oil
- 2/3 cup miniature semisweet chocolate chips
- Whisk together the milk, cream, sugar, salt, vanilla extract and peppermint essential oil in a large mixing bowl until the sugar is completely dissolved.
- Refrigerate the mixture for around 2 hours to ensure it’s cold.
- Pour the mixture into your ice cream maker, and allow it to churn for about 20 minutes.
- Pour the chocolate chips into the ice cream maker and allow it to churn for another 5-10 minutes.
- Transfer the ice cream to a freezer safe dish (I use these glass storage containers) and freeze for at least one hour or longer before serving (unless you prefer a soft serve texture).