I’ve been a little disgruntled with ice cream lately. Store-bought ice cream, that is. It’s July, the heat is excruciating and ice cream should be one the most refreshing and tasty treats of summer. But that’s assuming you can even find real ice cream, which is getting more and more difficult all the time.
Ice cream at it’s core is cream and sugar. Add a thickener and some flavoring and you’re good to go. But read the label on most ice cream brands and you’ll find a long list of ingredients that have no excuse being in there. I would occasionally splurge and buy Breyer’s All-Natural ice cream until I read this. I was so aggravated I had only one choice–make my own. I know, tragic, right?
Like I’ve said before in other recipes, use only the highest quality ingredients you can find. I try not to use cornstarch too much due to the GMO factor and arrowroot powder is a great substitute when you need a thickening agent. Giuttard is my chocolate of choice in any baking context whether it’s Double Chocolate Salted Cookies, Chocolate Almond Joyful Cookies or Chocolate Ganache.
Making homemade ice cream is easy, pretty inexpensive, and definitely all-natural. Oh, and it tastes way better than any brand you can buy any place.
First, you need to heat up the milk and arrowroot until it thickens. Then you need to temper the egg yolks which sounds all Iron Chef-y but is actually pretty easy. It definitely helps if you start with room temperature eggs. Slowly pour a little hot milk into the beaten egg yolks while whisking, adding more until egg mixture is hot. You’re trying to get the eggs to heat up without scrambling them. Dump egg mixture into pan and cook for several minutes.
Add the chocolate and after a couple minutes stir it up. If it feels like you’re making chocolate pudding that’s because you kind of are, except you’re gonna freeze it.
Transfer to a metal bowl; set on top of another bowl filled with ice and water. I call this a double-icer. It’s like a double-boiler but cold. Get it? Whisk occasionally until mixture is cool (about half an hour) and try not to eat too many spoonfuls while you wait. Add a few drops of peppermint essential oil and, after refrigerating a couple hours, process in your ice cream maker as directed.
You can leave this recipe as chocolate and it will be the best chocolate ice cream you’ve ever had. But my favorite flavor is chocolate mint and a few drops of peppermint essential oil takes this ice cream over the top. My favorite brand of essential oils are pure enough to take internally. Whatever brand you use make sure it says FOR DIETARY USE on the bottle.
This homemade Chocolate Mint Ice Cream is so good it’s hard to put into words, and that is a rare problem for me in case you hadn’t noticed. Needless to say, I will definitely not be buying over-priced pseudo ice cream from the store anytime soon. This treat is truly summer in a bowl. Enjoy!
Chocolate Mint Ice Cream
3 egg yolks, preferably at room temperature
1/2 cup sugar, divided
1 tbsp. arrowroot powder (or cornstarch)
Pinch of salt
2 1/2 cups whole milk
1 cup heavy whipping cream
5 oz. semi-sweet chocolate chips
3 drops peppermint essential oil
- In a small bowl beat egg yolks and 1/4 cup sugar until smooth. Set aside.
- Whisk 1/4 cup sugar, arrowroot powder and salt in a medium heavy saucepan until blended. Gradually add 1/2 cup milk whisking until arrowroot is dissolved. Whisk in remaining 2 cups of milk and cream. Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Remove from heat and let cool for 10 minutes.
- Slowly add 1 cup of the warm milk mixture to the egg yolks, whisking constantly, until combined. Return to saucepan and cook, stirring constantly, until mixture thickens to a custard and coats the back of a spoon, about 10 minutes.
- Add chocolate chips and let stand for 2 minutes. Whisk until chocolate is fully incorporated.
- Transfer custard to a metal bowl. Place that bowl over a larger bowl filled with ice and a little water. Whisk occasionally until mixture has cooled, at least 1/2 hour. Add peppermint essential oil and whisk to combine.
- Place in refrigerator for 1-2 hours until mixture is very cold. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s directions.
- Enjoy immediately as soft-serve ice cream or transfer to an air-tight container and freeze until firm.
- 3 egg yolks, preferably at room temperature
- 1/2 cup sugar, divided
- 1 tbsp. arrowroot powder (or cornstarch)
- Pinch of salt
- 2 1/2 cups whole milk
- 1 cup heavy whipping cream
- 5 oz. semi-sweet chocolate chips
- 3 drops peppermint essential oil
- In a small bowl beat egg yolks and 1/4 cup sugar until smooth. Set aside.
- Whisk 1/4 cup sugar, arrowroot powder and salt in a medium heavy saucepan until blended. Gradually add 1/2 cup milk whisking until arrowroot is dissolved. Whisk in remaining 2 cups of milk and cream. Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Remove from heat and let cool for 10 minutes.
- Slowly add 1 cup of the warm milk mixture to the egg yolks, whisking constantly, until combined. Return to saucepan and cook, stirring constantly, until mixture thickens to a custard and coats the back of a spoon, about 10 minutes.
- Add chocolate chips and let stand for 2 minutes. Whisk until chocolate is fully incorporated.
- Transfer custard to a metal bowl. Place that bowl over a larger bowl filled with ice and a little water. Whisk occasionally until mixture has cooled, at least 1/2 hour. Add peppermint essential oil and whisk to combine.
- Place in refrigerator for 1-2 hours until mixture is very cold. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s directions.
- Enjoy immediately as soft-serve ice cream or transfer to an air-tight container and freeze until firm.
Pam @ Over the Big Moon says
I can’t wait to try this! I totally had a Mint Icecream FAIL yesterday. I tried using Fresh Mint leaves and my kids said it tasted way to herby! I can’t believe I didn’t even think to use my Peppermint Oil! Thanks so much! Pinned!
Fabulous Farm Girl says
Oh my gosh Pam–I did exactly the same thing! I first made it with mint from my garden, seeped it in the milk, thinking I was being all farm girl-like. Way too herby is right! I use peppermint EO in my chocolate ganache and my chocolate cookies so I should have figured it out sooner. With 3 drops of doTerra peppermint EO (2 wasn’t quite enough) it was, by unanimous vote, the best ice cream any of us had ever tasted. You have to try it!
–Leah
Robin Hughes says
Those are fresh eggs from your chickens! I can’t wait to try this. Sounds amazing with peppermint essential oils!! Thanks Leah ; )
Fabulous Farm Girl says
Good eye Robin! Yes my sweet girls donated their eggs for this delicious ice cream and we didn’t even share it with them. LOL! The peppermint essential oil was a much better result than using fresh mint leaves (too herby!). It’s just one more reason to love doTerra. Have a fabulous day!
–Leah
Rena Bucad says
I sure hope this ice cream was not the reason that you text me the other day to ask if I was home. I am sad that I possibly may have missed the opportunity to be a taste tester.
Fabulous Farm Girl says
I wish you were home more Rena but the competition for taste-tester in this house is fierce and you’d probably lose anyway. They literally stand around waiting impatiently for me to finish taking the pictures so they can dig in. We’ll have to have a tasting party once school starts. Thanks for checking in!
–Leah
Jennifer O says
How many quarts does this make?
Fabulous Farm Girl says
Great question Jennifer and I actually edited the post to answer it for everyone. My Cuisinart Ice Cream Maker has a 1.5 quart capacity and it filled it to the top. So the yield was 1.5 quarts but once you make it you’ll wish it was way more. LOL!
–Leah
Amber @ Dessert Now, Dinner Later! says
I love doTERRA! Great use of it in a recipe!
Fabulous Farm Girl says
Thanks Amber. I love doTerra too (obviously), and am always looking for ways to incorporate the great flavors into food. Thanks for stopping by.
–Leah
Elise @frugalfarmwife.com says
That looks so amazing! I love that you used chocolate chips rather than just cocoa. I bet the cocoa butter there adds a lot of flavor!
Fabulous Farm Girl says
Thanks Elise! I love using chocolate chips in recipes because it’s so easy and I always have them on hand. Never thought about the cocoa butter adding extra flavor but I bet you’re right. Thanks for stopping by.
–Leah
Teresa says
Oh, I wish I had an ice cream maker!
Fabulous Farm Girl says
I think you should get yourself one Teresa. With the price of ice cream and the questionable quality I no longer consider it a luxury item. LOL! Well, maybe you can put it on your Christmas list. Thanks for stopping by!
–Leah
Kirsten says
I love mint chocolate chip ice cream and this recipe looks delicious. Pinning it and trying it for sure! Thanks for sharing. Stopping by from SITS.
Fabulous Farm Girl says
So glad you stopped by Kirsten! My favorite is a chocolate mint milkshake but this stuff got eaten so fast I never got to make one. It really is the best chocolate mint ice cream I’ve ever had and I’ve had a lot. LOL! Have a great week.
–Leah
Akaleistar says
Homemade ice cream is the best!
Fabulous Farm Girl says
I totally agree!
Norine of Science of Parenthood says
Yummy! Pinned to our Moms HEART Chocolate board!
Fabulous farm Girl says
You won’t regret it, Norine. Have a fabulous weekI
–Leah
Mandi Harris Bowerman says
This post made my day! Chocolate mint is my favorite ice cream flavor. Thank you for the detailed tutorial!
Fabulous Farm Girl says
You’re welcome, Mandi! Chocolate-mint is my favorite flavor too and this ice cream is the best I’ve ever had. Enjoy!
–Leah
Steph says
Stopping by from SITS, Wow this looks so Yummy!! I’d love it if you could share this at My Favorite Things: http://timeforseason.blogspot.com/2014/09/my-favorite-things-saturdays-43-913.html
Fabulous Farm Girl says
Thanks for the invite Steph and I will definitely pop over. Have a fabulous week!
–Leah