Recipe: Andes Mint Chocolate Chunk Ice Cream

14 Jul

Since my last outing with the ice cream machine went so incredibly well, I decided to make a second batch. Mr. Bacon’s favourite is mint chocolate chip so I decided to kick it up a notch and use chopped Andes mints instead of plain chocolate chips. I based my version on this recipe from Chew Out Loud.

The result got a rousing thumbs up so I hope you like it too.

Andes Mint Chocolate Chunk Ice Cream

Andes Mint Chocolate Chunk Ice Cream |

1 cup 1% milk, chilled
3/4 cup sugar
2 cups heavy whipping cream (35%), chilled
1 1/2 teaspoons peppermint extract
2 drops green food colouring (optional)
15-20 Andes Mint chocolates, chopped

In a large bowl, whisk together the milk and sugar until the sugar has totally dissolved. Stir in the cream, peppermint and food colouring. Pour into your ice cream maker and follow the manufacturer’s instructions to freeze the batch. When finished, fold in the chocolate and place it into the freezer to firm up.


6 Responses to “Recipe: Andes Mint Chocolate Chunk Ice Cream”

  1. Amy @ chewoutloud July 14, 2013 at 2:15 pm #

    Yay! Glad you liked it! And love the Andes! 🙂

  2. chewoutloud July 14, 2013 at 2:16 pm #

    So glad you liked it! And cool job with the Andes! 🙂

    • Laura July 14, 2013 at 2:18 pm #

      Thanks! You should try it out!

  3. RnR July 14, 2013 at 7:17 pm #

    Thanks for trying out a mint chocolate chip recipe for me! I had been searching for the perfect one to use some Andes mint chips with in the fall and never did try one. I’ve only ever made the ‘real’ mint ice cream but want to try this ASAP!!!

    • Laura July 14, 2013 at 9:08 pm #

      Glad I could play guinea pig for you 🙂 I found that 1.5 tsp was the perfect amount of minty-ness. Not too much bite.


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