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I don’t mean to brag, but it’s no secret… This easy homemade ice cream mint choc recipe of mine is a family favourite and if I may say so myself, better than most store bought ice creams I have had. It’s a straightforward recipe and either with an ice cream maker or without you can achieve the desired results.
Ice cream is one of life’s simple pleasures. It is versatile and you can add almost any flavour and combination to make it your own. My signature mint flavoured ice cream with bursts of dark chocolate is so desirable that I always have one or two litres in the fridge.
I’ve always been very upfront about my love for ice cream. I don’t need a reason to eat it and if it’s up for grabs at breakfast time you’ll find me first in line. So it’s no surprise that a few years back one of my birthday wishlist items was this Russel Hobbs Ice Cream maker. At the touch of a button it makes irresistible ice cream thanks to the thermo-electric cooling. So no need to remember to keep any parts in the freezer prior to making the ice cream. Depending on the temperature of the mix being poured into the container, it may take up to 2 hours to churn and become semi frozen. So best to prepare this at least 6 hours prior to needing the ice cream.
View more handy appliances to add to your kitchen collection on our shop page.
No ice cream maker? No problem.
Of course not everyone has invested in this beauty of an appliance yet, but don’t fear. All you need are the same ingredients, a little more patience, and you will find yourself with a result close to that of the machine. I do however recommend putting some money away to eventually acquire the appliance if you regularly indulge in homemade ice cream. Here are the steps to follow when you make this recipe without an ice-cream maker:
- PREP YOUR PAN: Freeze an empty freezer-safe shallow bowl or pan.
- MIX IT UP: In a large bowl, stir all the ingredients.
- FREEZE: Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.
- BACK TO THE FREEZER: Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Don’t forget to add your finely chopped chocolate before it’s completely frozen. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy. If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.
Tips for Making Homemade Ice Cream
- The bowls of most ice cream makers take at least 24 hours to freeze. Get in the habit of storing the bowl of your ice cream maker in the freezer.
- Use more cream than milk – and use full cream milk. Don’t skimp.
- However, don’t use heavy whipping cream, it has less fat than regular heavy cream and contains stabilizers not necessary in ice-cream. Whipping cream over-churns easier than normal heavy cream as well, resulting in an oily mouthfeel.
- Start the machine before pouring the ice cream mix into the freezer bowl. (More particularly when using the ice cream machine makes that require you to freeze the bowl before use). At times the bowl can be too cold. This will cause the mixture to freeze immediately upon contact.
- Cool the mixture before adding it to the mixing bowl for churning. Doing this will assist in preventing over churning. (Which as mentioned before can result in the ice cream leaving an oily residue on your palate when eating)
- Don’t add the flavourings such as chocolate chips, nuts, and candy pieces too early on. Leave it for only the last minute of churning. The ice cream should already be done.
How to make my Easy Homemade Ice Cream – Mint Choc
This recipe is so easy if you blink you might miss it!
Place the condensed milk, cream and milk in a mixing bowl and whisk together until well combined. Add the vanilla and peppermint essence and a pinch of salt. Chill the mix for at least 30 minutes. (The longer you chill it the quicker the mix will set).
Pour the cold ice cream mix into the ice cream maker, turn on the machine, and churn according to manufacturer’s directions.
Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate.
Store the ice cream in an airtight container, such as Tupperware. Some plastic will get brittle when it is frozen, so look for containers that are designed for freezer storage.
Until next time!
Easy Homemade Ice Cream – Mint Choc
- Ice cream machine (optional)
- 395 g Condensed Milk 1 tin
- 2 cups Cream
- 1 cup Milk Full Cream
- ¼ tsp Salt
- 2 tsp Vanilla Essence
- 3 tsp Peppermint Essence Might need to be adjusted (See notes)
- Green Food Colouring Three to five drops (See notes)
- 100 g Dark Chocolate I use Lindt Mint Flavoured Dark Chocolate