Description
This white mint chocolate chip ice cream started with a craving—and a little rebellion. I wanted that nostalgic minty coolness, but I didn’t want green dye in my bowl. So I stirred up my own: heavy cream, a splash of peppermint, and real dark chocolate. Simple, cold, and clean. The flavor? Just like the one I grew up with—but better. It’s fresh, homemade, and dye-free. I scoop it for my family just like my mom did for me, minus the artificial stuff. It’s summer comfort, upgraded. One batch and you’ll never go back to store-bought green.
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
½ tsp peppermint extract
½ tsp vanilla extract
Pinch of salt
¾ cup finely chopped dark chocolate or mini chips
Instructions
1. In a mixing bowl, whisk cream, milk, sugar, peppermint, vanilla, and salt until sugar dissolves.
2. Cover and refrigerate the base for at least 2 hours.
3. Churn the cold mixture for 20–25 minutes until soft-serve texture.
4. Add chocolate chips in final 2 minutes of churning.
5. Transfer to container and freeze 4+ hours before serving.
Notes
Add a tablespoon of vodka to soften texture after freezing.
Use only peppermint extract (not spearmint).
Avoid green food coloring for a pure white finish.
Nutrition
- Serving Size: 1 scoop
- Calories: 220
- Sugar: 18g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: white mint chocolate chip ice cream, no dye mint ice cream, homemade peppermint dessert