Here we are…A week later at the end of Ice Cream week and to round out the end of ice cream I give you Jamison’s all time favorite…Mint Chocolate “Chip”! And why is the “chip” in quotes you ask? Because I actually used shredded or shaved chocolate instead of chips to give them a bit more of a melty quality than a frozen quality. Don’t you love how I just make words up like that? Melty…Well it should be a word! 😉
For several years Jamison had to forgo ice cream. He was diagnosed with IBS a few years ago, but we recently discovered that it was more aptly Celiacs instead of IBS and it turns out that is a common misdiagnoses. Anyway, when he was still eating gluten he had a definite lactose intolerance. We never really found a soy or rice ice cream that he really cared for. He could eat the lactose free vanilla milk version, but I was never able to find a mint chocolate chip lactose free version for him to enjoy. Once we figured out the gluten thing and he has started to heal now he can have some dairy and that meant I got to try my hand at his favorite type of ice cream!
Verdict? Jamison really liked this version! His only beef? “It wasn’t green!” (You see what I’m working with here people! ;)) In my opinion it was really good as well and this is coming from someone who isn’t a fan of mint chocolate chip ice cream to begin with! We’ll most definitely be making this again and no it won’t be green! 😉
This wraps up Ice Cream week and it has worked out so well I think we may have more themed weeks in the future! 😉
What You’ll Need:
1 pint of heavy cream
1 pint of half and half
1 – 14 ounce can of sweetened condensed milk
1/2 cup of organic cane sugar (Note: Jamison likes thing SUPER sweet. You could easily get away with 1/4 cup of sugar instead.)
1 teaspoon of peppermint extract
2 – 4 ounce bars of Ghirardelli Milk Chocolate baking bars, shaved or grated (Note: I used my box grater.)
Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.
Mix together heavy cream, half and half, sweetened condensed milk, sugar, peppermint extract and shaved/grated chocolate. Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
How easy is that? In no time you’ve got Mint Chocolate “Chip” Ice Cream!
Notes: You could use any type of chocolate that you like. Jamison’s favorite is milk chocolate so that is what I used. Dark chocolate would be heavenly in this as well. You could also add some chopped peppermint to the ice cream if you liked, but that would have weirded Jamison out even if it was green! 😉