Mint chocolate chip is my favorite ice cream flavor. It is cool and refreshing and reminds me of my favorite summers. Like the the summer where my best girl, Nikki, and I made popsicles every afternoon. We made all sorts of flavors, but mint chocolate chip was our favorite.
I’ve been perfecting my mint chocolate chip ice cream recipe ever since that summer. It is cool and refreshing, creamy and rich, balanced with vanilla and peppermint, and studded with the best dark chocolate chunks.
This one is for you, Nikki!
Mint Chocolate Chip Ice Cream
- 3/4 cup plus 1 Tbsp coconut milk powder
- 1/2 cup turbinado sugar (sometimes called raw cane sugar)
- 1/4 tsp sea salt
- 3 1/4 cups coconut cream (reserve 1/4 cup to make a slurry)
- 1 Tbsp vanilla extract
- 1/4 cup maple syrup
- 1 Tbsp plus 2 teaspoons tapioca flour
- 6 drops peppermint essential oils (food grade, like DoTerra or Young Living)
- 4 oz. dark chocolate, chopped (Xocolatl’s 70% Peru is my favorite)
- Mix the tapioca flour with 1/4 cup of the liquid coconut cream to make a slurry. Set aside.
- In a 4 quart saucepan whisk the sugar, sea salt, and coconut milk powder together to break up any clumps.
- Add the remaining 3 cups of the liquid coconut cream and maple syrup. Cook over medium heat. Bring the coconut cream to a low boil. Boil for 4 minutes. (Whisk frequently to prevent scorching.)
- Remove from the heat and whisk in the tapioca slurry. Return to the heat and stir constantly until it thickens like pudding (about one minute).
- Remove from the heat and add the vanilla extract.
- Strain the ice cream mixture through a fine mesh strainer and cool to room temperature.
- Once the ice cream base reaches room temperature, place the bowl in the refrigerator until it is chilled (4 hours, up to overnight).
- With the ice cream maker running, pour the ice cream mixture into an ice cream maker. Drop 6 drops of peppermint essential oils into the ice cream while it is churning.
- Churn in an ice cream maker until the ice cream reaches soft serve consistency, or, reaches a temperature of 21F. (This usually takes about 20-25 minutes.)
- Pour in the chopped chocolate and churn until evenly distributed.
- Place the ice cream in a freezer safe container. Place a piece of parchment paper directly onto the ice cream. (This helps prevent ice crystals from forming on the ice cream.) Freeze for 4 hours or longer to allow the ice cream to set.
- Allow to soften about 5-10 minutes before scooping. Scoop. Serve. Enjoy!