Peppermint Chocolate Chip Ice Cream
This Peppermint Chocolate Chip Ice Cream is a creamy, festive delight packed with refreshing peppermint and rich chocolate chips — perfect for cozy winter nights!
Servings: 6 servings
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies store-bought or homemade
Instructions
Prepare the Ice Cream Base
- In a large mixing bowl, combine the 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup granulated sugar. Whisk thoroughly until the sugar has completely dissolved.
Add Flavor Extracts
- Stir in 1 teaspoon of pure vanilla extract and 1 teaspoon of pure peppermint extract to the mixture for a harmonious flavor profile.
Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to thicken and improve texture.
Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency, about 20-25 minutes.
Fold in Mix-ins
- Gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of crushed peppermint candies, adding bursts of texture and flavor.
Freeze to Firm Up
- Transfer the ice cream into a freezer-safe container, smooth the top with a spatula, cover tightly, and freeze for at least 4 hours until firm enough to scoop.
Serve
- Scoop generous portions into bowls or cones and enjoy your refreshing homemade peppermint chocolate chip ice cream!
Equipment
- Ice Cream Maker
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Freezer-Safe Container
- Spatula
Notes
- Use pure peppermint extract for the strongest flavor; imitation extracts result in a weaker taste.
- To avoid grainy texture, ensure sugar is fully dissolved before chilling.
- Store ice cream in an airtight container and consume within 2 weeks for best results.
- Try a dairy-free version by substituting coconut cream and almond milk.
- If ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.
