How to make mint choc chip ice cream with fresh mint.
At the time of publishing this recipe, mint choc chip ice cream was ranked the third most popular ice cream flavour behind Cookies and Cream and Chocolate. I was surprised to see vanilla ice cream in fourth spot as it’s certainly the biggest selling ice cream in Australian supermarkets. But let’s not get too caught up in statistics – the point I want to make is that mint choc chip ice cream is hugely popular. Unfortunately, most ice cream lovers will never progress past the store bought stuff. Personally, I enjoy store bought ice cream, but I can assure you of one thing with 100% certainty: the worst home made mint ice cream will taste better that the best store bought version.
Making this ice cream is easy. You can take your ice cream to another level by using fresh mint and if you choose a premium quality dark chocolate you’ll get an even better dessert! I used sheets of dark chocolate and chopped them into different sized pieces; but you can use chocolate chips if you prefer. The problem with chocolate is that when frozen it turns really hard. Choc chips will transform into tooth-breaking bullets. That’s why I prefer to chop up my own chocolate into really small bits and then have a few bigger chunks for added texture.
Stracciatella Mint Choc Chip
Another option for adding the chocolate is stracciatella which is a classic Italian flavour. Instead of choc chips, you’ll melt the chocolate and allow to cool. Then, as your ice cream is almost finished churning you can add the chocolate in ribbons – it will break up into tiny bits and provide a chocolately crunch to your ice cream – yum!