My to-do list feels endless — and that’s saying something, because I have long arms. Even my admittedly refined procrastination skills haven’t been enough lately: SPRING is on the way. With the thaw comes a rush to wrap up both the school year and the dance season, plus an urgent need to purge the house of the wear and tear inflicted by seven cabin-fevered people after a long winter. I’m not one of those people who finds deep cleaning deeply satisfying. I’d rather inherit a fairy godmother whose superpower is scrubbing and tidying.
To keep myself from becoming overwhelmed, I take short cleaning sprints punctuated by real breaks: a comfortable chair, a good book, a cup of tea, and a small treat. Lately that treat has been a single scoop of homemade Mint Dark Chocolate Chunk Ice Cream. It’s modest — just one scoop — but it’s enough to recharge me and get me back up and moving. Cool, smooth, refreshingly minty and rich, with irregular shards of dark chocolate for contrast, this ice cream is simple comfort and a little motivation rolled into one.
Cook’s Notes
- Mint Dark Chocolate Chunk Ice Cream is a Philadelphia-style ice cream, which means it contains no eggs. There’s no custard to cook or temper — just milk, cream, sugar, and flavorings. Translation: this is an easy, fast, almost foolproof homemade ice cream.
- Many mint chocolate chip recipes add green food coloring, but I prefer to let the milk and cream speak for themselves, so my ice cream stays a fresh white. If you want a hint of green, add a drop or two of green food dye.
- For the chocolate chunks, I’ve used several approaches: bashing dark chocolate bars in a zipper-top bag with a rolling pin, buying pre-broken chunks, or using bittersweet chocolate chunks. All worked well. Choose a chocolate you’d enjoy eating on its own and cut or buy pieces small enough to be easy to chew when frozen.
- Churn the base per your ice cream maker’s instructions. Most machines will reach soft-serve consistency within about 30 minutes. You can serve immediately for a soft texture or transfer the ice cream to a freezer-safe container, press plastic wrap directly onto the surface to prevent ice crystals, and freeze for a couple of hours to firm up. I like to enjoy some fresh and freeze the rest for later scooping.
- This ice cream is superb on brownie sundaes topped with hot fudge and whipped cream — a decadent way to celebrate a small spring break from chores.
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Mint Dark Chocolate Chunk Ice Cream {30 Minute Recipe}
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon to 3/4 teaspoon peppermint extract depending on desired mint level
- 1 cup dark chocolate chunks
Instructions
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Whisk together the milk, heavy cream, sugar, vanilla extract, and peppermint extract until the sugar dissolves. Churn according to your ice cream maker’s manufacturer instructions. Add the dark chocolate chunks when the machine indicates or, if no guidance is provided, stir them in at the end of churning. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container, press plastic wrap directly onto the surface to prevent ice crystals, and freeze for at least two hours or until firm.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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