The problem with making your own ice cream, is once you start….you can’t stop. And now that we’ve mastered ice cream, going to your favorite ice cream shop just isn’t the same anymore. Especially you can make it at home, know exactly what’s in it, and know it’s fifty(million) times better.
When we found a copy-cat recipe of Baskin Robbin’s Mint Chip, we were totally on board. This ice-cream base is insanely delicious and super easy! Mix and make!
Pro-Tip: If you’re going to use green food dye, you’re going to need a lot to make it green. Either use a lot or don’t use it at all!
- 1 Can Sweetened Condensed Milk (14 oz)
- Evaporated Milk (5 oz)
- 2 Tablespoons of Sugar
- 1 Teaspoon of Vanilla Extract
- 1 Teaspoon Peppermint Extract
- 1 Teaspoon Mint Extract
- 2 Cups Half and Half or Heavy Cream
- Fresh Mint (Optional)
- Green Food Dye (Optional)
- 1 Bottle of Magic Shell
In a large bowl, mix together the milks, the sugar, the extracts, the half and half, the fresh mint (smack it) and the optional food dye.
Cover and chill for at least 30 minutes. We personally cool our bases for at least 12-24 hours for best results.
Once your base is chilled, pour your mixture into your ice cream maker. Churn according to the manufactures instructions, we always churn for anywhere between 20 to 25 minutes.
Towards the end of the churning time, when the ice cream starts to take shape, slowly drizzle the magic shell into the ice cream maker as it’s still churning. As it churns, the magic shell will harden and break up. We used about half a bottle, but it’s really up to you and how much chocolate you like.
Remove the ice cream from the maker and transfer to a container. Freeze for at least three hours before serving or until it’s a “firmness” you like.
2 thoughts on “Mint Chip Ice Cream”
so agree – home ice-cream is waaaaay better. And this flavour would last about 34 seconds in my house. Thanks for sharing.
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It’s so good, and so creamy! Definitely give it a try!