Mint Chip Ice Cream
We have a lovely bike trail in our town that ends right in the heart of a cute little downtown area. Luckily, this sweet little Main Street, has a Jeni’s Ice Cream shop that we stop at for a special mid-bike ride snack (these kids need fuel for a 10 mile ride!) I always think the kids will choose the brightest, flashiest, chock full of candy flavors, but time after time they get mint chocolate chip. Maybe our kids are weirdos (they come by it honestly :), but I think it also speaks to the solid perfection of a good mint chip. It’s just sweet enough without being overpowering, it’s refreshing with a hint of dark bitterness from the dark chocolate. I love it so of course, I figured out the easiest way to make it at home. Well, I succeeded and have been told by three pretty honest critics that ours is even better than Jeni’s. I don’t think that will stop them from gobbling a scoop down mid-bike ride, but it’s good to have options.
Ingredients:
Makes 1 quart-ish
2 cups whole milk
2 ½ cups heavy cream
(our favorite!)
1 ¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 scoops collagen powder (optional, but I find it helps with the texture! I buy Perfect Supplements with code JMW10 )
1 teaspoon spirulina or matcha powder IF you want it green, totally unnecessary!!!
½ cup mini chocolate chips (our favs)
Directions:
First things first, make sure your ice cream container is nice and frozen. We use this ice cream machine once a week and it’s the hero of our kitchen.
Grab your blender and blend up all of the ingredients except the chocolate chips. Turn your ice cream maker on and pour the mixture in slowly.
Let it churn for about 30 minutes, until it’s a soft serve texture. Just before putting it in your storage container mix in the chocolate chips. I like to save a few to sprinkle over the top. Spread the ice cream in your container, I use these glass containers and they’re perfect, and pop in the freezer. Enjoy your perfect scoop of mint chip ice cream ;)
