Mint Chocolate Cookie Chip Ice Cream
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Cook time: 
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Serves: 1½ quarts
Creamy and cool mint chocolate chip ice cream with a thread of dark chocolate and a cookie flavored twist! Ingredients are cooked and then cooled for 2 hours before churning to produce soft serve ice cream. Freezing again after the churn is recommended for a creamy custard-based ice cream. I like to prepare everything a day ahead of serving.
  • 3 ounces good dark chocolate (I used Ghirardelli 86% cacao), chopped
  • 1½ cups heavy cream
  • ¾ cup whole milk
  • ¾ cup Hot for Cookie International Delight Creamer
  • ¾ cup + 1 teaspoon granulated sugar
  • 4 egg yolks
  • 1 teaspoon mint extract
  • ½ cup dark or semi-sweet chocolate chips
  1. Pour the 1½ cups heavy cream, the ¾ cup whole milk, the ¾ cup Hot for Cookie Creamer, and ½ cup of the sugar in a medium saucepan over medium heat. Stir occasionally and heat the mixture until steam appears and the sugar is dissolved. I test the temperature by dipping my finger in: it should be like the hottest hot dish water temperature but you don't want to scald the milk and cream.
  2. While the creamy milk mixture heats on the stove, beat the egg yolks with the remaining ½ cup sugar in a medium bowl.
  3. You are going to temper the eggs to heat them without causing them to curdle or scramble by mixing in ½ cup of the hot milk mixture at a time into the egg/sugar bowl. Whisk between each addition and then pour everything back into the saucepan. Heat the contents of the pan the same way you did the first time, stirring occasionally, until it is slightly thickened.
  4. Stir in the mint extract.
  5. You can use an ice bath at this point to bring the temperature down slowly before freezing, but I just stick the pan in the freezer. Freeze for at least 2 hours or overnight.
  6. Pour the contents into the canister of an ice cream maker and churn according to your manufacturer's instructions. Add the chocolate chips in the last 2 minutes of churning.
  7. Place about 2 inches of water in a small saucepan and place a heat-proof bowl over the top to create a double-boiler (I use a cereal bowl). Place the chopped chocolate in the bowl and then put the pan over medium high heat until the chocolate melts (stir while it is melting. Stir in 1 teaspoon of the sugar. Remove from the heat and set aside.
  8. Layer the ice cream in a freezer proof container. Spoon the churned ice cream on the bottom. Drizzle the melted chocolate all over. Then spoon more ice cream. Then add more chocolate. Cover and freeze for at least 2 hours before serving.
Recipe by Sugar Dish Me at