Churned Mint Chocolate Chip Ice Cream without Eggs
An egg-free peppermint ice cream made in a conventional ice cream maker, with mini chocolate chips added near the end.
Ingredients
Ice cream
- 2 cups pasteurized heavy cream
- 1 cup pasteurized whole milk
- 3/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
- 2 drops green food coloring Optional
Instructions
- Prepare a conventional ice cream maker for a roughly 1½-quart batch, observing the manual’s freezing and fill limits.
- Dissolve sugar in whole milk with a whisk. Blend in heavy cream, peppermint extract, and optional coloring; cover and chill at least 2 hours.
- Process the cold liquid in the running machine as its instructions require. Allow about 15–25 minutes, stopping when the mixture is thick and softly frozen.
- Feed mini chocolate chips into the thickened ice cream for the last 2 minutes of mixing.
- Pack into a freezer container, close the lid, and freeze 2 hours or longer for a firmer serving texture.
Notes
Allow at least 4 hours 20 minutes for base chilling, churning, and final freezing, plus any bowl-freezing time required by your machine. Yield is approximately 5 cups. Store at 0°F, preferably no longer than 2 weeks for quality.