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Andes Mint Ice Cream – Barefeet in the Kitchen

Creamy, rich, dark chocolate mint ice cream is generously filled with Andes Mints to create this scrumptious Andes Mint Ice Cream.

chocolate mint ice cream with Andes mints in small white bowl

Mint Chocolate Ice Cream

If you’ve been churning ice cream with me for long, you know that I love a great mint ice cream. Peppermint Candy Cane Ice Cream is a Christmas-time proof of that.

However, this Fresh Mint Chocolate Chunk Ice Cream is a softer, fresher mint flavor that just might blow your mind. It reminds me of a dressed-up version of the Andes mint that comes with the check at a restaurant.

Designed to mimic store-bought varieties of Classic Mint Chocolate Chip Ice Cream, this flavor captures the timeless combination of refreshingly cool mint and indulgent chocolate chunks with that vivid green hue we all know and love.

chocolate ice cream with chopped up Andes mints on wooden table in white dish

Andes Mint Ice Cream

You’ll need the following ingredients for this recipe:

  • milk
  • dutch process cocoa powder
  • sugar
  • kosher salt
  • semi-sweet chocolate chips
  • heavy cream
  • vanilla extract
  • peppermint extract *
  • finely chopped Andes Mints

* Always measure peppermint extract very carefully. (I never measure over the bowl!) If you accidentally add even a few drops too much, the flavor can change from “mint” to “toothpaste.”

adding chopped up Andes Mints to churning ice cream

In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.

Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.

churning ice cream in machine

Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped Andes Mints.

Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.

ice cream container with white scoop holding a portion of ice cream

Chocolate Mint Ice Cream

In the competition for best chocolate pairings, Chocolate + Mint is always going to be one of my top choices, but I can’t deny that the competition is fierce. Chocolate + Peanut Butter is a long-time crowd favorite.

I adore homemade chocolate ice cream and there are several recipes here that attest to that. Two kinds of chocolate and real cream add up to the best and easiest homemade chocolate ice cream you can make. The deliciously rich chocolate flavor of this recipe comes from the combination of both cocoa powder and melted chocolate chips.

white dish holding large scoop of Andes mint ice cream with mints on table next to bowl

Rich, dark, ultra-smooth, and creamy chocolate meets a hint of orange in sweet ice cream like no other you’ve ever tasted. If you’re skeptical of the chocolate and citrus combination, one taste will be all it takes to convince you. (And if you don’t love the darkest of chocolate, any chocolate you love will work beautifully in this ice cream.)

Spicy chocolate ice cream is cold, creamy chocolate with a hint of spicy heat from chili and cinnamon. This spicy ice cream warms your mouth even as you are chilled from the ice cream.

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Servings: 7 servings, about 1½ quarts

Prevent your screen from going dark

  • In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.

  • Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.

  • Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped Andes Mints. Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.

Measure peppermint extract very carefully. (And do not measure over the bowl.) If you add even a few drops too much, the flavor can change from “mint” to “toothpaste.”

Calories: 390kcal · Carbohydrates: 35g · Protein: 5g · Fat: 27g · Saturated Fat: 17g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Trans Fat: 0.01g · Cholesterol: 65mg · Sodium: 80mg · Potassium: 263mg · Fiber: 3g · Sugar: 30g · Vitamin A: 841IU · Vitamin C: 0.3mg · Calcium: 112mg · Iron: 2mg

close up photo of chocolate ice cream with andes mints

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