Recipe of Today: Mint Chocolate Chip Ice Cream

Recipe of Today: Mint Chocolate Chip Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp peppermint extract
  • green food coloring (optional)
  • ¾ cup chocolate chips


  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the heavy cream, whole milk, granulated sugar, and sea salt. Attach the mixing paddle to the stand mixer.
  • Mix on low speed for a minute to combine the ingredients. Increase the speed to medium and continue mixing for about 2-3 minutes until the sugar is dissolved and the mixture is well combined.
  • Add the vanilla extract, peppermint extract, and a few drops of green food coloring (if desired) to the mixture. Mix on medium speed for another minute until everything is evenly incorporated.
  • Remove the mixing paddle and attach the Ice Cream Maker attachment to your Kitchenin KM50 Stand Mixer. Pour the ice cream mixture into the Ice Cream Maker attachment.
  • Turn on the Kitchenin KM50 Stand Mixer to medium speed and let it churn the ice cream mixture for about 20-25 minutes, or until it reaches a soft-serve consistency.
  • In the last few minutes of churning, add the chocolate chips to the ice cream and let them mix in.
  • Once the ice cream has reached the desired consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
  • Serve the Mint Chocolate Chip Ice Cream in bowls or cones and enjoy the refreshing mint flavor and delightful chocolate chips!

Note: If you don't have an Ice Cream Maker attachment, you can transfer the mixture to a freezer-safe container after step 4 and freeze it, stirring every 30 minutes until it reaches the desired consistency.

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