This summer I broke down and finally bought our family a Cuisinart ICE-20 Ice Cream Maker (which also makes frozen yogurt and sorbet)….and it has certainly been a lot of fun! My son loves ice cream and has asked for it every birthday instead of cake…….so I knew he would be in heaven. Additionally, I like being able to customize flavors and control the ingredients in our ice cream. It’s not exactly healthy, but the cool decadent dessert is a fun treat to splurge on every now and then. We have made some healthier versions of frozen yogurt and have not yet tried out a sorbet (that is next on my list), but this mint chocolate chip ice cream got an amazing 2 thumbs up by everyone in the family. I erred on the cautious side with the peppermint extract (as I know it can be strong) so I supplemented with a dark chocolate mint bar (Green and Black to be specific) to make up for some of it. The mixture below was simply perfect in flavor……subtle and not overpowering, but a definite minty delight. And our addition of spinach to tinge the ice cream green was a success (despite it not being depicted in the photo very well)! We sure hope you enjoy our rendition of mint chocolate chip ice cream.
Organic Mint Chocolate Chip Ice Cream
- 1 c. organic whole milk
- 3/4 c. organic cane sugar
- 2 c. organic heavy cream
- 1 small handful of organic baby spinach
- 1/2 tsp. organic peppermint extract
- 1 Tbsp arrowroot starch (this is optional, but I wouldn’t skip it. Please see my note below)
- Pinch of salt
- ~1/4 c. shaved Organic Green and Black Dark Chocolate Mint bar
- Before starting, make sure to place the freezer bowl of your ice cream maker in the freezer for at least 6 hours. I have been storing my bowl in the freezer so it’s always ready when I want to make ice cream, frozen yogurt or sorbet in the summer.
- Place the milk and the spinach in a blender and puree until there are no spinach chunks left.
- In a medium bowl, use a whisk to combine the newly blended green milk, sugar, and salt.
- Once the sugar is dissolved, stir in the heavy cream, peppermint extract, and arrowroot starch.
- Put the frozen freezer bowl on the ice cream machine motor base and add the paddle and the lid.
- Turn on the ice cream maker and slowly pour in the mixture.
- Let the ice cream churn for about 10 minutes. I always cover the top pour hole with a folded kitchen cloth to help keep the cold in and the churning time down.
- In the meantime, finely chop (or shave) the dark chocolate mint bar until you have about 1/4 cup of chocolate shavings.
- Once 10 minutes of churning has taken place take off the kitchen towel and add the chocolate shavings.
- Continue churning for another 5-10 minutes or until the desired consistency is reached (with the kitchen towel on top of the pour hole my churning times were reduced by 5-10 minutes).
- If not eating it right away (or if you desire a firmer consistency) store the ice cream in an airtight container in the freezer.
Note: I use the arrowroot starch as it works as a stabilizer and interferes with the formation of large ice crystals, helping to create a smooth mouth feel to the ice cream. Trust me, you will never make ice cream without it again!