Mint Chocolate Chip Ice Cream

10553544_10100648687746823_5924533730741375759_nToday’s post is just a recipe. It’s not Paleo, I am aware, it is for fun. I am all about family. I love my big crazy family so much. For the Fourth we all gathered at my grandparents house on the lake for dinner, fun, fireworks, and ice cream. Yes ice cream. My family loves ice cream! My dad’s main downfall is ice cream. And my nephews (notably Gavin) are nutty about it. My grandfather too. He has been into making his own ice cream lately, superior to the crap they serve in the store which he claims isn’t real (they use too much skim milk to be considered ice cream, which creates the crystallization we see).

10501927_10100648689283743_8407136129965514341_nSo on the Fourth there was an ice cream judging competition. Everyone was to taste four different ice cream flavors and vote on their favorite flavor. The winner of the draw got to take home a container of the ice cream they voted for. I actually made a video of this experience, but it was a little chaotic to say the least. So when I went out to their house to film the boys fishing, I requested a new ice cream video. And he made Trenton’s favorite Mint Chocolate Chip. Here is the result. I think if I were to make this later or on my own, I would try coconut sugar and I’d look for raw grass-fed dairy personally. I am so thankful for my family and for grandpa for letting me share his secret ice cream recipe!

Mint Chocolate Chip Ice Cream

  • 3 tbsp sugar
  • 1 cup whole milk (I would use raw milk)
  • 1/2 cup Half & Half
  • 3/4 cup dark chocolate¬† syrup
  • 3 cups heavy whipping cream
  • 1 tsp peppermint extract
  • Handful of pecans
  • 1 cup Andes Mints

Let’s Make it Happen: Whisk the sugar, whole milk, half and half, and chocolate for a minute to 2 minutes to allow the sugar to dissolve. Add the heavy whipping cream (don’t over whip). Fold in the peppermint extract. Pull your frozen ice cream bowl out of the freezer. Place in the ice cream maker. Turn it on. Pour the mix into the ice cream machine. Set the timer for 25 minutes. Check it after the time is up. Add Andes mint chocolate and pecans. Continue for 5 more minutes. Remove. Serve and eat. Or pore into a container to store in the freezer. Or you can get fancy like my grandpa did and dump some into cup, place Popsicle sticks in them, then place lids on top to freeze. There you have it, homemade ice cream!


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