Reviewed: Nov. 2, 2009

I don't understand all the raters who changed this recipe and then gave it 5 stars, or didn't like it, said they would change it next time and still gave 5 stars. I have made a lot of ice cream over 30 years, and this is the only batch I have ever not liked. Mini chocolate chips were waxy, hard and gritty. The mouth full of grit made it impossible to taste any creaminess in the base. I should add that my husband is a chocolate chip freak and will eat just about anything with chips on or in it. I used Schilling peppermint flavor, and even cutting it down to 3/4 tsp., it tasted weird not minty. Let me not forget...way too salty. If you made and liked a different recipe in place of this, please point us to the one you actually made and give this the mark it deserves unaltered. If you think your changes rate a 5, just put that in your own comments, not the rating please.

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Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Reviewed: Oct. 26, 2009

I was told by my kid this was the best mint ice cream they eber had. I wouldn"t know since I never got a chance to eat it. THey finished it all. So, I am taking their word on it. I will be making this again.

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VICKI

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Reviewed: Sep. 21, 2009

From previous experience with non-cook ice-cream recipe I was skeptical... but this was wonderful. I took others advice and used 3/4 tsp of vanilla and 3/4 of peppermint extract. Just enough mint flavour. This recipe fit perfectly into my kitchenaid ice-cream attachment. For fun I added chunks of non-egg cookie dough at the end. Great easy recipe, will definitely make again.

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Tiffany

Cooking Level: Beginning

Home Town: Perth, Western Australia, Australia

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 20, 2009

Very refreshing! I used 1 tablespoon of the mint extract instead of the peppermint and vanilla. My husband likes his without chocolate, so we just added the chips to part of the ice cream after it was mixed in the machine, as we were pouring it into containers for the freezer.

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greenthumb

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Reviewed: Sep. 19, 2009

So easy and tasty! Will definitely make again.

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Sep. 17, 2009

The first time I made this I found it a bit crunchy so the second time I cooked all of the ingredients on the stove top to make sure the sugar was completely dissolved. Much better.

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i. heart. food.

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Reviewed: Sep. 15, 2009

Delicious! My Dad's favorite-he says taste just like what he gets at the local icecream shop. I used 3/4 tsp. peppermint extract and I thought it was still pretty strong. Instead of the mini chips, I shredded one milk chocolate bar so they would melt quickly in the mouth and not be hard. Will definately add this to my favorites. Thanks!

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cindyt

Cooking Level: Intermediate

Living In: Augusta, West Virginia, USA

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Reviewed: Sep. 8, 2009

Very, very good. My son wanted mint chocolate chip ice cream for his birthday party and this one is a winner. If I had any issues, it's that even the mini chips are still a bit big on the tooth for ice cream. I think a few pulses in the food processor would knock them down in size and make them more appealing in the ice cream. Still, this is a great recipe.

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h0t5auce

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Milan, Illinois, USA

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Reviewed: Aug. 27, 2009

This recipe is awesome, super easy for the whole family to get involved in! My children are all about their "green" ice cream. I used pure mint extract instead of the peppermint extract. It gave it more of a spearmint flavor. This is the best mint-chocolate ice cream I have had in a while.

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Erin

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Reviewed: Aug. 14, 2009

Super Easy. My 3-year old helped make this ice cream. We used 2 cups of whole milk and 1 cup of whipping cream because that's what we had on hand. We also substituted mint extract for the peppermint and we used ground dark chocolate chips instead of the mini chips. Delicious and execptional texture!!!

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vegas654

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Reviewed: Aug. 9, 2009

I made this as directed with no changes and it is a wonderful recipe... great flavor and texture. I already have requests to make it again.

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HCWREN

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Reviewed: Jul. 19, 2009

Wow, this is GREAT ice cream, and is so easy. It tastes lighter than some of the others, which we really liked. I might actually use a little more mint next time. I agree with others that the base would be great for cookies and cream also. We all loved it.

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Judy B

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Reviewed: Jul. 18, 2009

This is a great easy recipe. I used 1 cup of sugar substitute instead of sugar (I used Ideal which is xylitol, you can probably use splenda too) it tastes great; zero calorie no aftertaste and i feel a little less guilty about the heavy cream - also used whole milk instead of 2%, but I'll try it with 2% next time. used milk chocolate and a little extra mint extract because i enjoy the extra minty taste - this recipe is definitely a keeper!

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TEEOKEEFE

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Reviewed: Jul. 18, 2009

Great ice cream! I followed cookinmama's advice and cut the peppermint extract down to 3/4 tsp. and the vanilla to 1/2 tsp. and I highly recommend using a good quality chocolate and shaving it instead of using the chips. Lastly, I tried to sub 1% milk and it just isn't the same.

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 17, 2009

Wow. This recipe is fantastic. The only changes I made were to substitute 2 ounces of shaved high quality dark chocolate for the choccolate chips, and to cut back on the salt. I served it with a dark chococlate cake for a friend's birthday. Everyone raved, and my husband requested that I make it for his birthday this weekend! Don't let others sway you - use the peppermint extract. Other minty flavors would not be anywhere near as good. Update - I made this again, but with crushed oreos instead of the chocolate. Mmm, mmm, mmm. Both ways are great.

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alaskan_turtle

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Reviewed: Jul. 12, 2009

Fabulous and refreshing! My family thought the taste was similar to Doublemint gum. I used 3/4 tsp vanilla and 1 tsp mint (not peppermint) extract, 2c heavy cream, 1c half and half and 1c skim milk. The mini chips were good, I will probably try shaved chocolate next time. And there will be a next time!

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jojoid

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Reviewed: Jul. 12, 2009

Ok so i gave this 5 stars because i know the flavor will be spot on the next time. I took reviewers advice and messed with the extract ratio...big mistake! I used 1/2tsp vanilla and 1 1/2tsp peppermint extract and the mintyness is great until the aftertaste hits you and its just not what i expect from mint chip ice cream.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Jul. 12, 2009

I haven't made homemade ice cream in awhile and all of our family likes Mint Chocolate Chip Ice Cream. This was so easy and so delicious. Just don't make the mistake that I made by using regular chocolate chips (they are too big for this recipe). Definately recommend this recipe. Already added it to my Recipe Box!

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Darlene

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Reviewed: Jul. 11, 2009

I made this wonderful creation last night and it Rocks!! The flavors are spot on and very easy to make. this was mine and my Kidd's first home made ice cream! thank you for a really cool and truly minty ice cream!!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 6, 2009

I made this exactly as instructed and it was great! The amount fit perfectly in my 1 1/2 quart freezer, I doubled it the next day to fit in a traditional gallon freezer. I did chop the mini chips with my food chopper the second time around and prefer it that way, but both are great. I'm anxious to try the oreo version too. What an easy and versatile recipe, THANKS!

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fishermomma

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Easy Mint Chocolate Chip Ice Cream

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