Reviewed: Mar. 17, 2007

Really easy and really yummy! I used mini semisweet chocolate chips and it was perfect!

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MADISONIAN

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Sandy, Utah, USA

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Reviewed: Jan. 27, 2007

Great recipe! I have made this several times with different variations. I most recently used low fat half and half and high-protein skim milk in order to cut down the fat but keep the creaminess. It was great - not too icy for very low fat ice cream!

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EKRUDERT

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 26, 2006

Very good, and very easy! Had a great refreshing mint flavor.

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MELFMITCH

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Reviewed: Nov. 12, 2006

This was great. I only had 1% milk and used Andes bakers chips which are basically crushed Andes mint pieces. YUMMY!

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PLANETJAI

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 22, 2006

Loved it!! Super simple!

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WHIRSCH

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Reviewed: Aug. 31, 2006

We all loved this ice cream. My first attempt at making it didn't turn out so well. I used peppermint oil, because I couldn't find any peppermint extract in my area. I used 3/4 tsp. of the oil, which was much too much. The second time around, I gradually added the peppermint oil one drop at a time until I achieved the correct flavor; I ended up using just four drops of it. The semi-sweet chocolate chips I used were finely chopped. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! This recipe is a keeper. Thanks so much for sharing it.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Aug. 25, 2006

So Good. This was my first home-made ice cream and I am so impressed! It tastes just like store bought, but it's so much more fun. The only thing is that maybe I wouldn't fill up the ice cream maker to the top - the ice cream "grows" as it becomes more and more frozen. It would have overflown if I hadn't been watching it. Oh another thing - put your choco chips in the freezer for the first ten minutes the mixture is churning to bring the temperature down.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Aug. 23, 2006

This is excellent ice cream. It has a light feel in the mouth instead of some of the heavier versions. I upped the amount of peppermint extract as my family likes strong flavors. I had no problem with the miniature chips, though i do think shaved chocolate would be better.

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KNEELY56

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Aug. 11, 2006

Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! VERY easy to make and I always have all the ingredients on hand. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. Even as the recipe stands it really is a refreshing, minty ice cream. Super after a heavy meal...or any time really! Update: I attempted to decrease the fat by using 1/2 and 1/2. Won't do that again. It makes it gritty and grainy and not a good texture. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! This is a KEEPER recipe. Thanks!

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CookinMama

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Living In: Redding, California, USA

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Reviewed: Jul. 31, 2006

I gave this recipe 3 stars but I did not make the recipe exactly. To make it "lighter" I used half and half instead of the cream and whole milk instead of the 2%. I do not recommend this as it was very icy. My kids liked it but my husband and I did not. I will try it again the correct way and not worry about the fat content!****4 stars! I made this again and used all half-n-half. I heated it and stirred the sugar in. Cooled the mixture. Added about 1/2 the extracts and other ingredients. It was wonderful!

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Jul. 14, 2006

it was absolutely delicious. my cousins ate it all up and there was none left!

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CHICLILGAL

Cooking Level: Intermediate

Living In: Garden Grove, California, USA

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Reviewed: Jul. 10, 2006

This was my first time making home made ice cream. It was a great hit with my family. My grandchildren said it was as good as their favorite ice cream store. I do think the chocolate chips should be VERY small or grated to make them a bit better. Thanks for the great recipe.

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Connie M

Cooking Level: Expert

Home Town: Hustonville, Kentucky, USA

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Reviewed: Jul. 5, 2006

We opted for no food coloring but the taste was really good. The consistency wasn't as good as store bought so we'll have to keep working on it. It was so much fun to make and this was great recipe to start.

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betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 22, 2006

I made this ice cream and it came out very well. Tasted and smelled just like store bought mint ice cream. I used food coloring and made it mint green as well. this was my first try and ice cream and i had trouble with the chips sticking to the bottom. I did try stirring every 20 minutes or so but the chips weren't swirled throughout. Good recipe and instructions but i don't think icecream is my strongpoint. *** I recently retried this recipe using an ice cream maker and it came out perfectly.

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Kelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2006

AWESOME! I made this exactly as the reciped stated, except that I doubled the recipe. I'm glad that I did because this is soooo good! I was surprised at how creamy it came out with using 2% milk. I made this for Father's Day for my husband because he like mint chocolate chip icecream and it was a hit with the little ones, too. Thanks for the recipe!

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CK.CROOKS

Home Town: West Monroe, Louisiana, USA

Living In: Plano, Texas, USA

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Reviewed: Jun. 15, 2006

I froze this in the freezer, stirring every 20 mins or so. It turned out absolutely delicious! Husband couldn't believe it was homemade! I'm going to make this with crushed oreos, as other reviewers suggested. Thanks so much, Darryn!

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Caroline C

Cooking Level: Expert

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Reviewed: May 31, 2006

Delicious recipe! Followed recipe as is except used oreos instead of chocolate chips. Was a hit with kids and adults alike at our Memorial Day BBQ.

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: May 29, 2006

Absolutely flawless. My only deviation was being slightly more generous with the chocolate chips. This is so good. We'll definitely make it again, and soon, I hope. I also like that it calls for milk instead of the more expensive half and half that a lot of recipes call for. 5stars in our book!

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MISSJEN

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 21, 2006

This recipe deserves double ratings. All I can say is Awesome! Dont change a thing!

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Deanna M.

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Reviewed: Feb. 18, 2006

My husband and friends absolutely LOVE this ice cream!! It has everything you could ever want -- a wonderful, creamy consistency, light mint taste, and very easy to make. It's a winner!

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BEATLEFAN1964

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Easy Mint Chocolate Chip Ice Cream

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