Chocolate-Mint Ice Cream

Yield: Serves 4
  • 3/4 c. cocoa powder
  • 1/2 c. white sugar
  • 1/3 c. packed brown sugar
  • pinch of salt
  • 1 c. whole milk
  • 2 c. heavy cream
  • 1/2 Tbsp. vanilla extract
  • 1 whole pkg. Andes mints, unwrapped and broken into small pieces
  1. In medium bowl, whisk together cocoa, sugars and salt. Add milk and beat until cocoa, sugars and salt are dissolved. Stir in heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.
  2. Freeze in ice cream maker according to manufacturer's directions, about 15-20 minutes. During last 5 minutes of churning, add Andes mint pieces.
My current favorite homemade ice cream!
  • dessert
  • favorite
Last updated 2016-12-25
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