What is your favorite flavor?
What flavor signals summer to you?
How about Double Strawberry, or Raspberry Chip, or Peanut Butter Fudge?
Hungry? Here’s my absolute favorite, Chocolate Chip Mint. And that’s been true since… forever.
At the bottom of the recipe are more flavors. Click the image to view the recipe.
Homemade Chocolate Chip Mint Ice Cream
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
1 cup heavy cream
1/4 cup cream cheese
1 -1 1/4 teaspoons mint extract
8 -10 drops green food coloring
1 1/2 cups chopped Oreo cookies (about 10 cookies)
READ MORE: Ice Cream Party with Homemade Toppings
In a heavy saucepan, mix sugar and cornstarch. Stir in next 3 ingredients over medium-high heat. Whisk constantly until cream cheese has melted and mixture is smooth and begins to simmer, about 7 minutes. Simmer 2 to 3 minutes, until mixture has thickened. Remove from heat and add mint extract and green food coloring to reach desired color.
Strain mixture through a fine sieve into a bowl over an ice bath. Let stand until completely cool. Cover and refrigerate at least 4 hours or overnight.
Transfer mint mixture to ice cream maker and process according to manufacturer’s instructions. During the last few churns, add cookies and mix to incorporate. Transfer ice cream to a container and freeze at least 3 hours or up to 1 week.
Nutrition Information for Mint Chocolate Cookie Ice Cream
PER SERVING: 240 cal., 15 g total fat 26 g carb. (21 g sugars), 3 g pro.
If you’re on the West Coast and want a great scoop, here are a couple of my favorite spots.
Salt & Straw in Los Angeles and Portland
Fifty-Licks in Portland (I’ve not tried it but it came highly recommended and it’s on my summer list!)
Molly Moon’s in Seattle
And if Mint Chip isn’t your favorite — try one of these!