Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
- 10 chocolate wafer cookies, crushed
Special equipment needed:
- 9x9 inch baking dish
- Parchment paper
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, milk, sugar, and salt over medium heat until the sugar has dissolved.
2. Remove from heat and stir in the vanilla and peppermint extracts.
3. Transfer the mixture to a bowl and let it cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Fold in the mini chocolate chips and transfer the mixture to a 9x9 inch baking dish lined with parchment paper.
6. Sprinkle the crushed chocolate wafer cookies on top and press them lightly into the ice cream.
7. Cover the dish with plastic wrap and freeze for at least 4 hours or until firm.
8. Once frozen, remove the ice cream from the dish and cut into bars.
Time:
Preparation time: 15 minutes
Cooking time: 4 hours (freezing time)
Temperature:
Room temperature for cooling the ice cream mixture
Freeze at 0°F (-18°C)
Serving size:
Makes 9-12 bars
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 100mg
Total carbohydrates: 25g
Dietary fiber: 1g
Total sugars: 22g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Mini chocolate chips can be substituted with chopped chocolate.
- Chocolate wafer cookies can be substituted with Oreos or graham crackers.
Variations:
- Use different extracts such as almond or coconut for a different flavor.
- Add chopped nuts or candy pieces for added texture.
- Use different cookie crumbs for the topping.
Tips and tricks:
- Make sure the ice cream mixture is completely cooled before churning.
- Don't overmix the ice cream or it will become too soft.
- Use a sharp knife to cut the bars for clean edges.
Storage instructions:
Store the bars in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the bars on a platter with fresh mint leaves for garnish.
Garnishes:
Fresh mint leaves, whipped cream, chocolate sauce.
Pairings:
Serve with a hot cup of coffee or hot chocolate.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the ice cream mixture is too thin, chill it in the refrigerator for 30 minutes before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before serving.
Food safety advice:
- Make sure to use pasteurized milk and cream.
- Wash your hands and all utensils before preparing the recipe.
- Store the ice cream bars in the freezer at 0°F (-18°C) or below.
Food history:
Mint chocolate chip ice cream was first introduced in the 1970s and quickly became a popular flavor.
Flavor profiles:
Cool and refreshing mint flavor with sweet chocolate chips and a crunchy cookie topping.
Serving suggestions:
Serve the bars on a hot summer day for a refreshing treat.
Related Categories
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Taste: Sweet, Minty, Chocolatey, Creamy