This is a super basic variation of my original vanilla chocolate swirl ice cream, but my husband likes me to switch the flavors up each time I make a new batch. So, even though I’ve made this peppermint version several times now, I realized I’ve never actually shared the recipe. (I’m actually hoping to use leaves from my new peppermint plant soon, so when I do, I will update the recipe to include both options!)
If you’re not used to natural, real foods yet, the first thing you might think after looking at this ice cream is that it doesn’t look in any way like there is mint in it! I know when I used to think of mint ice cream, green and red colors instantly came to mind. However, most of these are artificially colored with red 40, yellow 5, and/or blue 1…and there is just no need for that! My kids don’t care that the mint ice cream I make at home is colored green or red…they’re just thrilled that I made mint ice cream! Though, if I’m being totally forthcoming here, my kids are not the reason I make so much ice cream. It’s definitely mostly for my husband!! 🙂 And I promise you that he doesn’t care what color his ice cream is, either. 😉
Organic Peppermint Chocolate Swirl Ice Cream
- 1 cup organic whole milk
- 3/4 cup organic cane sugar
- Pinch of salt
- 2 cups organic heavy cream (I’ve been using Kalona lately because it doesn’t contain carrageenan)
- 1/2 tsp. organic peppermint extract
- 1 T arrowroot starch
- 1/4 cup Enjoy Life chocolate chips, melted
Before starting, make sure the freezer bowl of your ice cream maker is completely frozen. (I store my bowl in the freezer so it’s always ready.) In a medium bowl, use a whisk to combine the milk, sugar, and salt. Once the sugar has dissolved, stir in the cream, peppermint extract, and arrowroot. Put in the fridge (covered) until you’re ready for the next step.
Put the freezer bowl on the motor base. Add the paddle and cover. Turn on the ice cream maker and then slowly pour in the milk mixture. Let churn for about 15-20 minutes (or until thickened to desired consistency). Melt the chocolate in a microwave safe bowl (at 50% power, stirring occasionally). In the last minute or so of churning, drizzle in some of the melted chocolate. I did this for a few churns and then, while I transferred the ice cream into its storage container, I poured more drizzles of chocolate over each layer. The chocolate hardens within a few seconds of touching the ice cream. Freeze for at least a few hours to help it thicken up a bit and then enjoy!
If you want to buy your own ice cream maker, this is what we have and it’s been super easy to use and clean.
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