Easy Homemade Mint Ice Cream
Homemade mint ice cream is the most beloved Christmas tradition! It is creamy with a perfect mint flavor and crushed mint candies.
Peppermint ice cream is delicious on its own, but I strongly recommend putting a tablespoon in the double chocolate hot chocolate or putting some hot fudge sauce on top.
‘This is the season!
Hi, Lil Luna readers! Tanya in “Lemons for Lulu” again! Today I am going to share one of my favorite ice cream recipes! I know this is not exactly the “season” of ice cream, but it is an excellent seasonal delicacy that will definitely be welcomed by your family.
I have to do something every Christmas. Horse chestnut balls, coconut balls, mint cookies, crepe cookies, mint cubes and this mint ice cream. Indulging in this mint ice cream is as traditional as making reindeer food and gingerbread houses! If I don’t make at least two batches of this mint ice cream, my family will expel me, that’s great!
How to make mint ice cream
This ice cream recipe is very simple. This is the basis of almost all my homemade ice cream recipes. Usually, I mix it in a blender and then cool it for up to 24 hours. This allows the flavor to mix and thicken the mixture. The thicker the mixture, the creamier the ice cream.
I use two heavy creams in this ice cream, one half and half. Using more cream will make this ice cream richer. If you want, you can of course do it the other way around. The texture will be different, but the taste will be just as good.
Mix + cool down. Combine all ingredients (except candies) in a blender and process until smooth. Refrigerate the mixture for at least 1 hour to 24 hours.
ice cream machine. Using an ice cream maker, prepare ice cream according to the manufacturer’s instructions, adding crushed candies in the last 5 minutes.
freeze. Pour the ice cream into a freezer-safe container. Freeze until set.
Tips for ice cream machine:
- Make sure you use PEPPERmint Extract and not just Mint.
- Use high-quality raw materials.
- Use full cream
- Don’t fill the ice cream maker bowl too full. If you have excess mixture, store it in a container in the refrigerator until it can be stirred.
- Use ROCK salt instead of other types of salt.
- Keep extra rock salt and ice cubes. You use more than you think.
No ice cream machine? no problem!
- Pre-cool glass or metal bowls in the refrigerator.
- Pour the prepared mint ice cream mixture (refrigerated in the refrigerator) into a cold bowl.
- Put a bowl of cream in the coldest part of the refrigerator. Let it freeze until it thickens but can still be stirred.
- Stir the thick cream every 30 minutes and put it back in the refrigerator. Stirring will help the mixture stay aerated and creamy. Be sure to stir quickly to prevent the cream from melting.
- Repeat step 4 for the next 3-4 hours, or until the cream has the right consistency.
Mixing, troubleshooting and storage
Mix: The original mint ice cream is absolutely delicious, but you can easily match some delicious ice cream. Make sure not to add them before the ice cream base starts to freeze. If you don’t want to mix them into ice cream, you can set them aside as a topping.
- Crushed original or mint Oreo cookies
- Mini M&M
- Mini chocolate chips
- Brownie nuggets
- White chocolate chips
Why are there ice crystals? There are several main reasons for the formation of ice crystals. First, you added too much water to the main mixture. Follow the written recipe. If the recipe calls for full fat, do not adjust the amount of ingredients, such as using less sugar or using skimmed dairy products.
Secondly, it is because the cream and freezing time of ice cream is too long. When the time is too long, the cream will melt and re-freeze into ice crystals.
Store: For best results, homemade ice cream can only be stored in the refrigerator for 3-4 weeks. Homemade ice cream tends to melt much faster than store-bought ice cream, so be careful how long you let it sit while scooping it.
My advice to you is to stock up mints. Once your family has tried this ice cream, you will be asked to make it again and again!
For more mint recipes, please check:
Preparation time 10 minutes
20 minutes cooking time
Refrigerate/freeze for 3 hours
Total time 3 hours 30 minutes
Calories 336 kcal
Author Little Luna
- 4 oz container egg products (eg whisk)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups heavy cream
- 1 cup and a half
- 30 mints crushed
Combine all ingredients (except candies) in a blender and process until smooth. Refrigerate the mixture for at least 1 hour to 24 hours.
Using an ice cream maker, prepare ice cream according to the manufacturer’s instructions, adding crushed candies in the last 5 minutes.
Pour the ice cream into a freezer-safe container. Freeze until set.
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