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Peppermint Chocolate Chip Ice Cream

I realize it’s getting chilly, but we can still enjoy ice cream when it’s cold outside right? Peppermint reminds me of all things fall and Christmas and with all the decadent, rich, out of this world desserts being created this time of year its nice to know you can make this. A simple childhood treat that can be stored in the freezer for repeated late night sweet tooth sessions…or the occasional grab a spoonful and retreat promptly to the bathroom so your little people don’t tackle you for a bite…session.  Maybe that’s just me.  Doterra’s Peppermint Essential Oil has a powerful, invigorating and cool fragrance.  It is safe for consumption as well.  In these last 12 years working with essential oils, I didn’t know that there were amazing oils like these that I could use for skin care, healing, and in my cooking! Queue my “aha” moment…when I proceeded to dance and leap throughout my house for an undisclosed amount of time.

The semi sweet chocolate shards in every bite of this ice cream intensify the mint flavor for the perfect tasty bite.

Peppermint Chocolate Chip Ice Cream
Print Recipe
Servings Prep Time
4 people 5 minutes
Passive Time
20-25 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
20-25 minutes
Peppermint Chocolate Chip Ice Cream
Print Recipe
Servings Prep Time
4 people 5 minutes
Passive Time
20-25 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
20-25 minutes
Ingredients
Servings: people
Instructions
  1. Gather your ingredients together and roughly chop your chocolate.
  2. In a large mixing bowl, combine milk and sugar and mix until sugar is dissolved (about 2 minutes). I use a whisk. I found that if I use my KitchenAid Mixer, the attachment doesn't get all the way to the bottom of the bowl.
  3. Add the heavy cream to the milk mixture and pour into your handy dandy ice cream maker.
  4. Turn your ice cream maker on and churn baby churn! after 10 minutes, add in your 9 drops of Doterra Peppermint Essential Oil while ice cream machine is running. At the 20 minute mark, add your chopped chocolate and churn 5 more minutes until thick and fully incorporated.
  5. Remove ice cream from machine and transfer to airtight tupperware container. Place tupperware in freezer for at least 4 hours to get the ice cream firm. I think the consistency of the ice cream is too soft straight out of the mixer and I like it to have shapely scoops...if you know what I mean. If you prefer a softer ice cream, then by all means dig in right away!
Recipe Notes

The 4 servings in this recipe and for 4 adults.  I have 3 small children and they get a small scoop for dessert, not a full bowl.  This ice cream can easily serve the 5 of us...plus a few sneaks late at night.

Make sure that your milk and cream are kept in the refrigerator until just before you are ready to mix.  You want them to be as cold as possible.  The same goes for the freezer bowl.  Leave it in the freezer until everything is ready to go.

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About the author

Sara Pittman

Sara is from sunny San Diego CA. She is a wife, busy mother of 3 and amateur chef stumbling through organized chaos on a daily basis using sarcasm and humor to soften the blow...that's what she said. She will take any opportunity to demonstrate the running man in public and enjoys being a sarcastic smart ass.

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