Andes Mint Ice Cream

ice cream container with white scoop holding a portion of ice cream

Creamy, rich, dark chocolate mint ice cream is generously filled with Andes Mints to create this scrumptious Andes Mint Ice Cream.

Prep Time25

Total Time25

Course: Dessert

Cuisine: American

Servings: servings, about 1½ quarts

Calories: 390kcal

Ingredients

1½ cups milk
⅓ cup dutch process cocoa powder
⅔ cup sugar
⅛ teaspoon kosher salt
½ cup semi-sweet chocolate chips
1½ cups heavy cream
1 teaspoon vanilla extract
¼ teaspoon peppermint extract (measure carefully!)
35 Andes Mints finely chopped, about 1 cup

Instructions

In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Process according to your machine’s instructions. When the mixture is almost done churning, add the chopped Andes Mints. Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.

Notes

Measure peppermint extract very carefully. (And do not measure over the bowl.) If you add even a few drops too much, the flavor can change from “mint” to “toothpaste."

Nutrition