Mint Chocolate Chip Ice Cream

I made this mint chocolate chips ice cream as part of a cake with brownie crust. I was not a fan of how the brownie crust tasted after it was frozen. It was rock hard and I couldn't even get a fork or knife through it.

On the bright side, the mint chocolate chip ice cream was fantastic! It was creamy, minty without being overly minty or tasting like toothpaste and had the right amount of chocolate chips. I was actually surprised I did not already have a mint chocolate chip ice cream recipe, but am so glad that I have a good one now!

Mint Chocolate Chip Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 1/2 cups half and half
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons mint extract
• green food coloring
• 3/4 cup mini chocolate chips

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl whisk together the half and half and granulated sugar, until the sugar is dissolved.
3. Add in the heavy cream and both extracts, gently whisk to combine.
4. Add in desired amount of green food coloring and gently whisk to combine.
5. Pour into an ice cream maker and churn according to manufacturer's directions.
6. During the last five minutes of churn time add in the chocolate chips.
7. Remove storage container from freezer and transfer ice cream into it. Put lid on and freeze.

Enjoy!!!

*Adapted from Brown Eyed Baker.