Name: Copycat Baskin-Robbins Mint Chocolate Chip Ice Cream (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 1 quart
Cuisine: American
Ingredients: 2 cups Heavy Cream; 1 cup Whole Milk; 3/4 cup Granulated Sugar; 1/4 tsp Salt; 1 tsp Vanilla Extract; 1/2 cup Packed Fresh Mint Leaves; 4 oz Semi-Sweet Chocolate Chips

Recipe tier

A classic mint chocolate chip ice cream recipe, made accessible for home ice cream makers. This version focuses on readily available ingredients and straightforward techniques.

Total 1h 30m

Serves 1 quart

Steps 7

Ingredients 7

Soundtrack the cook

After hours · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Base
2 cups 480 mL Heavy Cream
1 cup 240 mL Whole Milk
cup 150 g Granulated Sugar
tsp 1.25 mL Salt
1 tsp 5 mL Vanilla Extract
Mint
cup 120 mL Packed Fresh Mint Leaves
Chocolate
4 oz 113 g Semi-Sweet Chocolate Chips

Equipment

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Instructions

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Steep Mint: Gently heat cup of the heavy cream in a small saucepan. Add the Packed Fresh Mint Leaves, remove from heat, and let steep for 30 minutes. Strain the cream through a fine-mesh sieve, discarding the mint leaves. This creates Mint-Infused Cream.
Combine Base: In a large bowl, whisk together the remaining Heavy Cream, Whole Milk, Granulated Sugar, and Salt until the sugar is dissolved.
Add Mint Flavor: Stir in the Mint-Infused Cream and Vanilla Extract into the Base.
Chill: Cover the mixture and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
Add Chocolate: During the last few minutes of churning, add the Semi-Sweet Chocolate Chips.
Harden: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.