Dairy Free Classic Mint Chocolate Chip Ice Cream

Total time9 hr 5 min

Prep time20 min

Cook time15 min

Dairy Free Classic Mint Chocolate Chip Ice Cream

Cool peppermint custard, studded with irregular shards of melted bittersweet chocolate that solidify into little chips the moment they hit the churning paddle — this is that classic scoop shop flavor made from scratch. Egg yolks bring a silky, dense texture to the base, while a touch of fine salt and real peppermint extract keep the mint flavor clean and bright instead of artificial-tasting. The chocolate ribbons get folded in during the last few minutes of churning, so every scoop has that satisfying crunch-to-smooth ratio. It's a slow project worth the wait: chill the custard fully, churn it to soft-serve stage, then let it firm up in the freezer until it's scoopable and dense. Straining the custard before chilling is the trick to that glassy-smooth finish, and it's an easy one to slot into a dairy free freezer rotation for warm-weather cravings.

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Ingredients

6 servings

For the custard base

2 cups heavy cream
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Chef's tip
Use the thick cream from a can of full-fat coconut milk (not sweetened "cream of coconut"), measured 1:1. It adds a mild coconut flavor.
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¾ cup granulated sugar
5 large egg yolks
¼ tsp fine salt
1 tsp peppermint extract

For the chocolate chips

4 oz bittersweet chocolate, finely chopped
1 tsp coconut oil

Instructions

1
Combine the heavy cream, whole milk, and half the sugar (6 tbsp) in a medium saucepan over medium heat, stirring occasionally, until the mixture steams and small bubbles form around the edges, about 5 minutes. Do not let it boil.
2
Whisk the egg yolks, remaining 6 tbsp sugar, and salt in a medium bowl until the mixture is pale and slightly thickened, about 1 minute.

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