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Overhead shot of a bowl of mint chocolate chip ice cream

Loaded Mint Chocolate Chip Ice Cream


  • Author: Leslie Kiszka
  • Prep Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 quart 1x

Description

Mint chocolate chip ice cream gets an upgrade. Rich, creamy mint ice cream is loaded with chopped Andes mints, Oreos, hot fudge and a generous splash of Bailey’s!


Scale

Ingredients

  • 2 cups heavy cream
  • 1 cup half and half*
  • 3/4 cup granulated sugar
  • 1/4 cup Bailey’s (or other mint liquor)
  • 1/8 teaspoon mint extract
  • Pinch of salt
  • 10 drops green food dye (or more for more intense color)
  • 1 cup Oreos, chopped
  • 3/4 cup Andes mints (about 21 mints), chopped
  • 1/4 cup hot fudge sauce

Instructions

  1. In a large mixing bowl, whisk to combine heavy cream, half and half (or milk – see notes), granulated sugar, Bailey’s, mint extract and salt.
  2. Add food coloring and whisk again to completely combine.
  3. Pour ice cream batter into frozen ice cream maker (aff link) and prepare according to manufacturers directions (usually 20-25 minutes of churning).
  4. During the last 5 minutes, add in all but 1-2 Tablespoons of your chopped Oreos and Andes mints.
  5. Pour into a loaf pan or other quart-sized container. Add hot fudge in a few blobs on top and use a knife or spatula to swirl it into the ice cream. Top with reserved chopped add ins.
  6. Cover and place into the freezer until ready to serve, or at least 2 hours. Enjoy!

Notes

*Don’t have half and half? Just use 2 1/2 cups heavy cream and 1/2 cup milk instead.

  • Category: Dessert
  • Method: Churn
  • Cuisine: American

Keywords: mint chocolate chip ice cream, andes mint ice cream

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