Baskin Robbins Mint Chocolate Chip Copycat Recipe
It’s Ice Cream Week on Something Swanky and Crazy for Crust!*
Click the links above to see all of our fun ice cream recipes from this week.
***Originally posted in July 2014
I’ve mentioned before that my husband isn’t a big fan of mix-in type ice cream places (like Coldstone). He’ll eat there if I make him go (I mean, it is ice cream, after all). But then, as we’re driving past the Baskin Robbins on our way home, he’ll heave a not-so-subtle sigh and gaze longingly at the rear-view mirror.
I determined that our difference in opinion over ice cream shops is really the difference between liking hard or soft ice cream. He prefers hard scooped, I’d rather have something more along the lines of ice cream soup. I dunno… he’s probably in the majority there. But I can’t help it– I love soft, mushy ice cream full of big candy chunks and hot fudge.
However, he has totally turned me on to Baskin Robbins’ Chocolate Chip and Mint Chocolate Chip ice creams.
I am so in love with the way their “chocolate chips” aren’t really chocolate chips at all. Instead, it’s full of a thin pieces of brittle chocolate that ribbon throughout the ice cream. And it takes chocolate chip ice cream to an amazing new level.
Just like the Stracciatella I mentioned last week, Baskin Robbins-style chocolate chip ice cream is achieved in the same way– by pouring chocolate (or in this case, Homemade Magic Shell) into the ice cream during the last 5 minutes of churning.
This Mint Chocolate Chip Ice Cream is SO easy and so yummy. Mint is one of my husband’s favorite ice cream flavors, but you could easily make this regular old chocolate chip ice cream by simply omitting the peppermint extract!
I use this Cuisinart ICE-21 Ice Cream Maker to make churned ice cream, and far I’ve loved it. It’s pretty inexpensive (only $49!), easy to use, and makes delicious ice cream in about 20-30 minutes. I would highly recommend it if you’re looking for a simple, day-to-day use ice cream machine.
- 14 ounces sweetened condensed milk
- 5 ounces evaporated milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/4 tsp peppermint extract
- 2 cups half and half
- optional green food coloring
- 1 1/2 cups Magic Shell
- In a large bowl, mix together the sweetened condensed milk, evaporated milk, sugar, vanilla extract, peppermint extract, half and half, and a few drops of green food coloring (if desired). Cover and chill for 30 minutes.
- According to machine's instructions, pour into ice cream maker. Allow to churn for 20-30 minutes, until ice cream starts to look slightly firm.
- Slowly drizzle the magic shell into the machine and allow to churn for 5 more minutes (you may need to use a rubber spatula to help move along any big chunks that might form. I had a few, but they weren't a big deal, I probably could have left them alone and it would have been fine).
- Scrape ice cream into a freezer safe container and allow to freeze until it reaches desired firmness (I photographed after 2 hours in the freezer... but I ate a bowlful right out of the machine!).