Andes Mint Ice Cream

By Barefeet In The Kitchen

Ingredients

1½ cups milk
cup dutch process cocoa powder
cup sugar
teaspoon kosher salt
½ cup semi-sweet chocolate chips
1½ cups heavy cream
1 teaspoon vanilla extract
¼ teaspoon peppermint extract ((measure carefully!))
35 Andes Mints (finely chopped, about 1 cup)

Prep Time25mins
Servings7

Instructions

In a large saucepan, combine the milk, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.

Remove from the heat and immediately add the chocolate chips. Whisk until the chocolate has completely melted. Stir in the cream, peppermint extract, and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.

Process according to your machine's instructions. When the mixture is almost done churning, add the chopped Andes Mints. Finish churning and serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.