Light and creamy mint chocolate chip ice cream with hot fudge rippled thoughout – a summer treat to please the mint-chocolate lovers!
Ice cream and hot fudge, hot fudge and ice cream, they just work. Before I married my husband I was going to Brigham Young University in Utah and they are famous for their creamery. To this day I swear it’s the best ice cream I’ve ever had. And by best I mean the richest, most decadent, sugar-laden, headache-provoking, diet-derailing ice cream imaginable. And really, isn’t that what we are all searching for in ice cream?? The richer the better! Oh, that’s just me? Odd…..
My favorite ice cream at BYU’s creamery has always been the chocolate chip cookie dough, oh my goshhhhhh it’s so good. But get the kiddie size – it really is insanely rich. When I was dating my husband he came down to see me at BYU often and I dragged him along to the creamery for his first time. He went straight for the mint chocolate chip, it’s his favorite ice cream flavor. Honestly I can’t remember his opinion of the ice cream because, well, I was having a special moment with my own cup of chocolate chip cookie dough with hot fudge on top… but I don’t remember him complaining so it must have been good.
Since it’s summertime (the socially acceptable time of year to make homemade ice cream) I’ve been whipping up a batch per week. Seriously, at least one per week. Since I tryyy to accommodate my husband’s preferences into what I make, I decided it was time to some mint chocolate chip ice cream for him. But I couldn’t just leave it like that, it needed some umph, so I threw in hot fudge. I mean, you don’t put it in hot obviously, the ice cream would melt. But when the fudge sauce freezes it never gets super hard so you bite into this rich and creamy chocolatey chip fudge-filled mint ice cream bite and it is heaven!
Oh and I have good news, you can make this ice cream with OR without an ice cream maker. I think it’s easier (and quicker) with an ice cream machine but if you don’t have one do not let that stop you from indulging in this frozen goodness – I’ve provided easy peasy steps for you in the recipe below. I know, I’m the best.
Hot Fudge Ripple Mint Chocolate Chip Ice Cream
- 2 cups heavy cream
- 2 cups half and half
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon mint extract or creme de menthe (NOT peppermint)
- 1/3 cup semi sweet chocolate chips, finely chopped
- 1 jar hot judge sauce, at room temperature
- optional: green food coloring
- In a large bowl mix together heavy cream, half and half, sugar, vanilla, and mint extract and continue to mix until sugar is dissolved. (If desired, add a few drops of green food coloring and whisk into the mixture now.)
If using an ice cream maker:
- Freeze according to maker's instructions til about half way done, then while the ice cream maker is still churning, stir in the chopped chocolate chips. Continue to freeze according to ice cream maker's instructions.
- When finished, transfer ice cream to 1 or 2 large shallow containers and alternate dropping large spoonfuls of ice cream and hot fudge into the container. Use a knife to swirl the hot fudge into the ice cream (do a figure 8 a few times and you should be good). Cover and freeze for 1-2 hours or overnight.
If NOT using an ice cream maker:
- Pour mixture into 2 shallow containers (large shallow tubberware containers are fine OR shallow casserole dishes work well too). Cover and freeze for 2 hours. Remove from freezer, stir in chocolate chips, and drop large spoonfuls of hot fudge into the ice cream mixture. Use a knife to swirl the hot fudge into the ice cream. Cover and return to freezer for 4-6 hours or overnight.