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a waffle cone held up in a glass jar filled with scoops of green mint andes chocolate ice cream.

Andes Mint Ice Cream

Ice Cream From Scratch
Homemade Andes Mint Ice Cream is the perfect cool, minty dessert! This churned mint ice cream recipe is egg-free, easy to make, and delicious, with chunks of Andes chocolate mints.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling/Freezing Time 4 hours
Total Time 4 hours 40 minutes
Course Philadelphia style Ice Cream Recipes
Cuisine Dessert
Servings 6 servings
Calories 552 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 1/2 tsp kosher salt
  • 8.5 oz. Andes Mints chopped
  • Optional: 4-5 drops green food coloring

Instructions
 

  • Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  • In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, peppermint extract, salt, and green food coloring (optional).
  • Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers. 
  • Add the mixture to the bowl of your ice cream maker. 
  • Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
  • Add in the chopped Andes mints, and churn for an additional 2 minutes.
  • Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
  • Let sit at room temperature for about 5 minutes before serving. 

Notes

  • You can reduce the peppermint extract to ½ teaspoon if you like. Be sure to use peppermint extract, not "mint" extract.
  • Our store carries 8.5 oz bags of Ande’s Mints. It’s okay to use a little less, depending on what your store carries.
  • The green food color is optional.
  • Your ice cream base and ice cream bowl both need to be very cold in order for it to churn. If your base is not cold, place it in the freezer for an hour or so until it is chilled. 
  • It is important that the granulated sugar dissolves into the milk. This creates a smoother consistency in your final ice cream. 
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