Mint Chocolate Chip Ice Cream

The touch of bittersweet chocolate is a nice balance for the mint flavor. Ounce per ounce, bittersweet chocolate has less carbohydrate than milk chocolate.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.8g
  • Carbohydrate: 14.2g
  • Fiber: 0.1g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 87mg
  • Calcium: 138mg


  • 2 cups evaporated fat-free milk
  • 1 cup fat-free milk
  • 1/2 cup egg substitute
  • 1/2 teaspoon peppermint extract
  • 6 drops green food coloring (optional)
  • 4 ounces bittersweet chocolate, coarsely chopped


  1. 1. Combine first 5 ingredients and food coloring, if desired, in a large bowl; beat with a mixer at medium speed until well blended. Stir in chocolate.
  2. 2. Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
  3. carbo rating: 14
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Mint Chocolate Chip Ice Cream Recipe at a Glance
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