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Mint Chocolate Chip

This one is delicious when frozen in a Graham cracker crust pie shell. Garnish it with chocolate rose petals you can make yourself.


Make a batch of the Old Time Vanilla recipe, but use ⅓ cup sugar instead of the brown sugar. Add 1 ½ teaspoon of mint extract and when the ice cream is almost frozen, add 1 cup semi-sweet mini chocolate chips. This recipe is just the right amount to put into two 9" Graham cracker crust pie shells for a great ice cream pie.

To really dress up your ice cream pie, take a few small leaves from the rose bush out back, wash and dry them thoroughly. Take the remaining chocolate chips and melt them in a double boiler. Use a butter knife to spread a thin layer of melted chocolate on the back side of the leaves and place them in the freezer for about twenty minutes.

Then add one more coating of chocolate and replace the leaves in the freezer. After the leaves are frozen, peel the leaves from the chocolate and garnish the pie. Between coatings, take a little melted chocolate and spread it very thinly on a cool cookie sheet and place it in the refrigerator.

When you have finished the second coating of the leaves, take the cookie sheet from the refrigerator and with a sharp metal spatula, scrape up the chocolate into curls. Along with the chocolate leaves, these make a really nice garnish.

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