Mint Chocolate Chip Ice Cream (Naturally Colored & Honey Sweetened)
A creamy homemade mint chocolate chip ice cream made with whole milk, heavy cream, raw honey, and naturally colored with spirulina. Finished with crunchy mint chocolate pieces.
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 3 egg yolks
- ½ cup raw honey
- 1 ½ tsp peppermint extract
- 1 tsp vanilla extract
- 2 tsp spirulina for natural green color
- 2 Hu crunchy mint chocolate bars chopped
Instructions
- In a blender or large bowl, combine the whole milk, heavy cream, egg yolks, raw honey, peppermint extract, vanilla extract, and spirulina. Blend or whisk until completely smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- During the last few minutes of churning, add the chopped mint chocolate bars so they distribute evenly throughout the ice cream.
- Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours, or until firm enough to scoop.
- Scoop and enjoy, top with extra chopped mint chocolate
