Don’t worry if your scoops don’t look perfect once you’ve doused them with sauce. https://www.davidlebovitz.com/mint-white-chocolate-ice-cream-shell-recipe Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones. The magic ingredient here is coconut oil, something that you had to search out in health food stores and at multicultural grocers, but it can now be found in regular supermarkets. Would it keep it’s snap? Coping with Confinement: My Lockdown Strategies, Chocolate, Dulce de Leche, and Vanilla Marble Cake, L’Instant Cacao: Bean-to-bar Chocolate Shop, Beet and Ginger Cake with Cream Cheese Frosting ». If I remember correctly it was pretty good. Totally awesome! I recommend using regular (deodorized) coconut oil for this; virgin coconut oil has a strong coconut flavor which I don't ordinarily mind, but I find it clashes a bit with the mint flavor. I made this into Vanilla ice cream too. I liked it as well. Mint Chocolate Chip: 3/4 tsp. For more on white chocolate, check out my post: preferably refined or deodorized (see headnote), mint flavoring (or oil-based mint flavoring). Mint is my favorite flavor in ice cream, so you better believe this will be made in the next few weeks over here xoxo Reply, Yum! I used fresh mint as we have loads of it right now, and chopped chocolate from a chocolate bar. Reply, Shellac?!?!? https://www.allrecipes.com/.../homemade-mint-chocolate-chip-ice-cream Allrecipes is part of the Meredith Food Group. Reply. Mint Extract 7 drops of green food coloring 6 o.z. Categories: Ice Cream Ice Creams and Sorbets Recipes, Tags: chocolate ice cream ice cream magic shell mint mint oil recipe topping white chocolate, I’m not usually a huge fan of white chocolate because it’s so sweet, but I like the idea of pairing it with mint and chocolate. 3. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. It’s basically a large round disc of ice cream on a popsicle stick dipped in a shell like you’ve described here. David, I think you meant to say “preferably refined or deodorized” instead of “2 tablespoons (30g) coconut oil, preferably virgin or deodorized” in the ingredients for the recipe. Appreciate your feedback, too. The most recent time I went with two friends who are cookbook editors and food writers and they liked it, and I asked them at the end, “Would you come back here?” And they both said, “Yes.” So I wrote it up as an address that people might want to check out in Paris. I still used the vanilla it calls for and substituted the mint extract for Vanilla extract. Very easy and decent mint chocolate chip ice cream. https://www.davidlebovitz.com/mint-chip-ice-cream-recipe-chocolate is the green one made with the actual MINT plant? Pure peppermint oil is knock-your-socks-off strong, so if you want to use that, you’ll need to dial down the amount, and add it to taste. https://www.bbcgoodfood.com/recipes/fresh-mint-choc-chip-ice-cream I only associated shellac with nail polish thing ;-) Not that I eat them much, but I will never eat them again… coconut oil sounds so much better. Amount is based on available nutrient data. And a heartfelt “merci beaucoup” for ALL your writings. Vanilla Extract, Congrats! 1 (14 ounce) can sweetened condensed milk, 1 (12 ounce) bag semisweet chocolate chips, Back to Homemade Mint Chocolate Chip Ice Cream. It’s sweetened with sugar and flavored with mint extract and vanilla extract, then studded with chocolate chips – I prefer dark or semisweet, but you could use milk, too – whatever type you prefer.