Peppermint Mocha Chip Ice Cream – a delicious recipe with milk, sugar, eggs, peppermint mocha coffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Gently beat eggs.
2
Combine milk, sugar and eggs in large saucepan.
3
Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160u00b0); about 15 minutes. (I tend to watch the clock more than the temperature.)
4
Remove from heat.
5
Stir in creamer.
6
Chill.
7
Pour into ice cream maker and prepare according to directions.
8
In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
9
Notes.
10
I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.
448
kcal
Calories
14
g
Fat
64
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups milk, 1 cup sugar, 4 eggs, beaten, 2 cups peppermint mocha coffee creamer (I use Coffeemate brand), and more.
Yes, Peppermint Mocha Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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