Mint Choc Chip
Mint choc chip ice cream made in the Thermomix TM7 combines dark chocolate, whole milk, double cream and egg yolks into a refreshing frozen dessert. Peppermint extract gives a cool, vibrant flavour while flecks of dark chocolate add crunch. Precise heating and gentle mixing deliver a silky custard base, ready to churn into a classic favourite.
About this recipe
Mint Choc Chip Thermomix TM7 is a homemade ice cream recipe that turns a simple custard base of egg yolks, whole milk and double cream into a cool, festive dessert. Searching for mint choc chip recipes Thermomix will bring you here, where the all-in-one kitchen machine handles the tricky parts: heating the custard gently without scrambling, and grinding dark chocolate into the neat flecks that define this flavour. The peppermint extract delivers a fresh, wintry taste that pairs beautifully with bittersweet chocolate, making it an ideal dessert for birthdays, summer barbecues or Christmas dinners. Optional food colouring gives the classic pale green hue, though the flavour shines without it. Because the TM7 stirs and heats hands-free, you get a silky base every time, and the whole family can help fold in the chocolate before freezing.
Preparation tips
- Chill the custard base thoroughly in the fridge before freezing, as a cold mint mixture churns faster and develops smaller ice crystals for a smoother scoop of mint choc chip.
- Use good-quality dark chocolate with a high cocoa percentage; the TM7 grinds it into flecks in seconds, but cheaper chocolate can turn waxy and clump in the finished ice cream.
- Add the peppermint extract gradually and taste as you go, since the flavour intensifies once frozen; a drop of food colouring is optional and kids enjoy stirring it in.
- Swap the whole milk for a lactose-free alternative and use lactose-free double cream to make this mint choc chip suitable for lactose-intolerant guests without losing the creamy texture.
- For a festive Christmas version, crush candy canes in the TM7 bowl and fold them through with the chocolate flecks, or replace peppermint with orange extract for a chocolate-orange twist.
Recipe variations
- Make a lactose-free mint choc chip by using lactose-free whole milk and lactose-free double cream; the custard technique stays identical and the chocolate flecks keep their signature crunch.
- For a festive winter version, fold in crushed candy canes with the dark chocolate flecks and add a drop of green food colouring, creating a Christmas-ready mint choc chip without extra effort.
Thermomix TM7 Benefits
- Grind the dark chocolate in the TM7 bowl into even flecks in seconds, ready to fold through the mint ice cream base. [Multi-Function]
- Heating the egg yolk custard gently with precise temperature control prevents scrambling and yields a silky smooth base. [Precision Control]
- Weigh the double cream and sugar directly in the mixing bowl for accurate ratios without extra scales or washing up. [Built-in Scale]
- Mixing the milk, cream and peppermint extract hands-free gives a uniform mint flavour while you prepare the chocolate. [Hands-Free]
- Whipping the chilled cream with the butterfly whisk adds air for a lighter, creamier mint choc chip texture after freezing. [Multi-Function]
Ingredients
- dark chocolate
- whole milk
- double cream
- granulated sugar
- egg yolks
- peppermint extract
- green food colouring (optional)