Hamdi Saidani This rich, deeply chocolatey Pioneer Woman chocolate-mint ice cream is made with a five-egg-yolk custard base, dark chocolate chips, cocoa powder, and chopped Andes mint candies folded in at the end. It takes about 30 minutes of hands-on work plus overnight to chill and freeze.
This isn’t mint ice cream with chocolate chips thrown in. The base itself is chocolate, built two ways. You melt dark chocolate chips into a small portion of the custard, whisk that back into the rest, then stir in cocoa powder on top of that. The result is a double-chocolate custard that’s intense and dark before the mint candies even enter the picture.
The mint comes from chopped Andes candies stirred in after churning, not from extract or flavoring. That means the mint flavor lives in little pockets throughout each scoop instead of being spread evenly through the base. You get clean chocolate between the candy pieces, then a cool burst of mint when you hit one. Chop them into small, uneven bits so they distribute well. Too large and they freeze into hard chunks that are tough to bite through.
pioneer woman chocolate-mint ice cream
Description
This Pioneer Woman chocolate-mint ice cream builds a double-chocolate egg yolk custard base and folds in chopped Andes candies after churning for cool, minty bites in every scoop.
Ingredients
Instructions
- Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
- Beat the egg yolks with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Slowly drizzle in 1 cup of the hot half-and-half mixture while whisking constantly to temper the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining half-and-half. Simmer over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes.
- Heat the remaining 2 tablespoons of heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and fully melted, 3 to 5 minutes.
- Whisk 1 cup of the prepared custard into the melted chocolate until combined. Pour the chocolate custard back into the remaining vanilla custard and whisk together. Whisk in the cocoa powder until fully incorporated.
- Chill the mixture completely, then churn in an ice cream maker according to the manufacturer’s directions.
- Stir in the chopped mint candies. Transfer to a freezer-safe container, cover, and freeze until firm enough to scoop, at least 8 hours.
FAQs
Why melt the chocolate separately instead of adding it straight to the custard?
Melting the chips with a small amount of cream first creates a smooth ganache that blends evenly into the base. Dumping solid chips into hot custard leaves unmelted pieces and uneven chocolate flavor throughout the batch.
What do I serve it with?
A warm brownie underneath catches the melting ice cream perfectly. For a party spread, the chocolate peanut butter ice cream sandwiches on the same table give guests a handheld option while this one stays in the scoop-and-bowl lane.
Can I use peppermint extract instead of Andes candies?
You can, but the result is different. Extract spreads the mint evenly through the entire base, so every bite tastes the same. The candies give you distinct pockets of mint between stretches of pure chocolate, which creates more contrast in each spoonful.
How long does this need to chill before churning?
Until the base is completely cold, at least 4 hours in the fridge. Overnight is better. Warm custard won’t freeze properly in the machine and you’ll end up with a soupy texture instead of thick, creamy soft serve.
Why does the recipe use both chocolate chips and cocoa powder?
The melted chips give body, richness, and a glossy texture. The cocoa powder deepens the color and adds a more intense, slightly bitter chocolate note. Together they create a darker, more complex flavor than either one alone.
