Mint Chocolate Chip Waffle

The first time I made homemade mint chocolate chip ice cream, I stood over the stove watching the custard thicken like my life depended on it. I was attempting to recreate those massive waffle sundaes we used to get at the roadside stand on summer road trips, the ones that left sticky green streaks down our chins and made the car smell like sugar for days. When that ice cream maker finally churned its last rotation, I knew store-bought would never quite capture that fresh peppermint brightness again.

Last summer, my niece announced she was absolutely done with birthday cakes and needed ice cream waffles for her party instead. I made triple batches of both components, setting up an assembly line on the kitchen counter while kids hovered around like excited hummingbirds. Something magical happens when you hand someone a warm waffle and tell them to pile on as much ice cream as they want, suddenly you are not just cooking anymore, you are making memories.

Ingredients

• Heavy cream: Use the highest fat content you can find, it makes all the difference in that luxurious mouthfeel we are chasing
• Whole milk: Skip the low-fat substitutes here, the milk solids are crucial for proper custard formation
• Granulated sugar: Do not reduce this amount, sugar is not just sweetening, it is lowering the freezing point for scoopable results
• Fine sea salt: A tiny pinch wakes up the mint flavor and balances the sweetness like magic
• Large egg yolks: Room temperature yolks incorporate more smoothly, so set them out about 30 minutes before starting
• Pure peppermint extract: The real deal matters here, imitation mint can leave a strange aftertaste that lingers
• Semisweet chocolate chips: Chop them slightly for better distribution throughout the ice cream
• All-purpose flour: Measure by spooning into your cup and leveling off, packing the flour makes tough waffles
• Unsalted butter: Melt it completely but let it cool slightly so it does not cook the eggs when mixed

Instructions

Heat the dairy mixture:

Combine heavy cream, milk, sugar, and salt in a medium saucepan over medium heat, stirring until sugar disappears and steam rises but bubbles do not break the surface

Temper the egg yolks:

Whisk yolks in a separate bowl while slowly drizzling in about half a cup of the hot cream, whisking frantically so the eggs do not scramble

Thicken the custard:

Pour the warmed yolks back into the saucepan and stir constantly over medium-low heat until the mixture coats the back of a spoon and reaches 170°F

Add the mint and chill:

Stir in peppermint extract and food coloring if using, then strain through a fine sieve into a clean bowl and refrigerate for at least 4 hours

Churn the ice cream:

Freeze according to your ice cream maker instructions, adding chocolate chips in the last few minutes of churning

Mix the waffle dry ingredients:

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined

Combine the waffle batter:

Whisk eggs, milk, melted butter, and vanilla in another bowl, then pour into dry ingredients and stir just until mixed

Cook the waffles:

Pour batter onto a preheated and lightly greased waffle iron, cooking until golden and crisp according to your machine instructions

Assemble and serve:

Place warm waffles on plates, top generously with scoops of mint chocolate chip ice cream, and garnish with extra chocolate chips or fresh mint

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My neighbor smelled the waffles from her driveway and showed up with fresh strawberries, insisting fruit made it practically a healthy breakfast. We stood around the counter eating melting sundaes at 11 in the morning, sticky chocolate everywhere, not caring one bit about propriety or timing. Sometimes the best meals are the unplanned ones that start with a craving and end with laughter.

Making Ahead

The ice cream base actually improves after resting overnight in the refrigerator, giving the flavors time to meld together. Waffles can be cooked ahead and frozen in a single layer, then reheated in a toaster for a quick weekday treat that tastes just as good as fresh.

Temperature Magic

Serve the waffles absolutely hot, straight from the iron if possible, against the coldest scoop of ice cream you can manage. That moment when hot meets cold creates the most incredible sensation, the ice cream starting to melt into the waffle crevices while staying cold in the center.

Getting Creative

Once you have the basic technique down, this recipe invites all sorts of playful variations depending on your mood and what is in your pantry.

• Swap peppermint for vanilla extract and add crushed candy canes during holidays
• Try dark chocolate chunks instead of chips for a more sophisticated bittersweet note
• Add crumbled bacon to the waffle batter for a sweet and salty twist that surprises everyone

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There is something deeply satisfying about making ice cream from scratch, like you have unlocked some secret kitchen magic that transforms simple ingredients into pure joy. Grab a spoon and dig in.

Recipe FAQs

→ How do I achieve the creamy texture for mint chocolate chip?

Heat cream and milk with sugar, then temper egg yolks into the mixture and cook until thickened. Churn with peppermint and chocolate chips for smoothness.

→ What is the best way to keep waffles crisp when serving?

Cook waffles until golden brown and serve immediately or keep warm in an oven to maintain crispness before topping.

→ Can I make this with gluten-free flour?

Yes, substitute the all-purpose flour with a gluten-free blend, ensuring it’s safe for your dietary needs.

→ What chocolate works best for the chips?

Semisweet chocolate chips are ideal for balancing sweetness and enhancing the mint flavor.

→ How long should the ice cream base chill before churning?

Chill the mixture for at least 4 hours or overnight to ensure proper thickening and flavor melding.