Mint Chocolate Chip Waffle (Printable)
Refreshing mint chocolate chip ice cream served on warm, crisp waffles blending cool and crunchy textures.
# What You Need:
→ For the Mint Chocolate Chip Ice Cream
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/8 tsp fine sea salt
05 - 5 large egg yolks
06 - 1 1/2 tsp pure peppermint extract
07 - 2–3 drops green food coloring (optional)
08 - 3/4 cup semisweet chocolate chips, chopped if desired
→ For the Waffles
09 - 1 3/4 cups all-purpose flour
10 - 2 tbsp granulated sugar
11 - 2 tsp baking powder
12 - 1/2 tsp baking soda
13 - 1/2 tsp salt
14 - 2 large eggs
15 - 1 3/4 cups whole milk
16 - 1/2 cup unsalted butter, melted and slightly cooled
17 - 1 tsp vanilla extract
# Directions:
01 - In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium until the sugar dissolves and the mixture is hot but not boiling.
02 - In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper. Gradually whisk the tempered yolks back into the saucepan.
03 - Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F/77°C).
04 - Remove from heat. Stir in peppermint extract and food coloring if using. Strain through a fine sieve into a clean bowl. Cool to room temperature, then refrigerate at least 4 hours or overnight.
05 - Churn the chilled mixture in an ice cream maker according to manufacturer's instructions. In the final minutes, add the chocolate chips. Transfer to a container and freeze until firm.
06 - Preheat your waffle iron. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
07 - In another bowl, whisk eggs, milk, melted butter, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
08 - Lightly grease the waffle iron. Pour batter into the iron and cook according to manufacturer's instructions until golden and crisp. Repeat with remaining batter.
09 - Place a warm waffle on each plate, top generously with scoops of mint chocolate chip ice cream, and garnish with extra chocolate chips or fresh mint if desired.
# Expert Suggestions:
01 -
- The homemade custard base creates an incredibly smooth texture that puts store bought versions to shame
- Warm waffles against cold ice cream might just be the temperature contrast you didnt know you needed
02 -
- The custard needs at least four hours to chill completely, and rushing this step means your ice cream will never quite freeze properly in the machine
- Waffles lose their crunch within minutes, so time them to finish right before you're ready to scoop the ice cream
03 -
- Freeze your ice cream container for at least an hour before churning to help the mixture freeze faster and develop smaller ice crystals
- Toast your waffles again briefly before serving if they've been sitting, because that contrast between hot and cold is absolutely essential