Category: All

Homemade Raspberry Sauce

Sweet, tart and naturally flavorful Homemade Raspberry Sauce is so good that you will need to stock up on for any dessert or bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this sauce you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

Watch the video and follow the instructions below to have smooth and Raspberry Sauce today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-3 minutes. Turn off the heat.

Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.

Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds.

Refrigerate the sauce for until ready to use.

The raspberry sauce will thicken after it cools.

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Homemade Raspberry Sauce

Only 3 ingredients with a few simple steps to prepare sweet and delicious homemade raspberry sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Condiment
Cuisine American
Servings 1 cup
Calories

Ingredients
  

  • 12 oz fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tsp lemon juice

Instructions
 

  • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-3 minutes. Turn off the heat. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
  • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. The raspberry sauce will thicken after it cools.

Enjoy!

    Video

    Keyword best homemade raspberry sauce, easy homemade raspberry sauce, homemade raspberry sauce

    Condiments

    EatFoodliciousLeave a comment

    Homemade Chocolate Pudding

    Delicious homemade Chocolate Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home. Homemade Chocolate Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with chocolate and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone. You should try it at least once to see for yourself. It really is delicious. 

    Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved. 

    In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix.

    Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. 

    While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. 

    Stir the cornstarch mixture again and add to the pan.

    Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source. 

    Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted.

    Transfer to a bowl or individual cups. Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

    Serve & Enjoy!

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Homemade Chocolate Pudding

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine American
    Servings 4
    Calories

    Ingredients
      

    • 2 ½ cups whole milk
    • ¾ cup granulated sugar
    • ⅓ cup unsweetened cocoa powder 42g
    • 2 tbsp unsalted butter
    • 2 tsp vanilla extract
    • ⅛ tsp salt
    • 3 large egg yolks

    Cornstarch Mixture

    • ½ cup cold whole milk
    • 3 tbsp cornstarch 28g

    Instructions
     

    • In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved.
    • In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix. Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
    • While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
    • Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
    • Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
    • Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

    Serve & enjoy!

      Video

      Keyword best homemade chocolate pudding, easy homemade chocolate pudding, homemade chocolate pudding, quick and easy chocolate pudding

      Desserts

      EatFoodliciousLeave a comment

      Raspberry Cheesecake

      Gorgeous Raspberry Cheesecake that is absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh raspberry sauce, this dessert is a must try. The graham cracker crust is so crunchy it is the perfect crust for this elegant homemade dessert. This is better than the cheesecake factory. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have smooth and Raspberry Cheesecake today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7″ pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.) Double Pan method: use a larger round pan (8″-9″) instead of wrapping the springform with aluminum foil. Picture for reference.

      Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

      Cheesecake

      Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. 

      Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together. Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 

      Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 

      Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. Refrigerate uncovered for 8 hours or overnight.

      Raspberry Sauce

      Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes.

      Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.

      Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds.

      Refrigerate the sauce for until ready to use. It will thicken as it cools.

      Assemble 

      Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

      Slice, serve & enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Raspberry Cheesecake (7″)

      Creamy smooth and delicious Raspberry Cheesecake is the perfect dessert on any occasion.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 hour 20 minutes
      Total Time 1 hour 35 minutes
      Course Dessert
      Cuisine American
      Servings 6
      Calories

      Equipment

      • 7" springform pan

      Ingredients
        

      Crust

      • 8 full sheets graham crackers (1 c + 2 tbsp) 121g
      • 3 tbsp unsalted melted butter
      • 2 tbsp brown sugar

      Cheesecake

      • 16 oz cream cheese softened
      • ½ cup granulated sugar
      • ¼ cup sour cream (full fat)
      • 1 tbsp cornstarch
      • 1 tsp lemon juice
      • 1 tsp vanilla extract
      • ¼ tsp salt
      • 2 large eggs room temperature

      Raspberry Sauce

      • 12 oz fresh or frozen raspberries
      • ¼ cup granulated sugar
      • 1 tsp lemon juice

      Garnish

      • 6 oz fresh raspberries

      Instructions
       

      Crust

      • Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7" pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.)
        Double Pan method: use a larger round pan (8"-9") instead of wrapping the springform with aluminum foil. Picture for reference.
      • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

      Cheesecake

      • Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
      • Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
      • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
      • Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. 
      • Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
      • Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
      • Refrigerate uncovered for 8 hours or overnight.

      Raspberry Sauce

      • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
      • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. It will thicken as it cools.

      Assemble

      • Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

      Slice, serve & enjoy!

        Video

        Keyword best raspberry cheesecake, easy raspberry cheesecake, fresh raspberry cheesecake with sauce, raspberry cheesecake, small raspberry cheesecake

        Cheesecake

        Desserts

        EatFoodliciousLeave a comment

        Double Chocolate Espresso Muffins

        For all the Espresso lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Espresso Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant espresso with chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well bake chocolate espresso dessert.

        Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate espresso muffins. A muffin with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

        Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.

        Add oil, vanilla extract, sour cream, salt and mix until well combined.

        Combine wet and dry ingredients together. Mix until well combined. 

        Add 1 ½ cups of chocolate chips and fold with spatula. 

        Divide batter into even portions into 12 muffin tins (should be exactly 12).

        Add the other ½ cup of chocolate chips on top of the batter.

        Bake for 18 minutes.

        Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

        Stays fresh for over a week. Serve & Enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Double Chocolate Espresso Muffins

        Double Chocolate Espresso Muffins are moist rich and delicious with a coffee kick.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 18 minutes
        Total Time 28 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Muffin Tins

        Ingredients
          

        • 1 ½ cup all-purpose flour 224g
        • 1 cup granulated sugar 200 g
        • 1 cup sour cream (full fat) room temperature
        • ½ cup unsweetened cocoa powder 71 g
        • ⅓ cup vegetable or canola oil 
        • 2 tbsp espresso powder
        • 2 tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • ½ tsp baking soda
        • 1 ½ cup semi-sweet chocolate chips
        • 2 large eggs room temperature

        Topping

        • ½ cup semi-sweet chocolate chips

        Instructions
         

        • Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. 
        • In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
        • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
        • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
        • Divide batter into even portions into 12 muffin tins (should be exactly 12). Add the other ½ cup of chocolate chips on top of the batter.
        • Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

        Stays fresh for over a week. Serve & Enjoy!

          Video

          Keyword best double chocolate espressso muffins, breakfast chocolate espresso muffins, double chocolate espresso muffins, easy double chocolate espressso muffins

          Muffins & Cupcakes

          Breakfast

          EatFoodliciousLeave a comment

          Homemade Chocolate Chip Ice Cream

          Made from scratch Chocolate Chip Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and chocolate bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

          Watch the video and follow the instructions below to have two scoops of your new favorite Chocolate Chip ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

          Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

          Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

          The next day- chop the chocolate bar into small chucks and tiny pieces.

          Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done. 

          Once ready, serve immediately or transfer the ice cream to an air tight container with lid. 

          Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice cream.

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Homemade Chocolate Chip Ice Cream

          Smooth Chocolate Chip Ice Cream is creamy and delicious with harmonious chunks of sweet chocolate for a perfectly refreshing fresh tasting homemade treat.
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 13 minutes
          Total Time 18 minutes
          Course Dessert
          Cuisine American
          Servings 8
          Calories

          Equipment

          • Ice Cream Machine
          • Ice Cream Machine Built-in Compressor

          Ingredients
            

          • 2 cups heavy whipping cream
          • 1 ½ cups whole milk
          • 1 cup granulated sugar
          • 2 tsp vanilla extract
          • ⅛ tsp salt optional
          • 4 oz 60% Cacao Bittersweet Chocolate Baking Bar
          • 3 large egg yolks

          Instructions
           

          • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
          • In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
          • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
          • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
          • The next day- chop the chocolate bar into small chucks and tiny pieces.
          • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done.
          • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Serve & enjoy!

            Video

            Keyword best chocolate chip ice cream, best mint chocolate chip ice cream, easy chocolate chip ice cream, homemade chocolate chip ice cream

            Desserts

            EatFoodlicious1 Comment

            Homemade Mint Chocolate Chip Ice Cream

            This homemade mint chocolate chip ice cream is cool, creamy, and studded with chunks of real chocolate — a refreshing twist on the classic custard base. It’s simple to make, uses just a handful of ingredients, and churns up perfectly in a standard ice cream maker. Scoop it into a homemade waffle cone or serve it alongside Classic Chocolate Ice Cream for a two-flavor sundae bar.

            Watch the video and follow the instructions below. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            In a pan/pot: sugar, salt, whole milk, heavy whipping cream, peppermint extract, and whisk. Cook on low-medium for 5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently). 

            Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

            The next day- chop the chocolate bar into small chucks and tiny pieces.

            Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream. and continue to churn until done. 

            Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

            Serve & enjoy!

            Recent Posts

            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Homemade Mint Chocolate Chip Ice Cream

            Creamy homemade mint chocolate chip ice cream with a custard base and real chocolate chunks — refreshing, easy, and better than store-bought.
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 13 minutes
            Total Time 18 minutes
            Course Dessert
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Ice Cream Machine
            • Ice Cream Machine Built-in Compressor

            Ingredients
              

            • 2 cups heavy whipping cream
            • 1 ½ cups whole milk
            • 1 cup granulated sugar
            • 1 ½ tsp peppermint extract
            • 3 large egg yolks
            • 4 oz 60% Cacao Bittersweet Chocolate Baking Bar brands – Guittard or Ghirardelli
            • 4-6 drops green food color

            Instructions
             

            • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
            • Combine sugar, milk, cream, peppermint extract, and food coloring in a pan. Cook on low-medium for 5 minutes until sugar dissolves, stirring frequently to prevent scorching.
            • Remove from heat. Whisk egg yolks separately, then temper by gradually adding 2 tablespoons of the milk mixture three times while whisking.
            • Slowly pour tempered yolks into the pan while whisking, then cook on low for 8 minutes with frequent stirring.
            • Strain through a mesh strainer into a bowl. Cover with plastic wrap directly on the surface to prevent skin formation. Refrigerate at least 6 hours or overnight.
            • Chop chocolate into small pieces. Follow ice cream machine manufacturer instructions.
            • Churn mixture for 60 minutes, adding chocolate during the final 5 minutes.

            Serve immediately or transfer to an airtight container and freeze for at least 6 hours to achieve proper texture.

              Video

              Keyword best mint chocolate chip ice cream, easy mint chcoclate chip ice cream, homemade mint chocolate chip ice cream recipe

              Storage

              Store in an airtight, freezer-safe container with plastic wrap or parchment pressed directly on the surface to limit ice crystals. Best texture within 2–3 weeks in the freezer.

              Recipe FAQs

              Can I skip the green food coloring? Yes — it’s purely cosmetic. The ice cream will taste identical without it, just a pale cream color instead of the classic mint green.

              Is peppermint extract the same as mint extract? No — peppermint extract has a sharper, more intense flavor typically associated with mint chocolate chip ice cream, while mint extract (often spearmint) is milder and a bit sweeter. This recipe is written for peppermint extract; if you swap in mint extract, you may want to use slightly more to compensate.

              Can I use chocolate chips instead of chopped chocolate bar? Yes, though chopped bittersweet chocolate tends to give thinner, more delicate shards that distribute more evenly than chips, which stay firmer and chunkier when frozen. Either works based on the texture you prefer.

              Can I make this without an ice cream maker? This recipe is written for one. A no-churn method (typically whipped cream folded with sweetened condensed milk) uses a different technique and won’t produce the same custard-style texture.

              Ice Cream

              Desserts

              EatFoodliciousLeave a comment