Mint Chocolate Chip Waffle

The kitchen counter was scattered with green food coloring splatters and chocolate chip fingerprints when my roommate walked in and asked if Id been experimenting with St. Patricks Day decorations again. I explained that no, this was actually going to be the best dessert wed ever tasted, assuming the ice cream maker didnt decide to churn its last halfway through. She didnt look convinced, especially when I mentioned wed have to wait four hours for the payoff, but the smell of warm waffles and melting chocolate eventually won her over. Now its the only thing she requests for birthday celebrations.

I served this at a summer dinner party once when the temperature outside was pushing ninety degrees. Everyone had just finished a heavy main course and was saying they couldnt possibly eat another bite until the waffle iron started clicking and that fresh mint scent hit the air. Suddenly plates were being passed around, spoons were clinking, and someone actually asked if it was socially acceptable to lick the bowl.

Ingredients

• Heavy cream and whole milk: The combination creates that luxuriously rich texture that makes homemade ice cream worth every calorie, and I learned the hard way that reducing the fat content results in icy, disappointing results
• Fresh egg yolks: These act as the stabilizing agent that gives the ice cream its creamy body, and tempering them properly is the difference between silky custard and accidentally making sweet scrambled eggs
• Peppermint extract: A little goes an incredibly long way, and I once made the mistake of doubling the amount because I wanted extra mint flavor, which resulted in something that tasted like toothpaste
• Semisweet chocolate chips: Chopping them slightly before adding to the churn creates those perfect chocolate shards throughout the ice cream instead of just getting occasional whole chips
• All-purpose flour: The waffles need structure to hold up against melting ice cream, and overmixing the batter makes them tough instead of tender
• Melted butter: Adding this to the waffle batter after its slightly cooled prevents the eggs from cooking prematurely and ensures even distribution of fat throughout the batter

Instructions

Craft your ice cream base:

Heat the cream, milk, sugar, and salt in a medium saucepan until the sugar completely dissolves and tiny bubbles form around the edges, then remove from heat immediately

Temper the egg yolks:

Whisk your yolks in a separate bowl while pouring about half a cup of the hot cream mixture into them in a thin stream, whisking constantly until combined and slightly warmed

Cook the custard:

Return everything to the saucepan and cook over medium-low heat, stirring continuously with a heatproof spatula until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees Fahrenheit

Add the mint and chill:

Stir in the peppermint extract and food coloring if using, strain through a fine mesh sieve into a clean bowl, then refrigerate for at least four hours or until completely cold

Churn to perfection:

Pour the chilled base into your ice cream maker and churn according to the manufacturers instructions, adding the chocolate chips during the final two minutes of churning

Mix the waffle batter:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl, then combine the eggs, milk, melted butter, and vanilla in a separate bowl before pouring the wet ingredients into the dry

Crisp the waffles:

Stir the waffle batter just until combined, then pour onto a preheated and lightly greased waffle iron, cooking until golden brown and crisp on the outside

Bring it all together:

Place a warm waffle on each plate, top with generous scoops of the freshly churned ice cream, and add any extra chocolate chips or mint leaves for garnish

Pin It

My nephew announced at Christmas dinner that regular ice cream was boring and he wouldnt eat it unless it came on something hot and crunchy. His mother gave me an apologetic look, but I just disappeared into the kitchen and emerged twenty minutes later with steaming waffles piled high with green mint chip ice cream. He sat up straighter, his eyes got wide, and he ate the entire thing without saying a word to anyone at the table.

Making Ahead

The ice cream base can be made up to two days in advance and kept in the refrigerator, which actually improves the flavor as the ingredients have more time to meld together. Waffles can be made ahead and frozen, then reheated in a toaster for a quick dessert that still tastes freshly made.

Getting the Texture Right

If your waffles arent crisping up properly, try letting the batter rest for a full ten minutes before cooking, which allows the flour to fully absorb the liquid and creates better structure. The secret to restaurant-style ice cream texture is letting it ripen in the freezer for at least four hours after churning, though waiting twenty-four hours is even better.

Serving Suggestions

A drizzle of warm chocolate sauce over the top creates that hot-cold-crunchy-soft contrast that makes this dessert truly special. Sometimes I crush a few extra waffle pieces over the ice cream for added texture.

• Try adding crushed Andes mints instead of chocolate chips for a more intense mint flavor
• A scoop of vanilla ice cream alongside the mint creates a pretty swirl effect
• Toasted pecans or walnuts add a nutty crunch that complements the chocolate beautifully

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Theres something deeply satisfying about making your own ice cream, and serving it on a warm waffle transforms it from a simple scoop into a proper dessert that feels like it came from a restaurant. I hope this becomes one of those recipes you turn to whenever you need to make someone feel special.

Recipe FAQs

→ How do you achieve the perfect texture for the mint chocolate chip ice cream?

Slowly temper egg yolks with heated cream and milk mixture, cook gently until thickened, then chill thoroughly before churning to ensure a smooth, creamy texture.

→ What makes the waffles crispy yet fluffy?

The combination of baking powder and baking soda helps the waffles rise while using melted butter and not overmixing the batter keeps them tender inside and crisp outside.

→ Can the mint flavor be adjusted in the ice cream?

Yes, adding pure peppermint extract gradually allows control over the mint intensity, ensuring it complements rather than overwhelms the chocolate chips.

→ How should the waffles be reheated without losing texture?

Reheat waffles in a toaster or oven to regain crispness while avoiding the sogginess microwave reheating can cause.

→ Are there variations to the chocolate chips used in the ice cream?

Mini chocolate chips can be added for extra crunch, and semisweet chips provide a nice balance to the mint's brightness.