Mint Chocolate Chip Waffle (Printable Version)
Creamy mint chocolate chip served on a warm, golden waffle for a cool and crisp contrast.
# What You Need:
→ 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
→ 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
# How-To Steps:
01 - Combine heavy cream, milk, sugar, and salt in a medium saucepan. Heat over medium heat until sugar dissolves and mixture is hot but not boiling, stirring occasionally.
02 - Whisk egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. Gradually whisk the tempered yolks back into the saucepan.
03 - Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (approximately 170°F). Do not let it boil.
04 - Remove from heat and stir in peppermint extract and food coloring if using. Strain through a fine sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
05 - Churn the chilled mixture in an ice cream maker according to manufacturer's instructions. Add chocolate chips during the final 2 minutes of churning. Transfer to a container and freeze until firm.
06 - Preheat waffle iron. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
07 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; small lumps are acceptable.
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 serving plate. Top generously with scoops of mint chocolate chip ice cream. Garnish with additional chocolate chips or fresh mint leaves if desired. Serve immediately.
# Helpful Tips:
01 -
- The hot-cold contrast between crisp waffles and creamy ice cream creates the kind of dessert experience that makes people pause mid-bite
- Homemade mint ice cream tastes completely different from the artificial stuff you buy, and once you make it yourself, theres no going back
02 -
- The ice cream base must be completely chilled before churning, and rushing this step results in grainy ice cream no matter how good your technique
- Waffle batter should rest for at least five minutes before cooking to let the flour hydrate properly, which makes for more tender waffles
03 -
- Chill your ice cream storage container in the freezer for at least thirty minutes before transferring the churned ice cream, which helps it firm up faster and prevents ice crystals from forming
- Never overload your waffle iron with batter, as the overflow creates a mess and prevents even cooking