Blue Bell Worthy Homemade Mint Chocolate Chip and Coconut Ice Cream

(c) Susan Elliott

Being a Texas girl I must admit I love my Blue Bell ice cream. Sadly, in 2015 there was a great Blue Bell famine across the country. This famine caused a great sense of loss in the ice cream community. 

Of course, to prevent serious ice cream depression, I had to learn to make a homemade ice cream recipe worthy of my favorite store-bought ice cream brand. 

Vanilla Ice Cream Base Recipe

• 1 & 1/2 cups sugar
• 2 eggs
• 1 Tablespoon of Vanilla
• 2 cans sweetened condensed milk
• 2 cans evaporated milk

Place 1 & 1/2 cups of sugar in your Kitchen Aid mixer and mix on low. Mix until the egg is well incorporated into the sugar and then add 1-tablespoon of vanilla (I prefer natural Mexican vanilla.) Remove the mixer from the stand.

Add two cans of sweetened condensed milk and two cans of evaporated milk to the egg mixture. Place the mixer back on the stand and beat on low.

Chocolate & Coconut Variation

• 10 - ounce bag Andes' Creme De Menthe Baking Chips
• 1 cup Shredded Cocounut

Add the entire bag of Andes' Creme De Menthe Baking Chips and 1 cup shredded coconut to the basic ice cream mixture. Stir gently.

Putting it Together

Carefully pour the ice cream mix into your Oster Wooden Ice Cream Bucket ice cream maker. (I've owned other ones, but this one is my favorite -- hands down.) Now, add fresh milk to the  max fill line and place the lid on the container.

Fill the bucket surrounding the center container with ice and ice cream salt. I try to layer the ice and salt mix. Cover the top sides with a towel. Be careful to not cover the motor.

The ice cream will take about 1 1/2 hours to set.

–Susan

Do you have a favorite homemade ice cream recipe?