This Mint Chocolate Chip Ice Cream is an ice cream lovers dream, with just the right amount of mint flavor and little bits of chocolate throughout. It’s creamy and delicious.
I’m sure this mint chocolate chip ice cream has made the list of your favorite flavors of ice cream over time. Even if you’re one to go for plain vanilla or chocolate, once in a while a mint chocolate chip cone just hits the spot. Even better, add it to baked brownies for a quick and easy ice cream sandwich.
They key to good mint chocolate chip ice cream is to use a high quality mint extract and chop the chocolate bits nice and small so they blend in well.
We use our ice cream maker for this recipe, so be sure to put the barrel in the freezer a day ahead so it’s good and frozen by the time you want to use it.
Ingredients You’ll Need
This ice cream uses a custard base, so it has egg yolks in it. If you don’t want to add any eggs, you can follow this vanilla ice cream base and add the flavoring ingredients to it.
- 60% dark chocolate – I use these Ghirardelli 60% cacao bars for this recipe, roughly chopped. If you don’t like dark chocolate, you can use semi-sweet. If you use chips, chop them up into smaller pieces.
- Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream
- Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
- Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
- Sugar – Granulated sugar
- Vanilla extract
- Pure peppermint extract – I use McCormick brand but there are many different brands. Choose a high quality one with a good flavor.
How to Make Mint Chocolate Chip Ice Cream
We use this same base for this mint chocolate chip ice cream as we do for cookies and cream, vanilla ice cream, chocolate chocolate chip, and any other flavor of ice cream we make. It’s an easy base and it tastes great and very creamy.
The other great part about using this base for everything is that it starts to become second nature to make it. There are quite a few steps to making custard-style ice cream, but it’s not hard, and it’s very much worth the effort.
Step One: Heat the Milk Mixture
In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.
Step Two: Temper the Egg Mixture
In a small bowl, whisk together the egg yolks and sugar just until combined.
You need to temper the eggs, so they don’t cook. Tempering is just bringing the egg mixture up to a higher heat in a slow way so the egg doesn’t cook from flash heat. It will be easier to temper the eggs if you have allowed the eggs to come to room temperature before you started.
Slowly stir 1/2 cup of the milk mixture in a drizzle into the egg mixture. If you do this slowly enough, the eggs won’t begin to resemble scrambled eggs.
Step Three: Combine the Mixtures and Thicken
Pour that egg mixture back into the saucepan with the milk mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs.
Step Four: Chill the Mixture
Pour the mixture into a heat-proof bowl. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first. Just get a second bowl that’s similar size or larger than the one your mixture is in. Fill it with ice and set the bowl with the custard over it. When it’s cooled down a bit, refrigerate it for about two hours, until it’s cold.
Step Five: Churn the Ice Cream
After the custard mixture has completely cooled, stir in the cream, vanilla and peppermint extract. Pour the mixture into your ice cream maker, and churn according to the manufacturer’s directions. After 5 minutes, add the chopped chocolate so it can blend into the ice cream.
Frequently Asked Questions
Does this ice cream have to be made in an ice cream maker?
This ice cream recipe is made in the ice cream maker. It’s an easy way to churn the ice cream mixture to make it freeze faster and make it super creamy, so we prefer it.
However you can still make it without an ice cream maker. At the end, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to the blender with the remaining heavy cream and blend until smooth.
Do I have to add eggs to the ice cream?
Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture, so they are an important ingredient for delicious ice cream. You can make ice cream without eggs. Here is a chocolate ice cream recipe that doesn’t include eggs.
What chocolate chips to use for ice cream?
It’s important to use high-fat, high quality chocolate chips or chocolate bar in ice cream, because when it gets cold, the chocolate chips can become too hard to eat or too chalky. If they’ll work well, they should easily and quickly melt in your mouth. We use Ghirardelli chocolate chips or bars, but you can use any high-quality chocolate you like.
What Ice Cream Maker to Use?
If you’re really wanting to make great ice cream at home, you have to invest in an ice cream maker. I’ve had the same one for many years and it’s never made a bad ice cream.
The one I recommend is the Cuisinart 1.5 quart ice cream maker. It comes in a few different colors and it looks neat and tidy. You just have to keep to recipes that are small enough to fit, which shouldn’t be a problem.
The Cuisinart ICE-70 Electronic Ice Cream Maker is a slightly more professional model that’s 2 quarts and has an LCD screen and 3 settings plus an improved paddle with faster processing time.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes!
Instagram it! If you try this recipe please tag #AFoodLoversKitchen on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Instagram, Twitter and Facebook to keep up on what we’re cooking up.
Homemade Mint Chocolate Chip Ice Cream
- 1 cup whole milk
- 1/4 teaspoon salt
- 3/4 cup sugar
- 5 egg yolks
- 1 1/2 teaspoon pure peppermint extract or to taste
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 3-4 drops green food coloring
- 4 ounces 60% dark chocolate bar chopped into small pieces
- In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.
- In a small bowl, whisk together the egg yolks and sugar just until combined.
- To temper the eggs, slowly add 1/2 cup of the milk mixture, in a drizzle, into the egg mixture. Do this slowly so as not to cook the eggs.
- Pour the entire egg mixture back into the saucepan with the milk mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture.
- Remove the pot from the heat.
- Pour the mixture into a heat-proof bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first.
- After the mixture has completely cooled, stir in the peppermint extract, cream, vanilla, and food coloring. Pour the mixture into your ice cream maker, and churn according to the manufacturer's directions. After 5 minutes, add the chopped chocolate so it can blend into the ice cream.
- Add the food coloring one drop at a time to reach your desired coloring. You don’t want it to be too dark!
🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
Like this recipe? Pin it on Pinterest!
Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.