There’s something absolutely magical about Mint Chocolate Chip Ice Cream. That first frosty scoop is bursting with cool, creamy mint and studded with decadent bites of chocolate—pure nostalgia in a bowl! This homemade version takes everything you love about the classic and kicks it up a notch, with fresh dairy richness and a peppermint punch that never overpowers. If you’ve only ever enjoyed this favorite frozen treat from the store, wait until you taste what a difference homemade makes. Whether it’s for a summer gathering or just a solo indulgence, this recipe is about to become your go-to for minty refreshment.

Mint Chocolate Chip Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Making Mint Chocolate Chip Ice Cream at home is easier than you think—and every ingredient is doing important work! From the rich cream to the pure peppermint, these components each bring out irresistible flavor, silky texture, and that iconic pale green color.

Heavy cream: The secret to velvety-smooth texture, heavy cream provides that signature lusciousness and body.
Whole milk: Balances the richness of the cream and keeps your ice cream scoopable and light, never heavy.
Granulated sugar: Essential for sweetness and smooth consistency, sugar also helps prevent ice crystals from forming.
Pure peppermint extract: Choose a high-quality extract for a bold, refreshing mint flavor that doesn’t taste artificial.
Egg yolks: These create a luscious, custard-style base, infusing the ice cream with richness and stability.
Semi-sweet chocolate chips or finely chopped chocolate: Chopped chocolate gives you those irresistible flecks in every bite—choose your favorite kind for best results.
Green food coloring (optional): Just a couple drops are plenty if you want that classic green hue, but you can skip it for a more natural look.
Pinch of salt: Don’t leave it out—a touch of salt sharpens the flavors and balances the sweetness beautifully.

How to Make Mint Chocolate Chip Ice Cream

Step 1: Create the Creamy Custard Base

Start by combining the milk, one cup of the heavy cream, sugar, and a pinch of salt in a medium saucepan. Gently heat this mixture over medium heat, stirring occasionally, until it’s steaming hot but not boiling. This early step helps the sugar and salt dissolve completely and gives your ice cream the perfect creamy foundation.

Step 2: Temper the Egg Yolks

While the milk mixture heats up, whisk the egg yolks in a separate bowl until they’re smooth and pale. Next, you’ll need to temper the eggs so they don’t scramble—whisk about half a cup of the hot milk slowly into the yolks, then pour that warmed yolk mix back into the saucepan, whisking constantly. This gradual process makes the custard luxuriously thick without the risk of cooking the eggs.

Step 3: Thicken the Custard

With everything combined, cook the mixture over medium-low heat, stirring continuously with a wooden spoon or heatproof spatula. In about 5 to 7 minutes, your custard will thicken enough to coat the back of the spoon. If you swipe your finger through it, the line should hold—like magic! Don’t rush, and keep the heat gentle for the silkiest result.

Step 4: Flavor and Cool the Base

Take the saucepan off the heat and stir in the pure peppermint extract, plus a few drops of green food coloring if you’re using it. For extra smoothness, strain the custard through a fine-mesh sieve into a clean bowl, then stir in the remaining cup of cold heavy cream. Cover with plastic wrap and let it chill for at least four hours or overnight—the colder, the better for churning!

Step 5: Churn and Add the Chocolate

Once your custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the machine’s instructions. In the final minutes, sprinkle in your chocolate chips or chopped chocolate so every scoop is loaded with chocolatey bits. After churning, transfer your Mint Chocolate Chip Ice Cream to a container, cover tightly, and freeze until firm—about four hours. The wait is always the hardest part, but oh, so worth it!

How to Serve Mint Chocolate Chip Ice Cream

Garnishes

For a sundae-worthy finish, consider topping each scoop with a sprig of fresh mint, a sprinkle of extra mini chocolate chips, or even a drizzle of warm fudge sauce. A dollop of whipped cream adds even more creaminess, while a dusting of cocoa powder can create a delicious contrast. These simple extras transform your Mint Chocolate Chip Ice Cream from amazing to absolutely unforgettable.

Side Dishes

Pair your Mint Chocolate Chip Ice Cream with freshly baked brownies, crispy waffle cones, or buttery shortbread cookies for an unbeatable dessert duo. The cool, refreshing mint flavor shines next to anything chocolatey, while buttery treats add just the right balance. You can even serve it alongside fresh berries for a lighter, summery option.

Creative Ways to Present

Think outside the bowl! Try sandwiching slabs of Mint Chocolate Chip Ice Cream between chewy chocolate cookies for an epic ice cream sandwich, or layer it into a sundae glass with crushed cookies and chocolate syrup. For parties, scoop the ice cream into mini cones or mason jars for a playful, portable treat that’s as fun to serve as it is to eat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mint Chocolate Chip Ice Cream in an airtight container, ideally with a piece of parchment or plastic wrap pressed directly onto the surface to prevent freezer burn and unwanted ice crystals. This helps preserve the creamy texture and fresh flavor for up to two weeks—if it lasts that long!

Freezing

After churning, let the ice cream firm up in the coldest part of your freezer for at least four hours before serving. For long-term storage, make sure your container has a tight seal, and resist the urge to peek too often so you don’t let in warm air. Homemade ice cream is best enjoyed within the first week to keep it at peak texture and brightness.

Reheating

While you won’t actually reheat Mint Chocolate Chip Ice Cream, if your ice cream gets a bit too firm, simply set it on the counter for five to ten minutes before scooping. This small wait makes the texture perfectly creamy and scoopable without turning it into a melty mess.

FAQs

Can I make this Mint Chocolate Chip Ice Cream without an ice cream maker?

Absolutely! For a no-churn version, whip two cups of heavy cream to soft peaks, then gently fold it into one 14-ounce can of sweetened condensed milk flavored with peppermint extract. Stir in the chocolate, pour into a loaf pan, and freeze until firm. You’ll still get that dreamy, airy texture—no machine required.

What’s the best chocolate to use for Mint Chocolate Chip Ice Cream?

Semi-sweet chocolate chips work great, but if you want those tiny flecks like old-fashioned parlor ice cream, chop a bar of high-quality semi-sweet or dark chocolate. Finely chopped chocolate distributes more evenly and melts just enough on your tongue to compliment the cool mint.

Can I use crème de menthe instead of peppermint extract?

Yes, crème de menthe is a wonderful option for a grown-up twist! It will add a subtler, sweeter mint flavor and a hint of natural green color, but remember to reduce the sugar just a bit to balance out the extra sweetness from the liqueur.

How do I keep the ice cream from getting icy?

The custard base of this Mint Chocolate Chip Ice Cream—rich in eggs and cream—naturally helps prevent iciness. Make sure the base is fully chilled before churning, use an airtight container, and always press plastic wrap directly onto the surface before freezing for the smoothest results.

Is it necessary to use green food coloring?

Not at all. The food coloring is completely optional and is only there for that classic look. If you prefer a more natural approach, just skip it—your Mint Chocolate Chip Ice Cream will be a luscious creamy white, flecked with chocolate, and taste every bit as delicious.

Final Thoughts

I can’t wait for you to dig into this homemade Mint Chocolate Chip Ice Cream. It’s creamy, refreshing, and full of chocolatey surprises in every bite. Whether you’re a lifelong mint lover or just craving a cool, homemade dessert, this recipe promises to make your freezer (and your taste buds) much, much happier. Give it a whirl—you might never go back to store-bought again!

Mint Chocolate Chip Ice Cream Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 8 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the refreshing and creamy goodness of homemade Mint Chocolate Chip Ice Cream. This frozen treat combines cool peppermint with rich chocolate chips for a delightful dessert experience.

Ingredients

Scale

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon pure peppermint extract
4 large egg yolks
2–3 drops green food coloring (optional)
pinch of salt

Additional Mix-Ins:

1 cup semi-sweet chocolate chips or finely chopped chocolate

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Instructions

Prepare the Base: In a saucepan, heat milk, 1 cup cream, sugar, and salt until steaming.
Temper the Eggs: Whisk egg yolks, then slowly mix in hot milk. Return to saucepan and cook until thickened.
Flavor and Chill: Stir in peppermint extract and food coloring, strain, and chill custard.
Churn and Mix: Churn the base in an ice cream maker, adding chocolate in the final minutes.
Freeze: Transfer to a container and freeze until firm.

Notes

For a softer mint flavor, try using crème de menthe.
For a no-churn version, fold whipped cream into a condensed milk base flavored with peppermint.
Chop chocolate finely for better distribution in the ice cream.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Ice Cream Maker
Cuisine: American