Mint Chocolate Chip Ice Cream
I’ve always had a soft spot for the cool, refreshing combination of mint and chocolate. There’s something about that green, creamy goodness speckled with bittersweet chocolate chips that instantly takes me back to childhood summers. Making Mint Chocolate Chip Ice Cream at home brings out a different level of indulgence, one that is fresher, creamier, and undeniably more satisfying than anything store-bought.
The process itself feels like a little culinary magic. The minty aroma wafting through the kitchen as the cream churns, the way the chocolate shards gently crack in the mouth—it’s pure joy in every scoop. I love how customizable it is too. Want it more minty? Add a few extra drops of peppermint extract. Prefer dark chocolate over semisweet? Toss it in. This recipe truly lets you tailor every bite.
I made this batch with a simple custard base that yields the creamiest texture, and I folded in generous handfuls of chopped chocolate chunks. I even snuck in a touch of green food coloring because let’s be honest, that soft green hue makes the experience all the more fun. If you’re a fan of classic frozen treats with a gourmet twist, this one’s for you.
Why You’ll Love This Mint Chocolate Chip Ice Cream
This Mint Chocolate Chip Ice Cream recipe is the perfect balance of refreshing and rich. The mint flavor is cool and crisp, a delightful contrast to the creamy base. It’s studded with chocolate chips that bring a crunchy texture and bursts of cocoa flavor. If you’re into making homemade frozen desserts, this recipe gives you full control over sweetness, intensity, and even the type of chocolate.
It’s also a crowd-pleaser. Kids and adults alike go wild for it, especially when served alongside other summer favorites like Raspberry Crescent Rolls or Sopapilla Cheesecake Bars. Whether you’re prepping for a backyard barbecue or simply cooling off on a sunny afternoon, this minty delight fits right in.
One more thing: this ice cream stores beautifully. Make a big batch, stash it in the freezer, and you’ll have a sweet, refreshing pick-me-up ready whenever the craving hits.
How to Make Mint Chocolate Chip Ice Cream
Step 1: Prepare the Custard Base
In a saucepan, whisk together egg yolks and sugar until pale. Add heavy cream and whole milk. Heat gently until it just begins to steam, stirring constantly.
Step 2: Infuse with Mint Flavor
Remove from heat and add peppermint extract. If using, stir in a few drops of green food coloring to achieve that iconic minty hue.
Step 3: Chill and Churn
Let the custard cool completely, then refrigerate for at least 4 hours or overnight. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Step 4: Add Chocolate Chips
Just before the churning is complete, add the chopped chocolate or mini chips. Let the machine fold them in evenly.
Step 5: Freeze Until Firm
Transfer the churned ice cream to a container and freeze for at least 2 hours before scooping.
Recipe Variations and Possible Substitutions
You can easily swap the chocolate chips with dark chocolate chunks, white chocolate pieces, or even Andes mints for a different texture and flavor. If you want to avoid food coloring, simply leave it out—it won’t affect the taste. For a dairy-free version, use full-fat coconut milk and a plant-based cream.
Feeling creative? Swirl in fudge or marshmallow for an added layer of indulgence, or mix in crushed Oreos to give it a cookies-and-cream twist.
Serving and Pairing Suggestions
This ice cream is a showstopper all on its own, but pairing it with desserts like Cherry Chocolate Cheesecake adds a decadent edge. Serve scoops in waffle cones for a nostalgic touch, or layer it in a sundae glass with whipped cream and hot fudge for a special treat.
If you want to keep things light, pair it with fresh strawberries or a drizzle of mint syrup. The cool mint perfectly complements the sweetness of summer berries. It’s also delicious sandwiched between two chocolate cookies for a fun twist on an ice cream sandwich.
Storage and Reheating Tips
Store your Mint Chocolate Chip Ice Cream in an airtight container in the coldest part of your freezer. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. This helps keep the texture smooth and scoopable.
When you’re ready to enjoy it again, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. Don’t use a microwave to reheat, as it will melt unevenly. A sturdy ice cream scoop will make serving easier, especially if the ice cream is deeply frozen.
Frequently Asked Questions
What kind of chocolate works best in mint chocolate chip ice cream?
I prefer semisweet chocolate chips or finely chopped dark chocolate. They hold their shape well and offer a nice snap against the creamy base.
Can I make this ice cream without an ice cream maker?
Yes, you can! Use the freeze-and-stir method: freeze the custard in a shallow pan and stir every 30 minutes until fully frozen and creamy.
How strong is the mint flavor?
The flavor is refreshingly cool but not overpowering. You can adjust the amount of peppermint extract to suit your taste.
Is it necessary to use food coloring?
Not at all. It’s purely for visual appeal. The ice cream will taste just as good without it.
Can I use fresh mint instead of extract?
Yes, steep fresh mint leaves in the warm milk and cream mixture, then strain them out before chilling. This gives a more natural, herbal mint flavor.
Related Recipe You’ll Like
If you loved this Mint Chocolate Chip Ice Cream, you’ll definitely want to try Peppermint Bark for a festive crunch and flavor match. For something richer, Irresistible Funnel Cake Bites make a fantastic contrast with the cool mint.
Another refreshing dessert to explore is the Nutella French Toast Casserole, which pairs beautifully with a scoop of this ice cream. The combination of warm, custardy toast and chilled minty cream is one you won’t forget.
Don’t Forget to Save and Share This Recipe for Later
Planning your summer dessert board? Pin this Mint Chocolate Chip Ice Cream recipe to your Pinterest board so you can find it again in a snap. Share it on Facebook, send it to a friend who loves minty treats, or save it to your recipe app. The more the merrier when it comes to dessert!
Mint Chocolate Chip Ice Cream
This homemade Mint Chocolate Chip Ice Cream recipe is a refreshingly cool, creamy dessert with a smooth custard base infused with peppermint flavor. Packed with chocolate chips or chunks and optionally tinted a pastel green, it brings a nostalgic ice cream parlor charm right into your kitchen. Perfect for summer, parties, or just because, it’s a family-friendly favorite that balances rich chocolate with bright mint for a perfectly satisfying scoop every time.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 1/2 teaspoons peppermint extract
- 1 to 2 drops green food coloring (optional)
- 1 cup semisweet or dark chocolate chips or chopped chocolate
Instructions
- In a medium saucepan, whisk together the egg yolks and sugar until light and creamy.
- Slowly add the milk and cream to the egg mixture, whisking constantly.
- Heat the mixture over medium heat until it thickens slightly and coats the back of a spoon. Do not boil.
- Remove from heat and stir in peppermint extract and food coloring, if using.
- Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- During the last 5 minutes of churning, add the chocolate chips or chopped chocolate.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.
Notes
- For a dairy-free version, substitute full-fat coconut milk and plant-based cream.
- If you prefer a stronger mint flavor, add up to 1/2 teaspoon more extract.
- For extra crunch, mix in chopped peppermint candies or Andes mints.
- Use quality chocolate for the best texture and taste.
