Mint Chocolate Chip Ice Cream Recipe

If you’re on the hunt for the ultimate creamy, refreshing treat, you’re in for a real delight with this Mint Chocolate Chip Ice Cream Recipe. I absolutely love how this turns out—rich custard base, just the right pop of mint, and those little chocolate chips that give every bite a perfect crunch. Whether you’re a longtime ice cream lover or new to homemade desserts, you’ll find this recipe both satisfying and simple enough to nail on your first try.

this …

Ingredients You’ll Need

The magic of this Mint Chocolate Chip Ice Cream Recipe comes from its simple, fresh ingredients. I’ve found using full-fat dairy and quality extracts gives a superior flavor that’s worth the little extra effort while shopping.

• Whole milk: Provides the perfect creamy base; don’t substitute with low-fat or you’ll lose richness.
• Sugar: Sweetens without overpowering; granulated sugar works best.
• Salt: Just a pinch enhances all the other flavors beautifully.
• Large eggs: Lightly beaten for a custard base that gives smooth texture.
• Heavy whipping cream: Adds luxurious creaminess and thickness to your ice cream.
• Vanilla extract: Deepens flavor without competing with the mint.
• Peppermint extract: This is your minty kick—be careful not to add too much!
• Green food coloring (optional): Just a few drops for that classic mint ice cream look.
• Miniature semisweet chocolate chips: Small chips spread evenly for the perfect bite every time.

Variations

I like to tweak this Mint Chocolate Chip Ice Cream Recipe depending on the season and who I’m serving. It’s fun to add your own twist – honestly, experimenting is part of the joy!

• Mint Freshness Variation: Sometimes I swap peppermint extract for fresh crushed mint leaves steeped in the milk for a garden-fresh flavor I adore.
• Chocolate Chip Swap: If I’m serving kids, I use colorful chocolate candies instead of chips for a playful touch.
• Dairy-Free Version: I’ve tried coconut milk and coconut cream instead of traditional dairy—results are creamy, though slightly different in flavor.
• Alcohol Infusion: My adults-only version gets a splash of crème de menthe for an extra minty punch and boozy depth.

How to Make Mint Chocolate Chip Ice Cream Recipe

Step 1: Warm the Milk and Sugar

Start by gently heating the whole milk in a small saucepan until it reaches about 175°F—just warm enough to dissolve the sugar and salt without scalding. Whisk in the sugar and salt until they’re completely dissolved. This helps to evenly disperse sweetness and balance flavors before moving on to the eggs.

Step 2: Temper the Eggs Carefully

Here’s where a bit of attention really pays off. Slowly whisk a small amount of your hot milk mixture into the lightly beaten eggs to warm them up gently. Once tempered, pour it all back into the saucepan. Now cook it over low heat, whisking constantly until it thickens just enough to coat the back of a metal spoon and reaches 160°F to 170°F. This step forms the custard base—your secret weapon for creamy ice cream. Trust me, whisking constantly is key to prevent scrambled eggs.

Step 3: Chill the Custard

A quick cooldown trick I swear by is placing the hot custard bowl over a bigger ice water bath and stirring for two minutes. For an ultra-smooth texture, I like to strain the custard through a fine mesh sieve to catch any stray bits of cooked egg. Then add heavy cream, vanilla, peppermint extracts, and food coloring if you’re using it. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate for several hours or ideally overnight. I’ve learned the chilling step really deepens the flavor and texture, so don’t skip it!

Step 4: Add Chocolate Chips and Churn

When your custard is thoroughly chilled, fold in those miniature chocolate chips with a spatula. Pour the mix into your ice cream maker, filling no more than two-thirds full for best results. Follow your machine’s instructions for churning and freezing—this usually takes 20 to 30 minutes. If you have leftover custard, keep it refrigerated until you’re ready to churn the rest. By the way, if you’re still looking for an ice cream maker, I’ve curated a list of favorites that work beautifully.

Step 5: Freeze Before Serving

After churning, transfer your ice cream into an airtight container and freeze it for at least two to four hours. This final step firms it up and melds those mint and chocolate flavors together perfectly. Once it’s ready, scoop and enjoy that beautiful homemade mint chocolate chip goodness!

How to Serve Mint Chocolate Chip Ice Cream Recipe

Garnishes

When I serve this ice cream, I like to sprinkle a few fresh mint leaves on top for a pretty visual and an extra hint of mint aroma. Sometimes I drizzle a little hot fudge sauce if I’m feeling indulgent or sprinkle some crushed peppermint candies for crunch and color. These garnishes tend to impress guests but are also simple enough for a weeknight treat.

Side Dishes

I often pair the mint chocolate chip ice cream with warm chocolate brownies or a slice of classic chocolate cake. The contrast between warm and cold is divine—and my family goes crazy for that combo every time. For a lighter option, fresh berries work beautifully as a colorful, fresh counterpoint.

Creative Ways to Present

For special occasions, I’ve scooped the ice cream into small waffle cones with a drizzle of green-tinted white chocolate. It’s festive and super fun for kids and adults alike. I’ve also layered it in parfait glasses with crumbled chocolate cookies and mint syrup for a show-stopping dessert parfait that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover mint chocolate chip ice cream stores beautifully in a tightly sealed airtight container in the freezer. I always like to press a sheet of parchment or wax paper directly onto the surface before sealing to prevent ice crystals from forming. It keeps that fresh-from-the-ice-cream-maker texture intact for up to two weeks.

Freezing

Once churned and transferred, freezing for a minimum of two hours is key for firm scooping texture. If you prefer softer ice cream, you can cut down the freezing time but I recommend at least an hour. Avoid freezing for longer than two weeks for best flavor and texture.

Reheating

Luckily, ice cream doesn’t need reheating! But if it gets too hard, let it sit at room temperature for 5 to 10 minutes before scooping—that’ll bring it back to the perfect creamy softness without melting.

FAQs

Final Thoughts

This Mint Chocolate Chip Ice Cream Recipe is one I keep coming back to because it strikes that perfect balance between refreshing mint flavor and rich creaminess. The chocolate chips add that satisfying crunch, making it a hit with my family and friends every single time. If you’re looking to impress or just craving your own scoop of homemade goodness, you’ll want to tuck this recipe into your regular rotation. Give it a try—you might just discover your new favorite way to enjoy mint chocolate chip ice cream!

Print