Mint Chocolate Chip Ice Cream

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This mint chocolate chip ice cream recipe is more delicious than your favorite ice cream shop. It’s creamy and sweet with the perfect amount of mint flavor!

4 scoops of Mint Chocolate Chip Ice Cream in a glass container with fresh mint

I am very passionate about homemade ice cream – and this mint chocolate chip ice cream is absolutely out of this world delicious.

Since three of my six kids favorite flavor is mint chip ice cream, I had to create a homemade version! I love so much about this recipe – including the fact that there is no food coloring! Plus, it’s rich and creamy with a pronounced but not overpowering mint flavor.

Made with 8 real ingredients, this mint chocolate chip ice cream recipe is truly the best of the best!

3 scoops of Mint Chocolate Chip Ice Cream in a bowl with a cone and fresh mint
Want to save this recipe?
Enter your email below, and I’ll send the link straight to your inbox. Plus, you’ll receive cooking & baking tips & recipes weekly!
Please enable JavaScript in your browser to complete this form.

Mint Chocolate Chip Ice Cream: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Mint Chocolate Chip Ice Cream recipe
  • Whole milk/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of whole milk : cream if desired, as long as the total amount equals 3 cups. You can also substitute the whole milk with half and half if you prefer.
  • Granulated sugar. white sugar or organic cane sugar are both graet choices.
  • Egg Yolks. There is no substitution for egg yolks in this recipe. 
  • Vanilla Extract. Pure vanilla extract yields the best flavor, I don’t recommend using imitation. 
  • Mint extract. I use mint extract, but you can also substitute peppermint if you can’t find mint. I order mine on amazon and either use McCormick Mint Extract or Frontier Organic Mint Extract.
  • Semisweet chocolate. for the most authentic, ice cream shop flavor, use semisweet. You can use dark or milk if you prefer.
a hand holding an ice cream cone with Mint Chocolate Chip Ice Cream

How to Make Mint Chocolate Chip Ice Cream

We will walk through this mint chocolate chip ice cream recipe step-by-step, and don’t forget to watch the video!

Begin by heating the whole milk, salt and sugar over medium heat until it is warm and begins to shimmer but not boil.

making Mint Chocolate Chip Ice Cream - adding sugar to milk in a pot

While the milk is warming, whisk the egg yolks together in a small mixing bowl.

4 egg yolks in a glass bowl before whisking
egg yolks whisked in a glass bowl

Once the milk is warm, add ½ cup of the warm milk mixture to the egg yolks and whisk to combine.

making Mint Chocolate Chip Ice Cream - warm milk being poured into whisked egg yolks
making Mint Chocolate Chip Ice Cream - milk whisked into egg yolks

Then add the whisked egg/milk mixture to the milk on the stovetop.

making Mint Chocolate Chip Ice Cream - pouring milk and egg mixture back into the pot with milk
making Mint Chocolate Chip Ice Cream - whisking the custard together

Cook the custard over medium-low heat stirring constantly until the mixture thickens & lightly coats the back of a spatula.

Once the custard is thickened, remove from heat.

making Mint Chocolate Chip Ice Cream - mixture coating the back of a spatula

Put the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

heavy cream in a bowl
a metal strainer over heavy cream in a glass bowl

Then, strain the custard into the heavy cream. Discard what is left on the strainer.

making Mint Chocolate Chip Ice Cream - custard poured into the metal strainer over cream in a bowl
metal strainer after the custard has been strain through it

Next, stir in the vanilla and mint extract.

Transfer the mint chip ice cream base to an airtight container with a lid and cool completely in the fridge (preferably overnight).

Once chilled, churn the ice cream in an ice cream maker until thick.

Add the chopped chocolate to the ice cream maker during the last 10 minutes of churning, when the ice cream is thick but not totally frozen.

Transfer the mint chip ice cream to a glass container with a lid and freeze for at least 4 hours.

Serve

Serve this mint chocolate chip ice cream on a cone, or in a dish with a dollop of fresh homemade whipped cream and a drizzle of chocolate sauce.

It’s also incredible in this homemade ice cream cake recipe.

3 scoops of Mint Chocolate Chip Ice Cream in a glass container

Store/Freeze

Store this mint chip ice cream in an airtight container in the freezer for up to 2 months.

Mint Chocolate Chip Ice Cream in a glass container with 3 scoops scooped out of it

Mint Chip Ice Cream Recipe FAQS

Can I add green food coloring?

If you want to, you can add 1-2 drops of green gel food coloring. But it is not necessary and adds nothing to the flavor of the recipe.

Is mint chip ice cream spearmint or peppermint?

For the most authentic flavor – use a mint extract (that is a mixture of spearmint and peppermint).

Can I double the recipe?

Yes, you can double this recipe, just make sure to churn in two batches or use a large capacity ice cream maker.

a spoon taking a bite of Mint Chocolate Chip Ice Cream in a bowl

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Mint Chocolate Chip Ice Cream

Laura
This mint chocolate chip ice cream recipe is more delicious than your favorite ice cream shop. It's creamy and sweet with the perfect amount of mint flavor!
No ratings yet
Course Dessert, ice cream
Cuisine American
Servings 8 Servings
Calories 349
Prep Time10 minutes
Cook Time15 minutes
Churning/Chilling12 hours
Total Time12 hours 25 minutes

Ingredients 
 

Instructions 

  • Heat whole milk, salt and sugar over medium heat until it is warm and begins to shimmer but not boil.
  • While the milk is warming, whisk the egg yolks in a small mixing bowl.
  • Then, add ½ cup of the warm milk mixture to the whisked egg yolks and whisk to combine.
  • Then transfer the egg/milk mixture back to the milk on the stovetop.
  • Cook the custard mixture over medium-low heat stirring often, until it thickens & lightly coats the back of a spatula. Once thickened, remove from heat.
  • Put the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
  • Strain the custard into the heavy cream. Discard what is left on the strainer.
  • Add vanilla and mint extract, stir to combine.
  • Transfer to an airtight container and cool completely in the fridge (preferably overnight).
  • Once chilled, churn the ice cream in an ice cream maker until thick and frozen.
  • Add the chopped chocolate during the last 10 minutes of churning, when this ice cream is thick but not totally frozen.
  • Transfer the mint chip ice cream to a glass container with a lid and freeze for at least 4 hours.

Video

Notes

Ingredient Substitution Notes
  • Whole milk/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of whole milk : cream if desired, as long as the total amount equals 3 cups. You can also substitute the whole milk with half and half if you prefer.
  • Granulated sugar. white sugar or organic cane sugar are both graet choices.
  • Egg Yolks. There is no substitution for egg yolks in this recipe.
  • Vanilla Extract. Pure vanilla extract yields the best flavor, I don’t recommend using imitation.
  • Mint extract. I use mint extract, but you can also substitute peppermint if you can’t find mint. I order mine on amazon and either use McCormick Mint Extract or Frontier Organic Mint Extract.
  • Semisweet chocolate. for the most authentic, ice cream shop flavor, use semisweet. You can use dark or milk if you prefer.
Store
Store this mint chip ice cream in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1cup | Calories: 349kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 110mg | Potassium: 213mg | Fiber: 1g | Sugar: 34g | Vitamin A: 673IU | Vitamin C: 0.2mg | Calcium: 116mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes


latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating