Mint Chocolate Chip Ice Cream
Posted Jul 01, 2025
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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!
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!
Mint Chocolate Chip Ice Cream: Ingredients & Substitutions
- 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.
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.
While the milk is warming, whisk the egg yolks together in a small mixing bowl.
Once the milk is warm, add ½ cup of the warm milk mixture to the egg yolks and whisk to combine.
Then add the whisked egg/milk mixture to the milk on the stovetop.
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.
Put the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Then, strain the custard into the heavy cream. Discard what is left on the strainer.
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.
Store/Freeze
Store this mint chip ice cream in an airtight container in the freezer for up to 2 months.
Mint Chip Ice Cream Recipe FAQS
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.
For the most authentic flavor – use a mint extract (that is a mixture of spearmint and peppermint).
Yes, you can double this recipe, just make sure to churn in two batches or use a large capacity ice cream maker.
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
Equipment
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- ¼ teaspoon fine sea salt
- 4 egg yolks
- 2 teaspoons pure vanilla extract
- 1 teaspoon mint extract (or peppermint)
- 4 ounces semisweet chocolate bars (chopped fine)
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use any dairy free milks for this recipe?
Hey Britney, I could imagine coconut milk and coconut cream working in this recipe, however I have not tested those substitutions.