Mint Chocolate Chip Ice Cream

by Sabrina Snyder

Published on

5 Comments

5 from 3 votes
10 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Freeze 3 hours
Total Time 3 hours 25 minutes
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Mint Chocolate Chip Ice Cream is an easy homemade ice cream recipe. Rich and creamy classic with cool mint flavor and dark chocolate chunks.

If you’ve tried Homemade Vanilla Ice Cream, then you already know how easy and delicious rich, creamy ice cream is to make at home. Mint Ice Cream is another classic Frozen Treat to keep in your freezer all summer, if it lasts that long!

Mint Chocolate Chip Ice Cream two scoops in a sugar cone in hand

Homemade ice cream takes the creamy, chilled treat to a whole other level. You can experiment with fun flavors or stick to the classics, like this mint and chocolate combo. Instead of running out to the store, make your family favorites in your own kitchen with a simple ice-cream maker. It’s a fun project to do with your kids during the Summer break!

Mint Chocolate Chip Ice Cream in pan finished

It’s hard to think of any other dessert quite as refreshing as Mint Chip Ice Cream. The peppermint extract adds a cooling flavor to the ice cream and the dark chocolate adds a deep, rich natural flavor of cocoa. Along with the chocolate and mint flavor, the Mint Ice Cream also gets a fun green color from food coloring. Just like a Shamrock Shake, the green color makes Homemade Mint Chocolate Ice Cream perfect for St. Patrick’s Day!

When you’re making this Mint Chip Ice Cream recipe, feel free to fold in your favorite mix-ins, but don’t overdo it. Stick to about 1 cup total mix-ins. Serve with toppings to make this even more delicious without overloading the ice cream base. Try Hot Fudge, melted chocolate, crushed nuts, or Whipped Cream to make an ice cream shop worthy sundae.

Mint Chocolate Chip Ice Cream preparation collage

More Frozen Desserts for Summer!

Ice Cream Tips

  • Cream and Milk Base: Start the recipe by breaking the eggs and separating the yolk from the eggs. Then whisk together the egg yolks in a medium bowl until they’re well-combined and frothy. Put a saucepan over medium heat and add the sugar, heavy cream, whole milk, vanilla extract, peppermint extract, and salt. Whisk the mixture non-stop until it comes to a simmer, and then reduce the heat to low.
  • Tempering the Eggs: Scoop ½ cup out of the mixture and add it to the egg yolks in a slow thin stream. Whisk continually while you pour it in. Then slowly pour the entire egg and milk mixture into the pot. Again, continue whisking as you go. Cook the mixture on low for 8-10 minutes until the cream thickens. Be careful not to let the mixture boil or the milk will be scalded.
  • Chill: Turn off the heat and pour the cream into a heatproof bowl. Cover the bowl and refrigerate it for 2 hours.
  • Finish: Take the cold cream from the fridge and whisk in green food coloring to get the perfect mint color. Fold in the chocolate and then pour the cream into the ice cream maker. Freeze for 3 hours before serving.
  • Scoop: To easily scoop the hardened ice cream, run your ice cream scoop under hot water so it can easily cut through the ice cream and get the perfect round scoops of Mint Chocolate Chip Ice Cream.

Mint Chocolate Chip Ice Cream in pan finished with scoops and cone on top

Variations

  • Flavor options: One of the great things about this Mint Chip Ice Cream recipe is that you can use the same simple base to make most of your favorite ice cream flavors. Just replace the mint extract with whatever flavor you want to make a variety of delicious recipes. You can add in almond extract, strawberry extract, espresso powder, raspberry, or lemon juice.
  • Chocolate Mint Ice Cream: To make Mint Chocolate Ice Cream mix in 2 tablespoons of unsweetened cocoa powder at the same time you add in the mint extract.
  • Chocolate Chips: Dark chocolate and cool mint pair wonderfully together, but you can use any kind of chocolate you want in the recipe. Try using semisweet chocolate chips, milk chocolate chips, or white chocolate chips instead.
  • Mint Cookies n’ Cream: What makes every dessert a million times better? Oreos! Fold in a ½ cup quartered Oreo cookies for a Mint Cookies n’ Cream Chocolate Chip Ice Cream everyone will go wild over! Pro tip: Wait until the ice cream has set for about an hour before folding in the cookies so they don’t soak up too much liquid or fall to the bottom.

Mint Chocolate Chip Ice Cream three scoops in three cones

More Mint Chocolate Treats!

How to Store

  • Serve: Homemade Mint Chocolate Chip Ice Cream will melt quickly, so you shouldn’t leave it out for more than an hour or so.
  • Store: Put the Chocolate Mint Ice Cream in an airtight container to keep in the freezer for about 2 months. Place a plastic wrap sheet between lid and container to collect moisture and keep your ice cream fresh!

Mint Chocolate Chip Ice Cream two scoops in a sugar cone

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Dinner, then Dessert

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream is an easy homemade ice cream recipe. Rich and creamy classic with cool mint flavor and dark chocolate chunks.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Mint Chocolate Chip Ice Cream two scoops in a sugar cone
PrintRate

Ingredients
 

  • 4 large egg yolks , lightly beaten
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 3-4 drops green food coloring
  • 6 ounces dark chocolate , chopped

Instructions

  • In a medium bowl whisk eggs well.
  • In a medium saucepan add the rest of the sugar, heavy cream, whole milk, vanilla bean paste, and salt on medium heat.
  • Whisk non-stop and bring to a simmer, then reduce heat to low.
  • Add ½ cup vanilla bean mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
  • Pour the egg/chocolate mixture back into the pot slowly while whisking constantly.
  • Cook until mixture is thickened, about 8-10 minutes (do not let boil, or milk will taste scalded).
  • Turn off heat and pour into a metal bowl or other heatproof bowl.
  • Let cool completely, then refrigerate (covered) for 2 hours.
  • Whisk food coloring into the custard.
  • Stir in chocolate chunks.
  • Add custard to your ice cream maker (per machine instructions) then freeze for at least 3 hours to harden before serving.

Nutrition

Calories: 378kcal | Carbohydrates: 27g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 144mg | Sodium: 104mg | Potassium: 229mg | Fiber: 2g | Sugar: 22g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

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Mint Chocolate Chip Ice Cream two scoops in a sugar cone

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. You better believe we will be making this all summer!! We love mint ice cream! My kids love making it, so this will be a fun thing to make together!

    Reply

  3. It doesn’t get much more refreshing than this ice cream! I love that the chocolate can be finely chopped. I don’t like big frozen chocolate chips in my ice cream, so it was perfect!

    Reply

  4. You list vanilla extract in the ingredients but vanilla bean paste in the written instructions. Can you use either one?

    Reply