Homemade Mint Chocolate Chip Ice Cream Recipe
If there’s a dessert that captures both nostalgia and chill, it’s Homemade Mint Chocolate Chip Ice Cream. The moment you dive into a creamy scoop adorned with shards of chocolate and a vibrant minty green hue, you’ll know you’re about to taste something special. The refreshing peppermint flavor balances sweet, velvety richness, while the crunch of chocolate chips adds just the right amount of magic. Whether you make this on a summer afternoon with friends or as a special treat for your family, this ice cream is pure joy in a bowl!
Ingredients You’ll Need
Gathering the right ingredients is the secret to making truly unforgettable Homemade Mint Chocolate Chip Ice Cream. Every element, from the cream to the mint extract, brings its own character and creates that signature taste, dreamy texture, and eye-catching color.
- 2 cups heavy cream: Provides the creamy foundation and rich body that makes the ice cream so luscious.
- 1 cup whole milk: Balances out the heavy cream for a light, scoopable consistency.
- 3/4 cup granulated sugar: Sweetens the mixture just enough, enhancing both the mint and chocolate flavors.
- Pinch of salt: Tiny addition, but it makes all the other flavors pop!
- 1 teaspoon pure peppermint extract: The soul of this dessert—make sure to use pure extract for a clean, refreshing mint flavor.
- 4 large egg yolks: Gives the custard its silky, scoopable texture and luxurious mouthfeel.
- 3 drops green food coloring (optional): For that fun, classic minty color—totally optional but oh-so-cheerful!
- 1 cup mini semisweet chocolate chips: Tiny chips mean more chocolate in every bite—and a satisfying crunch!
How to Make Homemade Mint Chocolate Chip Ice Cream
Step 1: Warm Up the Cream Mixture
Start by combining the heavy cream, whole milk, sugar, and a pinch of salt in a medium saucepan. Place it over medium heat and stir gently until the sugar dissolves completely and the mixture feels warm to the touch. Be careful not to let it reach a boil—the goal is to create a smooth, sweet base.
Step 2: Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks until they’re smooth and slightly lightened in color. This not only helps with texture but ensures your ice cream comes out with that gorgeous scoopable consistency.
Step 3: Temper the Yolks
Gradually pour about half a cup of the warm cream mixture into the yolks, whisking constantly. This step helps bring the yolks up to temperature so they don’t scramble. Once combined, slowly whisk the tempered yolk mixture back into the saucepan with the rest of the cream.
Step 4: Thicken the Custard
Return the saucepan to low heat and stir constantly with a wooden spoon or heatproof spatula. Keep an eye on it—the custard is ready when it thickens enough to coat the back of a spoon (about 170°F if you’re using a thermometer). Don’t rush this part; patience is key to silky ice cream!
Step 5: Add Mint and Color
Remove the custard from the heat. Stir in the pure peppermint extract for that vibrant, refreshing flavor. If you’re feeling playful, add the green food coloring now and watch the mixture turn a cheery minty green.
Step 6: Strain and Chill
Pour the custard through a fine-mesh sieve into a clean bowl—this ensures your finished ice cream is ultra-smooth. Cover and refrigerate for at least 4 hours until totally chilled. This step deepens the flavors and readies the base for churning.
Step 7: Churn and Add Chocolate Chips
Once the custard has chilled, churn it in your ice cream maker according to the manufacturer’s instructions. In the last couple of minutes, add in those mini chocolate chips. They’ll get perfectly scattered throughout the mixture, so every spoonful brims with crunchy, chocolaty bits.
Step 8: Freeze Until Firm
Transfer the churned ice cream to a freezer-safe container. Smooth the top, cover, and let it freeze for at least 2 hours to set up. When you scoop it, you’ll notice how creamy, flavorful, and delightful this Homemade Mint Chocolate Chip Ice Cream is—absolutely irresistible!
How to Serve Homemade Mint Chocolate Chip Ice Cream
Garnishes
Embellish each scoop with a flourish of fresh mint leaves, a sprinkle of extra chocolate chips, or a drizzle of homemade chocolate sauce. Even a dusting of flaky sea salt adds a touch of sophistication and makes the flavors sing!
Side Dishes
Pair your Homemade Mint Chocolate Chip Ice Cream with fudgy brownies, crisp wafer cookies, or toasted coconut. It’s also simply perfect between two chocolate chip cookies for the best ice cream sandwiches ever.
Creative Ways to Present
Serve your ice cream in fun waffle cones, or layer it in parfait glasses with whipped cream and chocolate shavings. Try scooping it into chocolate-dipped bowls, or top with crushed nuts and berries for extra excitement. Let your creativity shine for special occasions!
Make Ahead and Storage
Storing Leftovers
To keep your Homemade Mint Chocolate Chip Ice Cream tasting its best, store it in an airtight, freezer-safe container. Press a piece of parchment or wax paper directly onto the surface before sealing with a lid. This helps prevent unwanted ice crystals and keeps it perfectly scoopable for days.
Freezing
This ice cream is happiest when kept at a steady, cold temperature in the back of your freezer. For optimal texture, let it freeze for at least 2 hours after churning. If storing for more than a week, always check for any scent or texture changes before serving—homemade treats are best enjoyed fresh!
Reheating
Ice cream and reheating aren’t best friends, but if your dessert is too firm straight from the freezer, simply let it sit at room temperature for 5–10 minutes. It’ll soften up beautifully and be ready to scoop without any fuss.
FAQs
Can I make Homemade Mint Chocolate Chip Ice Cream without an ice cream maker?
Absolutely! Simply pour the chilled custard into a freezer-safe pan and freeze, stirring every 30 minutes for 2–3 hours until creamy and frozen. While the texture may be a bit less airy, the flavor will still be fantastic.
What if I want the mint flavor to be bolder?
If you crave a punchier minty kick, feel free to add up to another 1/4 teaspoon of peppermint extract. Taste as you go—mint is potent, and a little extra goes a long way!
Can I use fresh mint instead of extract?
Yes! Steep a packed cup of fresh mint leaves in the milk and cream mixture as it heats, then strain before adding the eggs. This creates a delicate, fresh herb flavor that’s irresistible.
Are there any dairy-free substitutions?
You can substitute full-fat coconut milk and a rich oat milk for the dairy, plus use a non-dairy chocolate chip. The texture will be slightly different, but the luscious mint-chocolate vibe remains.
Do I need to add the green food coloring?
Not at all. The coloring is purely for looks! If you prefer your Homemade Mint Chocolate Chip Ice Cream to be all-natural, just skip the dye. The flavor is what truly matters.
Final Thoughts
There’s something so satisfying about scooping into a batch of Homemade Mint Chocolate Chip Ice Cream that you’ve made from scratch. The combination of cool mint and pockets of chocolate never fails to impress, whether you’re serving friends, family, or just yourself after a long day. Give this recipe a try—you’ll absolutely fall in love with your new favorite frozen treat!
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Homemade Mint Chocolate Chip Ice Cream Recipe
- Total Time: 30 minutes plus chilling and freezing
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the refreshing flavors of homemade mint chocolate chip ice cream. Creamy and minty with bursts of mini chocolate chips, this frozen treat is perfect for cooling off on a hot day.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
Additional Ingredients:
- 1 teaspoon pure peppermint extract
- 4 large egg yolks
- 3 drops green food coloring (optional)
- 1 cup mini semisweet chocolate chips
Instructions
- Prepare Ice Cream Base: In a medium saucepan, combine heavy cream, milk, sugar, and salt over medium heat. Warm the mixture without boiling.
- Temper Egg Yolks: Whisk egg yolks in a bowl. Slowly add some warm cream mixture while whisking, then return mixture to saucepan.
- Cook Custard: Heat the mixture on low, stirring until thickened. Remove from heat, add peppermint extract and food coloring, then strain into a bowl. Chill for 4 hours.
- Churn Ice Cream: Use an ice cream maker per instructions. Add chocolate chips towards the end of churning.
- Freeze: Transfer ice cream to a container, freeze for at least 2 hours before serving.
Notes
- Enhance mint flavor with extra extract or use dark chocolate instead of mini chips.
- Prep Time: 20 minutes plus chilling
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 135 mg
