Homemade Mint Chocolate Chip Ice Cream
This creamy and delicious homemade mint chocolate chip ice cream is made with just a handful of ingredients and is better than anything you could buy at the store. Made with a custard base and flavored with vanilla and mint extract, and dark chocolate, it’s wonderfully refreshing and tastes like an Andes mint!
When out grocery shopping with the boys a year or two ago, I stopped in the ice cream aisle to pick up another container of vanilla and chocolate when one of them pointed to the mint chocolate chip and asked what it was. When I told them, they asked if we could get it. I said sure and put it in the cart. Lo and behold, mint chocolate chip has become their very favorite ice cream flavor, and who’s to blame them?
I certainly can’t turn down anything that tastes like an Andes mint, especially if it’s homemade!
Ingredients in Mint Chocolate Chip Ice Cream
This ice cream is made with a traditional custard base using heavy cream, whole milk, and egg yolks.
It’s sweetened with sugar and flavored with mint extract and vanilla extract, then studded with chocolate chips – I prefer dark or semisweet, but you could use milk, too – whatever type you prefer. You can also omit them if you prefer to make mint ice cream without the chocolate chips.
A few drops of green food coloring gives the ice cream its traditional light green hue!
What Kind of Mint To Use
Plain mint extract uses spearmint, which is much milder than peppermint. Peppermint extract contains significantly more menthol, which gives it a more intense flavor.
For this reason, mint chocolate chip ice cream is traditionally made with plain mint extract. If you do opt for peppermint extract, you will get a stronger punch of mint flavor. Think peppermint candy canes versus Thin Mints. As a result, you may want to use a little less.
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How to Make Mint Chocolate Chip Ice Cream From Scratch
No need to be intimidated by making homemade custard from scratch, just a few easy steps, and you’ll be well on your way to the best ice cream of your life!
- Warm the heavy cream, milk, sugar, and salt until the sugar dissolves.
- Place 1 cup of heavy cream in a clean bowl. Set a fine-mesh sieve over top of the bowl.
- Whisk together the egg yolks.
- Pour the warm mixture into the egg yolks, whisking together, then scrape the mixture back into the saucepan.
- Cook, stirring constantly until the mixture thickens and reaches 170 degrees F on an instant-read thermometer.
- Strain the custard through the fine-mesh sieve and stir into the cold cream.
- Add the vanilla and mint extracts and green food coloring, stir to combine, then cool over an ice bath.
- Chill overnight in the refrigerator.
- Churn the ice cream, adding the chocolate chips towards the end.
Choosing an ice cream maker
If you don’t have an ice cream maker yet, I have a few recommendations for you!
- Kitchen Aid Ice Cream Maker Attachment – This is the one I have used for well over 10 years and if you have a KitchenAid stand mixer, then it’s an easy choice.
- Cuisinart Ice Cream, Frozen Yogurt & Sorbet Maker – A great budget-friendly stand-alone ice cream maker that has a long history of great performance.
- Breville Smart Scoop Ice Cream Compressor – Much more expensive than the previous two options, but it doesn’t require a separate bowl that needs to be frozen between batches, so you can make quart after quart without missing a beat.
What if you don’t have (and don’t want to buy) an ice cream maker?
I’ve got you covered! See this post >> How to Make Ice Cream Without an Ice Cream Maker
Serving Tips
Just like most ice cream, the sky is the limit when it comes to deciding how to garnish! While this is absolutely wonderful served as-is, if you’re looking to jazz things up or want to offer some options to guests, here are some ideas to get the wheels turning:
- Sprinkles (chocolate is my favorite!)
- Homemade whipped cream
- Homemade magic shell (a childhood favorite!)
- Hot fudge sauce
Storage Tips
Keeping your ice cream fresh and tasting fantastic is our goal here, so some tips for you:
- How long to store it: The ice cream will taste the best within the first two weeks of making; after that, it will begin to get hard and pick up ice crystals.
- Prevent freezer burn: Press a piece of plastic wrap against the ice cream surface to keep it from being exposed to air.
- Store it in a shallow, flat container: Many people prefer using a loaf pan, or you can use a dedicated ice cream container such as this.
- Store in the back of the freezer: This keeps the ice cream from warming and cooling when the freezer door is opening and closing, which will help prevent hardening and ice crystals.
More Favorite Ice Cream Recipes
- Classic Vanilla Bean Ice Cream
- Toasted Coconut Dark Chocolate Chunk Ice Cream
- Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
- Salted Caramel Ice Cream
- Jeni’s Milkiest Chocolate Ice Cream
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Homemade Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups (476 ml) heavy cream, divided
- 1½ cups (366 ml) whole milk
- ¾ cup (150 g) granulated sugar
- Pinch of salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1½ teaspoons (1.5 teaspoons) mint extract
- 3 drops green food coloring, optional
- ½ cup (90 g) dark chocolate chips
Instructions
- Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.
- Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker's directions, adding the chocolate chips during the last 5 minutes of churning. Store in the freezer and eat within 2 weeks for freshest and best-tasting ice cream.
Notes
- Chocolate: Any type of chocolate will work in this recipe - dark, semisweet, or milk. You can also omit the chocolate if you like.
- Mint Extract: If you choose to use peppermint extract instead of plain mint extract, I recommend cutting the amount in half.
- Ice Cream Makers: Please see information in post above regarding ice cream makers.
- Storage Tips: Press a piece of plastic wrap against the surface of the ice cream, store in a loaf pan or shallow, flat container, and keep in the back of the freezer.
- Serving Suggestions: Sprinkles (chocolate is my favorite!), homemade whipped cream, homemade magic shell (a childhood favorite!), hot fudge sauce.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Ari of Well Seasoned]
This custard ice cream is so darn good. I’m making a second batch now because my three kids and I demolished the first one. Thank you so much for coming up with this and for sharing it.
I melt the chocolate with a tablespoon of coconut oil and let it cool a bit. When the custard is almost finished churning and in an ice cream state, I drizzle in the melted chocolate. As it hits the ice cream it freezes and breaks into little bits. To me this is a finer taste to the palate as your taste buds search for these little hits of chocolate in the mint.
I’ve made this recipe twice. IMO it calls for way too much vanilla extract. It overpowers the mint. Next time I make this, I’ll only use half a teaspoon of vanilla extract and maybe two teaspoons of mint extract.
Considering trying this recipie to inaugurate my new ice cream maker however the yield is baffling me. Granted I’m not a chef, cook baker, candlestick maker, etc (computer engineer actually), but last I knew there were 4 cups in a quart (2 cups in a pint with 2 pints in a quart). I’m pretty sure that means there are 8 1/2 cups (4 oz) in a quart. So, does this make 16 1/2 cup (4oz) servings (aka 2 quarts) or 8 1/2 cup (4oz) servings (aka 1 quart)?
We just made this and its very tasty! We only had peppermint extract and we did a full teaspoon in our mix and thought it was the perfect amount for our mint loving family.
Wow! Mint chocolate chip is my favorite, so I have tried quite a lot of it. This is excellent! The mint is just the right amount of refreshing and the amount of chocolate is spot on. Not overwhelming. I made the recipe as written, no alterations. Thanks!