Mint Chocolate Chip Ice Cream
56 comments » 
Memorial Day weekend is the official start to summer (or is it unofficial since summer “officially” starts on June 21st? Hmph…), and nothing says summer quite like fresh homemade ice cream! I got the party started a couple of weeks ago by sharing some of my favorite ice cream recipes with you, and now I have a brand new one to add to the collection. Mint chocolate chip is one of those ice cream flavors that I sometimes forget exists, yet every time I eat it I absolutely adore it. And now that I have a homemade version, I’ll be making it even more! This is very similar to a basic vanilla, except that you don’t use a vanilla bean, and you add mint extract (plus a few drops of green food coloring). The smooth, creamy ice cream has a crisp, bright flavor that makes me want to toss off my shoes and run through a sprinkler.
You can use any type of chocolate chip that you’d like for this (or even chop up some chocolate), but I prefer the contrast that dark chocolate provides. Very reminiscent of Andes mints or even peppermint patties. Remember the commercials from a few years ago when someone bit into a York peppermint patty they were teleported to a ski slope or something of the sort? That’s how this ice cream makes me feel – fresh and bright. I’m not quite ready to ski, so bring on summer!
Don’t forget! If you’re dying to make homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!
One year ago: Cinnamon Raisin Bagels
Two years ago: French Chocolate Brownies
Versions using fresh mint:
Fresh Mint Ice Cream (from Andrea Meyers)
Mint Chip Ice Cream (from David Lebovitz)
Mint Chocolate Chip Ice Cream Recipe (from Simply Recipes)
Mint Chocolate Chip Ice Cream
Yield: About 1 quart
Prep Time: 20 minutes (active), 8 hours (inactive)
Cook Time: 20-30 minutes (churn time)
Total Time: 50 minutes
Ingredients:
2 cups heavy cream, divided
1½ cups whole milk
¾ cup granulated sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
1½ teaspoons mint extract
3 drops green food coloring (optional)
½ cup chocolate chipsDirections:
1. 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.
2. 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.
3. 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.
4. 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.
(Recipe adapted from My Kitchen Addiction)
print
save
email
Mint chocolate chip ice cream used to be my absolute favorite as a kid. I don’t eat it as often now, but I love it when I do. Yum!
Jenn
Reply
I hear ya! Bring on summer. I love my Cuisinart ice cream maker, but usually just do low fat vanilla ice cream to go with a cookie or brownie sundae, but I think I’ll go out on a limb and try this because it’s making my mouth water!
Reply
oh, that`s must be delicious!
Reply
This is my favorite ice cream flavour of all time! I don’t have an ice cream maker though. Sad…
Reply
Erin on June 8th, 2010 at 2:58 pm
Katrina – you don’t have to have a maker. chill the mixture in an ice bath then freeze in a freezer safe pan, mixing frequently. Like this : http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html
Reply
So glad you liked the ice cream! I’ve made quite a few other flavors lately, but my family keeps requesting this one again, so I’ll have to make another batch. I want to try to make it with fresh mint now that the mint in my garden is ready to be picked.
Reply
Looks so great!! I love mint and chip flavor, bet yours is great!
Reply
I’ve been waiting for this one, your tweets were taunting us:) Looks fantastic!
Reply
Oh, that looks great! I love mint chocolate chip… I need to put an ice cream maker on my wish list.
Reply
My all-time favorite ice crean flavor. Looks delicious!
Reply
Gorgeous creamy ice cream and the chocolate chips just make it better!
Reply
i’ve never been a fan of mint chocolate chip ice cream (i know, i know!) but you might have just turned me into a convert with those photos…holy YUM!
Reply
Heh! Great minds must think alike, David Lebovitz also just did a post on Mint Chocolate Chip Ice Cream. I may have to make both batches!
Reply
Have you considered maple nut? That was always one of my favorite flavors when I was a kid… (although since then I have found mojito and ace to be among my favorites). I don’t have an ice cream maker so I have to live through your photos.
Reply
Just realized ACE might not make much sense…I’ve gotten it in Croatia, Israel, Germany..it’s a fruit drink made with carrots, orange and some other stuff. There was this ice cream shop in Tel Aviv that made a great one which was sugar free and used coconut milk.
Reply
I think I might be making this tonight… YUM!
Reply
This ice cream looks so good and minty! This would be perfect to have during this hot D.C. day!
Reply
This looks fabulous! I bet it tastes amazing. I’m all about my ice cream maker right now. Will have to add this to my list to try. I’m super excited, giving away a Cusinart ice cream maker from Sur La Table this week ~ spreading a little ice cream love! BTW, I love the look of your new site. It is so clean and sleek!
Reply
Oh, now you’re making me sad that we don’t have an ice cream maker!
Reply
Perfect for summer!
Reply
what do you mean you FORGET Mint Chocolate Chip exists, it’s the best kind!!
Which is why THIS is going to be made VERY soon!
Reply
OMG Mint Chocolate Chip is my absolute favorite. Someone always has to pry the carton out of my hands =) Love to new design! Looks great!
Reply
What a gorgeous photo of some VERY delicious looking ice cream. One of my favorite flavors! YUM!
Reply
I would say that Memorial Day wknd is the official unofficial start to summer! Wonderful looking ice cream
Reply
Michelle I love your new site resdesign! It’s beautiful! major props!
Reply
This looks amazing!!! I love mint chocolate chip ice cream and I definitely will be making this. I made a mint gelato which was great but there is nothing like the richness ice cream with the chocolate chips! I promised a friend profiteroles Sunday (she read my post) and I think I may use this recipe for the filling and then top with chocolate sauce! Looks delicious! Thanks for the post!
Reply
Looks great:)
Reply
I think that has to be one of my favorite flavors of ice cream. This looks absolutely delicious!
Reply
Mint Chocolate Chip is just about the only ice cream flavor that my husband and I agree on – it’s SO good. But I’ve never made it myself… I’m going to have to break out the ice cream maker and try this out! Yum!
Reply
Love mint cc! I just made some with fresh mint I found out back. I let about a cup of mint leaves seep in the warmed milk. It was really good! Had a great fresh taste.
Yours looks de-lish.
Reply
I NEVER forget that mint chocolate chip exists! It’s my favorite and since the weather has turned hot and I’m eight months pregnant, I crave it just about all the time!
Reply
I love mint chocolate chip ice cream! Your pictures are too good–too bad I can’t reach into the screen and have a taste.
Reply
You know, I’m not really a huge mint fan, but does this look amazing! I would definitely try it!
Reply
mint chocolate chip is one of my favorites! looks good!
Reply
Oh, it’s summertime now!
Reply
Oh I love love love mint ice cream! Great photos!
Reply
You would make your way straight to my family’s heart with this ice cream. Mint and chocolate is our favorite combination!
Reply
That looks awesome, and just in time for the warm weather. Do you deliver?
Reply
So reminds me of my childhood. I can just imagine it with some homemade hot fudge sauce. Yum!!!!
Reply
I think I will try your recipe, but since I am a diabetic, I am going to try and make the custard base with Stevia instead of sugar, and use 90% chocolate for the chips. I think I see a post in my future…
Thank you for the inspiration!
Reply
This looks so good. Can I have a couple of scoops?
Reply
Hey!
Just wanted to let you know I’ve just featured your icecream in today’s spotlight on Foodwhirl.com!
Here’s the link…
http://foodwhirl.com/spotlight/spotlight-mint-chocolate-chip-ice-cream
thanks!
Reply
oh.my….this is my favorite ice cream flavor…and dessert EVER. I love the slight sweetness, cool refreshing mint and chocolaty goodness
looks fantastic…I’m jealous!
Reply
I made this tonight and I am glad that I did! The ice cream turned out so creamy and wonderful that I didn’t want to share it with the rest of the family. I didn’t have any mint extract in the house; however, I had pure peppermint oil. I used 1/2 teaspoon of the oil and it created a VERY intense mint flavor. Next time I will use a bit less to get a more mellow flavor. Also, I used chopped up Andes Mints instead of the chocolate chips. I can’t wait to try your chocolate ice cream recipe next!
Reply
Michelle on June 29th, 2010 at 10:21 pm
Hi Drew,
I’m so glad you enjoyed the ice cream and LOVE the idea of using chopped Andes mints, I am definitely doing that next time! Thank you for the idea!
Reply
This ice cream is absolutely fab! I made it for my parents, who were in town visiting this weekend. My dad claimed he doesn’t like homemade ice cream, but I’m pretty sure he ate every drop of this ice cream! I cannot wait to try the other recipes you have on here.
Reply
Michelle on September 28th, 2010 at 7:32 pm
Isn’t it great to please the parents?! So happy your dad enjoyed this ice cream!
Reply
I was wondering if I could make this without the mint extract; how do I make this using real mint leaves?
Reply
Michelle on June 27th, 2011 at 2:25 pm
Hi Enzo, If you’d like to use real mint leaves, you might want to check out this recipe: http://www.andreasrecipes.com/2008/10/03/fresh-mint-ice-cream/. I haven’t experimented with fresh mint in ice cream yet.
Reply
The best!! So refreshing, minty, creamy and perfectly sweet. I used chopped Andes
mints. Took it over the top! So much better quality than the mint chip we grew up with!
Reply
Michelle,
I have tried your pistachio ice cream (ABSOLUTELY LOVED!) and just tried the mint chocolate chip. I used the wrong chips (semisweet chocolate chips meant for cookies). Next time I’ll use chopped-up dark chocolate. The mint ice cream came out creamy and light (used 2% milk), and the flavor was perfect (didn’t have mint extract so I substituted with peppermint extract). My family DEVOURED it! I also love that this base didn’t use too many eggs. The green color was wonderful. I’m going to try your chocolate peanut butter cup ice cream next. Do you have any suggestions for how to make taro ice cream; green tea ice cream; and blueberry ice cream? I’ve been scouring the web for these recipes but haven’t found anything good yet. Please post if you do happen to try these flavors!!!!
Reply
Michelle on January 28th, 2013 at 11:42 pm
Hi Lyds, I have done a blueberry cheesecake ice cream (http://www.browneyedbaker.com/2008/12/28/blueberry-cheesecake-ice-cream/), but not the other flavors. I will certainly add them to my list!
Reply
First time making ice cream and I’ve used this recipe. When stirring the mixture constantly over medium heat(step 3) it came out quite lumpy and wouldn’t turn like a custard. I didn’t have a thermometer so wasn’t too sure if too hot or not hot enough or if I did something wrong. It was on the heat for about 20-25 mins.
Oh and I doubled the recipe if that caused any issues I’m not sure/
Any suggestions?
Reply
Michelle on February 2nd, 2013 at 4:23 pm
Oh! 20-25 is way, way too long. It should take less than 5 minutes (at the most) to thicken appropriately). I know you said you don’t have a thermometer, but did you do the coating test on the back of a wooden spoon or spatula? It likely turned lumpy because the eggs actually cooked.
Reply
TerrySpanks on February 2nd, 2013 at 8:24 pm
Ok, I wasn’t sure if that was normal time or not.
I was doing the coating test but it was always pretty runny.
How thick should it be? Should it be like a custard or yoghurt? Maybe I am underestimating the consistency.
Reply
Michelle on February 3rd, 2013 at 12:33 am
It won’t be as thick as yogurt, more like a thin custard at the point when it thickens. If you are uncertain, I would highly recommend grabbing a thermometer (you can get digital ones for as little as $15) so you have any idea of what the consistency is at the exact right temperature.
Reply