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Mint Chocolate Chip Ice Cream
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)
Did you make this recipe?
A favorite ice cream you can make at home
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.
Nutritional values are based on the whole recipe
Calories: 3158kcal
Fat: 228g
Saturated fat: 136g
Cholesterol: 1483mg
Sodium: 465mg
Potassium: 918mg
Carbohydrates: 246g
Fiber: 2g
Sugar: 226g
Protein: 37g
Vitamin A: 176.6%
Vitamin C: 3.5%
Calcium: 92%
Iron: 17.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Hi. Vanilla extract. Do you buy that at penzeys? /Oskar 😊 And almond extract What kind is it. I see that there are vanilla fluors on penzeys. Best regards. Your fan in sweden.
Hi Oskar, I usually buy vanilla and almond extract from King Arthur Flour. I hope that helps! :)
I’ve made this twice and both times it turns up perfect. My husband is always requesting it over and over again. The custard is easy to cook up (I advise using a thermometer of some kind to reach that perfect 170). I’m making it again tonight except just making a simple vanilla icecream. My favorite part is that it seems to stay soft. I use freezer containers and have never need any more than a spoon to scoop it out.
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!
I finally purchased the Kitchenaid ice cream attachement and this was the first recipe I made! Came out perfect! Thanks for the recipe
Does anyone have to T-Fal ice cream maker instructions?
I made this recipe yesterday. It came out creamy and delicious. I used my old RCW ice cream maker. The directions and recipe were fantastic.
thank you,
I made this recipe yesterday. It came out creamy and delicious. I used my old RCW ice cream maker. The directions and recipe were fantastic.
thank you,
Ray
Does anyone have to T-Fal ice cream maker instructions?
I finally purchased the Kitchenaid ice cream attachement and this was the first recipe I made! Came out perfect! Thanks for the recipe! :)
Hi!
What kind of mint extract did you use? I want to make sure I get a true mint flavor and not spearmint.
Also, did you use green food dye? Your ice cream does not look that green :)
I would like to add color, but I am afraid that it would destroy the flavor if I accidentally add to much.
Hi Sara, I used McCormick mint extract. Yes, per the recipe, I used 3 drops of green food coloring.
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?
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.
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.
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.
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!!!!
Hi Lyds, I have done a blueberry cheesecake ice cream (https://www.browneyedbaker.com/2008/12/28/blueberry-cheesecake-ice-cream/), but not the other flavors. I will certainly add them to my list!
Mint chip is one of our favorites. Try adding Andes choc mint chips instead of hocolate chips or buy the Andes mints in shiny green wrappers and chop yourself. So delicious!
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!
I was wondering if I could make this without the mint extract; how do I make this using real mint leaves?
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.
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.
Isn’t it great to please the parents?! So happy your dad enjoyed this ice cream!
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!
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!
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!
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!
This looks so good. Can I have a couple of scoops?
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!
So reminds me of my childhood. I can just imagine it with some homemade hot fudge sauce. Yum!!!!
That looks awesome, and just in time for the warm weather. Do you deliver? :)
You would make your way straight to my family’s heart with this ice cream. Mint and chocolate is our favorite combination!
Oh I love love love mint ice cream! Great photos!
Oh, it’s summertime now!
mint chocolate chip is one of my favorites! looks good!
You know, I’m not really a huge mint fan, but does this look amazing! I would definitely try it!
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.