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Mint Chocolate Ice Cream {Mint Chocolate Chip}

Ditch the industrial green store-bought ice cream and learn to make your own Mint Chocolate Ice Cream. A fresh mint taste and all-natural ingredients mean this mint chip will be the best ice cream you’ll ever make.

homemade mint chocolate chip ice cream with mint sprigs and chocolate chips on a white background

Let’s pretend for a minute.  Let’s pretend that I have a friend…let’s call her Mary.

And this friend “Mary” is picky.

Really picky.

Like crazy picky.

This “friend” of mine has a theory that mint chocolate chip ice cream should not be green. In fact, should green mint chocolate chip ice cream be in her presence, it shall not be acknowledged or discussed. Green mint chocolate chip ice cream is a non-entity.

Well, my picky friend is kind of right. Maybe about half right. The mint chocolate chip ice cream options in the store fall under two categories:

  • Bleached white
  • Industrial green

A scoop of each, please!

Why is Mint Chocolate Chip Ice Cream Green? Essentially it is because someone along the way added food coloring to ice cream. I guess green made it more appealing?

The homemade version lies somewhere in the middle. It’s a light buttery yellow if using yolks from the eggs of happy free-ranging spoiled as shit chickens.

It has a subtle minty flavor. It’s magical, it’s delicious, and it’s natural. The way mint-infused milk should taste. I’m boldly going to proclaim that even Mary would eat this ice cream.

two bowls of homemade mint chocolate chip ice cream with mint springs, chocolate chips, and a spoon

How to Make Mint Chocolate Ice Cream 

  1. Whisk your egg yolks in a small dish. Set aside. Chop your chocolate finely and set aside.
  2. In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to “bruise” the mint up to release the oils. Make it sorry it ever messed with you. I use a sauce whisk, but feel free to use some batteries in a sock. Or brass knuckles.
  3. Take some of the sugar/milk mixture and slowly, very slowly, dribble the hot mixture into the egg, whisking very quickly the whole time. Or, feel free to ignore this recommendation, and have scrambled egg ice cream. Your choice. Totally.Process shots of homemade mint chocolate chip ice cream
  4. Slowly return the egg/milk mixture to the pot, and whisk to incorporate.  Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
  5. Pour the contents of the pot through a mesh strainer set up over a freezer-proof bowl. Add the heavy cream to the mixture in the bowl, and stir well.  Put the bowl in the fridge for six hours, or until completely cold. The longer you chill it, the better it will be.process shots for homemade mint chocolate chip ice cream
  6. With your ice cream maker running, add the ice cream base to the machine, and churn until it starts to resemble ice cream.  You’ve seen ice cream before…you’ll know what to look for. I trust your judgment. Add the chopped chocolate to the mixture when the ice cream is light and creamy.Process shots for making homemade mint chocolate chip ice cream
  7. Remove the ice cream from the machine and put it in a freezer-proof container with a lid. Press a piece of plastic wrap over the surface of the ice cream before placing the lid on. You can serve it immediately, but it will be crazy melty…ice cream soup if you will. I like to freeze it for at least three hours. It’s torturous to wait that long but results in an ice cream with a consistency like store-bought. Believe.

Mint Chocolate Ice Cream Recipe Notes

  • No fresh mint? Don’t lose any sleep over it; I’ve got you covered. Add 1 tsp of mint extract to the mixture after it has chilled, but before you put it in the ice cream machine. Taste the base and add more mint if needed.
  • No ice cream machine? Freeze and stir the base every hour until frozen and creamy. For more details, check out this post from David Lebovitz on how to make ice cream without a machine.
  • If you have delicate baby teeth like I do, chunks of frozen chocolate can be pretty brutal! Either chop the chocolate finely or drizzle your favorite chocolate sauce in during the last 1-2 minutes of churning.
  • Before storing the finished ice cream, lay a piece of plastic wrap over it making sure it makes contact with the surface. Then place the lid on it and put it in the freezer.
  • Save the egg whites not used in this recipe for omelets or check out this post on 50 Recipes to Use Leftover Egg Whites.

More Homemade Ice Cream Recipes

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mint chocolate chip ice cream in a bowl on a white surface
Print
5 from 3 votes
Mint Chocolate Ice Cream {Mint Chocolate Chip}
Prep Time
5 mins
Cook Time
15 mins
Cooling/Freezing
6 hrs
Total Time
20 mins
 

Ditch the industrial green store-bought ice cream and learn to make your own Homemade Creamy Mint Chocolate Chip Ice Cream. A fresh mint taste and all-natural ingredients mean this mint chip will be the best ice cream you'll ever make.

Course: Dessert
Cuisine: American
Keyword: mint chocolate chip ice cream
Servings: 16
Calories: 216 kcal
Ingredients
Instructions
  1. Wash and lightly dry your mint leaves.

  2. Set up a fine mesh sieve over a heat-proof bowl. I love using my huge measuring cup because it can go right into the freezer.

  3. Put the egg yolks in a heat-proof bowl, and whisk until well-combined.

  4. In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up. 

  5. Take 1/3 cup of the sugar/milk mixture (try to keep it free of the mint leaves), and slowly, very slowly, dribble the hot mixture into the egg, whisking very quickly the whole time. Or, feel free to ignore this recommendation, and have scrambled egg ice cream. Your choice. Totally.

  6. Return the egg/milk mixture to the pot, and whisk to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.

  7. Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the fridge for 6 hours, or until completely cold.

  8. With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream. You've seen ice cream before...you'll know what to look for. I trust your judgment. Add the chocolate to the mixture, and continue to churn until thick and creamy.

  9. Remove the ice cream from the machine and put it in a freezer-proof container with a lid. You can serve it immediately, but it will be crazy melty...ice cream soup if you will. I like to freeze it for at least three hours. It's torturous to wait that long but results in an ice cream with a consistency like store-bought. Believe.

Recipe Notes

No fresh mint? Don't lose any sleep over it; I've got you covered. Add 1 tsp of mint extract to the mixture after it has chilled, but before you put it in the ice cream machine. Taste the base and add more mint if needed.

 

No ice cream machine? Freeze and stir the base every hour until frozen and creamy. For more details, check out this post from David Lebovitz on how to make ice cream without a machine.

 

If you have delicate baby teeth like I do, chunks of frozen chocolate can be pretty brutal! Either chop the chocolate finely or drizzle your favorite chocolate sauce in during the last 1-2 minutes of churning.

 

Before storing the finished ice cream, lay a piece of plastic wrap over it making sure it makes contact with the surface. Then place the lid on it and put it in the freezer.

 

The base for this recipe is loosely based off of another recipe in The Art of Simple Food by Alice Waters

 

Nutrition Facts
Mint Chocolate Ice Cream {Mint Chocolate Chip}
Amount Per Serving (0.5 cup)
Calories 216 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 116mg39%
Sodium 24mg1%
Potassium 107mg3%
Carbohydrates 15g5%
Fiber 0g0%
Sugar 13g14%
Protein 2g4%
Vitamin A 650IU13%
Vitamin C 0.7mg1%
Calcium 59mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

This post was originally published in June 2014. It has been retested and updated based on reader’s feedback, the recipe was made printable, and new photos were added.

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30 comments on “Mint Chocolate Ice Cream {Mint Chocolate Chip}”

  1. Haha…spoiled as sh!t chickens! Love it!

  2. This is much better with a good 1/4 cup of Nutella.  Just a suggestion from me to you

  3. Thank you TONS for posting recipe notes & nutrition facts. Both are super helpful & very much appreciated!

  4. hahaha I am like Mary in that I also think Mint Chocolate Icecream should not be ‘industrial green’… yuk… Love your blog, you are funny, knowledgable and your recipes look DELICIOUS
    Nice work!

  5. Can I just tell you how much I enjoy your posts? Scrambled egg ice cream made me snort my iced coffee through my nose and all over my iPad. You get me, you really do. I like to pretend that you and the bloggess are in my secret girl gang and we’re plotting to take over the universe. So, cheers. Thanks for making my days a little brighter and my iPad a little dirtier.

    • Ha, I’m so glad Stephanie. I feel like keeping it real with people is important, and the threat of scrambled eggs in their ice cream may just get them actually read instructions clearly.

      If you like the Bloggess, you may be interested in this podcast she was on. I adore this series and her episode was so fascinating.

      And ps, we would totally take over the universe!