Mint Chocolate Ice Cream

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.

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Truth time: there is no logical reason why mint chocolate chip ice cream should be green. I guess someone along the way decided that food coloring made it more appealing?

The homemade version is a buttery yellow and has a subtle minty flavor. It’s magical, it’s delicious, and it’s natural. The way mint-infused cream should taste.

Fresh mint is great in so much more than homemade ice cream! Try it in this Virgin Mojito, Cucumber Mint Water, learn How to Freeze Mint, Homemade Peppermint Extract.

How to Make Mint Chocolate Ice Cream 

*Let’s make it together with pictures, and then you’ll find a printable recipe card at the bottom of this post with measurements and more details.

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.
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.
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.
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 ice cream with a consistency like store-bought. Believe.

Print Recipe

5 from 3 ratings

Mint Chocolate Ice Cream {Mint Chocolate Chip}

Prep Time5 mins

Cook Time15 mins

Cooling/Freezing6 hrs

Total Time20 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.

Servings: 16

Course: Dessert

Cuisine: American

Keyword: mint chocolate chip ice cream

Calories: 216kcal

Author: Sarah Cook – Sustainable Cooks

Ingredients

• ▢ 2 cups heavy cream
• ▢ 1 1/4 cups whole milk
• ▢ 6 egg yolks, room temperature
• ▢ 3/4 cup sugar
• ▢ 2/3 cup fresh mint leaves, packed
• ▢ 1/2 cup chopped chocolate or mini chocolate chips

US Customary – Metric

Instructions

• Wash and lightly dry your mint leaves.
• Set up a fine mesh sieve over a heat-proof bowl.
• Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
• 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.
• Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the egg, whisking very quickly the whole time.
• 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.
• 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.
• With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream.
• Remove the ice cream from the machine and put it in a freezer-proof container with a lid.

Notes

No fresh mint? 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.

 

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.

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Kitchen Aid Ice Cream Bowl

Kitchen Aid Mixer

8 Cup Measuring Cup

Mesh Strainer

Prep Once Cook Twice (cookbook)