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Homemade Creamy Mint Chocolate Chip Ice Cream

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.

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 Chip 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 Chips 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

One year ago: Asparagus Ravioli With Garlicky Cream Sauce
Four years ago: Burning Questions for Your Blogger
Five years ago: The Power of Saying No
Six years ago: Fritatta

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

mint chocolate chip ice cream in a bowl on a white surface
Print
5 from 1 vote
Homemade Creamy Mint Chocolate Chip Ice Cream
Prep Time
5 mins
Cook Time
15 mins
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
Author: Sarah
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
Homemade Creamy Mint Chocolate Chip Ice Cream
Amount Per Serving (0.5 cup)
Calories 216 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 116mg 39%
Sodium 24mg 1%
Potassium 107mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 0g 0%
Sugars 13g
Protein 2g 4%
Vitamin A 13%
Vitamin C 0.9%
Calcium 5.9%
Iron 4.1%
* 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.

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. #ice cream #mintchip #homemadeicecream #mintchocolatechip #sustainablecooks

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23 comments on “Homemade Creamy Mint Chocolate Chip Ice Cream”

  1. Hilarious, “you should see the other guy”, must teach my kids this. Can’t wait to try your ice-cream. Thanks for another entertaining post.

  2. That looks delish! I’d say poor Jack but he looks like he is doing ok! Question where did you buy your girls? I live in Oly and am planning on chickens for next spring but I can only get 3 so I don’t want to order online. I’m so excited!! Going back to read your posts on getting the chickens now. 🙂

    P.S. I found some Weck glass for canning at goodwill today!!

    • We got our first set of 6 chickens from a supplier who used to raise them to be “coop ready”, but no longer does that. The last 2 we got (last week) were raised by a client of mine who was already raising chickens, so just added 2 for me. We can’t have chicks in the house because of Troy’s allergies, so we have to buy them “coop ready”.

      I’d wander down to the Oly farmer’s market this week, and start talking to vendors. One of them will know a local supplier who has chickens for you. We hippies all talk. ;-D

      Wecks at Goodwill? Find of a lifetime; nice work!!!

  3. I use that sugar from Costco as well. Mint chocolate chip is definitely a fav in this house, and I agree with “Mary” that it shouldn’t be unnaturally green. I haven’t ever had it with fresh mint leaves before. I can’t wait to try it – thanks for the recipe!

    • It’s hard to compare the taste of fresh mint ice cream to store-bought. It almost has a grassy flavor, but a very pleasant one. It tastes like spring, and summer, and childhood.

  4. Looks delicious. I think I agree with “Mary” white looks better than green for ice cream!

  5. YUM! they don’t make it over here, but in my home country they did and I loved the stuff (just like orange chocolate chip 🙂 taking the tip? ) any way just wondering whats half and half? milch product? obviously i have not heard of the stuff( try googling it Hmmmmm Interesting 😉

    • Did I just write milch? I did that’t my problem for living in a german speaking country I meant Milk 🙂

      • Half-and-half is half cream, half milk. It’s thicker/creamier than normal milk, and thinner than straight heavy cream.

        I actually use the raw milk that I buy from the farm. I dip a measuring cup in the jar, and grab some of the heavy cream and the 3% milk.

  6. Have you had trouble with your ice cream maker? We’re on our second one, and it’s busted, too. I need to return it again, but am dreading the process. Ours keep splitting on the seam and all the blue goo leaks out. 🙁

    “Mary”‘s a weirdo, by the way.

  7. SEE! Mint chocolate chip ice cream isn’t supposed to be green! I told you so!!!!

  8. I agree with “Mary”, mint flavor foods should not be toxic green! The big sports stores like Cabela’s & Bass Pro Shop have hand crank ice cream makers, & I really want one! Also, I grew up saying “You should see truck!” As in, ‘it looks worse than I do’!

  9. Mary sounds like the coolest person ever. 

  10. Unnatural green mint-chocolate-chip is my daughter’s favourite.  
    This sounds soooooooo good!  But almost half the DV of saturated fat in half a cup.. (honestly, who only eats HALF a cup??)  
    Along with sodium, we have to watch saturated fat, cholesterol and *added* sugars.  (heart disease sucks) 
    I don’t the there is any substitute for the eggs, but I’m wondering if 1% milk (because that is what I normally buy) with added powdered milk would work?   Naturally, I just got home from getting groceries about half an hour ago, so I can’t try it this weekend (because I am not going out again, just for some mint)
    If you have any thoughts, please let me know.

    Your recipe says it serves 16, then the nutritional information is for a 1/2 cup serving.  There is no way this makes 8 cups of ice cream, right?  My ice cream maker only holds a litre!

    • I had to google how much a serving of ice cream was (supposed to be) because I knew nobody eats an actual serving size. I can only provide the nutritional info…how much someone chooses to eat is up them. Hee hee.

      What kind of powdered milk would you be using? Whole? I would not recommend it simply because I can’t see what value it would add. I’ve made ice cream with 1% before and it was ok but not as creamy. We only have whole milk in the house for cooking and Bennett is the only one who drinks (rarely) drinks it.

      I have a two quart bowl and all of the ice cream fit into it with just a tiny bit of room to spare.

      • I don’t think additional powdered milk (I was thinking instant, skim because I have that on hand) would add much, if anything nutritionally either.  But it would thicken up the 1% a bit and maybe make the final product creamier, I think.  Good to know that straight up 1% would work!

        I just googled the difference between quarts and litres.  They are pretty close (1 L = 1.05 quarts if you are wondering)  I’ll definitely need to half this recipe in my little Donvier!

        I think I will have to try this next week!

  11. 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!