If you’ve ever craved that cool, refreshing burst of mint paired with the sweet crunch of chocolate chips, you’re in for a real treat. This Homemade Mint Chocolate Chip Ice Cream Recipe is my all-time favorite for beating the heat and indulging in a classic dessert with a fresh twist. Rich, creamy, and bursting with natural mint flavor from fresh leaves, this ice cream is not just delicious but totally worth the effort. Once you make it, you’ll never want to go back to store-bought again!
Ingredients You’ll Need
This recipe calls for simple, high-quality ingredients that work beautifully together to create that perfectly creamy texture and vibrant mint flavor that defines the Homemade Mint Chocolate Chip Ice Cream Recipe. Each one plays a crucial role, from the fresh mint leaves to the luscious cream.
- Whole milk: Provides the smooth base that balances creaminess with lightness.
- Heavy cream: Adds richness and velvety texture for that decadent mouthfeel.
- Granulated sugar: Sweetens the ice cream evenly and helps achieve a smooth consistency.
- Sea salt: Enhances all the flavors by bringing a subtle depth.
- Egg yolks: Give the ice cream its creamy texture and natural thickness—no artificial stabilizers needed.
- Fresh mint leaves: The star of the show, these infuse the ice cream with bright, genuine mint flavor.
- Mint chocolate, chopped: Adds that satisfying crunch and chocolatey goodness in every bite.
How to Make Homemade Mint Chocolate Chip Ice Cream Recipe
Step 1: Prepare the custard base
Start by whisking together whole milk, heavy cream, sugar, salt, and egg yolks in a small pot. Adding fresh mint leaves at this stage will allow the custard to gently absorb the mint’s amazing flavor as it heats. This mixture is the foundation of your ice cream, so whisking thoroughly ensures a silky smooth texture without lumps.
Step 2: Heat and steep the mint
Place the pot over medium heat, whisking often, until it gently simmers. Be patient—this delicate warming helps the flavors meld without curdling the eggs. Then, remove from heat and let the mint leaves steep in the warm cream for a full hour. This is where the magic happens, as those fresh leaves release their vibrant aroma and flavor into the mixture.
Step 3: Strain and chill
Once the steeping time is up, strain the mixture through a fine-mesh sieve to remove all the mint leaves, leaving you with a perfectly smooth mint-infused custard. Transfer to a bowl and refrigerate it until it’s cold. Chilling ensures the ice cream will churn up thick and creamy later on.
Step 4: Churn the ice cream
Now, pour your chilled custard into an ice cream maker. Churn for about 30 minutes until the ice cream is luxuriously creamy and thick. Just before finishing, sprinkle in the chopped mint chocolate and churn for another minute to evenly distribute those irresistible chocolate bits.
Step 5: No-churn alternative
If you don’t have an ice cream maker, no worries! Pour the chilled custard into a large baking dish and pop it in the freezer. Every 30 minutes, scrape and stir the edges with a fork to break up ice crystals and keep the texture creamy. This process takes about two hours. Once the ice cream is firm and smooth, fold in the chopped mint chocolate before serving. You’ll still get that delightful crunch and flavor without the special equipment.
How to Serve Homemade Mint Chocolate Chip Ice Cream Recipe
Garnishes
To elevate your scoop, top it with fresh mint sprigs or a drizzle of melted chocolate. A few chocolate shavings or a dusting of cocoa powder can also add a gourmet touch. These little details not only enhance presentation but amplify the fresh, vibrant notes of the ice cream.
Side Dishes
This ice cream pairs wonderfully with warm desserts like brownies or fruit crisps, creating a contrast between hot and cold, gooey and crisp. Serving a scoop alongside a slice of rich chocolate cake or even fresh berries brings out the refreshing mint flavor even more.
Creative Ways to Present
For a fun twist, try serving your Homemade Mint Chocolate Chip Ice Cream Recipe inside waffle cones or bowls for added crunch. You can even sandwich two scoops between chocolate chip cookies for an indulgent ice cream sandwich. Layer into parfait glasses with crushed cookies and whipped cream to impress your guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
Store your leftover ice cream in an airtight container to prevent freezer burn and keep it tasting fresh. Press a piece of plastic wrap directly on the surface before sealing the lid to minimize ice crystal formation.
Freezing
Freeze the ice cream at a consistent temperature for the best texture. If it hardens too much, let it sit at room temperature for 10 minutes before scooping to soften slightly without melting.
Reheating
Ice cream is best enjoyed cold and creamy, so reheating is not recommended. Instead, allow frozen ice cream to soften naturally or use a spoon to gently stir if it has hardened too much in the freezer.
FAQs
Can I use mint extract instead of fresh mint leaves?
Absolutely, but fresh mint leaves provide a much brighter and more natural flavor. If using extract, add it sparingly at the end of churning to avoid overpowering the balance.
What if I don’t have an ice cream maker?
You can still make this recipe using the no-churn method described. It takes a bit more hands-on time, but the results are still creamy and delicious.
Can I substitute the mint chocolate chips with regular chocolate chips?
Yes, but using mint chocolate chips intensifies the minty-chocolate combo that makes this recipe so special. Regular chips will add chocolate flavor but not the same refreshing twist.
How long does this ice cream stay fresh in the freezer?
Stored properly in an airtight container, it will keep its quality for up to two weeks. After that, texture and flavor may start to decline.
Can I double the recipe for a larger batch?
Definitely! Just be sure your ice cream maker can handle the increased volume or increase freezing and stirring time if using the no-churn method.
Final Thoughts
There is something truly satisfying about whipping up your own ice cream, especially one as fresh and flavorful as this Homemade Mint Chocolate Chip Ice Cream Recipe. It’s a wonderful way to treat yourself and your loved ones with an effortlessly delicious dessert that stands out from the usual. So go ahead, grab those ingredients, and enjoy the magic of homemade minty goodness!
Print
Homemade Mint Chocolate Chip Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This homemade mint chocolate chip ice cream is a creamy, refreshing treat infused with fresh mint leaves and generous chunks of mint chocolate. Crafted from scratch using whole milk, heavy cream, and egg yolks, this recipe offers two preparation methods: one using an ice cream maker for a smooth texture, and a no-churn alternative that still delivers perfectly creamy results. Ideal for mint lovers craving a classic frozen dessert with a rich green hue and bursts of chocolate flavor.
Ingredients
Dairy and Eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3 egg yolks
Flavorings
- â…” cup granulated sugar
- ½ teaspoon sea salt
- 3 cups fresh mint leaves (about 2 ½ ounces)
Add-ins
- 4 ounces mint chocolate, chopped (about 1 cup)
Instructions
- Prepare the Cream Base: In a small pot, whisk together the whole milk, heavy cream, granulated sugar, sea salt, and egg yolks until fully combined. Stir in the fresh mint leaves to infuse the cream with mint flavor.
- Heat and Steep Mint: Place the pot over medium heat and whisk often while heating. Heat the mixture gently until it just begins to simmer, then remove from heat. Let the mint leaves steep in the hot cream mixture for 1 hour to maximize the mint infusion.
- Strain and Chill: After steeping, strain the cream through a fine-mesh sieve into a clean bowl to remove the mint leaves. Discard the leaves and refrigerate the cream mixture until it is thoroughly chilled, ensuring a smooth texture in the ice cream.
- Ice Cream Maker Method – Churn: Pour the chilled cream mixture into an ice cream maker. Churn for about 30 minutes, or until the ice cream becomes creamy and thick.
- Add Chocolate Chips: Add the chopped mint chocolate to the ice cream maker and churn for an additional minute to evenly distribute the chocolate throughout.
- No-Churn Method – Freeze and Stir: Pour the chilled cream mixture into a large baking dish and place in the refrigerator to freeze. Every 30 minutes, use a fork to scrape and stir the frozen edges into the soft center to break up ice crystals. Repeat this stirring process for at least 2 hours, or until the ice cream is creamy and frozen.
- Mix in Chocolate: Just before serving the no-churn version, stir in the chopped mint chocolate to integrate the chocolate pieces evenly.
Notes
- Steeping the mint leaves is key to developing a vibrant mint flavor and natural green color in the ice cream base.
- If using the no-churn method, patience is required for repeated stirring to achieve a creamy texture.
- For best results, chill the cream mixture thoroughly before proceeding with either method.
- You can substitute mint chocolate chips if preferred, but chopped mint chocolate bars provide a nice texture contrast.
- This recipe contains raw egg yolks; if concerned, use pasteurized eggs or cook the mixture while whisking until it reaches 160°F for safety.
