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

Scale

Dairy and Eggs

2 cups whole milk
1 cup heavy cream
3 egg yolks

Flavorings

⅔ 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)

Cook Mode Prevent your screen from going dark

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.