This homemade mint chocolate chip ice cream elevates a classic dessert with rich, creamy texture and refreshing peppermint flavor.
The custard base, made from whole milk and heavy cream, provides a good dose of protein and healthy fats, while egg yolks add essential nutrients like choline and vitamin D.
Dark chocolate pieces contribute antioxidants and trace minerals, making each bite indulgent yet satisfying.
This recipe is ideal for everyday cooking because it’s straightforward, allows for overnight prep, and yields a luscious treat that feels luxurious without any artificial shortcuts.
The controlled sweetness and customizable chocolate mix-in make it perfect for family-friendly desserts, meal prep, or simply enjoying a decadent, high-quality ice cream at home.
Must-Have Tools for Perfect Results
Heavy-Bottomed Saucepan
Ensures even heating for the custard, preventing scorching. A versatile kitchen essential for sauces, soups, and custards alike.
Fine-Mesh Sieve
Strains the custard, removing any egg bits for an ultra-smooth texture. Also ideal for sifting dry ingredients or straining stocks.
Ice Cream Maker
Churns the custard to creamy perfection while incorporating chocolate bits evenly. A must for homemade frozen desserts, from gelato to sorbets.
Double Boiler
Melts chocolate gently without burning, ensuring a glossy finish for mix-ins. Perfect for delicate melting tasks like chocolate, butter, and custard.
Parchment-Lined Baking Sheet
Allows chocolate to set evenly and be chopped easily. Multipurpose for baking cookies, roasting vegetables, or freezing treats.
Easy Mint Chocolate Chip Ice Cream
Equipment
- 1 Heavy-Bottomed Saucepan
- 1 Fine-Mesh Sieve
- 1 Ice Cream Maker
- 1 Double Boiler or Microwave-Safe Bowl
- 1 Parchment-Lined Baking Sheet
Ingredients
Mint Ice Cream Base:
- 480 g 2 cups Heavy Cream
- 240 g 1 cup Whole Milk
- 100 g ½ cup Granulated Sugar
- ½ tsp Fine Sea Salt
- 6 Large Egg Yolks 5 also work
- ½ tsp Peppermint Extract
- 1 Fresh Vanilla Bean scraped (or 2 tsp Pure Vanilla Extract)
- Optional: a drop or two Food Coloring green or turquoise
Chocolate Chips:
- 170 g ¾ cup Dark Mint Chocolate, chopped (or 55–78% dark chocolate)
- ½ tsp Coconut Oil
Instructions
- Prepare the Custard Base: In a heavy-bottomed saucepan, combine the heavy cream, whole milk, sugar, salt, egg yolks, and scraped vanilla bean. Whisk gently until fully blended, ensuring the sugar dissolves and the yolks are evenly incorporated for a smooth custard foundation.
- Cook the Custard: Place the saucepan over medium-low heat and stir continuously. Watch carefully as the mixture warms; it should steam but not boil. Cook until it reaches approximately 170°F, when it thickens slightly and coats the back of a spoon.
- Strain and Flavor: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, ensuring a silky texture. Stir in peppermint extract and additional vanilla extract if using, along with food coloring if desired, for vibrant, consistent flavor and appearance.
- Chill the Custard: Allow the custard to cool to room temperature, then cover and refrigerate overnight. This slow chilling helps flavors meld, enhances creaminess, and ensures the base is cold enough for smooth churning in the ice cream maker.
- Prepare Chocolate Mix-In: While the custard chills, melt dark chocolate gently using a double boiler or microwave in short intervals. Stir in coconut oil until smooth, then pour onto a parchment-lined baking sheet, spreading evenly. Freeze until firm, then chop into tiny, uniform bits.
- Churn the Ice Cream: Remove the vanilla bean from the chilled custard and pour it into a fully frozen ice cream maker bowl. Churn according to the manufacturer’s instructions. When about five minutes remain, fold in the chopped chocolate bits to distribute evenly throughout the ice cream.
- Freeze and Serve: Transfer the finished ice cream to a freezer-safe container, smooth the top, and cover. Freeze for several hours to firm up. Scoop and serve directly, or store for up to two weeks for a homemade treat that’s creamy, flavorful, and indulgent.
Notes
- Makes approximately 1 quart of ice cream.
- You can use 5 egg yolks instead of 6 if needed; the texture will remain creamy.
- Adjust chocolate quantity according to preference; less chocolate will make the ice cream more mint-forward.
- Food coloring is optional and purely for visual appeal.
- Be sure to fully chill the custard and freeze the ice cream bowl for best results.
Chef’s Secrets For Creamy Texture
For ultra-smooth, creamy ice cream, always cook the custard gently over medium-low heat.
Constant stirring prevents curdling and ensures even thickening.
Using both heavy cream and whole milk balances richness with a soft texture, while chilling the custard overnight allows flavors to develop fully.
Adding a small amount of coconut oil to the chocolate prevents it from hardening too much, making it easier to incorporate evenly.
These small adjustments make the difference between homemade ice cream and a professionally churned dessert.
Serving Suggestions For Elegant Presentation
Serve this mint chocolate chip ice cream in chilled bowls or waffle cones for a classic treat.
For an extra touch, garnish with a few fresh mint leaves, shaved chocolate, or a drizzle of chocolate syrup.
It pairs beautifully with brownies, chocolate lava cake, or fruit tarts.
You can also use scoops to top milkshakes or layer in ice cream sandwiches for a crowd-pleasing dessert at parties.
Storage Tips For Long-Lasting Freshness
Store the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming.
Press a layer of parchment paper directly on the surface before sealing for extra protection.
Keep it in the back of the freezer rather than the door to maintain a consistent temperature.
Homemade ice cream is best enjoyed within two weeks for peak texture and flavor, although it can safely last up to a month if stored properly.
Frequently Asked Questions And Answers
1. Can I use low-fat milk instead?
Yes, but the texture will be less creamy. Full-fat milk and heavy cream give the ideal richness and smooth mouthfeel.
2. Can I make this vegan or dairy-free?
You can substitute coconut cream or almond milk for dairy and use plant-based egg replacers, but texture and flavor will vary slightly.
3. How do I prevent ice crystals?
Chill the custard completely before churning, use an ice cream maker, and store in airtight containers. Pressing parchment directly on the surface also helps.
4. Can I skip the overnight chilling?
You can, but the ice cream will be less flavorful and slightly less smooth. Overnight chilling allows flavors to meld and the base to thicken naturally.
5. Can I add other mix-ins?
Absolutely! Try crushed cookies, nuts, caramel swirls, or chocolate chunks. Add them during the last few minutes of churning for even distribution.
This recipe has been adapted and simplified from the original version by buttermilkbysam. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
