Easy Mint Chocolate Chip Ice Cream
Creamy mint ice cream with rich chocolate chips, smooth custard base, and refreshing peppermint flavor, perfect for a decadent homemade dessert with a high-protein, nutrient-rich twist.
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.