Rich, creamy ice cream infused with mint and filled with chocolate chips. No added dyes or artificial flavorings, this is the Mint Chocolate Chip Ice Cream recipe of your dreams. (and mine!) So, let’s kick off summer with this chilly treat!

Mint Chocolate Chip Ice Cream | The Suburban Soapbox


Mint Chocolate Chip Ice Cream

You wanna know something I hate. Green mint chocolate chip ice cream. It’s not green by nature….I know the color screams mint but seriously, we’re all big boys and girls. I think we can all figure out that mint is green but it doesn’t necessarily turn food green. Right?

And we all know how the ice cream manufacturers’ made it green and I don’t want artificial coloring in my food. Or artificial flavoring.

And so…..I came up with this method for making my ice cream minty and dreamy. Now….I have to warn you…this is true mint flavor. It’s an herby, fresh mint taste because the leaves are steeped in the cream for a period of time before you churn it into the best ice cream on the planet.

I use this same method for my Coffee Ice Cream and it’s been a hit on the internet ever since! This is the only way you’ll ever get the true, clean flavors out of your favorite foods without adding fake stuff the mix.

These are the flavors I would expect in any house made restaurant ice cream, earthy, deep, decadent and rich.

Mint Chocolate Chip Ice Cream | The Suburban Soapbox

How To Make It

Homemade Mint Chocolate Chip Ice Cream is simple to make and really only takes a few minutes of hands on time. Most of the time is spent allowing the ice cream base to chill out in the fridge and freezer.

Heat the milk, cream and mint in a large sauce pan to a simmer. Turn off the heat.

Steam the mixture for 20-30 minutes at room temperature.

Strain the mixture through a sieve and return to a saucepan.

Add sugar and bring to a simmer, whisking until the sugar dissolves.

Whisk the egg yolks and remaining sugar until the mixture is thickened and light in color.

Temper the egg mixture by adding 1/4 cup of the warm milk mixture to the yolks whisking constantly.

Slowly whisk the egg/milk mixture to the milk mixture in the pot until combined.

Prepare an ice bath with a large bowl on top.

Transfer the ice cream base to a large saucepan and cook over medium heat, stirring frequently, until the mixture thickens.

Strain the ice cream base through a sieve into the bowl over the ice bath and chill.

Chill the ice cream base in a large bowl in the refrigerator overnight.

Pour the ice cream base into the freezer can of an ice cream maker and freeze according to the manufacturer’s instructions.

Add the chocolate chips and blend to combine.

Transfer to an airtight, freezer container and freeze.

Enjoy!

Mint Ice Cream

Tips for Making Homemade Ice Cream

Be sure to use the best quality chocolate you can find, it really makes a difference and always use fresh mint. 

Wash the mint and dry thoroughly to avoid any water droplets getting into the ice cream base.

Always use whole milk or cream. Low fat milk or skim milk will definitely diminish the creaminess of your ice cream.

Mint Chocolate Chip Ice Cream | The Suburban Soapbox

How Long Will It Last

You can store the BEST Mint Chocolate Chip Ice Cream in an airtight container for up to 3 months in the freezer. 

Before serving, allow to sit at room temperature for 10 minutes before trying to scoop to allow the ice cream to not be rock hard.

Mint Chocolate Chip Ice Cream | The Suburban Soapbox

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Get the Recipe: Mint Chocolate Chip Ice Cream

Yield: 2 pints
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours 30 minutes
delicious and refreshing mint chocolate chip ice cream!
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Ingredients

  • 2 cups whole milk
  • 2 cups heavy cream
  • 3/4 cup loosely packed mint leaves, no stems
  • 1 cup granulated sugar
  • 5 large egg yolks
  • 4 ounces good quality semi-sweet chocolate cut into small chips

Instructions 

  • In a large saucepan, add the milk, cream and mint. Bring the mixture to a simmer over med-low heat and then turn the heat off. Let the mixture steep for 20 minutes at room temperature.
  • Strain the mixture through a fine mesh sieve into a bowl and return to the saucepan. Add 3/4 cup of the sugar and bring to a simmer, whisking occasionally to dissolve the sugar.
  • In a medium bowl, whisk the remaining sugar and egg yolks until the mixture is slightly thickened and light in color. Slowly, add 1/4 cup of the milk mixture to the eggs while whisking constantly. Continue adding the milk to the egg mixture 1/4 cup at a time until all the ingredients are combined.
  • Prepare and ice bath in a large bowl and place a medium bowl in the ice bath. Place a fine mesh stainer over the bowl.
  • Transfer the cream mixture to a large saucepan and cook over medium heat, stirring constantly and scraping the bottom and sides with a heatproof spatula until the custard thickens enough to coat the back of a spoon. Strain the custard into the bowl and allow to cool.
  • Refrigerate the custard until cold or overnight.
  • Pour the custard into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is the consistency of soft serve, add the chocolate chips and allow to blend. Transfer to an airtight storage container and freeze.
Serving: 0g, Calories: 1798kcal, Carbohydrates: 161g, Protein: 23g, Fat: 121g, Saturated Fat: 71g, Cholesterol: 847mg, Sodium: 261mg, Potassium: 645mg, Fiber: 2g, Sugar: 148g, Vitamin A: 5385IU, Vitamin C: 6.8mg, Calcium: 595mg, Iron: 2.8mg
Author: Kellie
Course: Ice Cream
Cuisine: American