Desserts > Frozen Desserts > Ice Cream > Mint Chocolate Chip Ice Cream Recipe

Homemade Mint Chocolate Chip Ice Cream

Enjoy a refreshing and creamy homemade Mint Chocolate Chip Ice Cream. This recipe uses fresh mint and high-quality chocolate for the best flavor.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
6-8
Ingredients
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar
  • 1 cup Fresh Mint Leaves
  • 6 Egg Yolks
  • 1/2 teaspoon Mint Extract
  • 1 cup Dark Chocolate Chips
  • 2-3 drops Green Food Coloring

Infuse the Cream with Mint

In a medium saucepan, combine the heavy cream, milk, and mint leaves. Heat over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes to infuse the cream with mint flavor. This step is crucial for achieving a natural mint taste.

Prepare the Custard Base

After steeping, strain the cream mixture through a fine-mesh sieve, discarding the mint leaves. In a separate bowl, whisk together the egg yolks and sugar until light and pale. Gradually whisk the warm cream mixture into the egg yolk mixture, tempering the eggs to prevent them from scrambling. Pour the mixture back into the saucepan.

Cook the Custard

Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. Be careful not to let it boil. The mixture is ready when you can run your finger across the back of the spoon and the line remains clear.

Chill the Base

Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the mint extract and green food coloring (if using). Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Churn the Ice Cream

Pour the chilled custard base into your ice cream maker and churn according to the manufacturer's instructions. In the last few minutes of churning, add the dark chocolate chips.

Freeze and Serve

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Enjoy!

Nutrition Facts Estimated per 100g of product

  • Calories: 220-250
  • Fat: 15-18g
  • Saturated Fat: 9-11g
  • Cholesterol: 100-120mg
  • Sodium: 30-40mg
  • Carbohydrates: 20-25g
  • Sugar: 18-22g
  • Protein: 3-4g
Please note that these values are estimates and can vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

This recipe contains dairy and eggs. If you have dietary restrictions or allergies, consider using dairy-free alternatives such as coconut milk or oat milk, and egg replacers. Remember to adjust the sugar content if using sweeter alternatives.

← Decadent Dark Chocolate Ice Cream Homemade Raspberry Sherbet →

FAQ

  • Can I use peppermint extract instead of fresh mint?

    Yes, you can. Start with 1/4 teaspoon of peppermint extract and adjust to taste. Keep in mind that peppermint extract is much stronger than fresh mint, so use it sparingly.
  • What if I don't have an ice cream maker?

    While an ice cream maker produces the best results, you can try the no-churn method. Pour the chilled mixture into a freezer-safe container and freeze for 30 minutes. Remove and whisk vigorously to break up ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the ice cream is firm enough to scoop.
  • Can I use milk chocolate chips instead of dark chocolate chips?

    Yes, you can use milk chocolate chips. The flavor will be sweeter and less intense than with dark chocolate. You can also use chopped chocolate or chocolate shavings.