Name: Mint Chocolate Chip Ice Cream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1-3/4 cups whole milk; 3/4 cup sugar; Pinch salt; 3 large eggs, lightly beaten; 1-3/4 cups heavy whipping cream; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 4 drops green food coloring (optional); 1/2 cup miniature semisweet chocolate chips

If you’ve ever dreamed of making your own creamy, dreamy ice cream at home, then you’re in for a real treat with this Mint Chocolate Chip Ice Cream Recipe. I absolutely love how fresh mint meets rich chocolate chips in a custardy, smooth base that you can whip up right in your kitchen—no store-bought stuff needed! Stick around, and I’ll walk you through every step so you can enjoy this classic flavor in your own freezer anytime.

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Why You’ll Love This Recipe

Rich Homemade Flavor: Unlike pre-packaged ice cream, this recipe lets you control the freshness and quality of every ingredient.
Perfect Texture: The custard base creates an ultra-smooth, creamy texture that’s just heavenly.
Easy to Customize: Whether you want it extra minty or loaded with chips, this recipe adapts beautifully.
Fun and Impressive: Your family and guests will think you spent hours crafting this showstopper dessert.

A white bowl filled with three round scoops of light green ice cream, each scoop sprinkled with small dark chocolate chips. The bowl sits on a folded teal cloth on a white marbled surface. In the background, there is a white bowl with extra chocolate chips and a teal plate holding a metal ice cream scoop with a black handle. A silver spoon rests on the surface near the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Mint Chocolate Chip Ice Cream, homemade mint ice cream, how to make mint chocolate chip ice cream, easy mint ice cream recipe, dairy-free mint ice cream

Ingredients You’ll Need

For a Mint Chocolate Chip Ice Cream Recipe that truly shines, you want simple, quality ingredients that work in harmony. You’ll find it’s easy to gather everything at your local store, but a couple of notes on choosing the best can really elevate your final ice cream.

Flat lay of whole milk in a small white ceramic bowl, granulated sugar in a small white ceramic bowl, a pinch of coarse salt on a white ceramic plate, three whole uncracked brown eggs arranged neatly, heavy whipping cream in a small white ceramic bowl, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl with clear peppermint extract, a few fresh mint leaves for visual reference of mint flavor, and a small white ceramic bowl filled with miniature semisweet chocolate chips -- all ingredients fresh and natural, perfectly balanced and symmetrically arranged, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mint Chocolate Chip Ice Cream, homemade mint ice cream, how to make mint chocolate chip ice cream, easy mint ice cream recipe, dairy-free mint ice cream

Whole milk: I always use whole milk for its creamy richness, which is key in classic ice cream bases.
Sugar: Regular granulated sugar works perfectly here to balance the mint and creaminess.
Salt: Just a pinch enhances the flavors without making it salty.
Eggs: I like to use large, fresh eggs because they make the custard silky and help with texture.
Heavy whipping cream: This adds richness and that luscious mouthfeel you want in ice cream.
Vanilla extract: Adds a subtle background warmth that rounds out the mint.
Peppermint extract: The star of the show — just a little gives a refreshing punch without overpowering.
Green food coloring (optional): Totally personal choice! I add it for that classic minty look, but it’s not necessary.
Miniature semisweet chocolate chips: These melt less than regular chips and distribute evenly—plus, they’re perfectly bite-sized.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Mint Chocolate Chip Ice Cream Recipe is my go-to, but I like to switch things up sometimes to match my mood or what’s in the pantry. Feel free to experiment with these variations to make it your own!

Extra Minty Boost: When I want a stronger mint flavor, I add a half teaspoon of peppermint extract instead of just a quarter. It’s refreshing, but be careful not to overdo it!
Dairy-Free Version: Substitute coconut milk and coconut cream to make this ice cream vegan-friendly—I tested it once and was pleasantly surprised by how well it worked.
Chocolate Chunk Upgrade: Swap out the miniature chips for chopped dark chocolate bars for those gooey pockets of chocolate that melt slightly with every bite.
Mint Leaves Infusion: For a natural twist, steep fresh mint leaves in the milk before heating. I did this once, and it gave a subtle herbal note that I loved.

How to Make Mint Chocolate Chip Ice Cream Recipe

Step 1: Gently Heat the Milk and Dissolve the Sugar

Start by warming your whole milk in a small saucepan over medium heat until it reaches about 175°F. If you don’t have a thermometer, look for tiny bubbles forming around the edges, but don’t let it boil. Stir in the sugar and a pinch of salt until completely dissolved. This is key because undissolved sugar can leave a gritty texture in your ice cream, and trust me, that’s not the experience you want.

Step 2: Temper the Eggs for a Silky Custard

Now here’s a trick I learned to avoid scrambled eggs in your base—temper the eggs. Slowly whisk a small amount of the hot milk mixture into the lightly beaten eggs. Then pour this combined liquid back into the saucepan and cook over low heat, whisking constantly until the custard thickens enough to coat the back of a spoon (around 160°F). This step demands your attention, lest you end up with cooked egg bits in your ice cream. Don’t rush it!

Step 3: Chill the Custard Thoroughly for Rich Texture

Once your custard is ready, pour it into a bowl set over another bowl filled with ice water. Stir it gently for a couple of minutes to drop the temperature quickly. I always strain mine through a fine mesh sieve afterward to catch any rogue bits of cooked egg. Then, stir in the heavy cream, vanilla, peppermint extract, and if you’re using it, a few drops of green food coloring to get that classic mint look. Cover the surface with plastic wrap to prevent a skin from forming, and pop it in the fridge for several hours or overnight. This chilling step is critical for developing the best flavor and texture.

Step 4: Mix in Chocolate Chips and Churn

Before churning, gently fold in your miniature semisweet chocolate chips with a rubber spatula. Pour the custard base into your ice cream maker, filling it no more than two-thirds full. Follow your machine’s instructions for churning and freezing. Don’t worry if you have leftover custard; keep it chilled and churn it in batches if necessary. Personally, the sound of the churning ice cream counts as music in my kitchen!

Step 5: Freeze for the Perfect Scoop

Once churned, transfer the ice cream to an airtight freezer-safe container and freeze for at least two to four hours to firm up. I find that waiting the full four hours guarantees the best scoopable texture, especially if you’re aiming to impress guests or treat yourself properly.

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Pro Tips for Making Mint Chocolate Chip Ice Cream Recipe

Tempering Eggs Perfectly: Take your time whisking the hot milk into your eggs slowly—it’s the difference between a smooth custard and scrambled eggs in your base.
Chill Overnight: I discovered that letting your custard rest overnight in the fridge results in a richer and more developed flavor profile.
Use Mini Chocolate Chips: Larger chips can sink or clump; miniature ones spread the chocolate love evenly in every bite.
Don’t Skip Straining: Straining your custard keeps your ice cream silky smooth and prevents unpleasant textures.

How to Serve Mint Chocolate Chip Ice Cream Recipe

A white bowl holds three round scoops of light green ice cream speckled with small, dark chocolate chips. The ice cream has a smooth, creamy texture with a few chips on top. A silver spoon rests inside the bowl, touching the ice cream at the back. The bowl sits on a folded green cloth on a white marbled surface, with a small white bowl of chocolate chips blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Mint Chocolate Chip Ice Cream, homemade mint ice cream, how to make mint chocolate chip ice cream, easy mint ice cream recipe, dairy-free mint ice cream

Garnishes

My go-to garnishes are fresh mint leaves and a dusting of cocoa powder or shaved dark chocolate. Not only do they make the ice cream look fancy, but they also add a little extra dimension to the flavor and aroma that I love sharing with guests.

Side Dishes

I often pair this ice cream with warm chocolate brownies or a simple mint-infused chocolate cake. Sometimes just a handful of biscotti on the side does the trick, especially if I want a lighter dessert experience.

Creative Ways to Present

For special occasions, try serving scoops in chilled glass cups layered with crushed Oreos or peppermint bark pieces for texture. Or, I once made a mint chocolate chip ice cream sandwich using freshly baked chocolate cookies—my family couldn’t get enough!

Make Ahead and Storage

Storing Leftovers

I always store leftover ice cream in airtight containers to prevent freezer burn and maintain that fresh flavor. Pressing a piece of parchment paper directly onto the ice cream surface before sealing really helps with freezer freshness too.

Freezing

This ice cream freezes beautifully for up to two weeks. Just be sure to let it soften for about 10 minutes at room temperature before scooping to get that perfect creamy texture.

Reheating

Since this is ice cream, reheating isn’t really a thing here! But if it’s hard as a rock, the best trick is simply to let it sit on the counter for 10–15 minutes to soften naturally before serving. Resist the urge to microwave—it melts unevenly and ruins the texture.

FAQs

Can I make this Mint Chocolate Chip Ice Cream Recipe without an ice cream maker?

You absolutely can! After chilling the custard base, pour it into a shallow, freezer-safe dish and freeze. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals until the ice cream is smooth and frozen. It takes a bit longer and more effort, but it works in a pinch.
How do I adjust the mint flavor if I want it stronger or milder?

Simply adjust the amount of peppermint extract to your taste—start with a quarter teaspoon for mild mint and increase to half a teaspoon for a more pronounced flavor. Always add in small increments and taste the custard before chilling.
Will the green food coloring affect the taste?

Nope! The drops used in this recipe are minimal and purely for visual effect. If you’re sensitive to artificial colors or prefer a natural look, you can skip it altogether without changing the flavor.
Can I use fresh mint leaves instead of peppermint extract?

Yes, you can infuse the milk with fresh mint leaves by steeping them while heating. Just remove the leaves before proceeding with the recipe. The flavor will be more subtle and herbal compared to peppermint extract.

Final Thoughts

This Mint Chocolate Chip Ice Cream Recipe holds a special spot in my heart and freezer—it’s the kind of dessert that feels homemade yet indulgent, perfect for impressing family or just treating yourself after a long day. I hope you’ll give it a whirl and discover, like I did, how rewarding and fun making ice cream from scratch can be. Once you nail the technique, you’ll find yourself experimenting with new flavors and creating memories, one scoop at a time. Happy churning!