The pure nostalgia of Mint Chocolate Chip Ice Cream, nothing fancy, just mint chocolate. I'm sure for a lot of us, it was this bright green, scooped into a cone, with those little chocolate slivers. Now looking back, the store-bought versions were overly sweet, artificially flavoured, and that green was way too intense.
This version brings it back to what it should be. Still nostalgic. Still classic.
Just smoother, creamier, and honestly WAY better tasting. And more chocolate chunks!
Why You’ll Love This Recipe
- Made with our classic rich custard base for a smooth, creamy texture
- Uses peppermint extract for that classic mint flavour
- Balanced, not too sharp, not overpowering
- Made with simple, recognizable ingredients
- Chopped chocolate creates soft, delicate shards throughout
What Makes Mint Chocolate Chip Ice Cream Different?
Mint chocolate chip is one of the few ice creams where the flavour is expected to be bold, but balanced. The key difference comes down to control. This is something I really love about making my own ice cream: the control I have over the flavours, mix-ins and even the level of sweetness. I make it work for me.
Store-bought versions often rely heavily on:
- Artificial flavouring
- Strong colouring
- Stabilizers and gums
I was shocked by how long the ingredient list was for the store-bought version.
Homemade lets you adjust:
- How minty it is
- The quality of chocolate
- The overall texture
And dare I say, it's a game changer!
Let’s Talk About the Mint
This recipe uses peppermint extract, and that’s intentional to make it accessible year-round. It's also the flavour you'd expect when you think of mint chocolate chip. The difference is how it’s used.
A small amount gives you:
- A clean, cool finish
- That familiar nostalgic flavour
- A smooth balance with the cream
Ingredients (and why they matter)
- Whole Milk & Heavy Cream - Creates a rich, balanced base
- Egg Yolks - Gives you that smooth, custard texture
- Granulated Sugar (divided) - Improves texture and stability
- Vanilla Extract - Softens and rounds out the mint
- Peppermint Extract - The signature flavour
- Dark Chocolate Chunks (chopped) - For soft shards instead of hard chips
- Natural Green Colour (optional) - For a nostalgic look
How to make mint chocolate chip ice cream
1. Heat the dairy
Combine milk, cream, ½ cup sugar, and salt in a saucepan.
Heat until steaming, not boiling.
2. Whisk yolks + sugar
Whisk egg yolks with the remaining ¼ cup sugar until slightly thickened.
3. Temper the eggs
Slowly pour the warm cream into the yolks while whisking.
4. Cook the custard
Return to the stove and cook over medium-low heat until
170–175°F (77–80°C) or it coats the back of a spoon.
5. Strain & flavour
Strain into a clean bowl.
Stir in:
- vanilla
- peppermint extract
- colouring (optional)
6. Chill
Cover and refrigerate for at least 4 hours or overnight.
Churn & assemble
- Churn until soft-serve consistency, about 20 minutes
- Add chopped chocolate during the last few minutes
- Transfer to the container
- Freeze 4–6 hours
Tips for the best results
- Start with less peppermint, you can always add more
- The base should taste slightly stronger before freezing
- Chop the chocolate finely for a better texture
- Fully chill the base before churning
The texture you’re looking for
- Smooth and creamy
- Clean mint flavour
- Balanced sweetness
- Soft chocolate shards throughout
Storage
Store in an airtight container for up to 2 weeks.
Best enjoyed within the first week.
Mint Chocolate Chip Ice Cream
Equipment
- 1 Ice cream maker I used the Ice Cream Bowl attachment for the Kitchenaid
- 1 Saucepan
- 1 Fine mesh sieve
- 1 Mixing Bowls
Ingredients
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream
- ¾ cup (150 g) granulated sugar, divided
- ¼ teaspoon fine sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½–¾ Tsp peppermint extract to taste
- Natural green food colouring (a few drops) optional
- ¾-1 cup 100–150 g chocolate chunks, chopped
Instructions
- In a saucepan, combine milk, heavy cream, ½ cup sugar, and salt. Heat over medium until steaming, not boiling.
- In a bowl, whisk egg yolks with remaining ¼ cup sugar until slightly thickened.
- Slowly pour the warm cream mixture into the yolks while whisking constantly.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 170–175°F (77–80°C) or coats the back of a spoon.
- Strain into a clean bowl. Stir in vanilla extract, peppermint extract, and food colouring (if using).
- Cover and refrigerate for at least 4 hours or overnight, until completely cold.
- Churn in an ice cream maker until it reaches a soft-serve consistency (about 20–25 minutes).
- Add chopped chocolate during the last few minutes of churning.
- Transfer to a container and freeze for 4–6 hours, until firm and scoopable.
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