Mint Chocolate Chip Ice Cream

This Mint Chocolate Chip Ice Cream is creamy, cool, and irresistibly refreshing with a perfect balance of minty flavor and crunchy chocolate chips. Made with real eggs and a rich custard base, this homemade version is smooth, decadent, and way better than anything store-bought. It’s a guaranteed crowd-pleaser and an award-winning favorite for a reason.

Why You’ll Love This Recipe

This recipe delivers everything you love about mint chocolate chip ice cream with a fresh, homemade twist. The custard base gives it an ultra-creamy texture, while the peppermint extract adds a cool, crisp flavor. The miniature chocolate chips provide just the right amount of crunch in every bite. Whether you’re making it for a summer party or just to treat yourself, this ice cream is as classic as it gets—and incredibly delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups whole milk
¾ cup sugar
Pinch of salt
3 large eggs, lightly beaten
1¾ cups heavy whipping cream
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
4 drops green food coloring (optional)
½ cup miniature semisweet chocolate chips

Directions

1. In a small saucepan, heat the milk to 175°F over medium heat. Stir in the sugar and salt until fully dissolved.

2. Slowly whisk a small amount of the hot milk mixture into the beaten eggs to temper them, then return the egg mixture to the saucepan.

3. Cook over low heat, stirring constantly, until the custard coats the back of a metal spoon and reaches 160°F, about 2–3 minutes.

4. Remove from heat and immediately cool the custard by placing the saucepan in a bowl of ice water. Stir for 2 minutes to cool it down.

5. Stir in the heavy cream, vanilla extract, peppermint extract, and food coloring if using. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.

6. Refrigerate the custard for several hours or overnight until fully chilled.

7. Once chilled, stir in the miniature chocolate chips.

8. Pour the custard into your ice cream maker, filling the cylinder two-thirds full. Freeze according to your manufacturer’s instructions.

9. Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2–4 hours before serving.

Servings and timing

Yield: 1½ quarts
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: Several hours or overnight
Freeze Time: 2–4 hours before serving

Variations

• No Food Coloring: Omit the green dye for a naturally white ice cream with all the same flavor.

• Dark Chocolate Chips: Use chopped dark chocolate or chocolate chunks instead of mini chips for a bolder taste.

• Extra Minty: Increase the peppermint extract to ½ teaspoon for a more intense mint flavor.

• Mint Cookies: Fold in crushed mint chocolate cookies for a cookies-and-cream twist.

• Vegan Version: Use coconut milk, coconut cream, and a plant-based egg substitute for a dairy-free version.

• Alcohol Infusion: Add 1 tablespoon of crème de menthe for an adult-friendly version with extra flavor.

• Low-Sugar Option: Substitute sugar with a natural sweetener like stevia or monk fruit (check quantity adjustments).

• Nutty Addition: Add chopped pistachios or almonds for texture and flavor.

• Fresh Mint: Steep fresh mint leaves in the milk during heating, then strain out before continuing.

• Dairy-Free Chocolate: Use dairy-free chocolate chips if you’re avoiding lactose.

Storage/Reheating

Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. To prevent ice crystals, press plastic wrap or wax paper directly on the surface of the ice cream before sealing. For best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.

FAQs

Do I need an ice cream maker for this recipe?

Yes, this recipe is designed for use with an ice cream maker. If you don’t have one, try a no-churn recipe or use the freeze-and-stir method manually.

What’s the best kind of chocolate to use?

Miniature semisweet chocolate chips are traditional, but chopped chocolate or chocolate chunks also work well for varied texture.

Can I use low-fat milk?

Whole milk is best for richness, but you can substitute 2% milk in a pinch. Avoid skim milk, which can result in icy texture.

Why does the custard need to reach 160°F?

This temperature ensures the eggs are cooked safely and the custard base is thickened properly.

How long should I chill the custard?

Chill it for at least 4 hours or overnight. The colder the base, the creamier the final ice cream.

Can I add mix-ins like crushed cookies?

Yes, fold in any extras after churning, just before the final freeze.

How do I get a vibrant green color?

Use a few drops of green gel or liquid food coloring. Adjust the amount to your preferred shade.

What’s the difference between vanilla and peppermint extract?

Vanilla adds richness and depth, while peppermint gives the cooling, minty flavor that defines this ice cream.

Can I skip the egg custard base?

You can, but the texture will be less creamy. Consider a Philadelphia-style (egg-free) recipe instead.

Can I double this recipe?

Yes, if your ice cream maker is large enough, you can double the batch. Otherwise, freeze it in two separate churns.

Conclusion

Homemade Mint Chocolate Chip Ice Cream is a classic treat with cool, creamy flavor and the perfect amount of chocolatey crunch. Made with real ingredients and a custard base, it’s rich, smooth, and far better than anything store-bought. Whether it’s summer or just time for a sweet escape, this ice cream is sure to become a freezer staple.