Mint Chocolate Chip Ice Cream

Our mint chocolate chip ice cream is so wonderfully smooth, refreshing and chocolatey that it may ruin the idea of store-bought forever. We owe its good graces to simple, high-quality ingredients and the tried-and-true ice cream-making method that churns up an ice cream so rich and creamy you’ll be scheming for your second helping in the middle of the first. The mini chocolate chips seal the deal on the artisanal look. Invite friends over and serve scoops in your prettiest bowls.

Ingredients for Mint Chocolate Chip Ice Cream

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• Whole milk: We start this recipe with whole milk as it has the perfect fat content to make rich ice cream when mixed with heavy whipping cream. Avoid swapping the whole milk for a different type of milk.
• Sugar: Granulated sugar sweetens the mint chocolate chip ice cream recipe perfectly.
• Eggs: Lightly beat three large eggs and let them come to room temp before starting on this ice cream.
• Heavy whipping cream: Be sure to buy heavy whipping cream and avoid anything only labeled as “whipping cream”. Believe it or not, they’re different products!
• Vanilla extract: Use one teaspoon of good-quality vanilla extract.
• Peppermint extract: We use peppermint extract to add the mint flavor. It’s easier and more consistent than steeping fresh mint.
• Food coloring: If you want to impart that gorgeous green hue that’s common in mint chocolate chip ice cream, add four drops of green food coloring to the custard.
• Chocolate chips: We like to use mini semisweet chocolate chips in our mint chocolate chip ice cream recipe. They’re easier to eat than regular-sized ones. Plus, they’re adorable!

Directions

Step 1: Heat the milk

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In a small saucepan, heat the milk to 175°F.

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Whisk in the sugar and salt until they’re dissolved.

Step 2: Temper the eggs

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Now you’re going to temper the eggs. Whisk in a small amount of the hot mixture into the bowl of the lightly beaten eggs. Pour the milk-egg mixture back into the saucepan, and whisk.

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Cook the mixture while whisking constantly over low heat, until the mixture coats the back of a metal spoon and reaches at least 160°, for two to three minutes. Immediately remove the saucepan from the heat.

Editor’s Tip: Be sure to whisk constantly once the hot milk and eggs are combined, or you’ll be left with scrambled eggs in your ice cream.

Step 3: Cool the custard

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Working quickly, pour the custard into a bowl, and place the bowl over a bigger bowl filled with ice water. Stir the custard for two minutes.

Editor’s Tip: I like to strain my custard through a fine mesh sieve to catch and remove any pieces of egg.

Step 4: Add the extras and chill

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Stir in the heavy whipping cream, vanilla, peppermint extracts and food coloring ( if you choose).

Press the storage wrap onto the surface of the custard so it doesn’t form a skin. Refrigerate the custard base for several hours or overnight.

Editor’s Tip: It’s so tempting to skip the chilling and get right to the churning, but letting the custard chill creates a richer ice cream texture and more mature flavor.

Step 5: Churn

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Using a rubber spatula, stir the chocolate chips into the custard. Pour the custard into the ice cream freezer cylinder until it’s two-thirds full. Churn and freeze the ice cream according to the manufacturer’s directions. Refrigerate the remaining mixture until it’s ready to churn.

Editor’s Tip: We put together a list of our favorite ice cream makers just in case you don’t already own one.

Step 6: Store

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Transfer the churned ice cream to a freezer container, and freeze for two to four hours before serving.

Recipe Variations

• Use fresh mint: Want to use the fresh stuff instead? Omit the peppermint extract and place 1-1/4 cups of fresh mint leaves into the custard when you add the heavy whipping cream, vanilla extract and food coloring. Follow the chilling directions, then strain the custard into a bowl through a fine mesh sieve to get the mint leaves out. Stir the mini chocolate chips into the custard and churn as directed.
• Try another chocolate: If you’re more of a chocolate fleck than a chocolate chip person, chop up a semisweet or dark chocolate bar very finely and use it instead.

How to Store Mint Chocolate Chip Ice Cream

Like most homemade ice cream recipes, you can store this mint chocolate chip ice cream in an airtight freezer container for up to three months. The best type of airtight container is a shallow and long one. It makes scooping the ice cream so much easier.

Mint Chocolate Chip Ice Cream Tips

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What is the best mint to use in a mint chocolate chip ice cream recipe?

Peppermint extract’s potent flavor makes it the best mint flavoring for mint chocolate desserts, such as this.

What are the best toppings for mint chocolate ice cream?

We love topping mint chip ice cream with crumbled Andes mints, hot fudge, whipped cream or a chocolate shell topping. It also tastes delicious when paired with a warm, fudgy homemade brownie.