This homemade Mint Chocolate Chip Ice Cream stands out with its irresistibly creamy texture and fresh mint flavor, elevated by the use of real vanilla bean and high-quality peppermint extract.
Unlike store-bought varieties, this recipe uses rich heavy cream and egg yolks to create a silky custard base, providing a satisfying indulgence without artificial additives.
Easy Mint Chocolate Chip Ice Cream
Equipment
- 1 Heavy-Bottomed Saucepan
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker Bowl
- 1 Double Boiler or Heatproof Bowl
- Parchment Paper (1 sheet)
Ingredients
- 2 cups 480g heavy cream
- 1 cup 240g whole milk
- ½ cup 100g granulated sugar
- ½ teaspoon fine sea salt
- 6 large egg yolks 5 yolks can be used if needed
- ½ teaspoon high-quality peppermint extract
- 1 fresh vanilla bean split and scraped (or 2 teaspoons pure vanilla extract or vanilla paste)
- Optional: a few drops of green or turquoise food coloring
- ¾ cup 170g dark mint chocolate, roughly chopped (or substitute dark or semi-sweet chocolate with 55%-78% cocoa)
- ½ teaspoon coconut oil
Instructions
- Prepare the Custard Base: In a medium-sized, heavy-bottomed saucepan, combine the heavy cream, whole milk, granulated sugar, and fine sea salt. Whisk together until the sugar begins to dissolve. Add the egg yolks along with the scraped vanilla bean seeds and pod. Place the pan over low to medium-low heat.
- Cook the Custard Slowly: Stir the mixture constantly with a heat-resistant spatula or whisk, making sure it does not boil. The custard will gradually thicken as it warms, reaching about 170°F (77°C). Once you see steam rising and the texture slightly coats the back of a spoon, remove the pan from the heat.
- Strain and Flavor the Mixture: Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg particles and the vanilla pod. Stir in the peppermint extract and vanilla extract if you’re using that instead of the bean. Add food coloring at this point if desired. Allow the custard to cool to room temperature before covering and refrigerating it for at least 12 hours or overnight.
- Prepare the Chocolate Chips: While the custard chills, melt the chopped dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Once mostly melted, stir in the coconut oil until smooth and glossy. Spread the chocolate in a thin, even layer on a parchment-lined baking sheet and place it in the freezer to harden completely.
- Churn the Ice Cream: Remove the chilled custard from the fridge and discard the vanilla bean pod if used. Pour the mixture into your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions until it thickens into soft-serve consistency.
- Add Chocolate Chips: Take the hardened chocolate from the freezer and chop it into small, bite-sized pieces. During the last few minutes of churning, add the chocolate bits to the ice cream. If your machine doesn’t allow adding mix-ins during churning, fold them in gently by hand once churning is complete.
- Freeze Until Firm: Transfer the ice cream to an airtight, freezer-safe container. Freeze for several hours or until firm enough to scoop. Enjoy your rich, homemade mint chocolate chip ice cream!
Notes
- Using fresh vanilla bean adds depth and natural flavor, but pure vanilla extract or paste are great substitutes.
- The custard base must be cooked slowly and stirred continuously to avoid scrambling the eggs.
- Chilling the custard overnight improves flavor development and texture.
- Coconut oil in the melted chocolate helps keep the chips crisp once mixed into the ice cream.
- If you prefer fewer chocolate pieces, reduce the chocolate amount accordingly.
- For a more vibrant green color, add a drop or two of food coloring, but this is optional.
While it is a decadent treat, it includes beneficial fats from cream that can support energy and satiety.
The inclusion of dark chocolate adds antioxidants and a bittersweet contrast to the refreshing mint.
Although it’s a dessert, the careful balance of ingredients means it’s free from preservatives and unnecessary stabilizers.
It’s perfect for everyday indulgence as it requires minimal active prep time, and chilling overnight makes it a convenient make-ahead dessert.
Whether for family nights or special occasions, this ice cream recipe is a delightful way to enjoy homemade freshness with simple, wholesome ingredients.
Must-Have Tools for Perfect Results
Heavy-Bottomed Saucepan
Essential for gently heating the custard base without scorching. Its thick base ensures even heat distribution, preventing eggs from curdling and delivering a smooth, creamy texture. A versatile pot that’s perfect for sauces, custards, and soups.
Fine Mesh Sieve
Crucial for straining the custard mixture to remove any cooked egg bits, ensuring an ultra-smooth ice cream base. This tool is a kitchen staple for sifting dry ingredients, straining stocks, and pureeing sauces flawlessly.
Ice Cream Maker Bowl
The key to achieving the ideal creamy consistency by freezing the mixture while churning. It makes homemade ice cream easy and foolproof. Great for creating frozen treats, sorbets, and gelatos any time at home.
Double Boiler or Heatproof Bowl
Used to melt chocolate gently without burning, preserving its glossy texture and flavor. Beyond this recipe, it’s indispensable for delicate melting of chocolate, butter, and custards, preventing direct heat damage.
Parchment Paper
Perfect for spreading melted chocolate into a thin sheet that freezes quickly for easy chopping and mixing. It’s an eco-friendly alternative to foil, excellent for baking, roasting, and wrapping foods cleanly.
Chef’s Secrets for Creamy Texture
Achieving the perfectly creamy texture in this Mint Chocolate Chip Ice Cream hinges on careful attention to the custard base.
Cooking the mixture slowly over low heat while stirring continuously ensures the eggs thicken the cream without curdling, resulting in a silky smooth consistency.
Using fresh vanilla bean adds a subtle depth that enhances the mint flavor, though vanilla extract is a convenient alternative.
For crisp chocolate bits, melting the chocolate with a touch of coconut oil before freezing and chopping creates thin shards that stay crunchy when folded into the ice cream.
Don’t rush the chilling process—letting the custard rest overnight allows flavors to meld and improves texture.
Lastly, freezing the ice cream maker bowl in advance is essential to churn the mixture evenly and prevent ice crystals.
Serving Suggestions to Impress Guests
This ice cream is a versatile dessert that shines on its own or paired with complementary treats.
Serve it in chilled bowls for a refreshing finish to summer meals or as a palate cleanser between rich courses.
For an elegant touch, add a drizzle of dark chocolate sauce or sprinkle crushed peppermint candies on top.
It pairs beautifully with warm desserts like brownies, chocolate cake, or even apple pie, balancing richness with minty freshness.
For a fun twist, create an ice cream sandwich using chocolate cookies or waffles.
Adding fresh berries on the side can introduce a bright, fruity contrast that elevates the overall experience.
Storage Tips for Long-Lasting Freshness
Proper storage is key to maintaining the ideal texture and flavor of homemade ice cream.
Always use an airtight, freezer-safe container to prevent the absorption of unwanted odors and to minimize ice crystal formation.
Press a piece of parchment or wax paper directly onto the surface before sealing to protect against freezer burn.
Store the ice cream in the coldest part of your freezer rather than the door, as temperature fluctuations can cause texture changes.
Homemade ice cream is best enjoyed within one to two weeks for optimal creaminess and flavor.
When serving after storage, allow the ice cream to soften slightly at room temperature for a few minutes to make scooping easier.
Frequently Asked Questions About Recipe
1. Can I use regular chocolate chips instead of mint chocolate?
Yes! Regular dark or semi-sweet chocolate chips work well if you prefer less mint flavor or can’t find mint chocolate. You’ll still get a delicious contrast in texture and taste.
2. What can I substitute for heavy cream?
For a lighter version, you can replace half the heavy cream with whole milk, but the ice cream will be less rich and creamy. Using all milk may yield a thinner texture.
3. Is it necessary to use egg yolks in this recipe?
Egg yolks provide the custard’s signature creaminess and help prevent ice crystals. Omitting them results in a less smooth texture, so they’re highly recommended unless you want a simpler, less creamy base.
4. How do I store leftover ice cream properly?
Store leftovers in an airtight container in the coldest freezer section. Place parchment paper on the surface before sealing to reduce ice crystals and preserve freshness.
5. Can I make this ice cream without an ice cream maker?
Yes, though the texture may not be as smooth. You can freeze the custard in a shallow dish and stir vigorously every 30 minutes to break up ice crystals until fully frozen.
