Mint chocolate chip ice cream is a favorite ice cream flavor of mine! The combination of refreshing mint and rich chocolate is perfect, in my opinion!
What makes my recipe different from others is that I use fresh mint leaves to infuse the ice cream with flavor and color, while others rely on mint extract. Some recipes call for green food coloring to give the ice cream its signature color, but if you are using fresh mint than the green color comes through.
I learned this technique from David Lebovitz’s The Perfect Scoop and now use it for any mint ice cream. It beats using peppermint extract every time!
You make the best Mint Chip Ice Cream with the following:
Heavy Cream: Heavy cream is the essential ingredient that gives the ice cream its smooth and silky texture because of its fat content.
Whole Milk: Another main ingredient for making ice cream is whole dairy milk. It has the right amount of fat that gives you creamy ice cream.
Sugar: I use granulated sugar.
Vanilla Extract: For a bit of umami flavor, vanilla extract is a great ingredient to add in.
Salt: Salt not just acts as a flavor enhancer but also helps the ice cream to freeze.
Chocolate: For this recipe, you can use dark or semi-sweet chocolate. You can even use chocolate chips (which I do!), I tend to like them chunky but it makes a better flavor if you chop them up in small pieces first.
Egg yolks: Egg yolks are used to thicken the ice cream mixture and give it a richer, creamier texture.
Mint leaves: Fresh mint leaves are the star ingredient in this recipe. They give the ice cream its distinct flavor and aroma. Most recipes call for 2 cups of fresh mint leaves, which should be washed and chopped before being added to the mixture.
How to Make Mint Chocolate Chip Ice Cream
I make fresh mint ice cream without chocolate using the same base. So don’t miss it if you can’t eat chocolate.
Infuse milk and cream with mint
To give the ice cream its fresh mint flavor, the milk and cream must first be infused with mint leaves. Combine 1 cup of the heavy cream, milk, sugar and salt with the mint leaves. When it’s hot and steaming, take it off the heat, cover and let sit for at least an hour.
Make the custard base
After the mint has infused the milk and cream, pour in all into strainer over a large bowl. Make sure to mash down the leaves to get all the milk. In another bowl, pour in the rest of the cream and put the strainer on top of that.
In a separate bowl, whisk together the egg yolks. Rewarm the mint mixture and then slowly pour a little of the mint-infused into the egg mixture, whisking constantly to combine. Then pour the eggs and mix back into the saucepan over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Cooking and cooling
Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Be careful not to let the mixture boil, as this can cause the eggs to curdle. Once the mixture has thickened, remove it from the heat, pout i through the stainer, mix it into the cream and then let it cool to room temperature or over an ice bath
Once the ice cream base has cooled, it is ready to be churned in an ice cream maker. Follow the manufacturer’s instructions for churning and add in chopped chocolate during the last 5 minutes of churning
Adding the chocolate
After the ice cream is made, it’s time to add the chocolate. Five minutes before the ice cream is done, add the chocolate. You can melt it and dribble it in if you want.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions. In the last five minutes of churning, add your chocolate chips!
You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
When making fresh French-style ice cream with eggs, there are a few essential pieces of equipment that are necessary to ensure the best results. Here are some of the key items needed:
- Ice Cream Maker: A good quality ice cream maker is a must-have for making ice cream at home. There are many different types of ice cream makers available, including electric and manual models. Choose one that suits your needs and budget.
- Measuring Spoons and Measuring Cups: You will need measuring cups and spoons to measure the ingredients accurately.
- Mixing Bowls: You will need several mixing bowls of various sizes to mix and store the ingredients.
- Whisk: A whisk is necessary to combine the ingredients for the ice cream base. It is recommended to use a wire whisk, as it is easier to incorporate air into the mixture. A whisk with a comfortable grip is also recommended, as the mixture will need to be whisked continuously for several minutes.
- Saucepan: A saucepan is required to heat the ingredients for the ice cream base. It is recommended to use a medium-sized, heavy saucepan or Dutch oven to ensure even heating. The saucepan should be able to hold at least 2 cups of liquid.
- Spatula: You’ll need to stir as well as whisk and then test the egg mixture is done by having it coat the back of the spatula!
- Fine mesh sieve: A fine mesh sieve is required to strain the blended mint and milk mixture and strain the egg mixture in case any bits of scrambled egg are at the bottom of the pan!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Here are a few tips and tricks to help you create the perfect batch of mint chocolate chip ice cream:
- Use high-quality ingredients: The flavor of your ice cream will depend on the quality of the ingredients you use. Choose fresh mint leaves, high-quality chocolate, and fresh cream and milk.
- Steep the mint leaves: Steeping the mint leaves in the cream and milk mixture will infuse the ice cream with a fresh, minty flavor. Be sure to strain the mixture before adding it to the eggs.
- Chop the chocolate finely: Chopping the chocolate into small, fine pieces will ensure that it is evenly distributed throughout the ice cream.
- Cool the mixture before churning: Cooling the ice cream mixture in the refrigerator for several hours before churning will help it thicken and develop a creamy texture.
- Don’t over-churn the ice cream: Over-churning the ice cream can cause it to become grainy and icy. Stop churning when the mixture has thickened and become smooth.
By following these tips and tricks, you can create a batch of mint chocolate chip ice cream that is sure to impress your friends and family. Enjoy!
Mint chocolate chip ice cream is a classic flavor, but there are many ways to put your own spin on it. Here are a few variations to try:
- Mint Chip Cookie Dough: Combine the classic elements of mint chip with chunks of edible cookie dough. You can either make your own eggless cookie dough or use store-bought versions and mix them into the mint ice cream.
- Mint Chocolate Chunk: Instead of using chocolate chips, chop high-quality dark or semi-sweet chocolate into irregular chunks and mix them into the mint ice cream. The larger chocolate chunks will provide intense bursts of chocolate flavor.
- Mint Mocha Chip: Combine the flavors of mint and coffee by adding a touch of instant coffee or espresso powder to the mint ice cream base. Fold in chocolate chips or chocolate-covered coffee beans to complete the experience.
- Mint Chip Nutty Crunch: Add a delightful crunch by incorporating chopped nuts like pistachios, almonds, or walnuts into the mint ice cream. The combination of the refreshing mint, creamy chocolate, and the nutty texture is a winner.
- Mint Matcha Chip: Combine the earthy flavors of matcha green tea with the coolness of mint by adding matcha powder to the ice cream base. Mix in chocolate chips or white chocolate chunks for added sweetness.
- Mint Coconut Chip: Give your Mint Chocolate Chip ice cream a tropical twist by adding shredded coconut flakes to the mixture. The combination of mint, chocolate, and coconut creates a refreshing and exotic flavor.
- Adult Mint Chocolate Chip: Adding Creme de Menthe, for an extra kick of mint flavor!
Frequently asked questions
Can you make lactose-free mint chocolate chip ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade mint chocolate chip ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Is mint chocolate chip ice cream gluten-free?
Mint chocolate chip ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
Are the chocolate chips in mint chocolate chip ice cream made of dark or milk chocolate?
The type of chocolate used can vary depending on the brand or recipe. Some mint chocolate chip ice creams use dark chocolate, while others use milk chocolate. It’s always a good idea to check the packaging or recipe for specific details.
How long does mint chocolate chip last in the freezer?
A: Homemade mint chocolate chip ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
The cherry on top!
Mint chocolate chip ice cream is a classic flavor that is loved by many. Making it at home is not only fun but also allows you to customize the recipe to your liking. By using fresh mint leaves and high-quality chocolate, you can create a delicious and refreshing treat that is perfect for any occasion.
Try a few of these other ice creams:
You can also try different ice cream recipes using other ingredients instead of xxx. Vanilla, coffee, and strawberry are classics with or without an ice cream maker.
Here’s the Mint Chocolate Chip Ice Cream recipe!
Mint Chocolate Chip Ice Cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups packed fresh mint leaves
- 5 large egg yolks
- Pinch Salt
- 5 ounces bittersweet or semisweet chocolate or bag of chocolate chips chopped
- Combine the milk, sugar, 1 cup cream, salt and mint leaves
- When it's hot, remove from heat, cover, and let stand for an hour to infuse the milk.
- After the hour, strain the milk. Make sure you press all the mint down with a spatula to extract as much mint as you can. Throw away the mint leave.
- Then add the remaining cream in to a large bowl
Making the custard
- Reheat the minty milk. While reheating, whisk the egg yolks together in a separate bowl. While whisking constantly, pour a little of the hot ice cream mix to the yolks, then add the milky yolks to the saucepan.
- Stirring constantly, cook until the mixture get thick enough to coat the back of a spoon. (Temp no more than 170ºF (77ºC).
- Strain the mixture into the cream, then stir the mixture over an ice bath until cool.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth.
- When you are just about done making the ice cream, drizzle the chocolate into the ice cream. Stir it well and then, do it again with more chocolate.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more