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Homemade mint chocolate chip ice cream recipe

Homemade mint chocolate chip ice cream recipe


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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Chocolate ice cream

The easiest, most delicious homemade mint chocolate chip ice cream recipe! It is egg-free, thickened with sweetened condensed milk and doesn't require any cooking.

12 people made this

IngredientsServes: 12

  • 475ml whipping cream
  • 1 (400ml) tin sweetened condensed milk
  • 240ml milk
  • 1 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 340g dark chocolate chips

MethodPrep:10min ›Extra time:2hr40min freezing › Ready in:2hr50min

  1. Stir cream, sweetened condensed milk, milk, mint extract, vanilla extract and chocolate chips in a bowl until evenly mixed.
  2. Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with cling film and seal. For best results, store in the freezer for at least 2 hours or overnight before serving.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (14)

by pomplemousse

Very easy and decent mint chocolate chip ice cream. I used fresh mint as we have loads of it right now, and chopped chocolate from a chocolate bar. Hubs had two servings of this. I liked it as well. We were initially skeptical that this would all fit into our KA ice cream bowl, but it fit just fine and harden up to a nice ice cream. We did not add the chocolate until about 3/4 way through the freezing process. Thanks for the recipe!-04 Aug 2013

by LaLeeRu

When you don't have enough time to do an egg custard ice cream, then this is a really decent recipe that whips up in seconds and has the consistency and flavor of an ice cream that tastes labored over! I have used this recipe several times. Once exactly as written, another time with broken Oreo cookies instead of chocolate chips and most recently I used the ice cream base and instead of mint, I added lavender extract and sprinkled lavender flowers over scoops of ice cream just before serving to make a lovely lavender ice cream. All versions were formidable and enjoyed by all!-07 Jun 2014


Mint Chocolate Chip Ice Cream

When I was in high school, I had pretty much the best job ever. I worked in an ice cream parlor that served homemade ice cream. I used to work in the back and made batch after batch of ice cream. People always used to ask me if I got tired of ice cream. In all honesty, not ever once. I could eat it all day, every day. I worked there for 7 years and I did eat it every day. The woman that owned it, Marlene, was one of the kindest and most loving people that I have been lucky enough to know. There were a bunch of teenage girls that worked in the store and she used to listen to us gripe about our parents and our boyfriends and she always gave great advice. She had a wicked sense of humor and could make me blush easily. She passed away a few years ago and think of her often. She was such an influence on my life.

While working at Penguins (isn’t that a cute name for an ice cream parlor?) there was much debate over mint chocolate chip ice cream. We had hundreds of flavors and were always coming up with new recipes and ways to improve on recipes, but mint chocolate chip was never quite right. People have very strong opinions on the way mint chocolate chip ice cream should be. Some want it to be green, some want it be white. Some want big chocolate chips while others want chocolate shavings. The problem I think that is the flavoring that we used was artificial. Once I had mint chocolate chip made with real mint, my life was changed forever.

I saw some mint at the farm stand that I could not leave without and brought home a few bunches and was not sure of what to do with it. I found David Lebovitz’s recipe for mint chocolate chip and took inspiration from him. While I do not like ice cream made with eggs, I loved the idea of steeping the mint leaves in cream. But, the thing that really sold me was the way he instructed to add the chips. He added streams of melted chocolate in layers to create the slivers of bittersweet chocolate. Heaven. When you put the ice cream scoop through the ice cream, you can hear the chocolate breaking apart. Oh. My. God.

1 1/2 cups whole milk
1 1/4 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
2 cups fresh mint leaves
4 ounces bittersweet or semisweet chocolate

Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.

Add the sugar and vanilla while the mixture is still warm.

Add the milk.

Strain out the mint leaves.

Push the mint leaves with a spatula to get out every last drop of mintyness.

Put the ice cream mixture in the fridge for two hours or overnight. It really helps with the freezing in the machine.

Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker. Mine takes about 30-40 minutes to freeze.

In the meantime, melt the chocolate. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. 30 seconds at 50% power. Take it out and stir. Cook again in 15 second intervals, stirring until melted.

Decorate your container Jackson Pollock style.

Add about a third of the ice cream and drizzle the chocolate all over. The chocolate starts to freeze as soon as it hits the cold ice cream. So be generous with your chocolate drizzling.

Repeat the layers until you are out of ice cream and chocolate.

It is going to be super hard to do this, but you need to put this back in the freezer for another 2 hours or until it is frozen solid.

I may have made this for a little dinner party that we had a few nights ago.

I also may have made homemade brownies to sit underneath the mint chocolate chip ice cream. I also may have added my mom’s super secret chocolate sauce to go on top.

I know for sure that I was too busy stuffing my face with my brownie sundae to remember to take a picture of it all together. Oops. You would not have been thinking about grabbing your camera either. I do know for sure that I will never buy mint chocolate chip ice cream from the grocery store ever again. This was a-mazing.


DO I NEED AN ICE CREAM MAKER?

As a child, we always made homemade ice cream during the summer months. Looking back at this family activity as an adult I realize how much work it really was for my parents!

We had to haul out the big ice cream maker. There were &ldquospecial&rdquo ingredients that had to be purchased and then making the ice cream itself was very labor intensive.

I am here to tell you that making this easy homemade mint chip ice cream recipe is done WITHOUT an ice cream maker! YIPPEE!

The ingredients are fairly basic and nothing crazy like bags of rock salt!

I know there are updated ice cream makers out there that do the work without the rock salt, but why add another appliance to my pantry when I can do it all without one??


Mint Chocolate Chip Ice Cream Recipe

Mint chocolate chip ice cream is many people’s favorite flavor of ice cream! It’s mine!

In fact, mint chocolate chip is the 4th most popular ice cream flavor in America.

Here’s one of my favorite recipes to tantalize your taste buds!

If we’re out of ice cream at my house and don’t have the ingredients to try something new – this is always the recipe we fall back on.

We make it again and again and never get tired of it.

A Note About Peppermint Extract

But as with a lot of wonderful things, there is such a thing as too much of a good thing.

That is definitely the case with peppermint extract.

Each peppermint extract is slightly different. Some are stronger than others.

So be careful about how much peppermint extract you add.

Start with a smaller amount. You can always add more.

Taste the ice cream base before putting it in your ice cream maker to see if you have added enough.

I have added too much peppermint extract before and I had my kids asking me: “Why does this ice cream taste like toothpaste?”


Recipe: Mint Chocolate Chip Ice Cream

Yes, yes, we know that is like the fourth ice cream recipe we’ve posted in the last month or two, but we can’t help it – we love our ice cream maker, and we love fresh ice cream. Our officemates requested their favorite, mint chocolate chip, which is a flavor that wouldn’t ordinarily be in our rotation. This homemade version, however, changed that.

Homemade mint ice cream is made by steeping freshly bruised mint leaves in cream, letting the sweet mint infuse it. There isn’t that sharp, chemical peppermint taste that you find in the green stuff from the store – this ice cream is sweet, fragrant, and herbal.

We expected to use a very dark chocolate in this, but with two choices at hand found that we preferred a slightly lighter, sweeter chocolate. We used an El Rey 58.5% chocolate – dark, but not overly so, with strong fruity overtones.

Mint Chocolate Chip Ice Cream
Two quarts

About 3 cups fresh mint leaves
4 cups half and half (or two cups cream and two cups milk)
1 cup sugar
Pinch salt
1 teaspoon vanilla
4 egg yolks
6 ounces good quality dark chocolate

Tear the mint leaves off their stems and put in a bowl. Pound with a pestle or large spoon just until they are bruised and give off their fragrance.

Whisk the half and half, sugar and salt in a heavy saucepan over medium heat. Heat just until it begins to steam, then remove, add the mint leaves, and cover. Let steep, covered for at least an hour – preferably two or three. (You’ll be heating this up again, so you don’t have to worry about bacteria.)

After a couple hours strain out the mint leaves and bring to just under a simmer. Whisk the egg yolks in a small bowl and add a cup of the cream. Whisk it all back into the saucepan and cook, stirring, until the custard reaches 170º to 174ºF. Stir in the vanilla. Pour into a bowl, cover, and refrigerate overnight.

Chop the chocolate into chunks and flakes. Set aside.

Freeze the custard the next day in your ice cream maker according to directions, adding the chocolate about halfway through. Transfer ice cream to a bowl and cover with plastic wrap under the lid touching the surface of the ice cream to prevent ice crystals from forming. Freeze for at least four hours before serving.

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.


Mint Chocolate Chip Ice Cream Ingredients

Gelatin - Gelatin is optional. It serves as a stabilizer, which means it will help and prevent the ice cream from melting extra fast. And second, when making no-churn ice cream, ice crystals form (which results in grainy ice cream, instead of creamy). To prevent that, we add gelatin. Of course, if you are making this ice cream using an ice cream maker, adding gelatin won't be necessary, still, you can add it if you want. Also, you can use agar-agar instead of gelatin. Make sure to substitute the gelatin with 1 tsp of agar-agar.

Mint - Use peppermint, because it has a bold flavor (high menthol content) and contains essential oils, that go incredibly well with dark chocolate, so it's best to use peppermint for sweet treats and desserts. Make sure you are only using mint leaves because mint steams tend to be bitter.

Whipping Cream - Makes ice cream creamier.

Milk - Full-fat milk is the way to go.

Dark chocolate - I can't emphasize enough how important is to use dark chocolate. Milk chocolate won't work in this recipe, so please make sure to get the best quality 70% dark chocolate.

Salt - Enhances the flavor of dark chocolate. Add a small amount of salt. Sea salt is our favorite.

Sugar - Use regular white granulated sugar. Don't replace it with any other sweeteners.


Memories Of Homemade Ice Cream

Growing up in sunny Southern California, I have such fond memories of my Mom and Dad making many varieties of homemade ice cream for our family and friends, as an extra special cold and creamy treat in the HEAT of summertime. Back in those days, my Dad would be the one to hand crank the old wooden ice cream maker, then carefully wrap the finished ice cream and canister in lots of towels, etc. to keep it frozen while it firmed up a bit.

We would stand around, giddy with excitement, licking our lips in eager anticipation of the frozen treat we would soon be served. It was (and still is) one of my favorite summertime treats! Lucky for me, my husband has the same memories with his family, so we can enjoy this together! Nowadays, there are all kinds of electric homemade ice cream makers, which have taken some of the hard work out of it (all that hand-cranking!), but with the same delicious results.

I don’t know about you, but I find the prospect of having some freshly frozen ice cream hard to resist… especially Mint Chocolate Chip… I love it! And it’s so easy to make (with or without an electric ice cream maker). I’ve included directions for both in the printable recipe.

Perhaps you will consider trying this easy recipe… the mint flavor shines, and the flecks and pieces of chocolate…well, you know… it’s so delicious !

I sincerely hope you enjoy this ice cream. I’ve posted at least 14 flavors, including this Mint Chocolate Chip Ice Cream (so far), from the summer I had my “Great Ice Cream Experiment” to try many different recipes! Have a great day, treat yourself and enjoy a big old scoop (or two) of ice cream!


Homemade Mint Chip Ice Cream

Every summer I have crazy amounts of mint growing wild in my garden and I think, “oooh, I should make fresh mint ice cream” and so I do, and then I take a bite and remember that fresh mint ice cream kind of tastes like regular mint ice cream that someone added weeds to. Done right, fresh mint ice cream can be pretty stellar, but I’ve found it’s a little tricky and the flavor most people really like is with good ol’ peppermint extract. So THIS summer, I did it right.

I’ve also tackled a pet peeve of mine with chocolate chunks in ice cream, and that’s when it gets frozen and turns hard and waxy and doesn’t even taste like chocolate. (Like, don’t even try to put M&M’s in my Blizzard.) Instead of tossing in chocolate chips, I melt chocolate with coconut oil, so it still freezes like ribbons and bits of chocolate with a little crispy bite, but it quickly melts in your mouth to a smooth, soft, velvety chocolate bite.

To make this ice cream, we’ll start with my perfect Vanilla Ice Cream Base. It’s egg free and has just 4 ingredients, so easy-peasy! Cream, whole milk, sugar, and vanilla. And to that, we’re going to add a whole tablespoon of Peppermint Extract.

I love peppermint. We’re talking LOVE peppermint, so if you’re a little more iffy, you could do 2 teaspoons, but I like to really be able to taste it.

If you want info on ice cream makers, and our suggestions, read this post!

While this is processing in your ice cream maker, you’ll prep your chocolate. As I mentioned, we’re melting chocolate (you can use chocolate chips, chocolate bars, dark, semi-sweet, whatever you like!) with a little coconut oil. I’m using refined coconut oil so that it doesn’t have a coconut flavor. Unrefined oil tastes like coconut, but refined is neutral. If you have a strongly coconut-flavored oil, I actually don’t think it would be bad in here. The flavor should remain mild enough to be overpowered by the mint and chocolate so I’d say you’re probably good. I also like to add just a bit of mint extract to my chocolate as well, so as it melts in your mouth you get a mild burst of mint!

You can drizzle it in during the final stages of churning, like shown here, but that’s actually not what I do.

I find it works better to spoon a little finished ice cream into your freezer container, then drizzle some chocolate, then spoon more, then drizzle more, etc. Just kind of mix it up a bit so the chocolate is broken up into lots of little “chips” and then spread it out smooth and pop that container in the freezer.

Also- this is not sponsored at all, but I found the PERFECT ice cream containers. I love Oxo products, and these containers are made of borosilicate glass that can go directly from freezer to oven. Not that you would need to put your ice cream in the oven, but ya know. They are the perfect size for batches of homemade stuff and they’re made to go in the freezer and the lids stay on nice and tight and keep everything fresh. Oh, and they stack! I bought 4 and made 4 flavors recently and they were perfect. You can find them, here!

After your ice cream firms up in the freezer you can scoop up. You’ll get fresh, clean mint flavor, and little ribbons and bits of smooth chocolate.

I love a good mint-chocolate ice cream and this is perfection! Try it out and tell me what you think!


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 large or two small bunches fresh mint leaves
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt, or to taste
  • 4 ounces dark chocolate
  • 2 teaspoons neutral-flavored oil, such as vegetable or canola

In a heavy-bottomed saucepan, bring cream and milk to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.

In another heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Quickly strain dairy into pot with egg yolks, pressing on the mint with the back of a spoon to extract as much mint flavor as possible. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Add salt to taste.

Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 4 hours for ice bath, up to overnight for refrigerator.

Churn ice cream according to manufacturer's instructions. While ice cream churns, melt chocolate in a microwave or double boiler and stir to combine with oil. During final minutes of churning, slowly drizzle chocolate into ice cream to form thin, lacy lines, pausing to break up larger chocolate chunks with a spoon, if needed. Transfer churned ice cream to an airtight container and harden in freezer for at least 4 hours before serving.


Swaps and Substitutions

Sugar: While this recipe, as with most homemade ice creams, is made with plain table sugar, it's possible to swap in other sugars or sugar alternatives with a few important caveats. Substituting a small amount of corn syrup, maple syrup, or honey will create a chewier texture in the base (in the case of honey, it will also be a bit sweeter). Many sugar alternatives tend to be sweeter than plain table sugar, so you may have to adjust the quantity accordingly and, again, the resulting texture might not be as smooth and creamy.

Dairy: We've called for a balance of whole milk and cream that will yield a rich, smooth custard base for this ice cream. You can use lower fat alternatives (e.g., reduced fat milk, half and half) but the ice cream will have an icier consistency. We don't recommend using alternative milks in this recipe, but if you're looking for a vegan option, made with coconut milk, we've got you covered: Vegan Mint Chocolate Chip Ice Cream.