Mint Choc Chip Ice Cream Recipe


Mint Choc Chip Ice Cream Recipe

Few ice cream flavors are as timeless and refreshing as Mint Chocolate Chip Ice Cream. With its cool minty base and crisp bites of chocolate throughout, this homemade version delivers the perfect balance of sweetness, freshness, and creamy indulgence—far better than anything store-bought.

Whether you’re making it for summer gatherings, holidays, or just a late-night treat, this recipe gives you smooth texture, bold mint flavor, and perfectly snappy chocolate chips every time.

Why You’ll Love This Mint Choc Chip Ice Cream

Ingredients

Ice Cream Base

Chocolate Chips

  • ¾ cup dark or semi-sweet chocolate chips

  • 2 tablespoons coconut oil (or vegetable oil)

How to Make Mint Chocolate Chip Ice Cream

Step 1: Make the Mint Ice Cream Base

In a medium bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is fully dissolved. Stir in the peppermint extract and, if using, a few drops of green food coloring until desired color is reached.

Pro Tip: Add peppermint extract gradually—mint flavor strengthens as the ice cream freezes.

Step 2: Chill the Mixture

Cover and refrigerate the mixture for at least 2 hours (or overnight). This step improves flavor and ensures a smoother churn.

Step 3: Churn

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency.

Step 4: Create the Chocolate Chips

While the ice cream churns, melt the chocolate chips and coconut oil together using a microwave or double boiler. Let cool slightly.

Drizzle the melted chocolate slowly into the churning ice cream. It will instantly harden and break into delicate chocolate shards.

Step 5: Freeze Until Firm

Transfer the ice cream to an airtight container. Freeze for 2–4 hours until scoopable and firm.

Serving Suggestions

Flavor Variations

  • Fresh Mint Version: Steep 1 cup fresh mint leaves in warm milk, strain, then proceed

  • Extra Chocolate: Add mini chocolate chips instead of shards

  • Vegan Option: Use full-fat coconut milk and dairy-free chocolate

  • Low Sugar: Substitute granulated sugar with erythritol or monk fruit sweetener

Storage Tips

  • Store in an airtight container with parchment pressed on top

  • Best enjoyed within 2 weeks

  • Let sit at room temperature 5 minutes before scooping for best texture

Frequently Asked Questions

Why does my mint ice cream taste bitter?

Too much peppermint extract can overpower the base—always measure carefully.

Do I need green food coloring?

No! It’s purely cosmetic and doesn’t affect flavor.

Can I make this without an ice cream maker?

Yes—freeze the base, stirring every 30 minutes for 3–4 hours, then add chocolate near the end.

Final Thoughts

Homemade Mint Chocolate Chip Ice Cream is a refreshing classic that never goes out of style. With real ingredients and full control over flavor, this recipe delivers creamy perfection and irresistible chocolate crunch in every bite.

Once you try it homemade, you may never go back to store-bought again 



Ingredients:
  • 1/2 (250ml) pint milk
  • 1/2 pint (250ml) double/heavy cream
  • 3oz (75g) caster sugar
  • 5oz (125g) plain chocolate (grated)
  • 1 teaspoon peppermint essence
  • Optional: two or three drops of green food coloring

INSTRUCTIONS
 Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food coloring if you want to use it).

Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken. Enjoy !


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