This creamy Mint Chocolate Chip Ice Cream is made easily with seven ingredients, like cream, mint flavoring, and chopped chocolate in your ice cream maker. This is my favorite ice cream flavor.
We are huge ice cream fans, so we make a lot of ice cream, especially in the summer months. Sometimes, we make super easy, no-churn ice creams, and sometimes, we make batches in our electric ice cream maker.
No matter how we make it, ice cream is always a sweet, creamy, delicious summer treat! If you like ice cream as much as we do, try vanilla ice cream, chocolate ice cream, strawberry ice cream, and raspberry ice cream.
Are you craving a cool and refreshing treat? Look no further than this simple and tasty homemade mint chocolate chip ice cream recipe. With just a few ingredients and minimal effort, you’ll have a delicious dessert in no time.
There is nothing better than fresh homemade ice cream. This recipe is one of my favorites, as it takes less than five minutes to prep and put in the ice cream maker. Unlike custard base, this ice cream mixture does not use egg yolks or need to simmer or boil in a saucepan.
Ingredient Notes and Substitutions
- Half and half: makes it creamier than milk
- Heavy cream: makes it super creamy
- Granulated sugar: for some sweetness
- Vanilla extract: just a touch to enhance all the flavors
- Mint extract: not peppermint extract. For optimal taste, use mint extract and not peppermint extract. It may be a little harder to find, but it makes a huge difference in mint ice cream. Mint extract is a mixture of spearmint and peppermint, while peppermint extract is just peppermint.
- Salt: to enhance flavor
- Green food coloring: if desired for that bright green color
- Semisweet chocolate: semisweet or milk chocolate. Always use a good-quality chocolate bar. I like to use a combination of very finely chopped semisweet and milk chocolate. Remember to chop it fine so bits of it melt in your mouth.
How to make Mint Chocolate Chip Ice Cream
Start by whisking the half and half and sugar until the sugar is dissolved. Stir in the cream, mint extract, vanilla extract, salt, and a little bit of green food coloring, if desired. Pour the contents into the bowl of your ice cream maker and follow the manufacturer’s instructions.
After about 20 minutes, add the finely chopped chocolate. Now, churn for another 5-10 minutes. Then, check the ice cream as it is possible to over-churn it. Spoon the ice cream into a freezer container and press plastic wrap right onto the top surface of the ice cream to prevent ice crystals from forming. Chill in the freezer for several hours.
Preparation Tips
- Don’t cut down on the fat. The fat is what gives ice cream its smooth and creamy texture.
- This ice cream needs to be churned for about 25-35 minutes; however, you need to check on it after 25 minutes because it is possible to over-churn ice cream.
- Use good-quality semisweet, dark, or milk chocolate. Chop it finely so the chocolate melts in your mouth. Big chunks of chocolate are too hard to bite into when frozen.
- Food coloring is not a must, but it gives it that familiar mint color we are accustomed to.
More Sweet Treats
Mint Chocolate Chip Ice Cream Recipe
Ingredients
- 2 cups half n half
- 2 cups heavy cream
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 ½ teaspoons mint extract
- ¼ teaspoon sea salt
- 4 –5 drops green food coloring
- 3 ounces Ghirardelli semisweet chocolate finely chopped
- 1 ounce dove milk chocolate finely chopped
Instructions
- Whisk together half and half and sugar until the sugar is dissolved. Whisk in cream, vanilla extract, mint extract, sea salt, and a little bit of green food coloring if desired.
- Pour the contents into the bowl of your ice cream maker and follow the manufacturer’s instructions. After 20 minutes, add the chopped chocolate. Churn for an additional 5-7 minutes before checking the ice cream, as it is possible to over-churn ice cream.
- Spoon the ice cream into an airtight container and press plastic wrap right onto the top surface of the ice cream to prevent ice crystals from forming. Freeze for several hours.
Notes
- For optimal taste, use mint extract and not peppermint extract. It may be a little harder to find, but it really does make a huge difference. Mint extract is a mixture of spearmint and peppermint, while peppermint extract is just peppermint.
- Don’t cut down on the fat. The fat is what gives ice cream its smooth and creamy texture.
- This ice cream will need to churn for about 25-35 minutes; however, you need to check on it after 25 minutes because it is possible to over-churn ice cream.
- Use good quality semisweet chocolate, dark chocolate, or milk chocolate. Chop it finely, so the chocolate melts in your mouth. Big chunks of chocolate are too hard to bite into when frozen.
- Food coloring is not a must, but it does give it that familiar mint color that we are accustomed to.
Nutrition
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linda
So yummy mint chip ice cream. Thanks for sharing with us.
Beth Pierce
My pleasure Linda!
Kat
That is a wonderful and delicious idea! I should really consider getting myself an icecream maker.
Beth Pierce
Yes you really should!
Krystle
One of my favorite flavors! The Ghirardelli chocolate is perfection in this
Beth Pierce
Thanks Krystle! I am so glad that you enjoyed it!
Stephanie
I haven’t gotten our ice cream machine out for a while, but we already have everything for this. It’ll make a great weekend treat for my boys to celebrate their first week back at school.
Beth Pierce
So true! I hope they have a great first week!
John
To get the green color, you can also use spirulina powder instead of food coloring.
Beth Pierce
Thanks for the tip!
Malú
Quanto coloco de Spirulina, por favor? Gostei da ideia!
Sophia
What do you do if you do not have an ice cream machine (
??
Beth Pierce
Play kick the can of course!
Laurie Collins
Can’t seem to find how much this actually makes… I have a 4 quart machine, I’m making for a birthday party. I’m guessing I should double recipe?
Beth Pierce
I was looking online at recipes specifically written for 4 quart ice cream makers and I think you would be fine doubling this recipe.
Jennifer Lanam
This was very good, but maybe a little too much for our Cuisinart 1 1/2 qt ice cream maker. You say that it’s possible to “overchurn” ice cream; what would that look like?
Some of us thought it might be a little too minty; I’d probably do 1 tsp. mint extract and maybe 1 tsp vanilla. And I used heavy whipping cream; should I have used the not-heavy kind?
Beth Pierce
You should only churn until it is soft serve. You should be able to run your finger through it and the path would remain without filling. If churned long enough it would start to pull into pools of fat like butter. Heavy whipping cream is correct.
Detelina
What model of ice cream machine do you use? I plan to buy and I really liked the result of your ice cream.
Beth Pierce
Sorry about the delay. So glad that you like the ice cream! It is a Rival Ice Cream Maker. It is an older model so not sure if they are still making them. Looks like when I do a little bit of research on the internet there are other models out there with better ratings. I might be in the market for a new one myself.
David
Ice cream is definitely one of the best things about summer! Love the brilliant green color. Helpful tip about not using peppermint, I might have assumed they were the same otherwise.
Violet
Creamy, cooling, flavorful and refreshing. Amazing for the Summers. Need to give it a try.
Rachna
Ooh this looks amazing and so pretty too. I can easily do with a scoop or two just now. Thank you for sharing the detailed recipe.
Sue
This has always been my favorite flavor of ice cream, and this recipe was no exception! so creamy and fresh with the perfect amount of crunchy chocolate sweetness! Delish!
Jennifer
The best homemade ice cream ever! We are huge fans of mint chocolate chip and we will never buy store bought again!
Eden
The recipe was SO good! Best mint chip ice cream… we can’t wait to make it again!
Jen
This is my favorite ice cream flavor! Love being able to make it at home and know exactly what is going into it.