Homemade Mint Chocolate Chip Ice Cream is creamy and refreshing. The flavor of fresh mint is unmatched with artificial flavors in store-bought ice cream. It’s easy to make, and it’s a perfect summertime treat.
Ice cream is refreshing on hot summer days, an irresistible tasty treat with an endless choice of flavors. Mint chocolate chip ice cream is nothing short of that, especially when it’s made from scratch using fresh mint leaves for a delightful flavor that will leave you wanting more.
Why this recipe works
- It’s a mint lovers dream.
- There are no artificial flavors.
- You only need 6 ingredients.
- It’s the perfect summertime treat to cool you off.
- You can transform this ice cream into sundaes, cakes, and pies!
Before you begin
Take out the following baking equipment.
Digital kitchen scale
2 medium bowls
1 wooden spoon
Fine mesh sieve
Ice cream maker
Freezer-safe storage container
Read the recipe through from start to finish.
Fresh mint is the key to making delicious mint chocolate chip ice cream. Artificial flavors or even pure mint extract cannot compare to the flavor of fresh mint. I typically use chocolate mint as it grows in our garden, but any variety works.
Eggs add to the smoothness, richness, flavor, color, and fat content of ice cream. The lecithin in egg yolks is an emulsifier that helps keep the butterfat from separating during the freezing process. However, not all ice cream bases call for egg yolks. But as custard-based ice cream, this recipe calls for egg yolks, which are cooked with cream and sugar to produce a rich and creamy product.
Milk and cream are two essential ingredients in making ice cream. The butterfat found in these two ingredients contributes to the texture, firmness, and richness of ice cream. Having too high of a butterfat percentage can result in a grainy texture. Using a combination of heavy cream and milk gives the ideal balance of butterfat to create rich, smooth ice cream.
Use whatever type of chocolate you prefer. I highly recommend using good quality chocolate, as the flavor is unmatched with chocolate that has fillers and additives. Using a chocolate baking bar or a good quality chocolate bar is ideal. I prefer semisweet chocolate, but dark chocolate would also be delicious.
How to make mint chocolate chip ice cream
Steep mint leaves. Heat the cream, milk, and mint leaves over medium heat until hot, but not boiling. Remove the saucepan from the heat and allow the mint leaves to steep in the milk for 2 hours.
Reheat the milk mixture. Remove and discard the mint leaves and return the cream mixture to medium heat. Whisk in half of the sugar and bring to a simmer.
Temper the eggs. In a medium bowl, whisk the egg yolks and remaining sugar. Pour half of the hot cream mixture into the yolk mixture while vigorously whisking. Add this mixture into the saucepan and reduce heat to low. Continue to cook until the cream mixture reaches 175°F/80°C.
Cool the mixture. Set a medium mixing bowl over an ice-water bath. Pour the custard into the bowl and continuously stir until it has cooled. Pour the mixture into a clean bowl through a fine-mesh sieve.
Refrigerate. Cover the bowl and refrigerate for at least 4 hours or preferably overnight.
Churn. Pour the custard into your ice cream machine and churn according to manufacturers’ instructions. Fold in the chopped chocolate.
Freeze. Store the ice cream in the freezer until ready to serve.
How to store ice cream
The goal is to keep your ice cream fresh without ice crystals. Here are some tips to achieve this:
- Store your ice cream in a freezer-safe container. If you don’t have a dedicated ice cream container, then use a shallow, flat container.
- Keep your ice cream covered and not exposed to air. If you use a container such as a loaf pan, then place a piece of plastic wrap on the ice cream surface to protect it.
- Ice cream tastes the best when consumed within two weeks of making. After that, the texture can change, and ice crystals began to form.
- Always store ice cream in the back of the freezer to help prevent its temperature from fluctuating when the freezer door is opened. The more change in temperature, the more ice crystals will form on your ice cream.
Ways to serve mint ice cream
Ice cream is a fun treat that can be served in so many ways. Some people prefer it plain (myself included, the flavor of this ice cream is pure and delicious), while others like to jazz it up. Here are some ideas for this ice cream:
- Add some chocolate sprinkles for a fun kid-friendly option.
- Transform into a homemade mint chocolate chip milkshake.
- Scoop some ice cream into a glass and add some club soda, whipped cream, and a cherry for a mint ice cream soda.
- Layer with chocolate cake and top with homemade whipped cream for a delicious ice cream cake.
Tips and takeaways
- After your ice cream base has cooked to the correct temperature, it’s essential to cool down the mixture. Doing this will prevent the custard from continuing to cook and thicken, and it will cool the base down safely so that you can finish cooling it down in the refrigerator. Use an ice water bath adding just enough water, but not so much that it will overflow into your ice cream base.
- Do not skip the step of pouring your ice cream base through a fine-mesh sieve. It is best to do this to remove any traces of cooked egg from your mixture.
- Time permitting, refrigerate the ice cream base overnight to develop the flavors fully.
Love ice cream? Try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Mint Chocolate Chip Ice Cream. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
Homemade Mint Chocolate Chip Ice Cream is creamy and refreshing. The flavor of fresh mint is unmatched with artificial flavors and store-bought ice cream. It’s easy to make, and it’s the perfect summertime treat.
- 480 g (2 cups) heavy cream
- 240 g (1 cup) whole milk
- 30 g (1 cup) loosely packed mint leaves
- 120 g (6 large) egg yolks
- 147 g (2/3 cup) granulated sugar, divided
- 170–226 g (6–8 oz) chopped chocolate
- In a medium saucepan, heat the cream, milk, and mint leaves over medium heat until just steaming (do not boil). Remove from the heat and let stand for 2 hours.
- Discard the mint leaves. To the cream mixture, add half of the sugar and bring to a simmer over medium heat.
- In a medium bowl, whisk the egg yolks and the remaining sugar together. Temper the yolk mixture by vigorously whisking half of the hot cream mixture into the eggs. Whisk the yolk mixture back into the cream mixture and reduce heat to low. Use a wooden spoon to stir the mixture until it reaches 175°F/80°C.
- Pour the custard into a medium mixing bowl and set the bowl over an ice-water bath. Stir until the mixture has cooled. Pour the custard through a fine-mesh sieve into a clean bowl.
- Cover and refrigerate for at least 4 hours or overnight.
- Churn the custard in an ice cream machine according to manufacturers’ instructions. Fold in the chopped chocolate and freeze until ready to serve.
- Storing: Store in a freezer-safe, airtight container in the back of the freezer. Best consumed within the first 2 weeks of making.
Keywords: mint ice cream, summer treat, ice cream