Mint Chocolate Chip Ice Cream

02.26.2014

If you know much about me then you know that ice cream is my favorite food, well at least one of them I do have a few. Let’s just say the ice cream maker I bought about 5 years ago has gotten plenty of good use. I’ve tried many different flavors and have have countless more flavors to go, because the flavor options are endless.

Mint Chocolate Chip Ice Cream | Cooking Classy

Today I’m sharing a recipe I just tried making for the first time, homemade mint ice cream made with fresh mint. This isn’t just mint flavor here, this is made with the real deal.

It gives it so much fresh, natural flavor. I did choose to cut back on the fresh mint by half, just because I didn’t want it to taste to earthy, then I replaced the amount I cut back with real mint extract (which has a less leafy flavor).

MY LATEST VIDEOS
MY LATEST VIDEOS

This ice cream recipe is definitely going to stay in my recipe book. It is amazing to say the least. The chocolate and mint combination is a classic and this ice cream proves just how well the two ingredients were meant to be together. You just can’t go wrong with an ice cream recipe like this. Enjoy!

Mint Chocolate Chip Ice Cream | Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Mint Chocolate Chip Ice Cream

This homemade mint chip ice cream is the best! It's rich and creamy and has such a refreshing flavor. Yield: About 1 quart

Course: Dessert
Cuisine: American
Keyword: Homemade Ice Cream, Mint Chip Ice Cream
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 4 hours 30 minutes
Servings: 8
Author: Jaclyn

Ingredients

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/2 cup packed fresh mint leaves
  • 2/3 cup granulated sugar
  • 1 Tbsp light corn syrup
  • 4 large egg yolks
  • 1/2 - 3/4 tsp mint extract , to taste*
  • Green and blue food coloring , optional
  • 3 - 4 oz chopped bittersweet or semi-sweet chocolate

Instructions

  1. In a medium saucepan combined milk, 1 cup cream and fresh mint leaves. Heat over medium heat and bring just to a gentle bubble, about 5 minutes. Remove from heat and allow mixture to steep, 15 minutes. Meanwhile in a bowl, whisk together remaining 1/2 cup heavy cream with granulated sugar, corn syrup and egg yolks until slightly pale and fluffy, about 1 - 2 minutes.
  2. While whisking egg yolk mixture, slowly add about 1/2 cup warm milk mixture to egg yolk mixture (don't strain leaves yet). Add egg yolk mixture to milk mixture in saucepan and return to medium heat. Cook mixture, stirring constantly until thickened, about 5 - 8 minutes (mixture should coat the back of a wooden spoon. A light bubble is fine but don't let it boil). Remove from heat and pour mixture through a fine mesh sieve into a heat proof bowl. Using a rubber spatula, rub mint leaves back and forth in over sieve to strain oils and natural flavors from leaves into bowl (also scrap bottom of sieve once done and add that to bowl), discard leaves. Mix in a few drops green and blue food coloring if desired (about 4 green/2 blue) and mint extract. Cover with plastic wrap pressing directly against surface of mixture to prevent a skin from forming. Transfer to refrigerator and allow to thoroughly chill through, about 4 - 5 hours.
  3. Once fully chilled, process mixture in an ice cream maker according to manufactures directions, adding in chopped chocolate during last few minutes of processing. Transfer mixture to an airtight container and freeze until nearly firm (I prefer this ice cream slightly soft for optimal texture. If you freeze it thoroughly, I recommend letting it rest at room temperature for a bit to soften. I like it the consistency of gelato).
  4. *Add 1/4 tsp at a time to reach desired taste. I used mint leaves that were on the verge of withering so they may have lacked a little flavor compared to what fresh from the garden leaves would have.
  5. Recipe Source: adapted slightly from Williams Sonoma
Mint Chocolate Chip Ice Cream | Cooking Classy

 

35 comments

  • Katie: When do you add the mint extract? The instructions don’t specify. Thanks in advance! April 8, 2016 at 11:58pm Reply

  • Catherine: I started to make this and realized the instructions don’t specify when to add in the mint extract. I added it with the heated mixture with mint leaves, but then I added more after adding in the food coloring because it didn’t seem minty enough. I think I ended up adding too much, but it was still incredible! My husband could not stop eating it! I am just curious when you added the extract as I will definitely be making this again! Thanks! March 23, 2016 at 11:35pm Reply

  • Lizz: I just made this and it was delicious! The store didn’t have any fresh mint so I just used extract but it was still phenomenal. Thank you for sharing! March 17, 2015 at 5:04pm Reply

    • Jaclyn: I’m so glad you liked it Lizz! Thanks for your comment! March 18, 2015 at 12:06pm Reply

  • trekking in nepal: Love ice cream!!! its really delicious, thanks for you post. August 28, 2014 at 11:08pm Reply

  • holly: Do u use peppermint extract or spearmint August 20, 2014 at 4:40pm Reply

    • Jaclyn: I used mint extract for this not peppermint or spearmint. August 20, 2014 at 5:12pm Reply

  • Jocelyn: This was a big hit at our house! I must confess that I didn’t use the mint leaves and just upped the mint extract to 1 tsp. I also decreased the egg yolks to 2 and the heavy cream to 1/2 cup (remaining 1 cup replaced with just milk) to make the ice cream less rich. Really yummy! May 3, 2014 at 6:23pm Reply

    • Jaclyn: I’m so glad you liked it Jocelyn, thanks for your tips! May 4, 2014 at 10:28am Reply

  • Mint Chocolate Ice Cream | Delicious desserts recipes: […]    First we prepare the chocolate to dip the cones.Melt the chocolate for about 30 seconds on medium heat.Then dip the cones,and then let it cool.Now for the ice cream combine the condensed milk with rum and mint extract .Add chilled whipped cream and mix again until peaks form.Now refrigerate the mixture 8 hours or more and then put the ice cream into chocolate dipped ice cream cones.Enjoy!Recipe Inspire by:http://honestlyyum.com/9374/no-churn-mint-chocolate-chip-ice-cream/http://www.nigella.com/recipes/view/ONE-STEP-NO-CHURN-COFFEE-ICE-CREAM-5550http://allrecipes.com/recipe/easy-mint-chocolate-chip-ice-cream/http://www.epicurious.com/recipes/food/views/Fresh-Mint-Chocolate-Chip-Ice-Cream-15245https://www.cookingclassy.com/2014/02/mint-chocolate-chip-ice-cream/ […] May 2, 2014 at 6:56am Reply

  • Renee @ Awesome on $20: Mint chocolate chip has been my favorite since I was a kid. I can’t wait to try this recipe with fresh mint. March 12, 2014 at 11:38pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d