This Mint Chocolate Chip Ice Cream is extra minty thanks to the combination of fresh mint leaves and mint extract. The perfect treat on a hot summer’s day!
Homemade Mint Chocolate Chip Ice Cream
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.
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 too earthy, then I replaced the amount I cut back with real mint extract (which has a less leafy flavor).
This mint chip 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 Ingredients
This mint chocolate ice cream calls for ingredients that you likely have in your pantry already. Here’s what you’ll need to make homemade mint chocolate chip ice cream:
- Whole milk
- Heavy cream
- Fresh mint leaves
- Granulated sugar
- Light corn syrup
- Egg yolks
- Mint extract
- Green and blue food coloring (optional)
- Chopped bittersweet chocolate
How to Make Mint Chocolate Chip Ice Cream
- Add the milk, 1 cup heavy cream, and mint leaves to a saucepan and bring the mixture to a gentle boil. Set aside and allow to steep.
- In a separate bowl, whisk together remaining 1/2 cup heavy cream with granulated sugar, corn syrup and egg yolks until slightly pale and fluffy.
- Add a little of the warm milk mixture to the egg yolk mixture. Then, add all of the egg yolk mixture into the saucepan with the milk mixture.
- Cook mixture on stovetop until thickened, then strain through a mesh sieve.
- Add food coloring to ice cream base, if desired. Then, add the mint extract.
- Cover and chill in fridge for 4 to 5 hours.
- Once chilled, churn according to manufacturer’s instructions (add the chopped chocolate in the last few minutes of churning).
- Freeze until nearly firm, then serve.
Can I Omit the Fresh Mint Leaves?
If you don’t have fresh mint leaves on hand, you can probably flavor this mint chocolate ice cream with just mint extract. I can’t say for sure exactly how much extract you’ll need to use.
Can I Use Low-Fat Milk Instead of Whole?
No, you need both the heavy cream and the whole milk to achieve the right consistency.
Tips for Making Mint Chocolate Chip Ice Cream
- Add 1/4 tsp mint extract at a time to reach desired taste. If you add too much, your ice cream will wind up tasting like toothpaste.
- 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.
- I used chopped bittersweet chocolate in this mint ice cream, but you can use mini chocolate chips instead if desired.
More Easy Ice Cream Recipes to Try!
- Vanilla Ice Cream
- Salted Caramel Ice Cream
- Cannoli Ice Cream
- Fried Ice Cream
- Chocolate Cookies and Cream Ice Cream
Follow Cooking Classy
This homemade mint chip ice cream is the best! It's rich and creamy and has such a refreshing flavor. Yield: About 1 quart
- 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
- 1/4 - 3/4 tsp mint or peppermint extract , to taste*
- Green and blue food coloring , optional
- 4 oz chopped bittersweet or semi-sweet chocolate
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.
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.
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.**
- *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.
- **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.
Recipe Source: adapted slightly from Williams Sonoma