I scream you scream we all scream for ice cream.
Mint chocolate chip ice cream makes me feel like a kid. It reminds me of hot summer days, bare feet burning on the pavement and running through sprinklers. It reminds me of banana carpets (remember those?), grass stains and endless freedom. It reminds me of summer holidays that seemed to last for years.
If I close my eyes while eating mint chocolate chip ice cream, I can almost hear the jingle of the truck that sends kids racing across yards all over North America.
The mint chocolate chip ice cream I ate as a kid was never made with fresh mint. It was also minty green, unlike this very pale green ice cream. The two can't be compared. It would be like comparing a chocolate bar from a convenience store to handmade chocolate from your local chocolatier.
Full of fresh mint flavour and crunchy bits of chocolate chips, this fresh mint ice cream is soft and creamy, and everything home-made ice cream should be. Plus there's a cool minty tingle that lasts on your tongue long after you finish eating.
Fresh Mint Chocolate Chip Ice Cream
Yield: 1 litre
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This fresh mint and chocolate chip ice cream is full of fresh mint flavour and crunchy bits of chocolate chips. Fun enough for kids and decadent enough for adults!
Ingredients
- 3 cups of fresh mint leaves, rinsed, drained and packed. No stems.
- 2 cups whole milk, divided
- 1 cups heavy cream
- 2/3 cup sugar
- A pinch of salt
- 5 egg yolks
- 1 cup chocolate chips (I used mint chocolate chips)
Instructions
- Heat the mint leaves, cream and 1 cup of the milk on the stove until just steaming (do not let boil.) Remove it from the heat and let it stand, covered, for 1 hour.
- Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add the sugar and salt. Heat just until sugar has dissolved.
- In a medium-sized bowl, whisk the egg yolks. Slowly pour the heated milk mixture into egg yolks, whisking constantly. Return the mixture to the saucepan.
- Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.
- Strain through a fine-mesh sieve into a large bowl. Add the remaining cup of milk and stir to combine.
- Place the cream in the fridge until it is completely cold, and then process it according to the directions on your ice cream maker.
- Stir through the chocolate chips once the ice cream has formed.
- Enjoy!
Want another delicious ice cream recipe?
Chocolate Chip Cookie Dough Ice Cream
Vegan Coconut Vanilla Ice Cream
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Howdy Kristen,
Great recipe! Mint chocolate chip is one of my favorites, so I was excited to try making my own with fresh mint from my herb garden. I muddled the mint a bit when I was infusing the milk and HOLY COW is the end result minty! I’m afraid it was too hardcore pow-in-your-face minty for the hubs and my 8-year-old, but as a mint aficionado, I loved it. I also melted the chips and spread the chocolate out on a parchment-lined baking sheet, froze it, and crumbled it into the ice cream instead of leaving them as chips. I like the texture of the chocolate better that way, personally. It came out great, super creamy, and MEGA minty. Thanks for the inspiration!
How neat to see posts from so close to home, I’m on the West Coast of Vancouver Island, in Sooke! I was wondering (admittedly I haven’t searched your blog so I’m just asking) what are you using for an ice cream maker? I see the recipe makes 1 L so it should work fine for me in my Cuisinart 2012 model, can’t wait, I’ve been pinning away!
Hey Colleen,
I love Sooke! I was there a couple years ago and it was beautiful. Spent a whole afternoon lying in the sun by the swimming holes in the river 🙂 I also have a new Cuisinart ice cream maker so the recipe should work perfect for you. I have had good luck with all the recipes I have tried in it so far. Just make sure no matter which recipe you use that you don’t fill it all the way up. The ice cream will expand as it cools and you’ll end up with a bit of a mess. I know from experience 🙂
Oh I am heading out to dig the freezer out soon. The mint is up!
I have to admit that I’m a little jealous that your mint is already up. Mine has just started, but not nearly enough to pick yet. Hope you love the ice cream as much as I did!
Hi there, I found your blog via the Food Bloggers of Canada. I’m from Ladysmith on Vancouver Island and am wanting to connect with bloggers closer to home. I love your photography and still have making my own ice cream on the bucket list of things to try! Yours looks amazing.
Hey Lyndsay,
Thank you so much! I definitely recommend buying an ice cream maker and making your own ice cream. It is so much better than store bought!
Btw I’ve bookmarked your blog. I also think it is great to see what other bloggers are doing close to home 🙂