Fresh Mint Chocolate Chip Ice Cream
Fresh mint chocolate chip ice cream is super creamy and has the perfect amount of punchy mint flavor and lots of tasty mint chocolate. It's an easy ice cream recipe that's made by steeping fresh mint leaves in a traditional custard base. Either pull out your ice cream maker or opt for the no-churn version, either way, it's delicious!
Ice cream is a must on a hot summer day. Make sure to also try our strawberry ice cream; it's a fan favorite recipe!
Mint chocolate chip ice cream
We've been making versions of this mint ice cream recipe for years now. This version really is the best. It has a strong real mint flavor – you won't find any artificial-tasting mint extract here. And the ice cream base is wonderfully creamy.
We've also refined the method so that it is incredibly simple to make.
How to make this fresh mint ice cream
- Start by whisking milk, cream, sugar, salt, and egg yolks in a small pot.
- Add the mint leaves and bring the pot to a gentle simmer. Now turn off the heat and let the mint infuse for 1 hour.
- After an hour, strain the mint through a fine-mesh sieve into a bowl and chill it in your fridge.
- Once the cream is cold you can pour it into your ice cream maker or use our no-churn method.
- The mint chocolate gets stirred into the ice cream then it's ready to eat!
Full recipe instructions are in the recipe card below.
Ingredients in homemade mint ice cream
- Whole milk – Don't skimp and buy skim; this is not the time.
- Cream – You might call it heavy cream or whipping cream.
- Granulated sugar – If you want refined sugar-free ice cream, you could substitute coconut sugar but it will change the color of the ice cream and make it slightly brown.
- Salt – Just a touch really boosts the flavor of homemade ice cream.
- Eggs – This recipe calls for three eggs yolks, which is less than we often use. Since the mint flavor should really shine, we cut down on the number of egg yolks that we usually use. The result is ice cream that is creamy and full-bodied AND doesn't mute the mint flavor.
- Mint leaves – It might seem like a lot but we love the strong minty flavor.
- Chocolate – Chopped mint chocolate is our favorite. Chocolate chips work great, too!
Homemade mint ice cream FAQs
Yes! Eggs need to be cooked to 145 degrees Fahrenheit to be considered safe to eat. This is about the temperature of the milk when it starts to steam.
No. Many homemade ice cream recipes call for scalding the milk before you add the egg yolks. This is an unnecessary step and can often lead to scrambling the eggs if you're not careful. Whisking the yolks into the cold milk then heating them gently prevents a scrambled egg disaster.
No, but it will give the ice cream a funny texture and make it an unappetizing brown color. Trust us, we know from experience.
Are the egg yolks really necessary?
While you can make ice cream without eggs, the fat and protein in them make the ice cream creamier, give it more body, make it last longer in the freezer without becoming icy, and add flavor. If you're craving real ice cream then egg yolks are a must.
What type of mint should I use?
Did you know that there are over 600 varieties of mint? And from earthy to slightly grassy, end each one of them tastes a little different.
Most of the mint sold in grocery stores is peppermint, which has a mild flavor. If you have spearmint growing in your garden, that will give this ice cream even more mint flavor.
We have a ton of Indian hanging mint in our garden so we used a mix of that and peppermint to make the ice cream in the pictures as it imparts more of a green color than using all peppermint. Many times we've made this recipe using all store-bought peppermint and it is delicious.
What type of chocolate is best for mint chips ice cream
We love using mint chocolate for an extra minty flavor. Chopping a mint chocolate bar will give you smaller shavings and bigger chunks; the variety is nice. But mint chocolate chips work great, too.
Dark chocolate pairs best with mint, but if milk chocolate is your thing, go for that. You really can't go wrong with the type of chocolate you use.
Popular ice cream recipes
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Fresh Mint Ice Cream
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- 2 cups whole milk
- 1 cup heavy cream
- ⅔ cup granulated sugar
- ½ teaspoon sea salt
- 3 egg yolks
- 3 cups fresh mint leaves, (about 2 ½ ounces)
- 4 ounces mint chocolate, chopped, (about 1 cup)
- Whisk the milk, cream, sugar, salt, and egg yolks in a small pot. Add the mint leaves and bring the pot to a gentle simmer over medium heat, whisking often. Remove the pot from the heat and let it steep for 1 hour.2 cups whole milk, 1 cup heavy cream, ⅔ cup granulated sugar, ½ teaspoon sea salt, 3 egg yolks, 3 cups fresh mint leaves
- Strain the cream through a fine-mesh sieve into a bowl and discard the mint. Place the bowl into your fridge until the cream is cold.
- Pour the cream into your ice cream maker and churn for 30 minutes, or until it is creamy and thick. Pour the chocolate in and let your ice cream maker run for another minute to mix the chocolate into the ice cream.4 ounces mint chocolate, chopped
No Churn Method
- Pour the chilled cream into a large baking dish and place it in your fridge. After 30 mintues, scrape the frozen cream with a fork and mix it around. Put it back into your fridge.
- Repeat this step of scraping and mixing the cream every 30 minutes for at least 2 hours, until the ice cream has formed and it is nice and creamy. Stir in the mint chocolate.4 ounces mint chocolate, chopped