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Creamy homemade mint chocolate chip ice cream with fresh cream, mint flavoring, and chocolate chunks. This homemade mint chip ice cream is the perfect summer treat! Here are two recipes — a classic mint chocolate chip ice cream made in an ice cream maker and an easy, no-churn mint chocolate chip ice cream that requires no ice cream maker.
I grew up making homemade ice cream all summer long. We would bring out the big, wooden ice cream maker and load it up with rock salt and ice. I remember the taste of the rock salt accidentally seeping into the homemade vanilla bean ice cream and I love the slightly salty taste paired with the sweet vanilla ice cream.
Whenever we travel anywhere, I research the best bakeries and ice cream shops! I look for the ice cream shops serving homemade ice cream and I love to inquire and find out how they make it. It is so fun to try and recreate some of our favorite ice cream shop ice creams at home.
Since we are surrounded by huge mint chocolate fans, I wanted to create a simple mint chocolate chip ice cream recipe that will taste even better than what you find in the grocery store…and without all of the fillers! We are talking about using all-natural ingredients and not many of them!
I am sharing two unique mint chip ice cream recipes, one that is a custard base and is made in an ice cream machine, and the other that is a no-churn mint chocolate chip ice cream recipe and whipped up in a stand mixer and is frozen in a loaf pan. So if you don’t own an ice cream maker, you can still make homemade ice cream at home!
What ingredients are in Homemade Mint Chocolate Chip Ice Cream:
Homemade Ice Cream always has a base of cream, sugar, and flavorings. Here are some mint chip ice cream variations.
No-Churn Mint Chocolate Chip Ice Cream Ingredients:
- Heavy Cream
- Cream Cheese
- Mint and Vanilla Extract
- Sweetened Condensed Milk
- Pinch of Salt
- Green Food Coloring (if using)
- Chocolate Chunks and Mini Chocolate Chips
Classic Mint Chocolate Chip Ice Cream Ingredients:
- Heavy Cream
- Whole Milk
- Sugar
- Mint Extract
- Large Egg Yolks
- Pinch of Salt
- Green Food Coloring (if using)
- Chocolate Chunks and Mini Chocolate Chips
How to make No-Churn Homemade Mint Chocolate Chip Ice Cream:
No-Churn ice cream doesn’t call for eggs or egg yolks so there’s no cooking involved. The stand mixer or hand mixer whips air into the cream which gives the ice cream a creamy texture.
- Beat cream cheese until smooth and fluffy. This ensures that it is creamy and ready to be whipped with heavy cream.
- Add the heavy cream, slowly, and whip until stiff peaks form, about 3-4 minutes.
- Fold half of the whipped cream into a bowl of sweetened condensed milk, vanilla, mint extract, and a pinch of salt. Fold in the other half of whipped cream. Make sure to mix all of the sweetened condensed milk and whipped cream together. Stir in green food coloring.
- Chop up semi-sweet chocolate bars and fold into the cream mixture. Fold in mini chocolate chips as well.
- Pour the ice cream mix into a loaf pan, cover, and freeze until firm — at least 6 hours or preferably overnight.
How to make Classic Mint Chocolate Chip Ice Cream:
- Warm the heavy cream, whole milk, and sugar in a saucepan until the sugar is completely dissolved.
- In another bowl, whisk together the egg yolks.
- Slowly pour the warm cream mixture into the egg yolks, only a little at a time to temper the egg yolks. This is an important step as it is integral to prepare the eggs for the warmed milk mixture by adding only a small amount of heat at a time. Continually whisk the mixture.
- Place the mixture back into the pot and heat over medium heat, whisking often. Let the mixture thicken until it coats the back of a spoon.
- Add the mint and vanilla extract and green food coloring.
- Place in a bowl and put in an ice bath. Then chill in the refrigerator to become chilled before placing it in the ice cream maker.
- Once the ice cream mixture has chilled, make the ice cream according to the ice cream maker instructions. When the ice cream is almost done churning, add the chocolate chunks and chips.
Homemade Ice Cream Recipes:
- Homemade Vanilla Bean Ice Cream
- No-Churn Chocolate Chunk Ice Cream
- Salted Caramel Ice Cream
- Homemade Cookie Dough Ice Cream
Homemade Ice Cream Equipment Essentials:
- Cuisinart Ice Cream Maker
- Breville Automatic Ice Cream Maker
- Kitchenaid Mixer (for no-churn ice cream recipes)
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Mint Chocolate Chip Ice Cream
Equipment
Ingredients
Classic Mint Chocolate Chip Ice Cream:
- 2 cups Heavy Cream
- 1 cups Whole Milk
- 1 cup Sugar
- 4 large Egg Yolks
- 1/4 teaspoon Mint Extract *
- 1/2 teaspoon Vanilla Extract
- Pinch of Salt
- Green Food Coloring
- 1 cup Chocolate Bar Chunks
- 1 cup Mini Chocolate Chips
No-Churn Mint Chocolate Chip Ice Cream (without ice cream maker):
- 2 cups Heavy Cream
- 2 ounces Cream Cheese (softened)
- (1) 14-ounce can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1/4 to 1/2 teaspoon Mint Extract
- Pinch of Salt
- Green Food Coloring
- 1 cup Chocolate Bar Chunks
- 1 cup Mini Chocolate Chips
Instructions
No-Churn Mint Chocolate Chip Ice Cream:
- In a large mixing bowl, beat cream cheese until smooth and fluffy. Slowly add the heavy cream, slowly, and whip until stiff peaks form, about 3-4 minutes
- In a bowl, add sweetened condensed milk, vanilla extract, mint extract, and a pinch of salt. Fold half of the whipped cream into the bowl. Add the other half of the whipped cream and mix well to make sure it is all incorporated. Sprinkle in a couple of drops of green food coloring.
- Chop up semi-sweet chocolate bars and fold into the cream mixture. Fold in mini chocolate chips as well. Pour the ice cream mix into a loaf pan, cover, and freeze until firm -- at least 6 hours or preferably overnight.
Classic Mint Chocolate Chip Ice Cream:
- In a saucepan, warm the heavy cream, whole milk, and sugar over medium heat until the sugar is completely dissolved.
- In another bowl, whisk together the egg yolks. Slowly pour the warm cream mixture into the egg yolks, only a little at a time to temper the egg yolks. Continually whisk the mixture.
- Place the mixture back into the pot and heat over medium heat, whisking often. Let the mixture thicken until it coats the back of a spoon. Add the mint and vanilla extract and green food coloring.
- Remove from heat and place in a bowl and put in an ice bath. Then chill in the refrigerator to become chilled before placing it in the ice cream maker.
- Once the ice cream mixture has chilled, make the ice cream according to the ice cream maker instructions. When the ice cream is almost done churning, add the chocolate chunks and chips. Place in the freezer if you prefer a harder ice cream.
Notes
- No churn mint chip ice cream is inspired by Sarah Kieffer
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make! And way better than store bought ice cream!
The best homemade ice cream! Delicious!