This homemade mint chocolate chip ice cream is cool, creamy, and studded with chunks of real chocolate — a refreshing twist on the classic custard base. It’s simple to make, uses just a handful of ingredients, and churns up perfectly in a standard ice cream maker. Scoop it into a homemade waffle cone or serve it alongside Classic Chocolate Ice Cream for a two-flavor sundae bar.
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In a pan/pot: sugar, salt, whole milk, heavy whipping cream, peppermint extract, and whisk. Cook on low-medium for 5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently).
Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
The next day- chop the chocolate bar into small chucks and tiny pieces.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream. and continue to churn until done.
Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve & enjoy!
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Homemade Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 1 ½ tsp peppermint extract
- 3 large egg yolks
- 4 oz 60% Cacao Bittersweet Chocolate Baking Bar brands – Guittard or Ghirardelli
- 4-6 drops green food color
Instructions
- Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
- Combine sugar, milk, cream, peppermint extract, and food coloring in a pan. Cook on low-medium for 5 minutes until sugar dissolves, stirring frequently to prevent scorching.
- Remove from heat. Whisk egg yolks separately, then temper by gradually adding 2 tablespoons of the milk mixture three times while whisking.
- Slowly pour tempered yolks into the pan while whisking, then cook on low for 8 minutes with frequent stirring.
- Strain through a mesh strainer into a bowl. Cover with plastic wrap directly on the surface to prevent skin formation. Refrigerate at least 6 hours or overnight.
- Chop chocolate into small pieces. Follow ice cream machine manufacturer instructions.
- Churn mixture for 60 minutes, adding chocolate during the final 5 minutes.
Serve immediately or transfer to an airtight container and freeze for at least 6 hours to achieve proper texture.
Video
Storage
Store in an airtight, freezer-safe container with plastic wrap or parchment pressed directly on the surface to limit ice crystals. Best texture within 2–3 weeks in the freezer.
Recipe FAQs
Can I skip the green food coloring? Yes — it’s purely cosmetic. The ice cream will taste identical without it, just a pale cream color instead of the classic mint green.
Is peppermint extract the same as mint extract? No — peppermint extract has a sharper, more intense flavor typically associated with mint chocolate chip ice cream, while mint extract (often spearmint) is milder and a bit sweeter. This recipe is written for peppermint extract; if you swap in mint extract, you may want to use slightly more to compensate.
Can I use chocolate chips instead of chopped chocolate bar? Yes, though chopped bittersweet chocolate tends to give thinner, more delicate shards that distribute more evenly than chips, which stay firmer and chunkier when frozen. Either works based on the texture you prefer.
Can I make this without an ice cream maker? This recipe is written for one. A no-churn method (typically whipped cream folded with sweetened condensed milk) uses a different technique and won’t produce the same custard-style texture.
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