Mint Chocolate Chip Ice Cream (Print Version)

Creamy frozen delight featuring fresh mint and crunchy chocolate chips for a refreshing treat.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Egg Base

04 - 4 large egg yolks

→ Flavorings

05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - Optional: a few drops green food coloring

→ Add-Ins

08 - 3/4 cup semisweet chocolate chips, mini or chopped

# How To Make It:

01 - Combine heavy cream, whole milk, and half of the sugar in a medium saucepan. Warm over medium heat until steaming but do not boil.
02 - Whisk egg yolks with remaining sugar in a separate bowl until pale and slightly thickened.
03 - Gradually add about 1 cup of the hot cream mixture to the yolks while whisking constantly to temper.
04 - Return tempered yolk mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon until custard thickens and coats the back of the spoon (170–175°F). Do not boil.
05 - Remove custard from heat. Stir in peppermint extract, vanilla extract, and optional green food coloring.
06 - Pass mixture through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
07 - Process the chilled custard in an ice cream maker according to manufacturer’s instructions. Add chocolate chips during the final minutes of churning.
08 - Transfer ice cream to a lidded container and freeze for 2 to 4 hours until firm before serving.

# Expert Tips:

01 -
  • The fresh peppermint flavor actually tastes like mint, not medicine, because you control every drop.
  • Homemade custard creates that silky texture store-bought versions chase but never quite catch.
  • You'll feel like a real ice cream maker by the time you finish, and people will taste the difference immediately.
02 -
  • Tempering is non-negotiable—pour too fast and you'll have sweet, grainy scrambled eggs instead of custard, which I learned the hard way before my second attempt.
  • An ice cream maker genuinely transforms this from good to incredible; without one, you're churning by hand every 30 minutes, which is possible but exhausting.
03 -
  • If your ice cream maker has a built-in compressor, you skip the freezing-the-bowl step, which changes the game for spontaneous ice cream cravings.
  • Chopped chocolate chunks work better than chips if you want visible chocolate in every spoonful—the ice cream takes texture notes from what you add.
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