Learn how to make the Best Mint Chocolate Chip Ice Cream from scratch. It’s the perfect little summertime treat to enjoy while entertaining this year!
WATCH MY VIDEO DEMO OF THIS RECIPE BELOW!
How do you make mint chocolate chip ice cream?
Mint Chocolate Chip Ice Cream is really easy to make. Essentially, you’ll create a “mint infusion” by heating milk and heavy cream in a sauce pan with fresh mint, steeping until the desired mint flavor is achieved (see recipe below).
Then you’ll combine with the egg yolks and cornstarch and cook the custard until thickened. Place in an ice cream maker to process et voila!
What kind of mint is used in mint chocolate chip ice cream?
I find fresh mint is best, and the bigger and leafier the greens even better!
Really any type of fresh mint purchased at your local grocery store will be fine.
You’ll know your custard is thickened to the right consistency when it will leave a stripe on the back of a wooden spoon.
Before refrigerating your custard be sure to place plastic wrap tightly in the bowl making contact with the custard. This will prevent a skin from forming.
How long does it take to churn ice cream in an ice cream maker?
It really depends on your machine but with most models it should churn for at least 30-40 mins. See shopping guide below for my favorite model.
Once your ice cream begins to reach it’s last few minutes of churning, add the melted chocolate and allow it to churn to create the “chip” effect.
I love this recipe because it’s not overly sweet and dotted with just the right amount of bittersweet chocolate.
MORE SUMMER RECIPES!
- Homemade Lemonade
- Salted Caramel Ice Cream
- Edible Ice Cream Bowls with Strawberry Sauce
- Triple Berry Campfire Cake
SHOP MY MINT CHOCOLATE CHIP RECIPE: (These links go to Amazon where I am an affiliate partner)
Ice Cream Maker (I love this machine because as far as ice cream makers go, this one is pretty quiet and really fast! You just have to remember to freezer the interior bowl first. I just keep mine in the plastic bag it comes in, and store in the freezer. That way is always ready to go!)
Ice Cream Bowls (these little bowls are just what I imagine for homemade ice cream. If you’ve gone through all this trouble surely it deserves a “footed” bowl. It’s also cute for cute serving dips, puddings and mousses too!)
Ice Cream Tub (so handy and helpful!) Ice Cream Scoop (This one is seriously a really great scoop! It has some kind of liquid in the handle which makes it just glide through the ice cream, creating a perfect scoop)
Please let me know if you make this recipe by leaving a rating and review below!
- 5 egg yolks
- 2 tbsp (30 ml) of cornstarch
- 2 1/2 cups (600 ml) of milk
- 1 cup (240 ml) of heavy cream
- ¾ cup (150g) of sugar
- ¼ tsp (1.25ml) salt
- 2 cups (480 ml) fresh mint
- 4 oz (113 g) of melted bittersweet chocolate
- Place the milk, cream , sugar and salt in a medium size pot and heat until simmering. Add the fresh mint and turn off the heat. Cover and allow to “steep” for 1 ½ hours.
- When time is up, remove mint leaves and discard.
- Then prepare an ice bath. I like to use a large sauté pan and fill it with ice. The metal of the pan, keeps the ice from melting. Set a medium size bowl on top, and top that with a fine mesh sieve. Set this aside, you’ll need it in a minute.
- Place 5 egg yolks in a large heat safe bowl and whisk together with the cornstarch. Add the mint cream and whisk to combine. Place this new mixture back into the sauce pan and heat on medium, stirring all the while, to cook the eggs and thicken the mixture.
- As soon as the mixture coats the back of a wooden spoon, it’s done.
- Transfer mixture through a sieve into the medium bowl, Stirring mixture to cool it down.
- Cover and refrigerate for at least 2 hours until well chilled, or overnight.
- Then pour your mixture into your ice cream maker and begin to process according to your machine’s instructions.
- In the final moments before your ice cream is done churning (about 5 mins before), pour the melted chocolate into the machine’s feed tube in a thin stream which will create an instantly hardened chocolate ribbon. ☺
- When ice cream is done, transfer to a freezer safe container and freeze overnight.
- Ice cream will keep in your freezer for at least 5 days. (If you can keep it around that long!)
- Garnish ice cream with fresh mint and serve with chocolate cookies (like Famous Chocolate Wafers, so good!)
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 403 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 168mg Sodium: 70mg Carbohydrates: 51g Fiber: 4g Sugar: 1g Protein: 9g