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Mint Chip Ice Cream

Mint Chip Ice Cream

Maria G. Brooks
Mint Chip Ice Cream is a refreshing, creamy, and decadent homemade dessert that combines the coolness of fresh mint with the richness of chocolate chips.
Perfect for hot summer days or cozy nights, this ice cream has a smooth texture and a satisfying crunch from the chocolate, creating an irresistible treat.
Whether you have an ice cream maker or want to make it without one, this recipe will provide a refreshing and indulgent experience.
It's a must-try for anyone who loves minty desserts and chocolate!
Nutrition Facts (Per Serving)
Calories: 300 kcalTotal Fat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 40mgTotal Carbohydrates: 28gDietary Fiber: 1gSugars: 25gProtein: 4g
Estimated based on one serving (assuming 10 servings per batch)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 Servings
Calories 300 kcal

Equipment

  • 1 Ice Cream Maker (any brand, if available)
  • 1 Medium-sized saucepan
  • 1 Mixing bowl (large, for eggs and sugar)
  • 1 Whisk
  • 1 Fine mesh strainer
  • 1 Storage container (airtight)
  • 1 measuring cup and spoons

Ingredients
  

  • 2 cups Heavy cream
  • 1 cup Whole milk
  • 1 cup Fresh mint leaves
  • 3/4 cup Granulated sugar
  • 4 Egg yolks optional for custard base
  • 1 tsp Vanilla extract
  • 3/4 cup Semi-sweet chocolate chips or dark chocolate chips

Instructions
 

Prepare the Mint Infusion:

  • In a medium saucepan, combine the heavy cream and whole milk.
    Add the fresh mint leaves and heat over medium heat until it begins to simmer.
    Remove from heat and let steep for 10-15 minutes.

Make the Custard Base (Optional):

  • In a separate bowl, whisk together egg yolks and sugar until pale and thick.
    Slowly pour the warm cream mixture into the eggs, whisking constantly.
    Return the mixture to the saucepan and cook on low heat until thickened. Stir constantly.

Strain the Mixture:

  • Strain the custard through a fine mesh strainer to remove the mint leaves and ensure a smooth base.

Cool the Mixture:

  • Allow the custard to cool to room temperature. Once cooled, refrigerate for at least 2-3 hours, or until chilled.

Churn the Ice Cream:

  • Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes.

Add Chocolate Chips:

  • Add the chocolate chips to the ice cream about 5 minutes before the churning process finishes.

Freeze:

  • Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Serve and Enjoy:

  • Scoop the mint chip ice cream into bowls or cones, and enjoy your homemade treat!

Notes

  • Custard Base (Optional): The egg yolk-based custard provides a richer, creamier texture, but if you prefer a quicker version, you can skip the eggs and just use the cream and milk base for a lighter result.
  • Chocolate Chips: You can adjust the amount of chocolate chips according to your preference for more or less chocolate in each scoop.
  • Non-Dairy Option: Use coconut milk or almond milk as a substitute for heavy cream and whole milk to make a dairy-free version.
  • Mint Leaves: Fresh mint provides a much more vibrant flavor than mint extract. Be sure to steep it for a full 15 minutes to get the most intense mint flavor.
Keyword Mint Chip Ice Cream