Why You’ll Love This Recipe
The fresh mint infusion creates a natural, bright mint flavor that’s much better than artificial extracts. The creamy custard base is rich yet smooth, and the crunchy mint chocolate adds delightful texture. Plus, you have the flexibility to make it with or without an ice cream machine.
ingredients
- 2 cups whole milk
- 1 cup heavy cream
- ⅔ cup granulated sugar
- ½ teaspoon sea salt
- 3 egg yolks
- 3 cups fresh mint leaves (about 2 ½ ounces)
- 4 ounces mint chocolate, chopped (about 1 cup)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- In a small pot, whisk together milk, cream, sugar, salt, and egg yolks. Add fresh mint leaves.
- Heat over medium, whisking often, until the mixture gently simmers. Remove from heat and steep mint leaves for 1 hour.
- Strain the cream through a fine-mesh sieve into a bowl, discarding the mint leaves. Refrigerate until cold.
Ice Cream Maker Method
- Pour the chilled cream into your ice cream maker. Churn for about 30 minutes until creamy and thick.
- Add chopped mint chocolate and churn for another minute to mix evenly.
No-Churn Method
- Pour the chilled cream into a large baking dish and place in the fridge.
- Every 30 minutes, scrape and stir the frozen edges with a fork, mixing well. Repeat for at least 2 hours until creamy and frozen.
- Stir in the chopped mint chocolate before serving.
Servings and timing
- Yield: About 6 servings
- Prep time: 30 minutes
- Infusing and cooling: 3 hours
- Cook time: 0 minutes
- Total time: 3 hours 30 minutes
Variations
- Swap fresh mint leaves for peppermint or spearmint for different mint flavors.
- Use dark chocolate chips or chunks instead of mint chocolate.
- Add a swirl of chocolate syrup or fudge for extra richness.
- Make a vegan version with coconut milk and dairy-free cream.
storage/reheating
- Store ice cream in an airtight container in the freezer for up to 2 weeks.
- Allow to soften a few minutes at room temperature before scooping.
FAQs
Can I use dried mint instead of fresh?
Fresh mint is best for flavor, but you can try dried mint infused longer.
How do I know when the ice cream is ready in the maker?
It should be thick and creamy and hold soft peaks.
Can I skip the steeping step?
Steeping extracts maximum flavor, but you can reduce the time if needed.
What if I don’t have mint chocolate?
Regular chocolate chips or chopped chocolate work as substitutes.
Can I make this sugar-free?
Use sugar substitutes like erythritol or stevia, adjusting to taste.
How do I avoid ice crystals in no-churn method?
Frequent stirring during freezing helps keep texture smooth.
Can I add other mix-ins?
Yes, nuts or crushed cookies complement the mint flavor.
What’s the best way to chop mint chocolate?
Rough chop with a knife for chunks rather than fine pieces.
Can I double this recipe?
Yes, just double all ingredients and adjust freezer or churn times.
Is this recipe suitable for kids?
Yes, it’s a family-friendly dessert with fresh mint flavor.
Nutrition (per ½ cup serving)
- Calories: 323 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 21 g
- Saturated Fat: 12 g
- Fiber: 3 g
- Sugar: 23 g
- Cholesterol: 121 mg
- Sodium: 194 mg
- Vitamin A: 1356 IU
- Vitamin C: 6 mg
- Calcium: 149 mg
- Iron: 3 mg
Conclusion
This Homemade Mint Chocolate Chip Ice Cream recipe delivers fresh, vibrant mint flavor and creamy texture with plenty of chocolatey crunch. Whether using an ice cream maker or no-churn method, it’s a delightful way to enjoy homemade ice cream with natural ingredients and simple steps.
Print
Homemade Mint Chocolate Chip Ice Cream Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A fresh, creamy homemade mint chocolate chip ice cream infused with fresh mint leaves and loaded with crunchy mint chocolate chips. Easy to make with or without an ice cream maker.
Ingredients
2 cups whole milk
1 cup heavy cream
⅔ cup granulated sugar
½ teaspoon sea salt
3 egg yolks
3 cups fresh mint leaves (about 2 ½ ounces)
4 ounces mint chocolate, chopped (about 1 cup)
Instructions
- In a small pot, whisk together milk, cream, sugar, salt, and egg yolks. Add fresh mint leaves.
- Heat over medium, whisking often, until the mixture gently simmers. Remove from heat and steep mint leaves for 1 hour.
- Strain the cream through a fine-mesh sieve into a bowl, discarding the mint leaves. Refrigerate until cold.
- Ice Cream Maker Method: Pour the chilled cream into your ice cream maker. Churn for about 30 minutes until creamy and thick.
- Add chopped mint chocolate and churn for another minute to mix evenly.
- No-Churn Method: Pour the chilled cream into a large baking dish and place in the fridge.
- Every 30 minutes, scrape and stir the frozen edges with a fork, mixing well. Repeat for at least 2 hours until creamy and frozen.
- Stir in the chopped mint chocolate before serving.
Notes
Swap fresh mint leaves for peppermint or spearmint for different mint flavors.
Use dark chocolate chips or chunks instead of mint chocolate.
Add a swirl of chocolate syrup or fudge for extra richness.
Make a vegan version with coconut milk and dairy-free cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Infusing, Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 323 kcal
- Sugar: 23 g
- Sodium: 194 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 121 mg
