Mint Chocolate Ice Cream Recipe

Easy, homemade mint chocolate chip ice cream that is too creamy to handle and is full of tiny, crunchy mint chocolate chips.

Mint Ice Cream – 480g or 2 cups heavy cream – 240g or 1 cup whole milk – 100g or ½ cup granulated sugar – ½ tsp fine sea salt – 6 large yolks if you only have 5 yolks that works too – ½ tsp good quality peppermint extract – 1 fresh vanilla bean scraped or 2 teaspoons pure vanilla extract or paste – Optional: a drop or two of food coloring green or turquoise Chocolate chip – 170g dark mint chocolate, about 3/4 cup chopped, or use dark or semi-sweet chocolate, 55%-78% cocoa solids. (Please note: you can use less chocolate if you don't like a lot of chocolate bits) – ½ tsp coconut oil




Mix heavy cream, whole milk, sugar, salt, egg yolks, and vanilla bean scrapings in a pot with a whisk. Heat the pot medium-low.

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STEP  1 .

After melting the sugar, the mixture will thicken as you stir it. Remove the mixture from heat when it steams and reaches 170 F. Pour it through a fine mesh sieve.

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 Reintroduce a vanilla bean to the base to flavor the custard. Put it in the fridge overnight after it reaches room temperature. Separately freeze the ice cream machine bowl overnight.

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Melt chocolate in a double boiler or microwave from tomorrow. After stopping when almost melted, stir until smooth. Add coconut oil and mix.

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Cover a baking sheet with parchment paper and pour chocolate over it. Place the pan in the freezer after evenly and thinly spreading chocolate.

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Remove the vanilla bean and stir again quickly. Process custard per machine instructions. Remove the chocolate from the freezer and break it into small pieces after 5 minutes. 

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To combine the ingredients, churn the ice cream. Ice cream should be stored in a container that can be frozen.

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– Total Fat 11g – Saturated Fat 8g – Cholesterol 35mg – Sodium 75mg. – Total Carbohydrate 25g

See Also

Chewy Ice Cream Cone Cookies Recipe