Mint Chocolate Chip Ice Cream Recipe
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A homemade mint chocolate chip ice cream recipe made with bittersweet chocolate, real peppermint oil, and green food coloring. My homemade version allows you to adjust the mint flavor and green color as desired. It’s a minty-fresh way to use up miniature chocolate chips left over from other recipes, or to showcase your favorite chopped dark chocolate. I like to pair mine with homemade, chocolate-dipped ice cream cones!
The origins of mint chocolate chip ice cream remain somewhat hazy. While some say that a British student invented the flavor in the 1970s, the American chain Baskin Robbins has listed chocolate mint as one of their original 31 flavors since they opened in 1945, and Howard Johnson’s restaurants began serving it as early as the 1950s. Still, no matter how mint chocolate chip ice cream got its start, nobody can dispute its popularity. It’s ubiquitous at scoop shops and in supermarket frozen foods aisles. And the flavor combo works in other ways, too. I love using chocolate and mint to make sweet, ice cream-inspired treats like buttercream frosting and homemade marshmallows!
Key Ingredients
- Dairy – I made the ice cream base with a combination of whole milk and whipping cream. Full-fat dairy will always yield the creamiest ice cream. But, feel free to experiment with different dairy products or percentages (more milk and less cream, or vice versa) to find the combination that works best for you.
- Alcohol – A small amount of alcohol prevents homemade ice cream from freezing into a solid block. I typically use flavorless alcohol in my ice cream bases, but for this recipe I’ve added peppermint schnapps to play up the mint flavor. Peppermint vodka would also work nicely. If you don’t consume alcohol you can easily omit it. Just remember that your ice cream might contain a few more ice crystals, and might take longer to reach a scoopable consistency.
- Peppermint Oil – For the truest peppermint flavor, you need to use a natural peppermint oil for the base, not extract or cheap imitation flavoring. LorAnn Oils is my go-to brand. But if you haven’t worked with pure peppermint oil before, note that it’s crucial to go slowly. Add a drop or two at a time. Peppermint oil can quickly become overpowering. (I learned this lesson the hard way, when I added too much peppermint oil to my peppermint meringues, and the inside of my oven smelled like Santa’s Workshop for a week afterward!) A few drops will go a very long way.
- Green Gel Food Coloring – I tinted my base with Chefmaster’s Leaf Green gel food coloring; Mint Green or Neon Brite Green are also good choices. You can omit the food coloring if you prefer a more natural shade, but your ice cream will be greyish-white in color, so it won’t look very “minty,” nor will it be overly visually appealing.
- Chocolate – I tested this recipe with semi-sweet miniature chocolate chips. You can also use bittersweet, milk, or dark chocolate, chopped into small slivers and pieces. Do not add large chunks or the full-sized chocolate chips you’d add to cookie dough; they’re far too big to churn easily in an ice cream maker, and are difficult to scoop and bite.
Mint Chocolate Chip Ice Cream Recipe
- Total TimeAbout 16 1/2 hours (including chilling/freezing time)
- Yield850 grams (30 ounces) 1x
A homemade mint chocolate chip ice cream recipe made with bittersweet chocolate, real peppermint oil, and a few drops of green food coloring for the classic mint green color.
Ingredients
360 milliliters whole milk (1 1/2 cups)
240 milliliters whipping cream (1 cup)
150 grams granulated sugar (3/4 cup)
1 teaspoon vanilla extract
2 teaspoons peppermint schnapps (optional, to prevent freezing)
3-4 drops natural peppermint oil, or to taste
1-2 drops green gel food coloring
1/8 teaspoon kosher salt
135 grams miniature chocolate chips or finely chopped dark chocolate (4 3/4 ounces; 3/4 cup)
Instructions
In a large bowl, combine whole milk, whipping cream, and granulated sugar, whisking until sugar dissolves.
Whisk in vanilla extract, peppermint schnapps peppermint oil, gel food coloring, and kosher salt.
Cover bowl and refrigerate for at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with base frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes, or until the consistency resembles soft serve ice cream. With ice cream maker still churning, add miniature chocolate chips and churn until fully incorporated.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Scoop homemade mint chocolate chip ice cream in large plastic food storage containers, cardboard pint containers, or reusable silicone ice cream containers. Store in the freezer for up to 1 month. For optimal scooping consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 5 minutes
- Chilling + Freezing Time: 16 hours
- Cook Time: 15 minutes (churn)
Serving Suggestions
Enjoy your homemade mint chocolate chip ice cream in a homemade ice cream cone, a bowl, or a sundae. Drizzle it with homemade hot fudge sauce. Garnish your scoops with miniature chocolate chips, pieces of chopped chocolate, fresh mint leaves, crushed green and white peppermint hard candies, crushed Oreos, or chocolate sprinkles. Turn it into an Oreo brownie ice cream sandwich. (Accompanied by mint Oreos, of course!) or garnish with chocolate mint M&M cookies.
Other Chocolate Mint Recipes You Might Enjoy
Mint Chocolate Chip Marshmallows
Peppermint Hot Chocolate
Mint Chocolate Chip Buttercream
Chocolate Mint M&M Cookies
Mint Brownies with Buttercream Frosting
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
