Homemade Mint Chocolate Chip Ice Cream
Cool, creamy, and packed with refreshing flavor, this Homemade Mint Chocolate Chip Ice Cream is an irresistible treat that elevates a classic favorite. Infused with the natural essence of fresh mint leaves, this custard-based ice cream is luxuriously smooth and perfectly balanced with bursts of rich dark chocolate in every bite. The recipe includes a touch of peppermint extract and the option to add a hint of green food coloring for that signature look, while the combination of whole milk and heavy cream ensures a velvety texture. With simple steps like steeping fresh mint and tempering egg yolks, this recipe is as fun to make as it is to savor. Perfect for summer afternoons or anytime you’re looking for a homemade dessert highlight, this small-batch classic serves six and captures the essence of minty indulgence!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 1 cup Fresh mint leaves
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 0.75 cup Dark chocolate (chopped)
- 3 drops Green food coloring (optional)
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and fresh mint leaves over medium heat. Gently bring the mixture to a simmer, but do not let it boil. Once it reaches a simmer, remove the pan from the heat, cover it, and let the mint steep for 30 minutes to infuse the flavor.
Strain the mint leaves from the milk and cream mixture, pressing gently to extract all the liquid. Discard the mint leaves and return the liquid to the saucepan.
In a separate bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture is pale and slightly thickened.
Slowly pour about 1/2 cup of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon. This should take about 8–10 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract, peppermint extract, and green food coloring (if using). Let the mixture cool to room temperature, then transfer it to a covered container and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. In the last 2–3 minutes of churning, add the chopped dark chocolate to incorporate evenly.
Transfer the ice cream to a lidded, freezer-safe container and freeze for at least 2 hours to firm up before serving.
Serve the mint chocolate chip ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
3691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 220.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1243 mg | 96% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 3030 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
