Mint Chocolate Chip Ice Cream (Printable Version)

Creamy frozen delight blending fresh mint with crunchy chocolate chips for a refreshing treat.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Egg Base

04 - 4 large egg yolks

→ Flavorings

05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - Optional: a few drops green food coloring

→ Add-Ins

08 - 3/4 cup semisweet chocolate chips (mini or chopped)

# Directions:

01 - Combine heavy cream, whole milk, and half the granulated sugar in a medium saucepan. Heat over medium heat until steaming, avoiding boiling.
02 - Whisk the egg yolks and remaining sugar in a separate bowl until pale and slightly thickened.
03 - Gradually add about 1 cup of the hot cream mixture to the egg yolks, whisking continuously to temper.
04 - Return the yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens and coats the back of the spoon, reaching 170–175°F. Avoid boiling.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and optionally green food coloring.
06 - Strain the mixture through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled for at least 3 hours or overnight.
07 - Churn the chilled custard in an ice cream maker according to manufacturer instructions. Add chocolate chips during the last minutes of churning.
08 - Transfer the mixture to a lidded, freezer-safe container and freeze for 2 to 4 hours until firm before serving.

# Additional Tips::

01 -
  • The mint flavor is bright and real, not like toothpaste or candy.
  • You control the sweetness and the amount of chocolate in every bite.
  • It's silky smooth with a satisfying crunch from the chips.
  • Making it from scratch feels like a small victory every single time.
02 -
  • Do not let the custard boil or the eggs will curdle and you'll have sweet scrambled eggs instead of ice cream base.
  • Chilling the custard thoroughly before churning is non-negotiable. Warm custard won't freeze properly and you'll end up with soup.
  • Add the chocolate chips at the very end of churning, not before, or they'll sink and clump at the bottom.
03 -
  • Use a thermometer to check the custard temperature. Hitting 170–175°F ensures it's thick enough without curdling.
  • If you don't have an ice cream maker, pour the custard into a shallow pan and freeze, stirring every 30 minutes for three hours to break up ice crystals.
  • For a fun twist, add a handful of crushed Oreos or brownie chunks along with the chocolate chips.
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