Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Nothing beats the refreshing combination of cool mint and rich chocolate in a creamy, homemade ice cream.
This Mint Chocolate Ice Cream Recipe is perfect for those who love a balance of freshness and indulgence in every bite.
Unlike store-bought versions, this recipe allows you to control the intensity of the mint flavor and the quality of chocolate, resulting in a smooth and luscious treat.
Whether you’re making it for a summer gathering, a special occasion, or just to satisfy a late-night craving, this homemade mint chocolate ice cream will quickly become a favorite.
Plus, with simple ingredients and an easy process, you don’t need to be an expert to create this frozen delight!
Why You’ll Love This Recipe
1. Creamy and Refreshing
The combination of rich dairy and fresh mint (or peppermint extract) creates a perfectly smooth and refreshing ice cream that’s light yet indulgent.
2. Better Than Store-Bought
Homemade ice cream means no artificial flavors or preservatives—just pure, fresh ingredients.
Plus, you can customize it with your favorite chocolate mix-ins!
3. Easy to Make with or Without an Ice Cream Maker
Whether you have an ice cream machine or not, this recipe can be adapted to suit your kitchen setup.
A simple no-churn method works just as well for those without special equipment.
4. Perfect for Any Occasion
Enjoy it on its own, pair it with warm brownies, or turn it into a decadent ice cream sundae.
This versatile treat is great for summer days, celebrations, or even a cozy night in.
Ingredients You’ll Need
The secret to a great mint chocolate ice cream lies in using fresh, high-quality ingredients.
Below is everything you’ll need to make this creamy and refreshing frozen treat.
Main Ingredients
- Heavy Cream (2 cups) – Provides a rich, velvety texture.
- Whole Milk (1 cup) – Balances the creaminess while keeping it light.
- Granulated Sugar (¾ cup) – Adds sweetness and enhances the flavors.
- Egg Yolks (4 large, optional) – Helps create a custard base for an extra creamy consistency.
- Mint Flavoring
- Fresh Mint Leaves (1 cup, packed) – Infuses natural mint flavor.
- OR Peppermint Extract (1½ teaspoons) – A convenient alternative for a strong minty taste.
- Dark or Semi-Sweet Chocolate (1 cup, chopped or chips) – Brings rich, chocolatey bites throughout the ice cream.
- Vanilla Extract (1 teaspoon) – Adds depth of flavor and enhances sweetness.
- Salt (¼ teaspoon) – Balances the flavors and intensifies the sweetness.
- Green Food Coloring (optional, a few drops) – For a classic mint chocolate chip look.
Now that you have your ingredients ready, let’s get started on making this delicious homemade mint chocolate ice cream!
Step-by-Step Instructions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, combine heavy cream, milk, and sugar over medium heat.
Stir occasionally until the sugar is completely dissolved. - If using fresh mint, add the leaves to the mixture and let them steep for 15–20 minutes over low heat.
This will infuse the base with natural mint flavor.
Step 2: Strain and Cool the Base
- Remove from heat and strain out the mint leaves if used.
- In a separate bowl, whisk the egg yolks (if using).
Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly to temper them. - Return everything to the saucepan and cook on low heat, stirring constantly until the mixture thickens slightly (about 170°F or until it coats the back of a spoon).
- Remove from heat, add peppermint extract (if not using fresh mint), vanilla extract, and food coloring if desired.
- Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or until fully chilled.
Step 3: Churn the Ice Cream
- Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–25 minutes.
Step 4: Add the Chocolate
- In the last 5 minutes of churning, add the chopped chocolate or chocolate chips so they are evenly distributed throughout the ice cream.
Step 5: Freeze for the Perfect Texture
- Transfer the churned ice cream to an airtight container.
- Freeze for at least 4 hours until firm.
Tips for the Perfect Mint Chocolate Ice Cream
Making homemade mint chocolate ice cream is easy, but a few expert tips can help you achieve a creamy, flavorful, and well-balanced treat.
1. Use Fresh Mint for a Natural Flavor
If you love a more subtle, herbal mint taste, steeping fresh mint leaves in the milk and cream will give your ice cream a fresh, natural flavor.
For a bolder, classic mint taste, opt for peppermint extract.
2. Choose High-Quality Chocolate
Since chocolate is a key ingredient, go for dark or semi-sweet chocolate with at least 60% cocoa.
You can use chocolate chips, chopped chocolate, or even melt and drizzle chocolate for a stracciatella effect.
3. Don’t Skip the Chilling Process
Chilling the ice cream base before churning (for at least 4 hours or overnight) ensures a smoother texture and better flavor infusion.
4. Balance the Mint Intensity
Peppermint extract is much stronger than fresh mint. Start with a small amount (about 1 teaspoon) and adjust to taste.
Too much can make the ice cream taste overly sharp or medicinal.
5. Prevent Ice Crystals for a Creamier Texture
- Ensure the base is completely chilled before churning.
- Store in an airtight container to minimize air exposure.
- Press a layer of parchment paper or plastic wrap on top of the ice cream before sealing the container to prevent freezer burn.
Now that your ice cream is ready, here are some creative ways to enjoy it!
Serving Suggestions
Homemade mint chocolate ice cream is delicious on its own, but pairing it with other treats can take it to the next level.
1. Classic Ice Cream Scoops
Serve in a bowl or a cone with an extra sprinkle of chocolate shavings or a drizzle of hot fudge for a simple yet indulgent dessert.
2. Mint Chocolate Ice Cream Sandwiches
Scoop the ice cream between chocolate cookies or brownies for a delicious ice cream sandwich.
Freeze for a firmer texture before serving.
3. Ice Cream Sundae
Layer the ice cream with:
- Chocolate sauce or fudge
- Whipped cream
- Chopped nuts
- Chocolate curls or sprinkles
4. Milkshake Delight
Blend a few scoops of mint chocolate ice cream with a splash of milk for a creamy and refreshing mint chocolate milkshake.
5. Brownie or Cake Pairing
Pair with warm fudgy brownies or a slice of chocolate cake for a rich and satisfying contrast between hot and cold textures.
Variations & Substitutions
Want to customize your mint chocolate ice cream? Try these fun variations and substitutions to make it your own!
1. Dairy-Free & Vegan Option
- Replace heavy cream and milk with full-fat coconut milk or almond milk for a creamy dairy-free version.
- Use maple syrup or coconut sugar instead of granulated sugar.
- Swap regular chocolate for dairy-free chocolate chips.
2. No-Churn Mint Chocolate Ice Cream
Don’t have an ice cream maker? No problem!
- Whip 2 cups of heavy cream until soft peaks form.
- Fold in a can of sweetened condensed milk, peppermint extract, and food coloring.
- Stir in chocolate chips, freeze for 6 hours, and enjoy!
3. Extra Crunch & Texture
- Mix in crushed Oreo cookies for a mint cookies & cream twist.
- Add chopped toasted almonds or walnuts for a nutty crunch.
- Swirl in melted chocolate ganache for a rich marbled effect.
4. Sugar-Free or Low-Carb Version
- Swap sugar for a keto-friendly sweetener like monk fruit or erythritol.
- Use sugar-free dark chocolate to keep it low in carbs.
5. Super Minty Version
For an ultra-refreshing kick, add a few drops of pure spearmint extract alongside peppermint extract.
Final Thoughts
Making your own mint chocolate ice cream at home is easier than you think!
With fresh ingredients, a simple method, and plenty of room for customization, you’ll never want to go back to store-bought versions.
Whether you enjoy it in a cone, with brownies, or blended into a milkshake, this homemade treat is sure to satisfy your sweet tooth.
Try the recipe, experiment with variations, and share your creation with friends and family!
Frequently Asked Questions (FAQs)
1. Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! Use the no-churn method mentioned above by whipping heavy cream and folding it into a sweetened condensed milk base before freezing.
2. How Long Does Homemade Mint Chocolate Ice Cream Last?
Properly stored in an airtight container, it lasts up to 2 weeks in the freezer.
For best results, press a layer of plastic wrap over the surface to prevent ice crystals.
3. Can I Use Fresh Mint Instead of Peppermint Extract?
Absolutely! Steep fresh mint leaves in warm milk and cream for 15–20 minutes to infuse natural flavor, then strain before chilling.
The taste will be milder and more herbal.
4. Why Is My Ice Cream Too Hard After Freezing?
Homemade ice cream tends to freeze harder than store-bought versions due to the lack of preservatives.
Let it sit at room temperature for 5–10 minutes before scooping.
Adding a tablespoon of vodka or corn syrup to the base can help keep it softer.
5. How Can I Make It Look Like Store-Bought Mint Chocolate Ice Cream?
For that classic green color, add a few drops of green food coloring to the base before churning.
If you prefer an all-natural look, simply skip the coloring!
Mint Chocolate Ice Cream
Equipment
- 1 Medium saucepan – for heating the cream and milk mixture.
- 1 Fine-Mesh Strainer – To remove mint leaves (if using fresh mint)
- 1 Mixing Bowl – For cooling and mixing ingredients
- 1 Whisk – To mix egg yolks (if making a custard base)
- 1 Ice Cream Maker – For churning (or an electric hand mixer for no-churn method)
- 1 Airtight container (for storing the ice cream)
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks optional, for a custard base
- 1 cup fresh mint leaves or 1½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- A few drops green food coloring optional
Chocolate Mix-Ins
- 1 cup dark or semi-sweet chocolate chopped or chips
Instructions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, heat heavy cream, whole milk, and sugar over medium heat, stirring until the sugar dissolves. Do not let it boil.
- If using fresh mint leaves, add them to the mixture and let it steep for 15–20 minutes on low heat.
Step 2: Strain & Cool the Mixture
- Strain out the mint leaves using a fine-mesh strainer.
- If using egg yolks for a custard base, whisk the yolks in a separate bowl. Slowly pour a small amount of the warm mixture into the yolks, whisking constantly to prevent scrambling.
- Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly (170°F or when it coats the back of a spoon).
Step 3: Chill the Ice Cream Base
- Remove from heat and stir in peppermint extract (if not using fresh mint), vanilla extract, and food coloring if desired.
- Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Step 4: Churn the Ice Cream
- Once the base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Step 5: Add the Chocolate Mix-Ins
- In the last 5 minutes of churning, add the chopped chocolate or chocolate chips.
Step 6: Freeze for the Perfect Texture
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours until firm.
Step 7: Serve & Enjoy!
- Scoop and serve your mint chocolate ice cream in bowls, cones, or as part of a sundae. Enjoy! 🍦💚
Notes
- No Ice Cream Maker? Use the no-churn method by whipping 2 cups heavy cream, folding in 1 can sweetened condensed milk, then adding peppermint extract and chocolate chips before freezing.
- For a richer taste, use a custard base with egg yolks. If you prefer a quicker method, skip the eggs.
- For softer ice cream, add 1 tablespoon of vodka to the base before churning—it lowers the freezing point, making it creamier.
- Store in the freezer for up to 2 weeks in an airtight container. Let it sit for 5–10 minutes at room temperature before scooping.
