Mint Chocolate Ice Cream
Cool, creamy, and rich, this Mint Chocolate Ice Cream is the perfect combination of refreshing mint and indulgent chocolate. Made with fresh mint or peppermint extract, real cream, and high-quality chocolate, this homemade treat is easy to make and better than store-bought! Whether you’re using an ice cream maker or trying the no-churn method, this recipe delivers a smooth, flavorful dessert that’s perfect for any occasion.
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.