Chocolate Chip Mint Ice Cream

Make creamy homemade chocolate chip mint ice cream with fresh peppermint flavor and rich chocolate chunks. This easy ice cream recipe uses simple ingredients like heavy cream, sweetened condensed milk, and peppermint extract for a smooth, refreshing texture. Perfect for summer desserts or family gatherings, this mint chocolate chip ice cream delivers a cool, rich taste and freezes beautifully for make-ahead treats.

Ingredients

• 1 cup cold whole milk
• 1 (14 oz) can sweetened condensed milk
• 2 cups cold heavy cream
• ⅛ tsp salt
• 1½ tsp pure peppermint extract
• ½ tsp vanilla extract
• 4 drops green food coloring (optional)
• 4 oz semi-sweet chocolate bar, chopped

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Instructions

1. Mix the Base
   In a large bowl, whisk together the whole milk and sweetened condensed milk until smooth and fully combined.
2. Add Flavorings
   Stir in the heavy cream, salt, peppermint extract, vanilla extract, and food coloring (optional). If you prefer classic white mint ice cream, you can skip the coloring without affecting flavor.
3. Churn the Ice Cream
   Make sure your ice cream maker’s bowl has been frozen for at least 24 hours. Pour the mixture into the frozen bowl and churn for about 20 minutes, or until it starts to thicken.
4. Add the Chocolate
   Add the chopped chocolate and continue churning for another 5 minutes, until the mixture becomes thick and creamy.
5. Freeze to Set
   Transfer the churned ice cream into a 9×5-inch loaf pan or freezer-safe container. Smooth the top, cover tightly, and freeze until firm — at least 4 hours or overnight.
6. Serve
   Scoop and serve directly from the freezer.

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Why You’ll Love This Recipe

• Creamy, homemade texture with a fresh mint flavor and rich chocolate pieces.
• Uses simple ingredients with no eggs or cooking required.
• Perfect balance of sweet, cool, and chocolatey in every bite.
• Tastes better than store-bought mint chocolate chip ice cream.

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Tips

• Chill all ingredients before starting for faster churning and creamier texture.
• Use pure peppermint extract, not mint extract, for the best flavor.
• If you don’t have an ice cream maker, pour the mixture into a container, freeze for 1 hour, stir, then repeat every 30 minutes until creamy.
• Chop chocolate finely for more even distribution throughout the ice cream.

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Variations and Substitutions

• No Food Coloring: Skip it for a white version—same great flavor.
• Different Chocolate: Use dark chocolate, mini chocolate chips, or white chocolate chunks.
• Vegan Version: Substitute dairy ingredients with full-fat coconut milk and coconut cream, and use dairy-free condensed milk.
• Extra Minty: Add more peppermint extract to taste, up to 2 tsp.

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FAQs

Can I make this without an ice cream maker?
Yes! Freeze the mixture in a shallow dish, stirring every 30 minutes until smooth and creamy (about 3 hours).

How long does it keep in the freezer?
Up to 2 weeks in an airtight container for the best texture and flavor.

Why is my ice cream icy?
Ensure all ingredients are cold before churning, and don’t skimp on the cream—it keeps the texture rich and smooth.

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Serving and Suggestions

• Serve in waffle cones, sugar cones, or bowls with extra chocolate drizzle.
• Add toppings like crushed Oreos, mini chocolate chips, or fresh mint leaves.
• Perfect for summer desserts, birthday parties, or a refreshing after-dinner treat.
• Pair with brownies, chocolate cake, or warm cookies for a delicious contrast.