Description
Nothing beats the vibrant, cool flavor of homemade mint chocolate chip ice cream. This recipe delivers a deeply satisfying, creamy texture, whether you use an ice cream maker or opt for the simple no-churn method. The fresh mint flavor truly sets it apart from store-bought versions!
Ingredients
Scale
- 2 cups heavy cream, very cold
- 1 cup whole milk, very cold
- ¾ cup granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract (or more to taste)
- 1–2 drops green food coloring (optional, for classic color)
- 4 ounces semi-sweet or dark chocolate, finely chopped or in mini chips
Instructions
- In a medium bowl, whisk together the sugar and salt until combined.
- In a large bowl, combine the cold heavy cream, cold milk, vanilla extract, and peppermint extract. Add the green food coloring now if using.
- Slowly whisk the sugar mixture into the cream mixture until the sugar is completely dissolved (the mixture should no longer feel gritty when rubbed between your fingers).
- If using an ice cream maker: Churn the mixture according to the manufacturer’s directions (usually 20-30 minutes) until it reaches a soft-serve consistency.
- If making the no-churn version: Whip the cream mixture using an electric mixer until soft peaks form. Gently fold in the chopped chocolate. Transfer to a freezer-safe loaf pan, cover tightly with plastic wrap pressing directly onto the surface, and freeze for at least 6 hours, or until firm.
- Once churned or set, gently fold in the chopped chocolate chips or finely chopped chocolate.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up completely before serving.
- Let the ice cream sit on the counter for 5-10 minutes before scooping for the best texture.
Notes
- For intense chocolate flavor, you can temper the chopped chocolate with 1 teaspoon of coconut oil before folding it in; this helps keep the shards soft when frozen.
- Use fresh mint leaves steeped in the milk for a purely natural mint flavor, but ensure you strain the milk thoroughly before chilling and churning.
- If the ice cream is too hard after freezing, let it temper on the counter for 10-15 minutes before scooping.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Frozen Dessert
- Method: Churned or No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 30g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 14g
- Protein: 4g
- Cholesterol: 85mg