Description

This homemade mint chocolate chip ice cream recipe combines fresh mint-infused cream with rich mint chocolate chips to create a creamy, refreshing dessert perfect for mint lovers. Easy to make from scratch without artificial flavors, this ice cream is churned for smooth texture and finished by hand-stirring to lock in creamy consistency and incorporate chocolate chips throughout.

Ingredients

Scale

Dairy and Eggs

2 cups whole milk
1 cup heavy cream
3 egg yolks

Sweeteners and Flavorings

⅔ cup granulated sugar
½ teaspoon sea salt

Herbs and Mix-ins

3 cups fresh mint leaves (about 2 ½ ounces)
4 ounces mint chocolate, chopped (about 1 cup)

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Instructions

Prepare milk mixture: In a small pot, whisk together whole milk, heavy cream, granulated sugar, sea salt, and egg yolks until combined. Add fresh mint leaves to infuse flavor.
Heat and steep mint: Place the pot over medium heat and whisk frequently until the mixture gently simmers. Remove from the heat and allow the mint leaves to steep for 1 hour to release their flavor fully.
Strain and chill cream: Strain the infused cream through a fine-mesh sieve into a bowl, discarding the mint leaves. Refrigerate the strained cream until it is thoroughly chilled.
Churn the ice cream base: Pour the chilled cream into an ice cream maker and churn for about 30 minutes until the mixture is creamy and thick.
Incorporate chocolate chips: Add the chopped mint chocolate to the churned ice cream and continue churning for an additional minute to evenly distribute the chocolate.
Freeze with intermittent stirring: Transfer the ice cream to a large baking dish and place it in the refrigerator. Every 30 minutes, scrape and stir the edges with a fork to break up ice crystals and mix well. Repeat this process for at least 2 hours to ensure a creamy, frozen texture.
Serve: For a final touch, stir in any remaining chopped mint chocolate before serving chilled.

Notes

Using fresh mint leaves provides a vibrant mint flavor without artificial extracts.
Steeping the mint in warm cream allows for maximum flavor extraction.
Straining removes leafy bits for a smooth texture.
Intermittent stirring during freezing prevents large ice crystals and maintains creaminess if you don’t have an ice cream maker.
Use whole milk and heavy cream for rich mouthfeel.
Adjust sugar based on sweetness preference.