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+ servings

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a beloved classic and making it yourself takes to a whole new level!


  • 2 cups heavy whipping cream (500 ml)
  • 1 small bunch fresh mint
  • 1 1/2 cups whole milk (375 ml)
  • 3/4 cup sugar (150 grams)
  • 4 large egg yolks
  • 1/2 teaspoon mint extract , optional
  • Green food coloring , optional
  • 3 oz bittersweet chocolate (85 grams), chopped or use chips
  • 1 tablespoon  coconut oil or vegetable oil


  • Warm the heavy cream in a small saucepan over medium-low heat until steaming. Do not boil. Remove from heat, add mint, and cover. Let sit at room temperature for at least 2 hours. If desired, you can chill in the fridge overnight.
  • Strain to remove mint.
  • In a medium bowl, whisk together the egg yolks and set aside.
  • Combine the whole milk and sugar in a saucepan over medium-low heat, stirring occasionally to dissolve the sugar. Heat until steaming, do not boil.
  • Slowly add the milk mixture to egg yolks in a small steady stream, while whisking constantly. Once the mixture is completely combined, return it to the saucepan and place over medium heat.
  • Cook mixture until thickened, stirring constantly. You want the mixture to coat the back of a spoon.
  • Remove from heat and pass through a strainer to catch any bits of cooked egg. Stir in heavy cream, mint extract and food coloring, if using. Cover and chill completely in the fridge, at least 3 hours or preferably overnight.
  • Freeze ice cream in an ice cream machine according to manufacturer's instructions.
  • In a heatproof bowl, melt the chocolate and oil in 1 minute intervals until smooth (see Notes).
  • During the last 5 minutes of churning, use a spoon to drizzle the melted chocolate into the ice cream machine. It should harden immediately.
  • Transfer the ice cream to a bowl or ice cream cream container and freeze for an additional 1-2 hours to harden.
  • If desired, omit the bunch of mint, skip steps 1 and 2, and increase mint extract to 1 1/2 teaspoons.
  • If desired, skip step 9 and instead add chopped chocolate directly to ice cream during last 5 minutes of churning.


Calories: 275kcal, Carbohydrates: 19g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 123mg, Sodium: 32mg, Potassium: 117mg, Fiber: 1g, Sugar: 17g, Vitamin A: 719IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.