Mint Chocolate Chip Ice Cream

If you’re a mint lover, you’ll love this Mint Chocolate Chip Ice Cream that I made using fresh mint to enhance the flavor. 

mint chocolate chip recipe

When I was in high school, I had pretty much the best job ever. I worked in an ice cream parlor that served homemade ice cream. I used to work in the back and made batch after batch of ice cream. People always used to ask me if I got tired of ice cream. In all honesty, not ever once. I could eat it all day, every day. I worked there for 7 years and I did eat it every day. The woman that owned it, Marlene, was one of the kindest and most loving people that I have been lucky enough to know. There were a bunch of teenage girls that worked in the store and she used to listen to us gripe about our parents and our boyfriends and she always gave great advice. She had a wicked sense of humor and could make me blush easily. She passed away a few years ago and think of her often. She was such an influence on my life.

mint chocolate chip ice cream recipe

While working at Penguins (isn’t that a cute name for an ice cream parlor?) there was much debate over mint chocolate chip ice cream. We had hundreds of flavors and were always coming up with new recipes and ways to improve on recipes, but mint chocolate chip was never quite right. People have very strong opinions on the way mint chocolate chip ice cream should be. Some want it to be green, some want it be white. Some want big chocolate chips while others want chocolate shavings. The problem I think that is the flavoring that we used was artificial. Once I had mint chocolate chip made with real mint, my life was changed forever.

I saw some mint at the farm stand that I could not leave without and brought home a few bunches and was not sure of what to do with it. I found David Lebovitz’s recipe for mint chocolate chip and took inspiration from him. While I do not like ice cream made with eggs, I loved the idea of steeping the mint leaves in cream. But, the thing that really sold me was the way he instructed to add the chips. He added streams of melted chocolate in layers to create the slivers of bittersweet chocolate. Heaven. When you put the ice cream scoop through the ice cream, you can hear the chocolate breaking apart. Oh. My. God.

mint chocolate chip ice cream recipe

Ingredients //

  • 1 1/2 cups whole milk
  • 1 1/4 cups sugar
  • 3 cups heavy cream
  • 1 Tablespoon vanilla
  • 2 cups fresh mint leaves
  • 4 ounces bittersweet or semisweet chocolate

Instructions //

Step 1:

Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.

mint chocolate chip ice cream recipe

Step 2:

Add the sugar and vanilla while the mixture is still warm.

mint chocolate chip ice cream recipe

Step 3:

Add the milk.

mint chocolate chip ice cream recipe

Step 4:

Strain out the mint leaves.

mint chocolate chip ice cream recipe

Step 5:

Push the mint leaves with a spatula to get out every last drop of mintyness.

mint chocolate chip ice cream recipe

Step 6:

Put the ice cream mixture in the fridge for two hours or overnight. It really helps with the freezing in the machine.

mint chocolate chip ice cream recipe

Step 7:

Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker. Mine takes about 30-40 minutes to freeze.

mint chocolate chip ice cream recipe

Step 8:

In the meantime, melt the chocolate. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. 30 seconds at 50% power. Take it out and stir. Cook again in 15 second intervals, stirring until melted.

mint chocolate chip ice cream recipe

Step 9:

Decorate your container Jackson Pollock style.

mint chocolate chip ice cream recipe

Step 10:

Add about a third of the ice cream and drizzle the chocolate all over. The chocolate starts to freeze as soon as it hits the cold ice cream. So be generous with your chocolate drizzling.

mint chocolate chip ice cream recipe

Step 11:

Repeat the layers until you are out of ice cream and chocolate.

mint chocolate chip ice cream recipe

Step 12:

It is going to be super hard to do this, but you need to put this back in the freezer for another 2 hours or until it is frozen solid.

mint chocolate chip ice cream recipe

I may have made this for a little dinner party that we had a few nights ago.

mint chocolate chip ice cream recipe

I also may have made homemade brownies to sit underneath the mint chocolate chip ice cream. I also may have added my mom’s super secret chocolate sauce to go on top.

mint chocolate chip ice cream recipe

I know for sure that I was too busy stuffing my face with my brownie sundae to remember to take a picture of it all together. Oops. You would not have been thinking about grabbing your camera either. I do know for sure that I will never buy mint chocolate chip ice cream from the grocery store ever again. This was a-mazing.

mint chocolate chip ice cream recipe

Mint Chocolate Chip Ice Cream

Yield: 1 quart
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 day
Total Time: 1 day 30 minutes

Mint Chocolate Chip Ice Cream made with fresh mint and chocolate shards. Refreshing and chocolately.

Ingredients

  • 2 cups fresh mint leaves
  • 3 cups heavy cream
  • 1 1/4 cups sugar
  • 1 Tablespoon vanilla
  • 1 1/2 cups whole milk
  • 4 ounces bittersweet or semisweet chocolate

Instructions

  1. Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.
  2. Add the sugar and vanilla while the mixture is still warm.
  3. Add the milk.
  4. Strain out the mint leaves.
  5. Push the mint leaves with a spatula to get out every last drop of mintyness.
  6. Put the ice cream mixture in the fridge for two hours or overnight. It really helps with the freezing in the machine.
  7. Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker. Mine takes about 30-40 minutes to freeze.
  8. In the meantime, melt the chocolate. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. 30 seconds at 50% power. Take it out and stir. Cook again in 15 second intervals, stirring until melted.
  9. Decorate your container Jackson Pollock style.
  10. Add about a third of the ice cream and drizzle the chocolate all over. The chocolate starts to freeze as soon as it hits the cold ice cream. So be generous with your chocolate drizzling.
  11. Repeat the layers until you are out of ice cream and chocolate.
  12. It is going to be super hard to do this, but you need to put this back in the freezer for another 2 hours or until it is frozen solid.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 38gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 105mgSodium: 48mgCarbohydrates: 46gFiber: 1gSugar: 44gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Travel Framed Photos Photo Collage

Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

New York Crumb Cake

This Post Has 44 Comments

  1. b b

    Hi,
    I tried your recipe, and it was the first time I tried making ice cream. I ran into a few problems:
    By the time I got organise pouring the mixture and chocolate, my ice cream had pretty much melted. I want to remix them in the ice cream mixer, and perhaps add some milk as I would prefer her it less sweet. I am not sure if it is a good idea, but I am trying to save my ice cream. I waited too long to melt milk chocolate that I think some part were overcooked because I got impatient and cooked it too long or too high. I did not use these bits, but they weren’t bad, just crunchy.
    Any advice would be appreciated.
    Thank you
    I would prefer my ice cream less sweet, but I don’t think it is a good idea for me to add extra milk.

    1. bakedbree

      I think that your issue was that you weren’t ready for the chocolate step. Next time, make sure it is all ready to go before you start.

  2. b b

    Sorry about that… I should have read my message before posting…
    How do I know when the ice cream is ready? What should be the consistency?
    Thank you
    The cream (and sort of ice cream) tasted real good, so thank you for the recipe.

    1. bakedbree

      It should be the consistency of soft serve, then you freeze it completely in a container.

  3. Pingback: Peanut Butter Chocolate Chip Ice Cream | Baked Bree

Leave a Reply