This homemade mint chocolate chip ice cream uses a classic custard base churned in an ice cream machine for an exceptionally rich, creamy result.
I fell in love with making ice cream at home when my husband surprised me with a Cuisinart ice cream maker. Homemade ice cream is incredibly creamy, tastes fresh, and I love that it’s made from real ingredients like cream and eggs from our chickens.
Trying different flavors is part of the fun, and this mint chocolate chip version is a household favorite. It’s bright, refreshing, and full of peppermint flavor with plenty of chocolate chips for texture.
What you need to make homemade mint chocolate chip ice cream
Ingredients
- Whole milk – yields the creamiest texture; 2% can be used but will be less rich.
- Sugar – granulated white sugar.
- Egg yolks – create the custard base for a smooth, custardy mouthfeel.
- Heavy cream – necessary for a thick, luscious ice cream.
- Peppermint extract – choose a quality extract for a true peppermint flavor.
- Chocolate chips – mini chips work best; you can also chop larger chocolate into small pieces for easy scooping when frozen.
- Green food coloring (optional) – a few drops if you want the classic mint color; not necessary for flavor.
How to make machine-churned mint ice cream
Prep: In a medium saucepan whisk together 4 egg yolks and 1/2 cup granulated sugar until the mixture lightens in color and becomes slightly thickened.
Heat 1 cup whole milk in a separate small saucepan over medium-low heat until it just begins to simmer.
Combine: Gradually pour the warm milk into the egg and sugar mixture, whisking constantly to temper the yolks.
Heat: Return the combined mixture to medium-low heat and cook, stirring frequently, until it reaches 165ºF (74ºC). Remove from heat immediately to avoid overcooking.
Chill: Pour the custard into an airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until thoroughly chilled.
Churn: Once chilled, stir in 1 cup heavy cream, 1 teaspoon peppermint extract, 1/2 cup mini chocolate chips, and a couple of drops of green food coloring if desired. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
Tips for success
To serve: Enjoy immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for at least one hour for firmer scoops. Let frozen ice cream sit a few minutes at room temperature before scooping.
To store: Keep leftovers in a tightly sealed freezer-safe container for up to one month for best quality. While homemade can last longer, texture and flavor are best within the first month.
Variations: For chocolate mint, whisk 1/3 cup unsweetened cocoa powder into the milk when heating it in step two.
Substitutions: Using 2% milk is possible but will produce a less creamy result than whole milk.
Why you’ll love this ice cream
- Rich, thick, and creamy texture that outshines most store-bought versions.
- Bright, fresh peppermint flavor from real extract rather than artificial tastes.
- Made with simple whole ingredients—no preservatives or artificial additives.
- Great way to use extra eggs if you raise chickens or have egg yolks to spare.
FAQ about this mint chocolate chip ice cream
Do I need an ice cream maker?
An ice cream maker gives the best texture and ease, but you can freeze the mixture in a container and, after about two hours when it’s partially set, beat it with electric beaters to break up ice crystals and improve creaminess.
Can I make it without eggs?
This recipe relies on a custard base using egg yolks for its signature richness. For an egg-free version, look for recipes specifically designed without eggs.
How long does it take in an electric ice cream maker?
Most electric machines take about 20–40 minutes to reach the proper consistency, depending on the model and freezing bowl.
What happens if you over-churn ice cream?
Over-churning can make ice cream icy and less creamy. Stop churning once the mixture has thickened to soft-serve consistency and transfer it to the freezer if you prefer firmer texture.
How long does homemade ice cream last?
Stored in an airtight freezer container, homemade ice cream is best within one month for optimal texture and flavor; it can remain safe longer but quality declines over time.
Best containers to store homemade ice cream
Use any freezer-safe, airtight container. Wide, shallow containers help the ice cream freeze evenly and make scooping easier.
More homemade ice cream recipes
- Old-Fashioned Chocolate Ice Cream
- Vanilla Bean Ice Cream
- Snow Ice Cream
- Cookies and Cream Ice Cream
Pin these steps to try later and share your photos on Instagram!
Mint Chocolate Chip Ice Cream
1 quart
20 minutes
4 hours 30 minutes
4 hours 50 minutes
This recipe for homemade mint chocolate chip ice cream starts with a custard base that is churned in an ice cream machine for a super rich and creamy result!
Ingredients
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
Instructions
- Add 4 egg yolks and 1/2 cup sugar to a medium saucepan. Whisk until well combined and slightly pale.
- Heat 1 cup whole milk in a small saucepan over medium-low until it begins to simmer.
- Slowly add the warm milk to the egg mixture, stirring constantly to temper the eggs.
- Return the mixture to the stove and heat to 165ºF (74ºC). Remove immediately from heat.
- Pour the custard into an airtight container, cover the surface with plastic wrap, and refrigerate for at least 4 hours.
- Stir in 1 cup heavy cream, 1 teaspoon peppermint extract, 1/2 cup chocolate chips, and green food coloring if using. Churn in your ice cream maker per the manufacturer’s directions.
Notes
To Serve – Enjoy straight from the machine for soft-serve, or freeze for at least one hour for firmer scoops. Allow frozen ice cream to soften slightly before serving.
To Store – Keep in a tightly sealed freezer-safe container for up to one month for best quality.
Variations – For chocolate mint, add 1/3 cup cocoa powder to the milk when heating in step 2.
Substitutions – You can use 2% milk, but the ice cream will be less rich and creamy than with whole milk.
Nutrition Information:
Yield: 8
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 249
Total Fat: 17g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 129mg
Sodium: 27mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 21g
Protein: 4g