Chocolate Chip Mint Ice Cream

When I want a dessert that’s cool, creamy, and packed with flavor, I make a batch of Chocolate Chip Mint Ice Cream. It’s that perfect mix of refreshing mint and rich chocolate chips that never fails to satisfy my sweet tooth—especially on a warm day. The texture is silky, the mint is just bold enough, and those tiny chocolate chips give the perfect amount of crunch in every bite.

Why You’ll Love This Recipe

I love how easy and indulgent this homemade ice cream is. The ingredients are simple, and the result tastes just like (or even better than) what I’d get from a fancy scoop shop. The peppermint flavor is refreshing without being overpowering, and the mini chocolate chips give it that classic texture I always expect in mint chip ice cream. Plus, it’s a fun recipe to make for summer gatherings, birthdays, or just when I’m in the mood for a frozen treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon peppermint extract
• 1–2 drops green food coloring (optional)
• 1/2 cup mini chocolate chips
• A pinch of salt

Directions

1. In a large mixing bowl, I whisk together the heavy cream, whole milk, sugar, peppermint extract, food coloring (if using), and a pinch of salt until the sugar is fully dissolved.
2. I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions. It usually takes about 20–25 minutes to reach a soft-serve texture.
3. In the last 2–3 minutes of churning, I add the mini chocolate chips and let them mix in evenly.
4. I transfer the ice cream to an airtight container and freeze it for at least 4 hours until it’s firm and scoopable.
5. When I’m ready to serve, I let the ice cream sit for a few minutes to soften slightly, then scoop and enjoy.

Servings and timing

This recipe makes about 4–6 servings. I spend around 10 minutes prepping, 20–25 minutes churning, and at least 4 hours for freezing. So while most of the time is hands-off, I plan ahead if I want it fully frozen.

Variations

• I sometimes swap mini chocolate chips for chopped dark chocolate for a more intense chocolate flavor.
• For a dairy-free version, I use full-fat coconut milk and a plant-based cream substitute.
• If I’m feeling creative, I add crushed chocolate cookies or a swirl of chocolate fudge to the mix.
• I’ve even added fresh mint leaves steeped in the milk for a natural mint flavor twist.

storage/reheating

I store the ice cream in a freezer-safe, airtight container for up to 2 weeks. To keep it scoopable, I let it sit on the counter for 5–10 minutes before serving. There’s no reheating needed—just thaw slightly and scoop.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, I can whip the cream separately, fold it into the other mixed ingredients, pour it into a container, and freeze. It won’t be as smooth, but it still tastes great.

What’s the best way to get that green color?

I use 1–2 drops of green food coloring. It’s totally optional—some people prefer their mint ice cream white, and it tastes just as delicious.

Can I use mint extract instead of peppermint?

Yes, but I prefer peppermint extract because it gives a cleaner, cooler mint flavor that pairs better with chocolate.

How do I avoid the chocolate chips sinking?

Adding the chips in the last few minutes of churning helps keep them evenly distributed instead of sinking to the bottom.

Can I double this recipe?

Definitely. I just make sure my ice cream maker can handle the increased volume, or I churn it in two batches.

Conclusion

Chocolate Chip Mint Ice Cream is a classic I never get tired of. The creamy texture, fresh minty flavor, and crunch from the chocolate chips make every scoop a treat. Whether I’m serving it at a summer barbecue or sneaking a bowl after dinner, it’s always a hit—and once I make it myself, I don’t want to go back to store-bought.

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