Hey there, ice cream lover!

Imagine scooping up a creamy, punchy, and refreshingly bright mint chocolate chip ice cream made right in your own kitchen—does it get any better? Trust me, homemade always beats store-bought, especially when you use simple pantry staples. Plus, this recipe comes together faster than you can say “mint condition!” It’s a delightful way to cool off and satisfy that sweet, chocolaty craving with minimal fuss. Want to add a playful twist? A dash of sea salt in the mix takes it to a whole new level—sometimes, a little salty surprise is the best way to keep things interesting (wink). And while you’re at it, why not try your hand at a zesty fresh salsa or a vibrant pesto?
So, let’s get blending and turn those ingredients into a frosty treat that’s sure to wow your taste buds. Ready to scoop up some fun? Let’s do it!

Homemade Mint Chocolate Chip Ice Cream

This ice cream recipe involves blending fresh mint infusions with a creamy custard base, then folding in chocolate chips before freezing. The final dessert has a smooth, scoopable texture with bright green swirls of mint and pockets of melty chocolate throughout. It’s prepared through mixing, heating, cooling, and churning for a rich, icy treat.

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Prep Time 20

Cook Time 10

Total Time 2 10

Servings: 6

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 cups heavy cream for custard base
1 cup whole milk
3/4 cup granulated sugar
1 cup fresh mint leaves roughly chopped
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Equipment

Saucepan
Mixing Bowl

Method

Place the heavy cream, whole milk, sugar, and chopped mint leaves into a saucepan. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling, about 5-7 minutes. Look for steam rising and tiny bubbles forming at the edges.
2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 cup fresh mint leaves
Remove the saucepan from heat and cover with a lid. Let steep for 15 minutes to infuse the mint flavor. The mixture should smell fragrant and aromatic at this point.
Strain out the mint leaves into a mixing bowl, pressing gently to extract remaining liquid. Discard the leaves. Whisk in vanilla extract until well combined. Warm mixture should be clear with a hint of green tint from mint infusion.
1 teaspoon vanilla extract
Chill the strained mixture in the refrigerator for at least 2 hours or until completely cold. The mixture will turn from warm to a chilled, smooth liquid with a fresh mint aroma.
Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes. During the last few minutes, add the chocolate chips so they are evenly dispersed throughout the ice cream. The texture should become thick and scoopable, resembling soft serve.
2 cups heavy cream, 1 teaspoon vanilla extract, 1/2 cup semisweet chocolate chips
Transfer the churned ice cream to a freezer-safe container, smooth the surface, and freeze for at least 4 hours until firm. The final ice cream will be creamy, bright green with dark chocolate flecks ready for serving.

Notes

For a more intense mint flavor, increase the mint leaves to 1 cup. Use high-quality chocolate chips for better texture. Serve immediately after freezing for the best creaminess.

There you have it—your very own homemade mint chocolate chip ice cream! It’s creamy, vibrant, and oh-so-easy. For an extra minty punch, garnish with fresh mint leaves before serving. Don’t forget to share your frosty creations and tips in the comments—I’d love to hear how yours turned out! Now, grab a spoon and get ready to indulge in this cool, chocolatey goodness.

Cool Down with Homemade Mint Chocolate Chip Ice Cream!