Indulge in Homemade Perfection: The Best Mint Chocolate Chip Ice Cream Recipe
There’s an undeniable magic in homemade ice cream, transforming a simple dessert into an unforgettable experience. Among the vast array of frozen treats, mint chocolate chip ice cream stands out as a truly beloved classic. Its refreshing minty coolness paired with the satisfying crunch of dark chocolate creates a symphony of flavors and textures that few can resist. While store-bought versions offer convenience, crafting this iconic flavor in your own kitchen elevates it to an entirely new level of deliciousness, making it worth every moment of effort.
As the warmth of summer fully embraces us, my ice cream maker’s churn bowl takes up permanent residence in the freezer. This ensures it’s always ready to spring into action whenever the craving for a fresh, homemade scoop strikes – which, let’s be honest, is almost daily during these sun-drenched months. This summer, I’m embarking on a delightful journey through my ice cream archives, revisiting cherished old favorites that might have been forgotten over time. And what better place to start than with mint chocolate chip, a flavor I confidently declare the greatest ice cream flavor of all time? If I were limited to just one ice cream flavor for the rest of my life, this would undoubtedly be my pick.
Its appeal is multi-faceted: it’s wonderfully simple, evoking a comforting sense of nostalgia with every spoonful, and incredibly refreshing, especially on a hot day. The texture is a dream – lusciously smooth and creamy, punctuated by the delightful, subtle crunch of rich chocolate. This isn’t just ice cream; it’s ice cream at its absolute peak, a perfect balance of cool mint and decadent chocolate.
The Secret to Unforgettable Mint Flavor: Fresh Infusion
What truly sets this homemade mint chocolate chip ice cream apart from its store-bought counterparts is the depth of its mint flavor. Many commercial brands rely solely on mint extract, which can often taste artificial or overly strong. This recipe, however, begins with a traditional custard base – a rich blend of milk, heavy cream, sugar, and egg yolks – but with a unique twist: the cream is infused with fresh mint leaves. Imagine the vibrant, natural aroma of garden-fresh mint steeping directly into your cream, lending an authentic, bright, and nuanced flavor that simply can’t be replicated by extract alone.
If you’re lucky enough to have mint flourishing in your backyard, you’re already halfway there! Just a small bunch will do wonders. For those without a garden, fresh mint is readily available at most supermarkets for a few dollars. Look for bright green, perky leaves, avoiding any that are wilted or discolored. The infusion process is simple yet transformative: gently warm the cream with the mint leaves, allow it to steep, and then strain. This method extracts all the aromatic oils from the mint, creating a truly exceptional base. Of course, if fresh mint isn’t an option, a good quality mint extract can be used as a substitute, though I highly encourage trying the fresh infusion for an unparalleled experience.
Crafting the Perfect Chocolate Element: Chips or Swirls?
Beyond the exquisite mint base, the chocolate component is equally crucial. Mint chocolate chip ice cream wouldn’t be complete without that delightful contrast. For this particular batch, I experimented with a method that creates thin, delicate ribbons of chocolate throughout the ice cream, rather than the traditional chunks. Instead of simply adding chopped chocolate to the churn, I melted bittersweet chocolate with a touch of coconut or vegetable oil and slowly drizzled it into the ice cream maker during the last few minutes of churning. The cold ice cream instantly hardens the melted chocolate, forming slender, shattered pieces that distribute beautifully, offering a subtle crunch in every bite.
This drizzling technique results in a more evenly dispersed chocolate texture, providing smaller, more frequent bursts of chocolate flavor. I absolutely adored the outcome – a sophisticated twist on a classic. However, I understand that many prefer the satisfaction of larger, more defined chocolate chunks. That’s why I’ve included instructions for both methods in the recipe below. Whether you opt for the elegant chocolate swirls or the robust satisfaction of traditional chocolate chips, this homemade mint chocolate chip ice cream promises to be a delightful indulgence. Either way, the combination of cool mint and rich chocolate is a classic for a reason, and making it from scratch simply makes it infinitely better. Don’t wait – churn up a batch today and savor the difference!
baking tip:Choosing the Right Ice Cream Machine for Homemade Delights
If you’ve been contemplating venturing into the world of homemade frozen desserts and don’t yet own an ice cream machine, now is truly the perfect moment to invest! A good ice cream maker makes the process incredibly easy and rewarding. I personally love my Cuisinart machine, which offers fantastic value and consistent results, making it an excellent choice for home use. For those seeking more robust performance or frequent use, a more industrial model might be worth considering. Alternatively, if you already own a stand mixer, you might find an ice cream attachment to be a convenient and space-saving option. And don’t despair if you’re not ready to make a purchase yet – you can still enjoy the magic of homemade ice cream by exploring no-churn ice cream recipes, which require no special equipment!
Recipe originally published June 2010.
This recipe for homemade mint chocolate chip ice cream has been a long-standing favorite, first shared in June 2010. Its timeless appeal lies in the simple, high-quality ingredients and the straightforward process that yields incredibly satisfying results. Whether you’re a seasoned ice cream maker or a curious beginner, this recipe guides you to create a dessert that will impress and delight. The deep, natural mint flavor combined with your preferred chocolate texture makes for a truly personalized treat, perfect for any occasion but especially for warm summer days. Get ready to scoop into pure bliss!
Mint Chocolate Chip Ice Cream
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Ingredients
- 2 cups heavy whipping cream (500 ml)
- 1 small bunch fresh mint
- 1 ½ cups whole milk (375 ml)
- ¾ cup sugar (150 grams)
- 4 large egg yolks
- ½ 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
Instructions
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In a small saucepan, gently warm the heavy cream over medium-low heat until it’s steaming. Be careful not to let it boil. Once steaming, remove it from the heat, add the fresh mint leaves, and cover the saucepan. Allow the mint to steep in the cream at room temperature for at least 2 hours. For an even more intense mint flavor, you can chill it in the fridge overnight.
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After steeping, strain the cream mixture through a fine-mesh sieve to remove all the mint leaves, ensuring a smooth base. Discard the mint leaves.
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In a separate medium bowl, whisk the egg yolks until they are well combined and slightly lighter in color. Set this bowl aside.
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Combine the whole milk and sugar in another saucepan over medium-low heat. Stir occasionally until the sugar completely dissolves and the mixture is steaming, again, being careful not to bring it to a boil.
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Temper the egg yolks: slowly pour the warm milk and sugar mixture into the whisked egg yolks in a thin, steady stream, whisking constantly. This gradual addition prevents the eggs from scrambling. Once fully combined, pour the tempered egg yolk mixture back into the saucepan.
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Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens. It should be thick enough to coat the back of a spoon, and a line drawn with your finger through the custard on the spoon should hold.
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Remove the custard from the heat and immediately pass it through a fine-mesh strainer into the bowl with the strained mint cream. This step ensures a silky-smooth custard by catching any tiny bits of cooked egg. Stir in the mint extract (if using) and a few drops of green food coloring (if desired) until evenly distributed. Cover the mixture and chill completely in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld and the base to get very cold.
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Once thoroughly chilled, freeze the ice cream base in an ice cream machine following your manufacturer’s specific instructions. Churn until the ice cream reaches the consistency of soft-serve.
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Prepare your chocolate: In a heatproof bowl, melt the bittersweet chocolate with the coconut or vegetable oil. Heat in 30-second to 1-minute intervals, stirring in between, until completely smooth and glossy (see Notes for alternative chocolate chip method).
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During the final 5 minutes of churning, slowly and carefully drizzle the melted chocolate mixture into the ice cream machine. As it hits the cold ice cream, it will harden and break into thin, delicate shards.
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Transfer the freshly churned ice cream to an airtight container, such as a loaf pan or an ice cream container. Freeze for an additional 1-2 hours (or longer, until firm) to allow it to harden to your desired scoopable consistency. Enjoy!
Notes
- For a simplified version without fresh mint, omit the small bunch of mint, skip steps 1 and 2, and increase the mint extract to 1 1/2 teaspoons.
- If you prefer traditional chocolate chunks instead of drizzles, skip step 9 and instead add 3 oz (85 grams) of finely chopped bittersweet chocolate or chocolate chips directly to the ice cream during the last 5 minutes of churning.
Essential Tools for this Delightful Recipe
Having the right equipment can make all the difference when crafting homemade ice cream. These affiliate links point to tools that will help you achieve perfect results: