Homemade Mint Chocolate Chip Ice Cream

For whatever reason, I didn’t care for chocolate as a kid.  My mom would buy chocolate bars that would remain untouched by me.  As an adult, I could quite possible live on aforementioned food.  I can also survive on ice cream.  In fact, I eat at least one teeny tiny bowl of ice cream almost every day, to ensure I continue to survive.

So, I heard it’s ice cream week.  In honor of this very important week, I made my family’s favorite flavor:  Mint Chocolate Chip Ice Cream.

Mint chip ice cream, aka "peppermint bon bon"

Mint chip ice cream, aka “peppermint bon bon”

Ooooh, gooood.  Did you know mint chip ice cream is referred to as peppermint bon bon in the Midwest?  I did not know.  Until I stepped up to the window at an ice cream shop a year or two ago and asked to “see what the bon bon flavor looks like.”  Oh.  Isn’t that the same as mint chip?  Why didn’t they write that on the chalkboard menu?

creamy ice cream, lots of chocolaty bits, and cool peppermint

creamy ice cream, lots of chocolaty bits, and cool peppermint

When Hubby finally was able to sample (after the kids swooped in front of him to grab their minty bowls), he didn’t speak.  Bite, swallow, bite.  Yes, he affirms:  His favorite frozen treat is just as good home-made as the ones he would stand in line to buy.  Maybe even a tad better, because you can amp up the mint factor and chocolate bits as you wish.

Grab your spoon and go!

Grab your spoon and go!

Just try, try to give the ice cream time to firm up in the freezer for a few hours before digging in.  Of course, some of us don’t mind taking a few test bites of slightly melty ice cream.

RECIPE (approx 1.5 quarts)

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1.5-2 tsp pure peppermint extract, or to taste
4 oz semi-sweet chocolate bar, chopped into tiny pieces
Special Equipment:  Ice cream maker

In bowl, use whisk to combine milk and sugar until dissolved.  Stir in heavy cream and peppermint.  Turn ice cream maker on and pour mixture in for about 25 min.  During the last 5 minutes of churning, slowly put in chopped chocolate.  Put ice cream in airtight container for a few hours before enjoying, if you can wait that long.

Source:  Chew Out Loud


  1. gapleb says

    try using york peppermint patties too! they can be melted down and swirled into the ice cream or just left all chunky

  2. says

    I really want this. Right now. Like, I don’t think anything else has captivated me more than this mint chocolate chip ice cream… Or peppermint bon bon — I like that name much better :) I am doing some serious mouth watering over here and your photographs capture the creamy texture and bits of chocolate beautifully!

    • says

      Awesome, Laruen! You’ll be so happy you did that :). I got mine from Amazon, too, and have made such good use of it. Homemade ice creams are the best! No long ingredient list, no high fructose corn syrup, and no preservatives!

  3. Tina says

    All these ice creams look good, and I’m planning on trying this recipe for mint ice cream, but would like
    to know the fat content and calories in them.
    Also, I used Andy’s Candies chocolate mint in the ice cream, which made it perfect for flavor and just
    the right amount of chips throughout. Also, I added a few drops of green food coloring for color. Turned
    out great, but I want to try one next. The problem I have with these recipe’s, is, there’s no calorie info on them, which I need to know how much I’m eating. I know this has a lot of calories, but each interpentation is different. So could you let us know the amount of fat and calories that are in these recipes?


Leave a Reply