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Homemade Mint Chocolate Chip Ice Cream

Homemade Ice Cream is yours with just 5 basic ingredients (no eggs needed.) This tried and true mint chocolate chip ice cream is as good, if not better, than any other.

Mint Chip Ice Cream, Mint Chocolate Chip Ice Cream, Ice Cream Recipe, Homemade Ice Cream

Mint Chip Ice Cream Recipe

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.

Fun fact: mint chip ice cream is referred to as peppermint bon bon in certain parts.  I didn’t realize that until I stepped up to the window at an ice cream shop several years ago and asked to see what the peppermint bon bon flavor looks like. (Isn’t that the same as mint chip?  Why didn’t they write that on the chalkboard menu?)

Regardless of what you call it, it’s decidedly delicious. It’s one of the flavors that runs out quickly in stores, but you won’t need to worry about that because you’ve got this creamy, smooth mint chip ice cream recipe ready to go when you are.

Mint Chip Ice Cream, Mint Chocolate Chip Ice Cream, Ice Cream Recipe, Homemade Ice Cream

What You’ll Need for HOmemade Ice Cream

This favorite frozen treat is just as good homemade as the ones you’d 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 these 5 ingredients and give it a go:

  • Whole Milk — the colder, the better. Do use whole milk for the creamiest results.
  • Sugar — Nothing fancy, just plain old granulated sugar.
  • Heavy Cream — again, the colder the better.
  • Pure Peppermint Extract — feel free to sub with another extract flavor, like vanilla if you wish.
  • Semi-sweet Chocolate Bar, chopped into bits (you’ll need a 4oz bar, or you can use chopped-up chocolate chips.)

I know there are versions of homemade ice cream that don’t use ice-cream makers, but I haven’t tried any of those methods and hear mixed reviews about most of them.

  • Ice-cream Maker; I’ve had my budget-friendly Cuisinart for years and we use it every spring/summer. Note: it’s currently going in and out of stock on Amazon due to everyone wanting to make their own ice cream, but any dependable brand should work just fine. Other stores such as Target may carry it, too.

    The typical ice cream maker yields about the same amount as store brand tubs, roughly 1.5 quarts. My handy dandy ice cream maker has definitely paid for itself and way more 😉So. Worth. It.
Mint Chip Ice Cream, Mint Chocolate Chip Ice Cream, Ice Cream Recipe, Homemade Ice Cream

Homemade Ice Cream Tip

Yes, one single tip. Just try, really try, to give the ice cream time to firm up in the freezer for a couple of hours before digging in.

The texture should be creamy yet quite soft straight out of the ice cream maker, so you’ll want to transfer all that goodness into a freezable container (I use a loaf pan) and cover tightly with lid or cling wrap.  Of course, some of us don’t mind taking test bites of slightly melty ice cream prior to freezing the rest.

Watch this recipe in action:

Did you make this?

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Mint Chip Ice Cream, Mint Chocolate Chip Ice Cream, Ice Cream Recipe, Homemade Ice Cream

Homemade Mint Chocolate Chip Ice Cream

4.75 from 120 ratings
Homemade Ice Cream is yours with just 5 basic ingredients. This tried and true mint chocolate chip ice cream is as good, if not better, than any other.
Prep Time: 30 minutes
Servings: 10
Author: Amy Dong

Ingredients  

Instructions

  • 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 and let churn for about 25 min.
  • During the last 5 minutes of churning, slowly add in chopped chocolate.  Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.)

Notes

  • Purely for vanity sake, I added a few drops of green food coloring to my mixture. Food coloring is totally optional, and I go without. The mint chip flavor tastes exactly the same without color.
  • Feel free to play with flavor options: for example, use vanilla extract in place of peppermint for a regular chocolate-chip ice cream.  
  • If you enjoyed this recipe, please come back and give it a rating❤️

Nutrition (per serving)

Calories: 211kcal | Carbohydrates: 24.1g | Protein: 2.3g | Fat: 12.7g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 29.6mg | Sodium: 17.1mg | Fiber: 0.8g | Sugar: 23.4g
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Freezer



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Recipe Rating




154 comments

    • Aurora
    • 5 stars

    How long does the ice cream last before or after open it?

      • Amy Dong

      Covered airtight, the ice cream stays fresh for a couple of weeks, though it’s usually gone well before that 🙂

    • Carrie

    HELP! I followed your instructions. My cuisinart tub was frozen but the mix did not freeze!!! I churned it for 25 min and it was still barely changed in consistancy. I had well chilled milk and cream from the refrigerator case at the store. I poured the mix into a container and put it back in the fridge, washed and stuck the canister back in the freezer and will try again in a day or so. What happened?? Can I possibly add some kind of thickening agent before I try it again? I hate to waste all those ingredients!!!!

      • Amy Dong

      How long was the tub frozen for? It should be frozen at least 24-48 hours to be solid. If you have very cold ingredients and a solidly frozen tub, this should work like a charm – hope your second time works beautifully.

    • S

    How much is one serving? Is it 1 cup per serving, half a cup? I’ve been reading through the comments and it still has not been answered.

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