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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?

Please give us a rating and comment below. We love hearing from you!

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

Homemade Mint Chocolate Chip Ice Cream

4.70 from 103 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



  • 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.)


  • 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


    • Krissy
    • 5 stars

    I just made this last night using my kitchen aid ice cream bowl. It tastes amazing! This has always been my favorite ice cream and to find such a simple recipe that also tastes amazing—-thanks sooo much

      • Amy Dong

      You’re so welcome, Krissy 🙂

    • Mary
    • 5 stars

    This is my go to every time. First it can’t get any easier and second it tastes unbelievable. Why go anywhere else.

    • Anne
    • 5 stars

    Hi,if I buy a machine that have 500 ml capacity. what should I do with your recipe? How much do I need to put with the ingredients? It’s just that I’m confused since your maker’s capacity is 1.5 quarts.

      • Amy Dong

      Anne, 500ml = 0.5 quarts. So you’ll be able to make 1/3 of this recipe amount with your machine.

    • Elaina D’Agostino

    It was nice to know that the green color of mint-chocolate ice cream is for visual purposes and that it would taste the same without the color. I guess, I wouldn’t be able to distinguish it from the others if it’s not colored that way. We’re planning on having ice cream made for a party, and I want them to continue using the green color for the mint chocolate.

    • Dan
    • 5 stars

    This ice cream recipe is wonderful. We have used the base (1c milk, 2c cream, 3/4c sugar) for a number of different flavors, it always comes out the perfect consistency, and is so easy to alter depending on what else you want to add. Simple but effective!

    • Mikayla Garner
    • 5 stars

    This is the best ice cream recipe I’ve tried so far! Thank you so much for this amazing recipe!

      • Amy Dong

      You’re so welcome, Mikayla!

    • Katz
    • 4 stars

    I use splenda or striva rather than sugar because of trouble with refined sugar I don’t want to commit to an ice cream machine we have enough stuff we need to throw out

    • Pamela S
    • 5 stars

    I’ve made this twice before, always with good results. I put the chocolate chips in the food processor and process until they are grainy. It would be hard to do this by hand. A problem with larger chips is that become icy chunks, hard on the teeth. I also used just 1 1/2 tsp of peppermint extract and some drops of green food coloring since that’s what people are used to. I’m thinking that a bit of creme di menthe might be interesting (haven’t tried) but it might make for softer ice cream.

    • Bobbi
    • 5 stars

    Wasn’t sure how this would turn out because most ice cream recipes say mix the ingredients then refrigerate for six hours. Needless to say, it’s the best chocolate chip ice cream I ever had & it’s never been my favorite flavor. I made it for my husband because it’s his favorite! I followed the instructions exactly; I used 1.5 instead of 2 tsps of the peppermint extract. We both agreed it’s perfect just like that. I also used the mini chocolate chips & the were the perfect size. Thank you for sharing this recipe; I’ll be making it quite often

    • Joycy Samson
    • 5 stars

    I needed a mint choc chip ice cream for an ice cream cake and I’m so glad I picked this one. It was super creamy and delicious. I didn’t change anything and went with 1.5 tsp of extract, found it the perfect amount. You will not be disappointed with this recipe, do it !!!

    • Minh
    • 5 stars

    omg this so good I really like mint choco ice cream.

    • Jason
    • 4 stars

    I used Andes Mint chocolates but otherwise followed the recipe, came out great

    • Revi

    Can I use brown sugar?

      • chewoutloud

      Revi, brown sugar isn’t recommended in this recipe, as it has a different consistency and may not churn the same.

    • Kanoelani
    • 5 stars

    Hands down, super amazing recipe! I altered very slightly, adding tbsp of finely minced mint (and then mixed with blended) semi sweet chocolate chips, only 2 small drops of peppermint (YL essential oils), and a tsp of vanilla. I followed the rest of the recipe and the ice cream came out perfect. I used a bread pan to store the ice cream in freezer. I received several excellent reviews. I think the ice cream taste much better after at least 6hrs after freezing.

    • jess
    • 5 stars

    taste AMAZING!!!!

    • Audrey

    What is the Yield? 10 what? and what is the serving 1 what?

      • chewoutloud

      Hi, Audrey… it’s 1 serving out of 10 servings. Thanks for coming over today!

        • K

        I think what was meant was is it in cup serving sizes? Half cup serving sizes? How much is a serving size? 1 serving is equivalent to 1/2 cup? 1/4 cup? We know it makes 10 servings but how much is in each 1 serving?

    • Tara
    • 5 stars

    Thank you for this easy to follow recipe! We tried it (in our Cuisinart ice cream maker) and the family all agreed it was great. Even the picky teen

    • Amy

    Question, what would you suggest, if I want to substitute using fresh mint instead of extract? Thanks.

      • chewoutloud

      Amy, I’ve actually tried fresh mint. If you’d like to use fresh, try to puree or mince it super-fine, so that you aren’t chewing little bits of mint 🙂

      • Chris

      I suggest mincing the leaves and placing them in a tea ball and letting it steep in the milk just like you would tea.

        • K

        That sounds amazing!

    • Linda
    • 5 stars

    OMG absolutely delicious made with granddaughters think I’ll make it alone next time couldn’t put up with is ready now nana every 5mins but thank you for recipe so simple

      • chewoutloud

      LOL, yes, the kiddos will keep asking! You should definitely make it just for yourself, Linda 🙂 🙂

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