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 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.
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.
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:
Homemade Mint Chocolate Chip Ice Cream
- Total Time: 30 minutes
- Yield: 10 1x
Description
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.
Ingredients
- 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
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 church 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 ♡
- Prep Time: 30 minutes
- Category: Dessert
- Method: Freezer
- Cuisine: American
Keywords: Homemade ice cream, Mint chip ice cream, Mint chocolate chip ice cream
So easy and turns out amazing!!
★★★★★
So happy you liked it, Sarah!
Only added 1 teaspoon of peppermint extract & it was too much otherwise good
★★★★
Can you make this recipe with an old fashioned crank ice cream maker?
My best guess is that you can; just follow your machine’s manufacturer instructions. Hope you love it!
Perfect for the long weekend. Perfect for the cook as well. So easy. I added 2 Tbsp vodka to keep it from freezing rock hard. I used mini chips but next time I will chop up chocolate as above.
★★★★★
Hi! Came out great- I used 1.5 tsp of peppermint extract and also added a tiny bit of vanilla and one egg. …and since we’re on a keto diet I used Allulose instead of sugar… and I made my own chocolate for chips using Allulose too, and I used one cup halfNhalf and one cup heavy cream. So.. a bit adapted but otherwise the same. For example, I have the same Cuisinart ice cream maker
★★★★★
Thank you, Marian!
I used 1.5 top of mint extract and found it a little much. I will make this same recipe again with a little less mint. Otherwise good recipe!
★★★★
I must have done something horribly wrong because I have soup and its been churning for 25 minutes. Maybe its my machine . It smells divine so maybe ill just freeze it if it doesnt harden soon.
★★★★
Most often, the machine’s bowl compartment needs to be frozen longer so that it’s extra-cold prior to using. It’ll also help to freeze your mixing bowl & whisk prior to using, and ensure all ingredients are super cold. The colder, the better 🙂
Omg! It was amazing!!
★★★★★
Yay!
This Recipe was awesome
Gorgeous and easy recipe-I follow this recipe all the time and my family LOOOOOOOVVVVEEEES it. I can’t keep it in the freezer-it’s gone so fast!
★★★★★
Yay, so happy to hear that, Kristen!
I made this tonight with my girls, and the 1.5 tsp of mint extract was waaaaay too much. I tried to salvage it by doubling the rest of the recipe and adding some vanilla then churning it again. It’s still way too much mint, so we will probably be trashing most of this. 🙁
★★★
So sorry to hear this, Carrieann. Hope you find another recipe you love here.
This is THE perfect mint chocolate chip ice cream, minty, but not too minty, chocolaty, but not too, simply perfect. I love how easy this recipe is too, and yet it has the wow factor when presented to guests for dessert. Green food coloring for casual, and leave it white for an cool and elegant presentation.
★★★★★
So happy your guests enjoyed this! 🙂
This is such an amazing recipe! I don’t know why several had such negative reviews because it was spot on! Thank you for sharing!!!
★★★★★
Aww, thank you, Laurie! 🙂
I made this and it was such a hassle to clean up. I recommend using a little less of each ingredient or having a larger ice cream machine because mine spilled and I am currently cleaning up.. It tastes amazing though so if you don’t mind the mess it’s definitely worth it! It’s really easy to make and i’m only 12! I used vanilla bean paste for mine and it tastes so good!
Marian, you’re the same age as one of my boys – he makes this all the time, too 🙂
LOVED this recipe! Could I use the same base recipe and substitute vanilla bean to make a vanilla ice cream? Liked that I didn’t have to deal with eggs!
Absolutely; it’s a great base recipe! Thanks, Emily 🙂
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
★★★★★
LOL, yes, the kiddos will keep asking! You should definitely make it just for yourself, Linda 🙂 🙂
Question, what would you suggest, if I want to substitute using fresh mint instead of extract? Thanks.
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 🙂
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
★★★★★
What is the Yield? 10 what? and what is the serving 1 what?
Hi, Audrey… it’s 1 serving out of 10 servings. Thanks for coming over today!
taste AMAZING!!!!
★★★★★
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.
★★★★★
Can I use brown sugar?
Revi, brown sugar isn’t recommended in this recipe, as it has a different consistency and may not churn the same.