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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:

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

Homemade Mint Chocolate Chip Ice Cream

4.59 from 74 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 mins
Servings: 10


  • 1 cup whole milk, well chilled
  • ¾ 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 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.)


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 ♡


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
Method: Freezer

Did you make this?

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Recipe Rating


    • Emily

    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!

      • chewoutloud

      Absolutely; it’s a great base recipe! Thanks, Emily 🙂

    • Marian Staroba

    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!

      • chewoutloud

      Marian, you’re the same age as one of my boys – he makes this all the time, too 🙂

    • Laurie
    • 5 stars

    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!!!

      • chewoutloud

      Aww, thank you, Laurie! 🙂

    • Dawn
    • 5 stars

    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.

      • chewoutloud

      So happy your guests enjoyed this! 🙂

    • Carrieann
    • 3 stars

    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. 🙁

      • chewoutloud

      So sorry to hear this, Carrieann. Hope you find another recipe you love here.

    • Kristen
    • 5 stars

    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!

      • chewoutloud

      Yay, so happy to hear that, Kristen!

    • Gayla
    • 5 stars

    Omg! It was amazing!!

      • chewoutloud


      • Kaydron Edins

      This Recipe was awesome

    • Sara
    • 4 stars

    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.

      • chewoutloud

      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 🙂

    • Marian
    • 5 stars

    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

      • chewoutloud

      Thank you, Marian!

      • Theresa
      • 4 stars

      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!

    • Susan Monkman
    • 5 stars

    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.

    • Marcia

    Can you make this recipe with an old fashioned crank ice cream maker?

      • chewoutloud

      My best guess is that you can; just follow your machine’s manufacturer instructions. Hope you love it!

    • Sarah
    • 5 stars

    So easy and turns out amazing!!

      • chewoutloud

      So happy you liked it, Sarah!

      • Peggy
      • 4 stars

      Only added 1 teaspoon of peppermint extract & it was too much otherwise good

    • Meredith

    What type of milk would you suggest substituting for the heavy milk and cream? Trying to make it slightly lower fat Thanks!

      • chewoutloud

      You can try using half & half instead of the heavy cream; it may be less rich/creamy, but will still taste good.

    • Farzanah
    • 5 stars

    Excellent, I made it, a welcome relief from my other ice cream recipe with too many ingredients, it’s creamy and smooth, I would advise to add 3 tsp of essence for those using it and to add in green to give that real mint look. Grated choc is fine too

      • Monique

      My comment is not about the ice cream recipe itself, which is very creamy, it is about the mint. I always loved chocolate mint ice cream, it is my favorite. In this recipe, I used 1.5 tsp mint extract (McCormick mint extract which is both oil of peppermint and oil of spearmint) and to my disappointment, the ice cream tastes like toothpaste or wrigley’s chewing gum .
      I guess I will go back to buying it in the store. I will use this ice cream base for vanilla or chocolate ice cream. Very disappointed>

    • delaney drake
    • 5 stars

    Delicious! Made with sheep’s milk and it is fabulous!

    • Lisa
    • 5 stars

    We all love this ice cream. I just add more of the peppermint extract to give it extra zip !!!
    Thank you for sharing !

      • chewoutloud

      So happy your family is enjoying this!

    • Captain Roger
    • 5 stars

    This recipe is PERFECT. Creamier than commercial and takes seconds to prepare. Thank you so much for this excellent recipe!

      • chewoutloud

      You’re so welcome, and glad you liked it!

      • Allison
      • 4 stars

      I made this for the first time, and the flavor is wonderful. However, I would not say that it makes 10 servings.

    • Lauren
    • 5 stars

    Like everyone else, we are into quarantine ice cream making and this is my favorite so far! I had some Back to Nature chocolate mint cookies that I crushed up. Delicious and so easy, thank you for sharing!

      • chewoutloud

      Crushed mint cookies are a great addition. You’re welcome, and so glad you all enjoyed this! 🙂

    • Amy
    • 5 stars

    I purchased an ice cream maker back in June and I’m so glad I did. It was such a fun activity to do with our kids but also such an adventure trying new flavors. This is our go-to recipe for mint chocolate ice cream. Thanks for a great recipe!

    (PS: I bought a Cuisinart Fruit Scoop 1.5-qt Frozen Dessert & Ice Cream Maker, if anyone is wondering)

      • chewoutloud

      Super fun to make with kids. Really happy your family likes this! 🙂

    • Amy

    If I made this 2 weeks in advance of needing to use it would it go too hard in the freezer?

      • chewoutloud

      It should be just fine 🙂

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