Introduction
Mint Chocolate Chip Ice Cream is a classic dessert, perfect for family gatherings, summer treats, or special occasions. This creamy, refreshing ice cream, featuring a vibrant mint flavor and rich chocolate bits, delivers a delightful, indulgent experience with a smooth, velvety texture. Presented in white ceramic bowls, optionally garnished with fresh mint leaves or chocolate shavings, this Mint Chocolate Chip Ice Cream recipe offers a vibrant, appetizing aesthetic that elevates any dessert table. This recipe provides a homemade version with a custard base, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing treat that brings cool, minty sweetness to any occasion.
Ingredients
For the Mint Chocolate Chip Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tsp pure peppermint extract
- 1/4 tsp kosher salt
- 2–3 drops green food coloring (optional, for color)
- 3/4 cup semi-sweet chocolate chips or chopped dark chocolate
For Serving:
- Optional: Fresh mint leaves, chocolate shavings
- Suggested Accompaniments: Waffle cones, fresh berries
- Suggested Pairings: Hot coffee, herbal tea
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Medium saucepan, mixing bowl, whisk, fine-mesh strainer, ice cream maker, spatula, measuring cups/spoons
Step-by-Step Process
- Prepare Custard Base: In a medium saucepan, heat heavy cream, milk, and 1/2 cup sugar over medium heat until steaming but not boiling (about 160°F/71°C). Stir occasionally to dissolve sugar.
- Whisk Egg Yolks: In a mixing bowl, whisk egg yolks with the remaining 1/4 cup sugar until pale and smooth. Gradually pour 1 cup of the hot cream mixture into the yolks, whisking constantly to temper.
- Cook Custard: Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and reaches 170°F (77°C), about 5–7 minutes (do not boil).
- Taste and Adjust: Remove from heat and stir in peppermint extract, salt, and green food coloring (if using). Taste the custard (once slightly cooled for safety) and adjust with a touch more peppermint extract for balanced mint flavor.
- Strain and Chill: Strain the custard through a fine-mesh strainer into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until fully chilled.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes) until soft-serve consistency. Add chocolate chips during the last 5 minutes of churning.
- Freeze: Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer texture.
- Serve: Scoop into white ceramic bowls. Optionally garnish with fresh mint leaves or chocolate shavings. Serve with waffle cones, fresh berries, hot coffee, or herbal tea.
Tips for Better Mint Chocolate Chip Ice Cream
- Use pure peppermint extract, not mint or spearmint, for authentic flavor; add gradually to avoid overpowering.
- Taste the cooled custard before chilling to balance minty, sweet, and creamy flavors; adjust sparingly.
- Temper eggs slowly to prevent curdling and ensure a smooth custard.
- Chill custard thoroughly before churning for the best texture.
- Present in white ceramic bowls to highlight the pale green color and chocolate flecks.
- Make ahead: Prepare custard up to 2 days in advance; refrigerate until ready to churn.
- Use high-quality chocolate chips or chop a dark chocolate bar for a richer flavor.
- Enhance aesthetic: Garnish with mint leaves for a fresh, green pop or chocolate shavings for elegance.
Variations and Customization
- Vegan Mint Chocolate Chip Ice Cream: Replace heavy cream and milk with coconut cream and plant-based milk; use 1/4 cup aquafaba (whipped) instead of egg yolks.
- Dairy-Free Mint Chocolate Chip Ice Cream: Use coconut milk and dairy-free chocolate chips; ensure peppermint extract is dairy-free.
- Sugar-Free Mint Chocolate Chip Ice Cream: Replace sugar with a sugar-free sweetener like erythritol; adjust to taste.
- Chocolate Chunk Mint Ice Cream: Use 1 cup chopped dark chocolate instead of chips for larger bites.
- Mint Mocha Ice Cream: Add 1 tsp instant coffee granules to the custard for a mocha twist.
- No-Churn Mint Ice Cream: Whip 2 cups heavy cream to soft peaks, fold into cooled custard with chocolate chips, and freeze for 6 hours.
- Mint Oreo Ice Cream: Replace chocolate chips with 1 cup crushed Oreo cookies.
- Extra minty ice cream: Increase the peppermint extract to 1 1/2 tsp or add 2 tbsp chopped fresh mint leaves to the custard.
Storage and Serving Tips
- Store ice cream in an airtight, freezer-safe container for up to 2 weeks; cover with parchment paper before sealing to prevent ice crystals.
- Let soften at room temperature for 5–10 minutes before scooping for easier serving.
- Serve chilled for the best creamy, refreshing texture.
- Use as a dessert or treat with cones or light sides like berries.
- Pair with hot coffee or herbal tea to complement the cool, minty flavors.
- Present in white ceramic bowls with garnishes for a creamy, inviting charm.
Nutritional Information
Based on 8 servings (1/2 cup each):
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 100mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 4g
- Vitamin A: 15% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 10% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; enjoy as a treat.
Conclusion
This Mint Chocolate Chip Ice Cream recipe delivers a creamy, refreshing dessert perfect for family gatherings or summer treats. It transforms simple ingredients into an indulgent favorite. Its easy preparation and vibrant presentation make it a go-to. The minty freshness and chocolatey bites delight every scoop. It’s sure to be a cherished recipe, loved for its crowd-pleasing sweetness.
Mint Chocolate Chip Ice Cream Recipe: Creamy and Refreshing
Classic Mint Chocolate Chip Ice Cream with creamy, refreshing flavor.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp pure peppermint extract
- ¼ tsp kosher salt
- 3 drops green food coloring optional
- ¾ cup semi-sweet chocolate chips
- Optional: Fresh mint leaves chocolate shavings
- Suggested Pairings: Coffee herbal tea
Instructions
- Heat cream, milk, and 1/2 cup sugar until steaming; don’t boil.
- Whisk yolks with 1/4 cup sugar; temper with hot cream.
- Cook custard to 170°F; add peppermint, salt, and coloring.
- Taste and adjust the custard.
- Strain and chill for 4 hours.
- Churn in an ice cream maker; add chocolate chips. Freeze for 2–4 hours.
- Serve in white ceramic bowls with mint, cones, or tea.
Notes
- Use pure peppermint extract.
- Store in the freezer for 2 weeks.
- Try a vegan or no-churn variation.
- Pair with berries.
