Mint Chocolate Chip Ice Cream (2024)

This creamy Mint Chocolate Chip Ice Cream is made easily with seven ingredients, like cream, mint flavoring, and chopped chocolate in your ice cream maker. This is my favorite ice cream flavor. Make thishomemade ice cream recipewithnatural flavors,and avoid all those artificialflavors and preservatives.

No Churn Mint Chocolate Chip Ice Cream

Are you craving a cool and refreshing treat? Look no further than this simple and tasty homemade mint chocolate chip ice cream recipe. With just a few ingredients and minimal effort, you’ll have a delicious dessert in no time. There is nothing better than fresh homemade ice cream. This recipe is one of my favorites, as it takes less than five minutes to prep and get it into the ice cream maker. Unlikecustard base,this ice cream mixture does not use anyegg yolks or need to simmer or boil in a saucepan.

We are huge ice cream fans, so we make a lot of ice cream, especially in the summer months. Sometimes, we make super easy, no-churn ice creams, and sometimes, we make batches in our electric ice cream maker. No matter how we make it, ice cream is always a sweet, creamy, delicious summer treat! If you like ice cream as much as we do, try vanilla ice cream, chocolate ice cream, strawberry ice cream, and raspberry ice cream.

Mint Chocolate Chip Ice Cream Ingredients

For this recipe, you need half and half, heavy cream, sugar, vanilla extract, mint extract, salt, green food coloring, semisweet chocolate, and dove milk chocolate.

How to make Mint Chocolate Chip Ice Cream

Start by whisking the half and half and sugar until the sugar is dissolved. Stir in the cream, mint extract, vanilla extract, salt, and a little bit of green food coloring, if desired. Pour the contents into the bowl of your ice cream maker and follow the manufacturer’s instructions. After about 20 minutes, add the finely chopped chocolate. Now, churn for another 5-10 minutes. Then, check the ice cream as it is possible to over-churn it. Spoonthe ice cream into a freezercontainer and pressplastic wrapright onto the top surface of the ice cream to prevent ice crystals from forming. Chill in the freezer for several hours.

What Chocolate is Best in Ice Cream

Always use a good-quality chocolate bar. I like to use a combination of very finely chopped semisweet and milk chocolate. Remember to chop it fine so bits of it melt in your mouth. Stay away from the chocolate chips. They might be easier but are too large and more challenging to chop. I like to use the Ghirardelli semisweet baking bar. Dove candy bars also work very well, and they come in a variety of chocolate flavors, so you can experiment with them to see which ones you like best. A favorite of mine is dark chocolate.

Recipe Tips

• For optimal taste, use mint extract and not peppermint extract. It may be a little harder to find, but it makes a huge difference in mint ice cream. Mint extract is a mixture of spearmint and peppermint, while peppermint extract is just peppermint.
• Don’t cut down on the fat. The fat is what gives ice cream its smooth and creamy texture.
• This ice cream will need to churn for about 25-35 minutes; however, you need to check on it after 25 minutes because it is possible to over-churn ice cream.
• Use good quality semisweet chocolate, dark chocolate, or milk chocolate. Chop it finely so the chocolate melts in your mouth. Bigchunksof chocolate are too hard to bite into when frozen.
• Food coloring is not a must, but it gives it that familiar mint color we are accustomed to.

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