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Favorite Mint Chocolate Ice Cream

by on August 21, 2010 · 25 comments

Our family loves ice cream in just about every flavor, but when it comes to mint we’re picky. The best mint ice cream is homemade, and this is the recipe I use when I take the time to make it.

Mint Chocolate Ice Cream

This recipe is adapted from the only ice cream book I own (and love), The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More. I’ve made this many, many times in the past 5 years and everyone is crazy for it, which totally makes it worth the effort.

Tonight’s batch was particularly good because instead of using plain chocolate, I used a combination of grated dark chocolate and finely chopped mint UFOs from Trader Joe’s. UFO fans, you know what I’m talking about! They’re the best chocolate mints ever, and I’m generally not a mint fan.

So anyway, this is a good mint ice cream recipe and I hope you try it. Just make sure to use a really good chocolate that will melt in your mouth with the ice cream and grate it or finally chop it.

Favorite Mint Chocolate Ice Cream
Prep time
Cook time
Total time
Mint Chocolate Ice Cream
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 1 cup whole milk
  • 2 cups heavy cream (divided use)
  • 1 3/4 teaspoons peppermint extract (not mint -- make sure it says peppermint)
  • 1/8 teaspoon vanilla
  • 3 oz (or to taste) grated dark chocolate or melt-in-your-mouth chocolate chunks (see note)
  1. Mix the sugar, cornstarch and eggs together in a bowl and set it next to the stove.
  2. In a heavy saucepan set over medium heat, bring the 1 cup of milk and 1 cup of the cream to a simmer. Pour the simmering cream mixture into the egg mixture whisking constantly, then return the mixture to the saucepan. Reduce heat to about medium low and whisk or stir constantly until the mixture thickens – it should not come to a complete boil, but rather thicken just to the consistency of thick gravy and coat the spoon. If you have a candy thermometer, it should read somewhere between 165 and 170. Remove from heat and pour into a large bowl or a large shallow dish (a trick to make it cool faster).
  3. Pour the remaining 1 cup of cream into the mixture, then stir in the peppermint extract and vanilla. If desired, add a few drops of green food coloring.
  4. Cover loosely with plastic wrap and chill for a few hours or overnight until very cold.
  5. Following the ice cream maker’s directions, mix the ice cream until thick. During last 5 minutes of ice cream mixing, add the grated chocolate. Spoon into a lidded container and let sit in the freezer to ripen until you are ready to serve it.
  6. Makes about 4 cups
Cook time is really chill time. Make sure you use peppermint extract rather than mint extract since mint extract is usually spearmint. My husband prefers finely grated chocolate, but I like big chunks that melt in your mouth. To get that softer texture, you need to melt the chocolate and mix it with oil or coconut oil (not recommended with mint!) first, let it set, then chop it up and put it in at the end. This page will give you more information on how to do that.

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Published on August 21, 2010

{ 25 comments… read them below or add one }

sue August 21, 2010 at 10:57 pm

Hi Anna,
What kind of ice cream freezer do you recommend? I would love to buy one, but I’d hate to invest in something super expensive. I do have a 20 year old KA mixer. Have you heard anything about the adapter for that?
I Love your site! Thanks for all the good advice!

c August 22, 2010 at 12:34 am

wow, does it get green! is there food coloring included in the extract? this looks delicious, and the UFO tip is great :)

Brenda August 22, 2010 at 7:17 am

Perfect timing! I ordered an ice cream maker recently and it should be here any day. I can’t wait to try this recipe out as mint chip is our favourite. And I’m curious too, did you add food colouring and if so, how much? It’s just a perfect colour of green.

Anna August 22, 2010 at 7:44 am

Brenda and C, I did use some food coloring. It’s optional, but I like it to have a very light green hue to it. It only takes a few drops.

Sue, mine is very old and very simple. It’s basically a platform with a motor in it, a freezer container, stirrer and cover. You pour the custard mixture in and ice cream is done in about 30 minutes. Mine’s a Cuisinart, but I’m sure there are lots of great brands out there now.

Katrina August 22, 2010 at 9:29 am

She made ice cream!!!
One of our favorite flavors, too. I’ve made mint cc a few times, now I’ll have to make your favorite. Maybe even today.

Katrina August 22, 2010 at 9:30 am

And I like that it doesn’t have like 8 egg yolks. I never make those recipes.

Sue August 22, 2010 at 9:54 am

Sue, I purchased the ice cream maker attachment for the Kitchen Aid as a gift for my husband last year. It works very, very well. We’ve enjoyed it more than we should if you know what I mean!!
We’ve never made mint!! I wonder why!? I’ll have to show this recipe to my hubby and see if it interests him. For the most part I leave the ice cream making to him.

vanillasugar August 22, 2010 at 10:21 am

I LOVE using grated chocolate or shaved chocolate in ice cream it just melts in the mouth better you know?

Katy August 22, 2010 at 11:30 am

Sue, I have the KA ice cream maker attachment. We LOVE it. It works really well and is so convenient!

Katrina August 22, 2010 at 1:14 pm

I just made the custard. It’s cooling slightly. Mine came to temp(about 175 degrees F)/thickened in only about 3 1/2 minutes. I used a thermometer. But it thickened quickly, so I did the back of the wooden spoon trick (finger left a track).
I only have imitation peppermint and real mint extract. Would you suggest one over the other?

Anna August 22, 2010 at 1:23 pm

Hi Katrina,

I’m so happy to hear you made it! Also, the custard is not too thick. I’ve been making a lot of cream pies lately and forgot how thin the custard for ice cream can be, but generally this type thickens up as it sits in the refrigerator.

For the extract I’d go with the one that says peppermint. I’ve had really bad experiences with plain mint. It also tastes like spearmint. I’m sure there are brands of plain mint that are actually more like peppermint or at least less like spearmint, but you can’t go wrong with peppermint.

Katrina August 22, 2010 at 1:52 pm

Well, good. Before waiting for your reply, I went with the peppermint. It’s not super thick, but just like you said, was like gravy. I thought it turned to a perfect consistency. It’s chillin’.
(whistle…..noo ne noo noo noo.)

Emily August 22, 2010 at 3:48 pm

Amaaazing! I want some! This looks great.

Claudia August 22, 2010 at 4:55 pm

I can’t wait to try this. I’ve made ice cream several times this summer, and the family had just suggested I try to make mint chocolate chip. I was going to adapt my favorite base (which it looks like this recipe uses too), but now I can use yours!

Anna August 22, 2010 at 6:16 pm

Claudia, I hope you like it. I can’t remember how many different base recipes there are in The Ultimate Ice Cream book, but I like this one because it uses the whole egg and not just the yolks.

Sally, hello in Ireland! You probably have great mint flavorings there, so use whatever you like. Here in Texas, most of the major grocery stores sell one brand’s mint extract which is actually a blend of spearmint and peppermint. I used it in ice cream once and it reminded me of mint chewing gum or toothpaste. You should be able to tell just by smelling whether or not you’ll like it in ice cream.

Also, I once saw a lady order a big green spearmint sno-cone at the sno-cone stand. She thoroughly enjoyed it, so maybe it’s just a matter of personal preference. Go with what you like.

Katrina August 23, 2010 at 12:09 am

The ice cream is great! Everyone loved it for their snack tonight. I just finished a post about it!

justJENN August 23, 2010 at 12:21 am

mmmm Mint Chip is the BEST!!!!!!!!

Shelly August 23, 2010 at 7:46 am

Hello Anna,
I to am a huge mint choc. chip ice cream fan. This looks wonderful and I will give it a try. I have been making Ben & Jerrys, which is wonderful, and no cooking involved! Always a good thing! (if your interested in it, I will be happy to send it to you) To Sue, I use my kitchenaid ice cream attachment and couldn’t be happier. Amazon had them for 50% off recently.

Anna August 23, 2010 at 8:09 am

Shelly, I think our library has the Ben & Jerry’s book and I believe I checked it out a long time ago. If I recall, most of the recipes are the uncooked type. I’ll have to re-check the book again or order it.

Shelly August 23, 2010 at 8:30 am

Tht is correct, most of them are uncooked. But the chocolate ones require cooking (obviously). I am going to purchase the Ulimate Ice cream book based on your recommendation. It has ALOT more recipes than the Ben & Jerrys book does. Tally ho!

Jenna August 23, 2010 at 11:45 pm


I have the ice cream attachment for kitchen aid and love it. It is simple to use and clean.

Joanna from Colorado August 24, 2010 at 11:02 am

Yes! That’s the same recipe I use. It is SOOOO good. :)

Claudia August 24, 2010 at 3:43 pm

You played an important part (twice!) in my kids’ first day back to school today. I used your sour cream muffin recipe this morning to make a special back-to-school treat. I made a half batch, added fresh raspberries, and baked them into 6 jumbo muffins. They were a hit. Then, I made your mint chocolate ice cream as a special after school surprise, and everyone loved it too. Thanks!

Babs August 26, 2010 at 9:49 pm

I’m kind of picky about my mint chocolate chip ice cream too! I don’t mind if it’s not homemade, but it HAS to be green!

Kim F December 31, 2012 at 8:41 am

Hi Anna: I got a Christmas gift card and splurged on a Cuisinart Ice Cream maker. I came right to your blog, as I recalled seeing some great looking recipes for ice cream. This was the first recipe we tried and it is so good… very rich. We added mini-Oreos. Thanks for the recipe.

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