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Home » Ice Cream Desserts

Favorite Mint Chocolate Ice Cream

Modified: Dec 5, 2024 · Published: Aug 21, 2010 by Anna · This post may contain affiliate links · 25 Comments

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This is our family's favorite mint chocolate ice cream recipe. Because I'm creative, I called it Favorite Mint Chocolate Ice Cream. I'm only half kidding. Putting "favorite" in the title helps me remember which recipes we really like. I've been making this one for almost 20 years.

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Mint Chocolate Ice Cream

The Ultimate Ice Cream Book

The recipe is adapted from The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More. This book is now a little dated and may not be as well known as The Perfect Scoop or some of the more modern ice cream making books, but it has a lot of ice cream recipes that call for whole eggs rather than just yolks, which I appreciate.

Whole Eggs in Ice Cream

Using whole eggs in ice cream has its pros and cons. Whole eggs bring down the overall calorie count because the egg whites add protein and bulk without fat. Not that ice cream with whole eggs is supposed to be low calorie, but some of the recipes with yolks only are just ultra rich. Yolks-only ice cream is supposed to have a smoother texture, but the texture of this ice cream is pretty smooth too. Maybe the mouthfeel is a wee bit bumpier? I don't know, but I like using the whole eggs and not having whites left. Usually.

Peppermint vs. Mint Extract

For this recipe I recommend peppermint extract. There's also a regular "mint" extract but it sometimes tastes more like spearmint. This could have changed and I'm sure all mint extracts are different, but for this ice cream I use one labeled peppermint and generally add a few drops of green food coloring. For peppermint ice cream, follow this same recipe but add soft peppermints and a little red coloring for pink!

Chocolate Bits That Melt In Ice Cream

Like just about every amateur ice cream maker, I made one of my first batches with regular chocolate chips, and of course they felt like little boulders in the mouth. Miniature chocolate chips melt quicker on the tongue and are a better choice for ice cream. That is, unless you know how to give the chocolate a quicker-melting texture.

One way to make melt-in-your-mouth chocolate is to melt about a quarter pound of chocolate with a two teaspoons coconut oil, pour on a parchment lined tray, freeze and chop. The other is to pick a cocoa butter heavy chocolate such as Lindt, melt it gently without adding any extra oil, then refreeze. Once frozen, chop or grate. In addition to the dark chocolate bits, I sometimes add mint flavored chocolate.

Andes Mints in their wrappers.

Andes Mint and Trader Joe's UFO Version

This ice cream was really fun to make back when Trader Joe's sold their UFOs mint flavored chocolate. I haven't seen those in a while, but thank goodness for Andes Mints, which give it another burst of mint. For a while I was softening and refreezing them to try to get the same melt-in-your mouth properties as the dark chocolate, but I kept accidentally drying them out when melting so now I just chop them up and add them *if* using. The ice cream is minty enough without additional mints.

  • Thin Mint Pie
  • Girl Scout Thin Mint Brownies
  • Oatmeal Chocolate Chip Bars
  • Girl Scout Cookie Thin Mint Chocolate Pie
  • Fat & Fudgy Mocha Mint Cookies

Recipe

Chocolate Mint Chip Ice Cream

Favorite Mint Chocolate Ice Cream

Anna
Mint Chocolate Ice Cream
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 2 cups heavy cream divided use
  • 1 ¾ teaspoons peppermint extract not mint -- make sure it says peppermint
  • ⅛ teaspoon vanilla
  • 3 oz chocolate that has been melted, frozen and grated**
  • green food coloring (optional)

Instructions
 

  • In a mixing bowl, beat or vigorously whisk together the sugar and eggs, then whisk in the cornstarch.
  • Combine 1 cup of milk and 1 cup of cream in a heavy saucepan and bring to a simmer. Gradually add the simmering cream mixture to 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.
  • 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.
  • Cover loosely with plastic wrap and chill for a few hours or overnight until very cold.
  • 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.

Notes

Cook time is really chill time. Make sure you use peppermint extract rather than mint extract since mint extract is usually spearmint. For the chocolate chunks, you need to melt the chocolate, spread it on a parchment or foil lined plate, then re-freeze and chop.  For softer chocolate you can mix in a tiny bit of refined coconut oil, but just the process of melting and refreezing will change the chocolate so that it melts in your mouth.
For fresh mint ice cream, start by putting 1 cup milk and 1 cup of the cream in a large saucepan along with about 20 mint leaves. Bring to a simmer, then turn off heat and let steep for 10 minutes. Push through a sieve, then follow recipe as directed using the mint flavored milk/cream mixture.
Keyword Mint Ice Cream
Tried this recipe?Let us know how it was!

More Ice Cream Desserts Archive on Cookie Madness

  • Cookies and Cream Tofu Ice Cream
    Tofu Cookies and Cream
  • Mexican Chocolate Ice Cream recipe from The Cuisinart Ice-100 manual.
    Mexican Style Chocolate Ice Cream
  • allulose ice cream recipe without eggs.
    Allulose Ice Cream Recipe
  • A bowl of homemade ricotta cheese ice cream with chocolate chunks recipe
    Ricotta Cheese Ice Cream

Comments

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  1. Kim F says

    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.

  2. Babs says

    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!

  3. Claudia says

    August 24, 2010 at 3:43 pm

    Anna,
    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!

  4. Joanna from Colorado says

    August 24, 2010 at 11:02 am

    Yes! That's the same recipe I use. It is SOOOO good. 🙂

  5. Jenna says

    August 23, 2010 at 11:45 pm

    Sue,

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

  6. Shelly says

    August 23, 2010 at 8:30 am

    Anna,
    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!

  7. Anna says

    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.

  8. Shelly says

    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.

  9. justJENN says

    August 23, 2010 at 12:21 am

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

  10. Katrina says

    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!

  11. Anna says

    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.

  12. Claudia says

    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!

  13. Emily says

    August 22, 2010 at 3:48 pm

    Amaaazing! I want some! This looks great.

  14. Katrina says

    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.)

  15. Anna says

    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.

  16. Katrina says

    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?

  17. Katy says

    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!

  18. vanillasugar says

    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?

  19. Sue says

    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.

  20. Katrina says

    August 22, 2010 at 9:30 am

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

  21. Katrina says

    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.

  22. Anna says

    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.

  23. Brenda says

    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.

  24. c says

    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 🙂

  25. sue says

    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!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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