It’s hard to imagine a more beloved dessert treat than ice cream. Especially when we’re talking homemade ice cream.
The depth of flavor in this homemade ice cream is amazing. Steeping the fresh mint in the warm sweet cream mixture delivers an incredibly fresh mint taste that is not overpowering, but simply heavenly. Use this ice cream with double chocolate chip cookies to make the most epic ice cream cookie sandwiches in the world!
How To Make Homemade Mint Chocolate Chip Ice Cream
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The Ingredients You Will Need
Go with top-notch ingredients for the best flavor and texture. Here’s what you’ll need to have on hand:
Milk – Whole milk is a must.
Cream – Heavy cream of double cream.
Mint – Fresh is essential, and only the leaves are needed.
Egg yolks – The fresher the better.
Vanilla extract – We love Nielsen-Massey.
Green food coloring – Seek out vegetable-based food coloring, without dyes or corn syrup. They can be found in the baking section of most well-stocked supermarkets. Or, online.
Chocolate – Semisweet or bittersweet. Found in the baking section of your market.
Oil – Canola is recommended, but vegetable oil will also work. Nothing that will impart any flavor (such as olive oil).
The Ice Cream Maker We Used to Make This Ice Cream
Go with your favorite method of churning ice cream, just be sure to follow the manufacturer’s instructions. For this version, we use our Cuisinart Fully-Automatic Electric Ice Cream Maker.
EXPERT TIP: We recommend allowing the mint to steep in the hot cream mixture for about 20 minutes for a distinct mint taste. If you want a subtle mint taste, then allow it to steep for 10 to 15 minutes.
Tips for Making Perfect Homemade Mint Chocolate Chip Ice Cream
Use Fresh Mint Leaves – For the best flavor, steep fresh mint leaves in the cream and milk mixture to extract a vibrant minty essence, then strain out the leaves before adding any other ingredients.
Opt for High-Quality Chocolate – Use high-quality semi-sweet or dark chocolate chips for the best taste and texture; you can also chop up a chocolate bar for larger chunks that add a delightful bite to each scoop.
Chill The Custard Thoroughly – After combining the ingredients, chill the ice cream base in the refrigerator for several hours or overnight before churning; this ensures a smoother texture and better flavor development.
EXPERT TIP: The ice cream is ready to transfer to a container when it reaches a thick whipped cream consistency is reached. Freeze in the container for at least 3 hours, but, overnight is best. We use Tovolo Ice Cream Containers.
How To Serve
After the ice cream has had plenty of time to completely freeze, we recommend letting it sit out on the counter for about 15 minutes to soften somewhat.
The ice cream is incredible on its own served in a chilled bowl. A drizzle of chocolate sauce is a nice touch.
Or served on a cone.
But, if you really want to take things to the next level. Make a batch of our Double Chocolate Chip Cookies and make epic ice cream cookie sandwiches. They can be kept frozen until ready to serve. Your guests will be blown away.
Other Classic Homemade Ice Cream Recipes to Try
Ice cream is universally loved, and here is a collection of our all-time favorites that are so much fun to make at home. You and your loved ones will love them!
Classic Homemade Vanilla Ice Cream
Blueberry Ice Cream
S’Mores Ice Cream
Strawberry Ice Cream
Creamy Salted Caramel Ice Cream
Chocolate Peanut Butter Cup Ice Cream Cake
These are all nothing short of amazing and you should try them all. But, in the meantime, isn’t this frozen sweet concoction calling your name?
There are so many reasons to celebrate this incredibly delicious ice cream.
It’s festive. It conjures happy memories. And more than anything, it is incredibly delicious.
If you want to make an ice cream treat that will leave your guests begging for more, make the ice cream cookie sandwiches with our Double Chocolate Chip Cookies. Epic hardly describes it!
Ready to make the best ice cream on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Mint Chocolate Chip Ice Cream
Video
Ingredients
- 1½ cups whole milk divided
- 1½ cups heavy cream divided
- ⅔ cup sugar divided
- 1 cup mint leaves fresh
- 4 egg yolks
- ½ teaspoon vanilla extract
- 0.3 fl oz green food coloring optional
- 4 oz semisweet chocolate roughly chopped
- 2 teaspoon canola oil
Instructions
- In a medium-sized saucepan, combine 1 cup of the milk, 1 cup of the heavy cream, ⅓ cup of the sugar, and the mint leaves. Heat over medium heat and simmer, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar has dissolved, about 5 to 8 minutes. Do not let it come to a boil.1½ cups whole milk, 1½ cups heavy cream, ⅔ cup sugar, 1 cup mint leaves
- Remove the cream mixture from the heat and let stand for 15 to 20 minutes.
- In a bowl, whisk together the egg yolks, the remaining ½ cup milk, the remaining ½ cup heavy cream, the remaining ⅓ cup sugar, and the vanilla extract until well blended.4 egg yolks, ½ teaspoon vanilla extract
- Return the cream/mint mixture back to medium heat until bubbles begin to form around the edges, about 4 to 5 minutes. Remove from the heat. Whisk the egg yolk mixture and begin slowly pouring the hot cream mixture into it. When almost all of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, whisking constantly. Place the saucepan over medium heat and cook, stirring often, until the custard is thick enough to coat the back of the spoon, about 4 to 5 minutes.
- Strain the custard through a sieve into a medium-sized clean bowl, gently pressing the liquid through the sieve and leaving any solids in the sieve. Place the bowl into another large bowl. Carefully add ice water around the bowl with the custard and let it cool for 30 to 40 minutes. Stir in the food coloring until fully combined. Place a piece of plastic wrap over the surface of the custard and another piece of plastic over the top of the bowl. Chill in the refrigerator for 3 to 24 hours.0.3 fl oz green food coloring
- Melt the chocolate in a double boiler or in a pan over gently simmering water on the stove. Set aside to cool.4 oz semisweet chocolate
- Pour the custard into your ice cream maker and churn until the custard reaches the consistency of thick whipped cream.
- Stir the canola oil into the cooled, melted chocolate. During the last few minutes of churning, drizzle the chocolate mixture into the ice cream maker and continue to churn until small slivers of chocolate form.2 teaspoon canola oil
- Transfer to a plastic freezer container, cover, and freeze until firm, 4 hours, or up to 3 days.
Patricia Naimola says
I have the ice cream attachment for the Kitchen aid stand mixer and have never tried it! Now is the time (if I can figure it out)!
Kris Longwell says
Go for it!! This ice cream is to die for!!! Keep us posted!