Mint Chocolate Chip Ice Cream

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Author: yumenjoy
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Comments: 19
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Overall Rating: 4.6 / 5.0
Mint Chocolate Chip Ice Cream
⏱️ cook time 6 hours 15 minutes (15 minutes prep, 6 hours freezing)
🍽️ servings 4
⚡ Difficulty easy

intro

Creamy, smooth no-churn mint chocolate chip ice cream with bright cool mint flavor and rich dark chocolate chunks, a nostalgic frozen treat perfect for hot summer days.

Ingredients

Cold heavy whipping cream 2 cups (480ml)
Sweetened condensed milk 1 can (397g / 14oz)
70% cacao dark chocolate 150g (1 cup, chopped)
Pure peppermint extract 1 teaspoon (5ml)
Fine sea salt 1/8 teaspoon (0.5g)
Natural green food coloring (optional) 3 drops
Fresh mint leaves (optional garnish) 10g (1/4 cup, loosely packed)

Steps

1

Prep equipment and ingredients

Chill a large glass mixing bowl and electric mixer beaters in the freezer for 10 minutes before starting. Chop 150g dark chocolate into 0.5cm (1/4 inch) uneven chunks, set aside. Measure all remaining ingredients to have them ready for mixing; no stovetop heat is required for this no-cook recipe.

Step 1
step1：Prep equipment and ingredients
2

Whip the heavy cream

Pour 2 cups (480ml) cold heavy whipping cream into the pre-chilled mixing bowl. Beat on medium-high speed (level 6 on a stand mixer, high on a hand mixer) for 2-3 minutes, until stiff, billowy peaks form that hold their shape when the beater is lifted. Do not overwhip past the stiff peak stage, as this will cause the cream to separate into butter.

Step 2
step2：Whip the heavy cream
3

Mix mint flavor base

In a separate medium bowl, stir together the full 397g can of sweetened condensed milk, 1 teaspoon pure peppermint extract, 1/8 teaspoon fine sea salt, and 3 drops of green food coloring (if using) until fully smooth and evenly colored, about 30 seconds of stirring with a rubber spatula.

Step 3
step3：Mix mint flavor base
4

Fold cream and mint base

Scoop one third of the whipped cream into the mint condensed milk mixture, and stir gently to lighten the dense base. Add the remaining whipped cream in two equal batches, folding slowly with a rubber spatula using a cut-and-scrape motion for about 2 minutes, until no white streaks remain. Do not stir vigorously, as this will deflate the cream and create icy ice cream.

Step 4
step4：Fold cream and mint base
5

Fold in chocolate chunks

Reserve 2 tablespoons (20g) of the chopped dark chocolate for topping, then sprinkle the remaining chocolate chunks over the ice cream base. Fold gently for 15 seconds to evenly distribute the chunks throughout the mixture, taking care not to overmix and deflate the base.

Step 5
step5：Fold in chocolate chunks
6

Freeze the ice cream

Transfer the ice cream mixture into a 9x5 inch (23x13cm) metal loaf pan, smoothing the top evenly with a spatula. Sprinkle the reserved 2 tablespoons of chocolate chunks over the top. Cover tightly with a double layer of plastic wrap, pressing the wrap directly against the ice cream surface to prevent ice crystal formation. Place in the coldest part of the freezer (0°F / -18°C) on a flat shelf for 6 hours, or until fully firm and scoopable.

Step 6
step6：Freeze the ice cream
7

Soften and serve

Remove the ice cream from the freezer 5 minutes before serving to soften slightly at room temperature (70°F / 21°C) for easy scooping. Scoop 1/2 cup portions into bowls or waffle cones, garnish with fresh mint leaves if using, and serve immediately.

Step 7
step7：Soften and serve

Tips

1.Use pure peppermint extract instead of artificial mint flavoring (which often blends spearmint) to avoid a soapy, toothpaste-like aftertaste; add an extra 1/4 teaspoon extract if you prefer a stronger mint flavor.
2.Chopped dark chocolate bars work better than manufactured chocolate chips for this recipe: chocolate chips have added stabilizers that make them overly hard and crunchy when frozen, while chopped bar chocolate bites into smoothly.
3.For the creamiest texture, avoid opening the freezer unnecessarily during the 6-hour freeze time, as temperature fluctuations will cause large, grainy ice crystals to form in the ice cream.

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Mint Chocolate Chip Ice Cream:Frequently Asked Questions

1.Do I need an ice cream maker to make this mint chocolate chip ice cream? ▾
Nope, this is a fully no-churn recipe, so no fancy ice cream machine is required! All you need is a hand or stand mixer to whip very cold heavy cream to stiff, billowy peaks, gently fold in the remaining ingredients, and freeze. You’ll get the same smooth, creamy texture as churned versions without extra equipment or hassle.
2.Why does the recipe call for 70% cacao dark chocolate instead of regular milk chocolate chips? ▾
The deep, slightly bitter edge of 70% cacao dark chocolate cuts through the sweet, rich cream and bright mint perfectly, so your ice cream won’t taste cloyingly sweet. Chop it into rough, uneven chunks instead of using pre-made chips for varied, satisfying bites, and to avoid the waxy texture common in mass-produced chocolate chips.
3.Can I use fresh mint instead of pure peppermint extract for this recipe? ▾
You can, but you’ll need to steep it properly to get even mint flavor without bitter leafy bits. Heat ½ cup of your measured heavy cream with 1 cup of packed fresh mint leaves, let it steep 30 minutes, strain fully, chill completely, then whip with the rest of the cold cream. Skip artificial mint extract to avoid that soapy, toothpaste-like off-flavor.
4.How long do I need to freeze this ice cream before it’s ready to scoop? ▾
For the perfect scoopable texture, cover your mixed ice cream base tightly with plastic wrap pressed directly to the surface to prevent ice crystals, and freeze for at least 6 hours, ideally overnight. If your freezer runs extra cold, let it sit on the counter for 5 minutes before scooping to make smooth, clean servings.
5.What happens if I overwhip the heavy cream for the no-churn base? ▾
Overwhipped cream will turn grainy and separate into butter and buttermilk, which gives your ice cream a lumpy, uneven texture instead of that signature smooth creaminess. Whip only until you see stiff peaks that hold their shape when you lift the mixer, and stop immediately once you reach that point to avoid ruining the base.
6.Why is there fine sea salt in a sweet ice cream recipe? ▾
That tiny pinch of fine sea salt is a total game-changer! It amplifies the bright, cool mint flavor, balances the sweetness of the sweetened condensed milk, and makes the rich dark chocolate taste even deeper and more complex. You won’t taste the salt itself—it just makes every other flavor in the ice cream pop, so don’t skip it.
7.Can I add green food coloring to get that classic bright mint green color? ▾
Absolutely, if you love that nostalgic pastel mint green look, go for it! Add 1 to 2 drops of green gel food coloring (it’s more concentrated than liquid, so you won’t thin the base) when you fold in the peppermint extract and condensed milk. The uncolored ice cream is pale off-white, but tastes identical, so it’s totally a personal call.
8.How do I prevent icy crystals from forming on my stored ice cream? ▾
The biggest culprit for ice crystals is exposed air in the storage container. Press a piece of parchment paper or plastic wrap directly against the entire surface of the ice cream before sealing the lid tightly, and store it in the coldest part of your freezer (the back, not the door) for up to 2 weeks. Avoid repeated thawing and refreezing.
9.Can I use light whipping cream or half-and-half instead of heavy whipping cream? ▾
I don’t recommend it! Heavy whipping cream has a 36%+ fat content required to whip into stable, fluffy peaks that give no-churn ice cream its smooth, rich texture. Lighter creams or half-and-half won’t whip properly, and will result in a thin, icy, less creamy final product that doesn’t hold up when scooped.
10.Why do my chocolate chunks all sink to the bottom of the ice cream? ▾
That happens if you fold chocolate chunks in when your base is too soft, or if you use extra-large, heavy chocolate pieces. After folding your condensed milk and extract into the whipped cream, chill the base for 20 minutes first to firm it up slightly, then fold in your chopped chocolate to keep chunks evenly suspended in every scoop.
11.Is there a way to make this recipe dairy-free? ▾
You can easily adapt it for dairy-free diets! Swap in full-fat chilled coconut cream (scooped from the top of unshaken, chilled full-fat coconut cans) for heavy whipping cream, use dairy-free sweetened condensed coconut milk, and confirm your 70% dark chocolate has no dairy additives. You’ll get a similarly rich, creamy final treat.
12.Can I mix in extra add-ins besides chocolate chunks? ▾
Of course! Just stick to add-ins that are frozen or shelf-stable to avoid adding extra moisture that creates gritty ice crystals. Crushed chocolate sandwich cookies, thin mint cookie crumbs, a pre-chilled fudge swirl, or tiny bits of dark chocolate mint candies work beautifully—fold them in with the chocolate chunks for even distribution.

Comments (19)

2 days ago

OMG this mint chocolate chip ice cream is a GAME CHANGER!!! I’ve tried so many homemade recipes that end up icy and grainy, but this came out so rich and creamy! The mint level is perfect—not that weird artificial toothpaste vibe I hate from store bought—and the dark chocolate chunks hit so good. My kids ate half the batch right after churning at our 4th of July cookout, even my picky 7 year old asked for seconds. Already added the ingredients to my weekly grocery list for a repeat this weekend!

yesterday

That makes our day to hear, Luna! So glad the whole family (especially your picky 7 year old!) approved. The key to that super creamy texture is making sure the base is totally cold before you pour it into the ice cream maker, sounds like you crushed it. Enjoy that next batch!

3 days ago

Wait, has anyone tried making this with oat milk and coconut cream to make it dairy free? My youngest is lactose intolerant and mint chocolate chip is his absolute favorite, I’d love to make this for his birthday next week but don’t want to waste ingredients if it doesn’t turn out right!

2 days ago

I did this last week! Used full fat canned coconut cream (chilled overnight!) and barista blend oat milk, swapped the regular chocolate chips for dairy free dark chocolate, and it came out amazing! Just make sure you add a tiny extra pinch of salt to cut the coconut flavor a little, my family couldn’t even tell it was dairy free.

2 days ago

Great tip from Patty, Deb! That dairy free swap works perfectly with this base—just note that non-dairy batches do freeze a little harder than the regular version, so let it sit on the counter for 5 minutes before scooping if it’s been in the freezer overnight. Hope your son loves it for his birthday!

1 week ago

SO good! I added a little extra peppermint extract because I love super minty ice cream, and tossed in some mini chocolate chips instead of chopping a bar because I was lazy, and it still turned out chef’s kiss. Super easy too, I was worried homemade ice cream would be a whole production but the prep was literally 15 minutes like it says. Brought it to our neighborhood potluck and everyone was asking for the recipe!

5 days ago

Took me a minute to get used to the natural mint color (I’m so used to that neon green store bought stuff!) but the flavor is 100x better. I chopped up a dark chocolate mint bar instead of plain chocolate and oh my god, that was the best hack ever. The only reason I’m not giving 5 stars is because I forgot to cover it while it froze and it got a little icy on top, totally my bad though.

3 days ago

So smart to add that mint chocolate bar, Kate—we’re definitely stealing that hack for our next batch! That icy top layer is super easy to avoid, just press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on for freezing, and it’ll stay perfectly creamy top to bottom next time!

yesterday

Uh, help? I followed the recipe exactly but my base got super lumpy when I was heating it on the stove? Did I cook it too hot? It still tasted fine after I strained it, but I was stressed I ruined the whole batch, lol.

2 hours ago

Oh I did that my first time too! I had the stove on medium high instead of medium low, the eggs curdled a little. Straining it totally fixes it like you did, mine still came out great after that, no weird texture or anything!

30 minutes ago

Jake, so glad you were able to save the batch by straining it! That lumpiness is almost always from the heat being too high, which causes the eggs to curdle slightly. Next time, keep the stovetop on medium-low and stir constantly while heating the base, and you’ll get a perfectly smooth custard every time. So glad it still tasted good!

1 week ago

Meal prepped this for our weekly family dessert nights and it’s the best decision I’ve made all summer. No weird additives, I know exactly what’s in it, and it tastes way better than the fancy grocery store brand that’s like $8 a pint. My husband said it’s better than the mint chocolate chip we got on our honeymoon in Vermont, which is the highest praise possible honestly.

5 days ago

Wow, Vermont ice cream level praise? That’s the highest compliment we could ask for! Love that this is part of your family dessert night rotation—nothing beats a simple, tasty treat you can feel good about serving the people you love.

2 weeks ago

Made this in my tiny dorm with my $20 countertop ice cream maker and it still slapped. Didn’t even have a fancy double boiler, just used a glass bowl over a pot of boiling water like my mom taught me. Spent like $5 total on ingredients and got way more ice cream than I would get buying pints at the campus convenience store. 10/10 for broke college students looking for a good snack.

5 days ago

Wait, would it be weird to add little brownie bits to this? I love mint chocolate and brownies together, but I don’t want to mess up the texture by adding something too chewy. Has anyone tried mixing in extra goodies?

3 days ago

I added mini fudge brownie bites (the frozen kind, thawed a little and chopped up!) when I was folding in the chocolate last batch and it was insane. Just make sure the brownies are totally cooled so they don’t melt and make the ice cream all splotchy, trust me on that one.

2 days ago

Brownie bits are such a good call, we’ve done that in our test kitchen too! Mia’s tip about letting them cool fully is spot on—if they’re warm, they’ll create icy little pockets around them. You could also throw in some crushed peppermint candies for a fun holiday twist later this year!

2 weeks ago

My twins are obsessed with mint chocolate chip so I made this for their end of school year party, and every single parent was asking me for the recipe. It was so easy to make even while chasing two 3 year olds around the kitchen, I didn’t even have to pull out a million fancy tools. The prep time was exactly 15 minutes like advertised, no lie. Will be making this all summer long for playdates!

1 week ago

That’s the best kind of win—great recipe that doesn’t require you to carve out hours of uninterrupted kitchen time, especially with little ones running around! So glad it was a hit at the end of year party, we’re sure it’ll be a playdate staple from now on.

30 minutes ago

Quick question—do you have to use fresh mint? I only have peppermint extract in my pantry right now and I really don’t feel like running to the grocery store in this 95 degree heat. Would that work okay?

5 minutes ago

Girl I did that last week, used 1.5 tsp of pure peppermint extract (not the imitation stuff!) and it tasted exactly the same as when I used fresh mint a few weeks prior. No grocery run needed!

just now

Lex is totally right! You can absolutely use peppermint extract in place of fresh mint here—just stick to pure extract instead of imitation to avoid that weird, artificial toothpaste flavor. Start with 1 tsp, taste, and add a little more if you want a stronger mint kick. No need to brave that heat!

1 week ago

Used this as the base for a loaded sundae bar at my birthday party last weekend—put out hot fudge, whipped cream, sprinkles, crushed Oreos, maraschino cherries, the whole nine yards. Everyone raved about the ice cream itself, said it was way better than the store bought I almost bought. Saved me so much money too, because the fancy ice cream shop wanted $40 for a half gallon! Absolute steal.

5 days ago

A sundae bar sounds like the perfect birthday party activity, we love that idea! So glad this homemade version saved you money and wowed your guests—nothing beats a made-from-scratch base for loading up with all your favorite toppings.

3 days ago

I was looking for a lighter version of my favorite ice cream to satisfy my sweet tooth without all the weird added sugars, and this hit the spot. I used a little less heavy cream and swapped in some Greek yogurt, cut the sugar by 1/4 cup, and it was still creamy and delicious, no weird aftertaste. Perfect for when I want a treat without derailing my weekly goals.

2 hours ago

Ugh, I made the mistake of adding my chocolate chunks while the ice cream was still really soft after churning, and all of them sank to the bottom of the container! It still tasted amazing, but every scoop was either all ice cream or all chocolate, lol. Any tips for next time so they’re evenly distributed?

30 minutes ago

Oh my god I did that my first batch too! I learned you have to wait until the ice cream is the consistency of soft serve right before you transfer it to the freezer container, then fold the chocolate in super quick so it doesn’t sink. Works like a charm now!

5 minutes ago

Max’s tip is exactly right! If you add the chocolate too early when the base is still really liquid, it’ll all sink to the bottom. Wait until the ice cream is thick, soft-serve consistency straight from the churn, then fold in the chocolate quickly before transferring to your container to freeze. Next batch will have perfectly distributed chocolate in every bite!

2 weeks ago

I’ve been making mint chocolate chip ice cream for over 40 years, and I have to say, this recipe is one of the best I’ve ever tried. The ratio of cream to milk is perfect, the mint isn’t overpowering, and the instructions are so straightforward even my teen grandkid was able to follow them without calling me for help every 5 minutes. Hats off to the chef, this is going in my permanent recipe box.

1 week ago

Bob, that high praise from someone with 40 years of ice cream making experience means the absolute world to us! We love that your grandkid was able to make it independently too—passing down easy, delicious recipes is what it’s all about. So honored this made it into your permanent recipe box.

1 week ago

Made this for a date night in with my partner last weekend, we paired it with homemade chocolate chip cookies for ice cream sandwiches, and it was the most perfect cozy night in. He said it was better than the fancy dessert we got at the steakhouse for our anniversary, so that’s a permanent win. Super easy to make even with limited cooking skills, I was so proud of how it turned out!

5 minutes ago

Wait, do I have to have an ice cream maker for this? I’ve been wanting to try homemade mint chocolate chip forever but I don’t have one, and I don’t really want to buy a whole appliance just for one recipe. Is there a no-churn hack that works?

just now

You can totally do a no-churn version! Swap the custard base for 2 cups cold heavy cream whipped to stiff peaks, folded into one 14oz can of sweetened condensed milk, then add your mint extract and chocolate. Freeze 6 hours, same as the recipe says, it’s so good! I make it that way all the time when I don’t feel like dragging my ice cream maker out.

just now

Great no-churn tip! While the churning method gives that ultra-smooth traditional texture, the no-churn swap Nancy mentioned works perfectly if you don’t have an ice cream maker. Just make sure you don’t overwhip the cream, and fold gently so it stays light and fluffy. Let us know how it turns out if you give it a try!

3 days ago

So glad this recipe is super easy to adapt for food allergies! I swapped the regular chocolate for nut-free dark chocolate so my son with a tree nut allergy could enjoy it, and I didn’t have to change anything else. He said it’s the first mint chocolate chip he’s been able to eat at a friend’s house without worrying, which makes my heart so happy.

2 days ago

That makes us so happy to hear, food accessibility is so important when we’re writing recipes! We’re thrilled your son was able to enjoy this safely, and that it was an easy swap for your family. Nothing beats a treat everyone can enjoy.

5 days ago

Brought a big tub of this to our tailgate before the college football game last weekend, and it was gone before the first quarter even started. Even the guys who make fun of me for making ‘fancy homemade stuff’ were going back for thirds. Perfect cold treat for those hot early season game days, will definitely be a regular in my tailgate rotation from now on.

yesterday

I added a tiny spoonful of matcha powder to the base to give it that fun light green color without using artificial food coloring, and it added such a nice subtle earthy note that paired so well with the mint and dark chocolate. 10/10 hack, if you love matcha you have to try it. The texture was perfect, no iciness at all, and it looked so pretty in a cone!