Mint Chocolate Ice Cream
Add Preferred SourceThis mint chocolate ice cream recipe is cool, creamy, and packed with rich chocolate flakes in every bite. It’s easy to make at home and tastes just like the classic mint-chocolate-chip flavor you know and love, maybe even better. You only need a few basic ingredients, and the result is smooth, refreshing, and chocolatey.
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I’ve made this recipe on warm afternoons when something cold and minty just hits the spot. The combo of peppermint extract and finely chopped chocolate gives it that classic mint chip flavor, with a homemade creamy texture that store-bought can’t touch. I love that this recipe works every time. There are no eggs, no custard, just simple ingredients and satisfying results. If you’re a fan of creamy mint flavor with a chocolate crunch, this one’s for you.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mint Chocolate Ice Cream
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how easy this mint chocolate chip ice cream recipe is. No fancy tricks, just mix, churn, and freeze. Here’s how to do it step by step.
Whisk the sugar and milk
Start by whisking the granulated sugar with whole milk in a mixing bowl. Keep whisking until the sugar fully dissolves—you don’t want any gritty bits. I always use a silicone balloon whisk here because it doesn’t scratch up my mixing bowls and washes clean without anything sticking.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Stir in the rest
Pour in the chilled heavy cream. Add the peppermint extract (more or less to taste) and a few drops of green food coloring if you want that classic minty look. Stir everything until smooth and combined.
I like mixing this in a large batter bowl—makes it way easier to pour into the ice cream maker without dripping green cream all over the counter.
Churn the mixture
Turn on your ice cream maker and pour mixture in. Let it churn for about 25 minutes, or until it thickens to soft-serve consistency. It’ll look creamy and slightly fluffy.
I use this ice cream maker, with no fancy setup required, and it fits perfectly on the counter without hogging space.
Add the chocolate
When there’s about 5 minutes left, slowly add the finely chopped semi-sweet chocolate. You want the pieces to spread evenly without clumping. I use a stainless steel bench scraper to chop and transfer chocolate easily—works way better than trying to scoop shards with your hands.
Freeze until firm
Transfer the churned ice cream to an airtight container. Sprinkle a few extra chocolate bits on top if you like, then freeze it for 2–3 hours until it firms up.
These freezer-safe containers with lids are my go-to because they stack neatly and don’t leak if you set them sideways.
Scoop and serve
Scoop it into bowls or cones (I love these dessert bowls), and add a sprig of fresh mint leaves on top for a perfect finish. I use this heavy-duty scoop that glides through frozen ice cream like a dream—no bent spoons or sore wrists involved.
Recipe Notes and Tips
I always like to keep things simple but tasty. Here are some quick notes to help you get the best results:
- Use chilled ingredients: Cold cream and milk help your ice cream churn faster and get creamier.
- Don’t skip the extract: Mint extract gives the best mint flavor, fresh mint alone won’t be strong enough.
- Chop chocolate finely: Small pieces melt just a little in your mouth, giving you that classic mint chip texture. Large pieces are more difficult to eat when frozen. If you want to use semisweet chocolate or milk chocolate chips, chop them finely too.
- Green food coloring: Totally optional, it doesn’t affect the taste, just gives that classic minty look.
- Freeze in a shallow container: It firms up faster and scoops more easily.
- Taste and adjust: If you like a stronger mint flavor, you can add another ¼-½ teaspoon of extract before churning. A splash of vanilla extract adds some warmth too. If you want to make it extra chocolatey, add in a tablespoon or two of cocoa powder.
- Add salt: A little pinch of fine sea salt really makes the flavors pop.
- No ice cream maker: You can freeze the mixture in a container, stirring every 30 minutes for a few hours to mimic churning. It won’t be as smooth but still works!
How to Store Leftover Mint Chip Ice Cream
Store any leftover creamy mint ice cream in an airtight, freezable container. Flatten the surface with a wooden spoon or rubber spatula, and then press a piece of parchment or plastic wrap directly onto the surface before sealing the lid. This helps prevent ice crystals from forming.
It’ll stay creamy and fresh in the freezer for up to 2 weeks, though mine rarely lasts that long!
What to Serve With Mint Chocolate Ice Cream
This ice cream pairs perfectly with a fudgy brownie, chocolate chip cookie mix bars, or a warm slice of chocolate cake.
You can also sandwich it between two crinkle cookies for a homemade ice cream sandwich or scoop it on top of a waffle cone for a classic treat. A little drizzle of chocolate syrup never hurts, either.
More Dessert Recipes You Will Love
If you’re into delicious homemade treats, I think you’ll enjoy these too:
- Chocolate Ice Cream
- Neapolitan Ice Cream
- Key Lime Popsicles
- 4th of July Trifle
- Chocolate Covered Apple Slices
Equipment
Ingredients
- ½ cup granulated sugar
- 2 cups heavy cream well chilled
- 1 ½ teaspoons peppermint extract or to taste
- Droops green food color optional
- 4 ounces semi-sweet chocolate bar chopped into tiny pieces
- Fresh mint
Instructions
- In a mixing bowl, whisk the sugar and heavy cream together until the sugar is completely dissolved.½ cup granulated sugar, 2 cups heavy cream
- Stir in the peppermint extract and green food coloring (if using) until well combined.1 ½ teaspoons peppermint extract, Droops green food color
- Turn on your ice cream maker. Pour the mixture into the machine and churn for about 25 minutes, or until it reaches a soft-serve consistency. During the last 5 minutes of churning, gradually add in the chopped chocolate.4 ounces semi-sweet chocolate bar
- Transfer the ice cream to an airtight container. Sprinkle extra chocolate pieces on top if desired. Freeze for 2–3 hours, or until firm.
- Scoop and serve with a sprig of fresh mint for a finishing touch.Fresh mint
Video
Notes
- Use chilled ingredients: Cold cream and milk help your ice cream churn faster and get creamier.
- Don’t skip the extract: Mint extract gives the best mint flavor, fresh mint alone won’t be strong enough.
- Chop chocolate finely: Small pieces melt just a little in your mouth, giving you that classic mint chip texture. Large pieces are more difficult to eat when frozen. If you want to use semisweet chocolate or milk chocolate chips, chop them finely too.
- Green food coloring: Totally optional, it doesn’t affect the taste, just gives that classic minty look.
- Freeze in a shallow container: It firms up faster and scoops more easily.
- Taste and adjust: If you like a stronger mint flavor, you can add another ¼-½ teaspoon of extract before churning. A splash of vanilla extract adds some warmth too. If you want to make it extra chocolatey, add in a tablespoon or two of cocoa powder.
- Add salt: A little pinch of fine sea salt really makes the flavors pop.
- No ice cream maker: You can freeze the mixture in a container, stirring every 30 minutes for a few hours to mimic churning. It won’t be as smooth but still works!
Storage and Reheating Instructions
Store any leftover creamy mint ice cream in an airtight, freezable container. Flatten the surface with a wooden spoon or rubber spatula, and then press a piece of parchment or plastic wrap directly onto the surface before sealing the lid. This helps prevent ice crystals from forming. It’ll stay creamy and fresh in the freezer for up to 2 weeks.Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
