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Servings: 4
Calories: 675kcal
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
[adthrive-in-post-video-player video-id="SqZByRKJ" upload-date="2025-09-18T09:52:59+00:00" name="Homemade Mint Chocolate Chip Ice Cream" description="Delicious mint choco chip ice cream perfect for summer." player-type="default" override-embed="default"]
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
Calories: 675kcal | Carbohydrates: 41g | Protein: 6g | Fat: 55g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 38mg | Potassium: 318mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1760IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg
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