Best Mint Chocolate Chip Ice Cream Recipes
Mint Chocolate Chip Ice Cream Shopping Tips
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
Mint Chocolate Chip Ice Cream Cooking Tips
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
Want Mindblowing Mint Chip Ice Cream? Ditch the Bottle of Extract
You may not think of mint ice cream as the kind of thing that tears people apart, but l'll tell you from experience: Precious few discussions of the flavor stay civil for long.
There are fresh mint leaf people and mint extract people. The former insist that great mint ice cream can only be made with real mint leaves steeped in milk and cream. The latter demand—nay, know—that the only acceptable mint chip is loaded with peppermint extract and hued a nuclear green. Try to please them both and you wind up with a Treaty of Versailles situation: Everyone's unhappy and looking into building some tanks.
Which side you fall on likely comes down to what version of mint chip you grew up with. More than most foods, our expectations for ice cream are fixed early and rarely change. So I'm about to dive deep into the makings of the perfect mint chip ice cream, but I need to get this out of the way: The stuff made with extract tastes like toothpaste to me. Sorry. I'll eat it, but I won't make it. If you refuse to take your mint any other way, here's some peppermint extract and green food coloring as parting gifts. Thanks for reading.
But if your crystalline vision of the perfect ice cream is a pale green scoop speckled with dark chocolate, redolent of the crisp, clean, subtly grassy aroma and taste of genuine spearmint leaf, step a little closer. My kitchen smells awesome right now.
Fresh mint leaves steeped in cream will never taste as powerful as the full-frontal assault of peppermint extract. But what they lack in force they make up with depth: a rounded sweetness and freshness cut by notes of grass. Your typical mint chip recipe, including those on this site, calls for bringing milk and cream to a simmer, tossing in some mint leaves, and letting them steep for a few hours before making ice cream as normal.
But is that the best way to do it? If you steep the leaves even longer, do you get a more powerful infusion? Would the mint taste more pure if I didn't heat it at all?
I tried all those options,* and I wish I had some conventional-wisdom-shattering conclusion to append to the headline of this story, but sometimes convention is the way to go. While dairy steeped with mint for two hours tastes noticeably more powerful than an hour-long steep, a base steeped with mint leaves overnight isn't any more minty. Actually, it's a little less mint-forward, and the color is a few shades paler than the shorter-steeped batch. Save yourself the steeping time.
If I'm steeping mint overnight, I'd actually rather not heat it at all. For one of my test batches, I stuck a fat bunch of mint leaves into milk and cream and rested the mess in the fridge overnight. The resulting ice cream is very light and delicate, with a pronounced butteriness and only a hint of mint. If you're looking for a delicate mint base, perhaps in a flavor that's taking on other ingredients, cold steeping is the way to go. But for mint chip, I'll stick to the two-hour hot steep.
I also tried blending fresh mint leaves into dairy, straining out the pulp, and making ice cream right away. The result was flavorful and definitely green, but the mint lost all its subtlety, and the violence of the blending brought unwelcome tannic and oxidized flavors to the mix.
Dark Side of the Scoop
Mint is only half of the mint chip equation. Just as important is the chocolate, which is why I always cringe when I see a mint chip recipe call for chocolate chips. We can do better.
It's not that chocolate chips are worthless they just don't belong in mint chip, where you need the charged blast of dark chocolate to cut through the sweet cream and airy mint. Chocolate chips also turn unpleasantly waxy when frozen, thanks to the oils and stabilizers they're loaded with to keep them from melting into puddles in an oven—or your mouth.
So it's dark chocolate or bust. But even there we have choices: Do we cut the chocolate into fat chunks for bite or fine shavings so they fully integrate into the mint? These days, I prefer to take a cue from the Italians and split the difference.
Straciatella is Italian for "shreds," and in ice cream terms it means a drizzle of warm chocolate swirled into churning ice cream that sets into snappy ribbons which break into chips. With a mix of whisper-thin threads and thicker clumps that naturally form in the churn, straciatella offers the best variety of textures in a single scoop. Better yet, the chocolate itself melts in your mouth, velvety and soft rather than unpleasantly hard and crunchy, as often happens with frozen chocolate.
That trick is thanks to a teensy bit of neutral-flavored oil you add to the chocolate as it's melting, which, when the chocolate refreezes, lowers its melting point so the chips melt faster and smoother in your mouth. You could use cream or butter to the same effect, but oil delivers the cleanest texture while preserving the chocolate's intense bitterness. You'll want to drizzle the chocolate in during the last minute or two of churning. Add it earlier and the "chips" may streak and start blending into the ice cream for a murky brown scoop.
But as far as tricks go, that's all you need. Because great mint chip doesn't need fussing. It's the perfect ice cream flavor all on its own, mint leaves, dark chocolate, and all. Oh, and if you just can't bear to eat a mint chip that isn't bright green? There's nothing stopping you from adding a slug of food coloring right after your mint leaves.
Keto Mint Chocolate Chip Ice Cream
starting the keto diet. Luckily, low carb ice cream is a thing! It’s delicious, creamy, and easy to make, too.
In fact, you don’t even need any special supplies to make this keto mint chocolate chip ice cream recipe! It takes about an hour to prep, and then you just have to put it in the freezer and wait (the waiting is the hardest part).
Since you probably want to start enjoying your homemade mint chip ice cream as soon as possible, let’s get right into it!
Step 1. Gather the Ingredients
Monkfruit, Swerve, or Stevia. Scroll down for the full-ingredient list below with exact measurements.
Optionally, you can also add green food coloring if you want your ice cream to have that classic mint color!
Other than that, you’ll just need some common kitchen supplies to mix everything together, and a container to hold your homemade ice cream. No ice cream maker required!
Step 2. Mix Whipping Cream, Sweetener, and Butter
Whip the remaining 2 cups of heavy cream in a medium-sized mixing bowl until stiff peaks are formed.
Step 5. Combine Peppermint Mixture, Whipped Cream, and Chocolate Shavings
St. Patrick’s Day treat! You could even try using it in this St. Patricks Day ice cream float (that might not be keto-friendly though).
No matter if you end up making this for a special occasion though or just for some late-night snacking, you’re going to love it. The chocolate shavings work perfectly in the creamy mint ice cream, and the fact it’s low carb, well, I bet you won’t even notice! Enjoy!
Have you tried this keto mint ice cream yet? Are you planning on trying it? Let us know in the comments!
Mint Chocolate Chip Ice Cream Recipe
Ever since I started making homemade ice cream (we use and love this ice cream maker ), I just haven&rsquot been able to eat ice cream from the store without noting how different they taste.
Homemade ice cream is simply amazing! Just a few simple ingredients, and you can make your own ice cream at home without any of the harmful chemicals in most store bought ice creams.
Prior to making our own mint chocolate chip ice cream, vanilla bean was our favorite. However, the girls had been begging me to make mint chocolate chip for a while since it&rsquos their favorite flavor.
I have to tell you, homemade Mint Chocolate Chip ice cream is so much better than store bought! And this ice cream scoops really easy too.
To make this ice cream dairy free, use one can of full fat coconut milk and an equivalent amount of almond milk in place of the whole milk and heavy cream.
- 1 cup granulated sugar
- 1 generous pinch fine sea salt
- 2 cups heavy whipping cream
- 2 cups half & half (or substitute with a cup of both whole milk and heavy cream)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 6 drops green food coloring (optional)
- 3/4 cup small chocolate chunks or mini chocolate chips
- Add the sugar, sea salt, heavy cream and the half and half into a large (8-cup) liquid measuring cup. Whisk until the sugar dissolves completely.
- Next add in the vanilla, mint extract and 6 drops of the green food coloring, whisk to combine.
- Cover and refrigerate for 2 hours or until thoroughly chilled.
- Following the manufacturers instructions, pour the ice cream base into the ice cream maker and churn until thick.
- Use a spatula to fold in the chocolate pieces and then pour the base into a freezer safe container and freeze for 4 hours to overnight. Overnight is best.
- Scoop and serve!
Mint Chocolate Chip Ice Cream
When I was in high school, I had pretty much the best job ever. I worked in an ice cream parlor that served homemade ice cream. I used to work in the back and made batch after batch of ice cream. People always used to ask me if I got tired of ice cream. In all honesty, not ever once. I could eat it all day, every day. I worked there for 7 years and I did eat it every day. The woman that owned it, Marlene, was one of the kindest and most loving people that I have been lucky enough to know. There were a bunch of teenage girls that worked in the store and she used to listen to us gripe about our parents and our boyfriends and she always gave great advice. She had a wicked sense of humor and could make me blush easily. She passed away a few years ago and think of her often. She was such an influence on my life.
While working at Penguins (isn’t that a cute name for an ice cream parlor?) there was much debate over mint chocolate chip ice cream. We had hundreds of flavors and were always coming up with new recipes and ways to improve on recipes, but mint chocolate chip was never quite right. People have very strong opinions on the way mint chocolate chip ice cream should be. Some want it to be green, some want it be white. Some want big chocolate chips while others want chocolate shavings. The problem I think that is the flavoring that we used was artificial. Once I had mint chocolate chip made with real mint, my life was changed forever.
I saw some mint at the farm stand that I could not leave without and brought home a few bunches and was not sure of what to do with it. I found David Lebovitz’s recipe for mint chocolate chip and took inspiration from him. While I do not like ice cream made with eggs, I loved the idea of steeping the mint leaves in cream. But, the thing that really sold me was the way he instructed to add the chips. He added streams of melted chocolate in layers to create the slivers of bittersweet chocolate. Heaven. When you put the ice cream scoop through the ice cream, you can hear the chocolate breaking apart. Oh. My. God.
1 1/2 cups whole milk
1 1/4 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
2 cups fresh mint leaves
4 ounces bittersweet or semisweet chocolate
Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.
Add the sugar and vanilla while the mixture is still warm.
Add the milk.
Strain out the mint leaves.
Push the mint leaves with a spatula to get out every last drop of mintyness.
Put the ice cream mixture in the fridge for two hours or overnight. It really helps with the freezing in the machine.
Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker. Mine takes about 30-40 minutes to freeze.
In the meantime, melt the chocolate. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. 30 seconds at 50% power. Take it out and stir. Cook again in 15 second intervals, stirring until melted.
Decorate your container Jackson Pollock style.
Add about a third of the ice cream and drizzle the chocolate all over. The chocolate starts to freeze as soon as it hits the cold ice cream. So be generous with your chocolate drizzling.
Repeat the layers until you are out of ice cream and chocolate.
It is going to be super hard to do this, but you need to put this back in the freezer for another 2 hours or until it is frozen solid.
I may have made this for a little dinner party that we had a few nights ago.
I also may have made homemade brownies to sit underneath the mint chocolate chip ice cream. I also may have added my mom’s super secret chocolate sauce to go on top.
I know for sure that I was too busy stuffing my face with my brownie sundae to remember to take a picture of it all together. Oops. You would not have been thinking about grabbing your camera either. I do know for sure that I will never buy mint chocolate chip ice cream from the grocery store ever again. This was a-mazing.
Mint Chocolate Chip Ice Cream Cake
Layers of chocolate cake and mint chocolate chip ice cream, all covered with whipped cream. A beautiful summer dessert!
I’m not one of those moms that easily rolls with the punches or goes with the flow. I like keeping my toddler on a schedule and if things get shaken up and he responds poorly, my stress level goes through the roof.
Last week I joined my mom and a few sisters for an impromptu road trip to Yellowstone National Park. It was beautiful (pictures here, here, and here), fun, and great being with family, but it was also stressful. I didn’t deal well with the toddler who was up 4 hours past his bedtime or who didn’t want to be in his car seat anymore. A two day trip left me very frazzled.
What is wrong with me? Is it because I’m a first-timer? Or is it just my personality? Either way, I want to be a much more easy-going mom and I’m trying to work on it.
Interestingly, the challenge of building, frosting, and photographing an ice cream cake before it melts is something I very much enjoy. This is stress that I relish. Maybe it’s because it doesn’t involve the fluctuating moods of a tiny human being, or maybe because at the end I get to eat a few pieces of ice cream cake (you can’t just throw them out).
I’ve come a long way being comfortable with baking and cooking. A few years ago I would have had no idea how to execute a layer cake with ice cream, at least not well. I know that motherhood isn’t going to get any easier, but I’m hoping that I will at least get a little more comfortable with it. That it will get better with practice.
Let’s talk about this ice cream cake real quick. It’s my favorite chocolate cake sandwiched around a layer of ice cream flavored with fresh mint and speckled with mini chocolate chips, all iced simply with whipped cream. It’s an elegant and refreshing treat for the summertime.
Baking tip:What is stabilized whipped cream?
Whipped cream is a foam-based solid, therefore its structure is weak and temperamental. It can collapse and weep when left at room temperature for too long or if is frozen and thawed. Stabilizing whipped cream with gelatin reinforces the structure and helps it keep its shape. It’s an easy additional step that ensures your desserts stay beautiful and fresh.
Why this recipe works
This homemade mint chocolate chip ice cream recipe is just as good, if not better than store-bought ice cream. It’s super easy to make and so delicious. There’s no cooking involved because there’s no eggs.
My kids loved this ice cream (just as much as my Nutella Swirl Cheesecake Ice Cream!) and each time it was gone within the first couple of nights. I’ve made it many times over the years as it’s now a family favorite.
I actually prefer ice cream made with a sweetened condensed milk base. It’s not only easy, it doesn’t require eggs or to be cooked, which also means no long chill times in the refrigerator. Just mix, add to the ice cream maker, and freeze. That’s it.
So, you’ll see a lot of sweetened condensed milk based ice creams on this blog. The egg custards are good, and I know I can make them. That’s all I need to know. Been there, done that, like this way better.
Mint Chip Ice Cream
Homemade mint chip ice cream using fresh mint. Based on David Lebovitz’s The Perfect Scoop recipes for Fresh Mint Ice Cream and adding his Stracciatella instructions to get the chocolate chips.
- 1 cup Milk
- ¾ cups Sugar
- 2 cups Heavy Cream
- 1 pinch Sea Salt
- 2 cups Fresh Mint Leaves, Lightly Packed
- 5 whole Egg Yolks
- 5 ounces, weight Dark Chocolate, Finely Chopped
1. Combine the milk, sugar, 1 cup of the heavy cream, and sea salt in a saucepan and gently warm until bathwater warm. Squeeze mint leaves in your hands to help release the oils a bit and add to the warm milk mixture. Stir until they are all settled into the saucepan, remove pan from heat, cover, and set aside for 1-2 hours (depending on how minty you’d like the ice cream to be).
2. Strain the mint-infused mixture into another medium-sized saucepan, using a fine mesh strainer. Squeeze the mint leaves to extract as much of the delicious minty-ness you can out of them, then discard the mint leaves.
3. Prepare for the final step by putting the remaining 1 cup of heavy cream in a medium bowl with a fine mesh strainer over the top. Prepare an ice bath which this medium bowl will fit into. Set both aside.
4. Gently re-warm the mint mixture and in a separate medium-sized bowl, whisk together the egg yolks. Slowly pour the mint mixture into the egg yolks, whisking constantly. Pour this mixture back into the saucepan and return to the heat.
5. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Pour the thickened mixture through the fine mesh strainer into the remaining heavy cream. Place bowl in the ice bath and stir to combine and cool the mixture in the ice bath.
5. Chill the mixture in the refrigerator until fully chilled.
6. After mint ice cream mixture is fully chilled in the fridge, begin gently melting dark chocolate in a saucepan over simmering water or directly in a saucepan if you have a cooktop which will cycle on and off like Thermador’s XLO (ExtraLow) function.
7. Begin churning ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is nearly finished freezing in the ice cream maker, slowly drizzle the melted chocolate into the ice cream, trying to avoid pouring onto the paddle or dasher. If the chocolate clings to the paddle (dasher) stop the ice cream maker and use a spatula or spoon to break up any chunks. Put mint chip ice cream in freezer to finish setting the ice cream if necessary.
Sugar: The amount of sugar in relation to the rest of the ingredients is what primarily determines how firm or soft the ice cream is. I found the ratio in this ice cream to be optimal, but feel free to experiment if you want it harder or softer out of the freezer!
Corn Starch: The corn starch is what gives this ice cream it’s signature creaminess without needing any eggs! Be sure to not skip the step of mixing the corn starch with just a little bit of milk before including it in the rest of the mixture this will help to ensure that the corn starch doesn’t clump and you get a smooth, velvety ice cream! However, if you do get clumps, just strain them out in a fine mesh strainer.
Corn Syrup: Corn syrup is used to give the ice cream it's nice texture. It does some chemistry magic to make sure the ice cream doesn't turn, well, icy! However, if you don't have this on hand or want to omit it, the ice cream should still be really tasty, you may just notice it's a tad icier than it would be with the corn syrup.
Peppermint Extract: This is what gives the ice cream the wonderful minty flavor. Beware that it is super potent- I've found that 2 tsp is all you need to get a tasty mint flavor and not end up with toothpaste-tasting ice cream. However, feel free to start with a little less and work your way up in order to find what YOU think is the right amount of mint.
Dark Chocolate Chips: These are what make the ice cream- getting the little flecks of chocolate mixed in with the minty ice cream goodness. I like to have varying sizes of chocolate in my ice cream, ranging from little speckles to giant chocolate chunks, so I opt to chop up a bar of dark chocolate rather than buying the chips. That said, it's a touch more work, so you do you! It'll still be super delicious if you use dark chocolate chips from the store.
Mint Chocolate Chip Ice Cream Cake
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that’s creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it’s topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you’ve made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream — or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.