Mint Chocolate Chip Ice Cream

This is the best mint chocolate chip ice cream recipe has a smooth and creamy texture and can be made in your mixer and without an ice cream maker. Loaded with mint flavor and chocolate chips, it’s a perfect no bake summer treat.

When it comes to summer time, nothing beats a delicious ice cream recipe. And when it comes to ice cream recipes, I think this mint chocolate chip ice cream might be one of my favorite ice cream flavors of all time.

This homemade no churn ice cream recipe was requested by my husband as this is his all time favorite ice cream flavor. I have to admit it wasn’t only until recently that I have come to adore mint chocolate chip ice cream. Yes, as a kid I wasn’t a fan. But don’t worry, it’s now my favorite ice cream flavor too.

I used to think making ice cream was a difficult task. You needed an ice cream maker. You had to fuss with making a custard from egg yolks. But this ice cream recipe couldn’t be simpler. No egg yolks, no custard mixture to make, and no ice cream machine needed.

This mint chocolate chip ice cream recipe can easily be made in your mixer. It takes minutes to mix up and before you know it you’ll have some homemade ice cream in not time. I used peppermint extract for that perfect mint flavoring and lots of chocolate for a mint ice cream that can’t be beat.

See Also:

• If you love chocolate, then try this easy no churn Snickers ice cream recipe chock full of candy!
• Peanut butter cup ice cream is going to become a favorite for any peanut butter lovers in your life!
• Embrace the kid in you, and make cotton candy ice cream! Tastes just like the real thing!
• Lighten things up with a homemade grape sorbet made with simple syrup. So light and refreshing.
• This Mexican fried ice cream is easy to make (no actual frying required!) and will impress guests!

Why this ice cream recipe works

• No ice cream maker needed – You can make this ice cream in your stand mixer and then freeze in a loaf pan. There’s no need for an ice cream maker!
• Only 7 ingredients – You only need seven simple ingredients that you can find in your pantry for this ice cream.
• Perfect no bake treat – This easy mint chocolate chip ice cream is a perfect snack or creamy dessert for summer time.

Ingredients Needed

• Heavy Cream – Use heavy whipping cream or heavy cream for a super creamy texture.
• Whole Milk – I used whole milk for best texture, but a low-fat milk would also work. I wouldn’t recommend a skim milk or nonfat milk as it might be thin and not provide the best texture.
• Granulated Sugar – To sweeten the ice cream
• Peppermint Extract – Use peppermint extract and not spearmint extract in this mint chip ice cream.
• Green Food Coloring– Adding drops of green food coloring is optional but gives the ice cream it’s classic green color. Just a few drops is all you need.
• Semi-sweet Chocolate Bar – I like to add some finely chopped chocolate in addition to chocolate chips so you can chocolate in every bite for this mint chip ice cream.
• Miniature Chocolate Chips – I like to use mini chips so you can get more chocolate in every bite, but you can use regular semi-sweet chocolate chips or dark chocolate chips as well.

How To Make Mint Chocolate Chip Ice Cream

 Before starting this ice cream recipe, place your bowl and mixer attachments into the freezer for at least 20 minutes. This will help whip up the heavy cream to stiff peaks.

While waiting for the bowl to chill, chop the chocolate bar into smaller pieces.

Add the heavy cream to the bowl and mix with your hand mixer, or stand mixer, until peaks form.

Slowly add in the mint extract, milk and sugar, continue mixing with your hand mixer until peaks form again.

With a spatula, or wooden spoon, stir in the green food dye (if using).

Add chocolate chips and chopped chocolate, then stir until well incorporated.

Pour into a loaf pan and set in the freezer to freeze for at least 4 hours.

After at least 4 hours, preferably overnight, let thaw slightly and serve, adding more chocolate chips if desired!

Recipe Variations

• Use condensed milk – For this no churning ice cream, you can swap the milk and sugar for sweetened condensed milk instead.
• Add vanilla extract – For a little extra flavor, feel free to add 1 teaspoon vanilla extract.
• Milk chocolate chips – Instead of dark chocolate, you can swap and use milk chocolate chips instead.
• Use fresh mint – If you wanted to use fresh mint instead of peppermint extract, you can heat the heavy cream over the stovetop until steaming (not boiling) and then remove from the heat, and add the fresh mint leaves (3 cups) and let steep for 2 hours. Once steeped, strain out the leaves and chill the heavy cream again until ready to use.

Storage Instructions

Mint chocolate chip ice cream will last in the freezer in a freezable container for several weeks. For best results, consume within the first two weeks before ice crystals form.

It’s best to store the mint chocolate chip ice cream in an airtight container, in your freezer. To prevent ice crystals from forming do not store in the freezer door, where the temperature can fluctuate when the door is opened frequently.

Recipe FAQs

More Recipes

If you’re making this dessert in the summer time for a potluck or backyard BBQ then be sure to serve alongside some of my other favorite summer desserts. Like this my strawberry cheesecake ice cream made with real strawberries and homemade chunks of cheesecake.

Or try my Cotton candy ice cream, lemon cookies, or key lime bars!

Mint Chocolate Chip Ice cream

This creamy and minty mint chocolate chip ice cream will soon become a favorite in your home. It tastes just like store bought, minty & chocolatey, but you’ll actually be able to pronounce all of the ingredients you put into it!

4.91 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Chilling time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6 servings

Calories: 498kcal

Author: Heather Perine

Ingredients

• ▢ 1 ¾ cup (420 ml) Heavy Cream cold
• ▢ ¾ cup (180 ml) Whole Milk cold
• ▢ 1 cup (200 g) granulated sugar
• ▢ 2 teaspoons Peppermint Extract
• ▢ 3 drops of Green Food Dye
• ▢ 2 ounces Semi-sweet Chocolate Bar (1/2 bar)
• ▢ ½ cup (85 g) Mini Chocolate Chips plus more for sprinkling on top before serving

Instructions

• Before starting this recipe, place your bowl and mixer attachments into the freezer for at least 20 minutes. This will help with whipping up the heavy cream to full volume.
• While waiting for the bowl to chill, chop the chocolate bar into fine pieces. 2 ounces Semi-sweet Chocolate Bar
• Add the cold heavy cream to the bowl and mix with your hand mixer, or stand mixer, on medium-high speed, until peaks for about 3 minutes. 1 ¾ cup (420 ml) Heavy Cream
• Slowly add in the milk, sugar and peppermint extract and continue mixing with your hand mixer until peaks form again. ¾ cup (180 ml) Whole Milk 1 cup (200 g) granulated sugar 2 teaspoons Peppermint Extract
• Stir in the green food dye (if using). 3 drops of Green Food Dye
• Add the chopped chocolate and mini chocolate chips, then stir with a spatula or wooden spoon until well incorporated. ½ cup (85 g) Mini Chocolate Chips
• Pour into a loaf pan and set in the freezer to freeze for at least 4 hours.
• After at least 4 hours, preferably overnight, let thaw slightly and serve, adding more chocolate chips if desired!

Notes

• Storage: The ice cream will last in the freezer in a freezer container for several weeks. For best results, consume within the first two weeks before ice crystals form. It’s best to store the mint chocolate chip ice cream in an airtight container, in your freezer. To prevent ice crystals from forming do not store in the freezer door, where the temperature can fluctuate when the door is opened frequently.
• Serving: Do not try to serve this ice cream before it has been in the freezer (set at 0℉ or colder) for at least 4 hours. The top may feel ready sooner, but if you try serving it before ready then the middle will still be liquidy.
• Milk and sugar: Can replace with one 14-ounce can of sweetened condensed milk.
• Peppermint extract: Use peppermint and NOT spearmint.

Nutrition

Calories: 498kcal | Carbohydrates: 47g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 33mg | Potassium: 224mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1079IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg

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