Homemade mint ice cream with dark chocolate chips. This delicious ice cream is churned in an ice cream maker and then hardened in the freezer.
Homemade Mint Dark Chocolate Chip Ice Cream! It's been hot here! We are on our second week of a heat wave.
While so many of you live in hot temperatures most of the summer, we rarely get days in the high 90s or even the 100s. Well...we've had them! The problem is, we don't have any sort of air conditioning (unless you count in my car!)
We usually wouldn't even use air conditioning, but lately I am just sweltering. In order to stay cool, I dream of cool things - like this ice cream!
This ice cream does take some pre-planning. It's an old-fashioned custard type churned ice cream. The mixture needs to be cooked, cooled, churned, and then it's best if it's frozen a bit longer or it will be really soft ice cream.
All this seems like a lot of work, but it's worth it! In the end you get a perfect mint dark chocolate chip ice cream!
I used dark chocolate for this ice cream, but any type of chocolate will work. I just bought a 3.5 oz bar of really good dark chocolate and chopped it up. Just buy your favorite when making this ice cream.
You do need an ice cream maker for this ice cream. Any type of ice cream maker will do.
This mint chocolate chip ice cream is perfect for these hot summer days and would be delicious by itself or topped with hot fudge sauce!
I don't just limit myself to mint ice cream. I also make some pretty delicious Peach Ice Cream, Raspberry Swirl Ice Cream, Chocolate Brownie Ice Cream, Orange Sherbet and Lime Sherbet!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
Mint Dark Chocolate Chip Ice Cream
- 2 Cups Milk (Whole milk makes the creamiest but you can use 2%)
- 2 Cups Half and Half Cream
- 2 Egg Yolks
- ½ Cup Sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure mint extract
- 3.5 ounce Dark Chocolate bar (or your favorite chocolate, cut into small bits)
- In a saucepan heat milk, half and half over medium heat for 3-5 minutes. You want to just about bring to a boil. But don't actually let it boil!
- Meanwhile, in a separate bowl combine egg yolks and sugar.
- Once milk mixture is almost to a boil, temper the egg mixture by adding 4 Tablespoons of the hot milk into the eggs. Stir while adding. This will help prevent your egg mixture from scrambling when added to the milk.
- Slowly pour tempered egg mixture into the hot milk. Stir while adding.
- Cook over medium-low heat for about 10 minutes. Stir to prevent scorching. You want your mixture to begin to thicken slightly.
- Remove from heat.
- Add vanilla and mint extracts.
- Pour ice cream mixture into a container to cool and refrigerate overnight or for at least 3 hours until mixture is completely cooled.
- Just before churning, add chocolate bits.
- Pour mixture into ice cream maker.
- Churn until thickened.
- Place ice cream in freezer for at least 1 hour until firm.
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Recipe adapted from Cuisinart recipe book that came with my ice cream maker.
Ice cream turned out great! We've only made a quick version of mint chocolate chip ice cream before, but this recipe was much creamier and tasted better, too! We used mini chocolate chips, because that is what we had on hand, but next time we will use chocolate shavings.Thanks for the great recipe!
Thanks, Suzi! Making homemade ice cream is fun and delicious! 🙂 Glad you enjoyed.
Just checking - is that peppermint extract you use? Thank you!
Yes, peppermint extract. Thanks 🙂
I finally made this. It is very tart. I followed the recipe w/ the exception of the milk. I had to use coconut milk-the full fat stuff. It turned out great in taste and texture. We did get an added coconut taste. Will make again my toddler loved it
Hi Lee, Good to know you can substitute coconut milk! I know others will find that a useful tip!
looks delish!! planning on making tonight! could i use heavy whipping cream in place of half and half?
Not a problem to use heavy whipping cream. It will make it extra rich and delish! Enjoy!!!
delicious ice cream
Fran @ G'day Souffle' says
Mmmm, I see your serving in the photo has 4 scoops- just the right size for me!
Ha! That's too funny that you noticed...and yes, that would be just about the right amount!
Annie @ The Garlic Diaries says
This is my favorite flavor of ice cream!! Your pictures are making me crave it so bad right now...even though it's only 11 am...
It's never too early for ice cream!
Cheyanne @ No Spoon Necessary says
mint and chocolate chips is such a delicious combination- especially in ice cream! Yours sounds delicious and I never mind a little more work in recipe if it is worth the reward in the end! This definitely looks like it's well worth the effort! Hope it cools off there for you, I live in FL so it's always hot, but I have AC! I can't imagine how miserable I would be without it!! I'm sure this delicious ice cream helps a little though! Cheers and thanks for sharing♡
This ice cream definitely helps keep me cool. The forecast shows temps a bit milder! Thank goodness!!!
Laura @ Raise Your Garden says
I was telling my husband that I am pretty good resisting desserts with the exception of mint chocolate chip ice cream. I'm tempted to throw some pricy chocolate in here, well Ghiredlli at least. You should pair up with them for a sponsored post! Any suggestions if I don't have an ice cream maker? Thanks.
Hi Laura, I haven't made ice cream without using an ice cream maker.
Gayle @ Pumpkin 'N Spice says
Mint ice cream is my favorite! I love the dark chocolate in here. Sounds so refreshing!
Perfect for these hot days!