Why This Recipe Owns Your Freezer
Mint chocolate chip ice cream isn’t just a flavor—it’s a lifestyle. The cool, refreshing mint. The rich, crunchy chocolate.
The creamy, dreamy texture. It’s the dessert equivalent of a mic drop. Store-bought versions?
Please. They’re either toothpaste-level minty or suspiciously lacking in chocolate. This recipe?
It’s the perfect balance, and it’s stupidly easy to make. You’ll wonder why you ever settled for less. Ready to upgrade your ice cream game?
Let’s go.
What Makes This Recipe So Good
This recipe nails three things: flavor, texture, and ease. The mint is fresh, not medicinal, thanks to real peppermint extract. The chocolate chips?
Mini and abundant—no sad, sparse sprinkles here. The base is luxuriously creamy without requiring a PhD in custard-making. And because we’re not monsters, there’s no churn required if you don’t have an ice cream maker.
Boom.
Ingredients You’ll Need
- 2 cups heavy cream (the richer, the better)
- 1 cup whole milk (none of that skim nonsense)
- 3/4 cup granulated sugar (because dessert)
- 1 tsp peppermint extract (not spearmint—trust me)
- 1/2 tsp vanilla extract (for depth)
- Green food coloring (optional, but iconic)
- 1 cup mini chocolate chips (or chop a bar if you’re fancy)
- Pinch of salt (to balance the sweet)
Step-by-Step Instructions
- Mix the base: Whisk cream, milk, sugar, extracts, and salt until the sugar dissolves. Add food coloring if using—just enough to make it look like a minty dream.
- Chill it: Refrigerate the mixture for at least 2 hours (or overnight). Patience is a virtue, but we won’t judge if you sneak a spoonful.
- Churn or freeze: Pour into an ice cream maker and churn per instructions.
No machine? Pour into a loaf pan, freeze for 1 hour, stir vigorously, and repeat every 30 minutes until set.
- Add the chips: Fold in chocolate chips during the last 5 minutes of churning or during the final freeze-and-stir session.
- Freeze solid: Transfer to an airtight container and freeze for 4+ hours. Yes, waiting is the hardest part.
How to Store It (Without Ruining It)
Store in an airtight container with parchment pressed against the surface to prevent ice crystals.
Keeps for 2 weeks—if it lasts that long. Pro tip: Label it “Brussels Sprouts” to deter thieves.
Why This Recipe Wins
- No artificial taste: Real peppermint extract beats neon-green mystery flavor any day.
- Customizable: Swap chips for chunks, add brownie bits, or go dairy-free with coconut milk.
- Crowd-pleaser: Even people who claim to hate mint chocolate chip will ask for seconds.
Common Mistakes to Avoid
- Overminting: Peppermint extract is potent. Measure it, don’t eyeball it, unless you want toothpaste ice cream.
- Skimping on fat: Low-fat dairy = icy, sad results.
Go big or go home.
- Adding chips too early: They’ll sink to the bottom. Fold them in at the end.
Alternatives for the Adventurous
- Vegan: Use coconut cream and almond milk, plus vegan chocolate.
- Extra crunchy: Add crushed Oreos or pretzels.
- Boozy: Swap 1 tbsp milk for crème de menthe (for adults only, obviously).
FAQs
Can I use fresh mint instead of extract?
Technically, yes, but you’ll need to steep it in the cream overnight, strain it, and pray for a strong enough flavor. IMO, extract is way easier.
Why mini chocolate chips?
Big chunks freeze rock-hard and can crack teeth.
Minis distribute evenly and stay biteable. Science.
Can I skip the food coloring?
Absolutely. Your ice cream will look like vanilla with freckles, but it’ll taste just as good.
My ice cream is too hard.
Help?
Let it sit at room temp for 5–10 minutes before scooping. Or microwave the scoop for 5 seconds. No one’s judging.
Final Thoughts
Mint chocolate chip ice cream is a classic for a reason—it’s refreshing, indulgent, and impossible to resist.
This recipe cuts the nonsense and delivers perfection. Whether you’re a churner or a freezer, a purist or a rebel, this is your new go-to. Now go forth and conquer dessert.
Your freezer (and your taste buds) will thank you.