Description
This homemade mint chocolate chip ice cream recipe offers a refreshing and creamy dessert infused with fresh mint and generously studded with chopped mint chocolate. With options for both an ice cream maker and a no-churn method, this versatile recipe is perfect for mint lovers looking to create a cool, indulgent treat at home.
Ingredients
Scale
Ice Cream Base
- 2 cups whole milk
- 1 cup heavy cream
- â…” cup granulated sugar
- ½ teaspoon sea salt
- 3 egg yolks
- 3 cups fresh mint leaves (about 2 ½ ounces)
Add-ins
- 4 ounces mint chocolate, chopped (about 1 cup)
Instructions
- Prepare the custard base: In a small pot, whisk together the whole milk, heavy cream, granulated sugar, sea salt, and egg yolks until fully combined. Add the fresh mint leaves to the mixture.
- Heat and steep: Place the pot over medium heat and whisk frequently to prevent egg curdling, heating until the mixture gently simmers. Remove from heat and let the mint leaves steep in the hot mixture for 1 hour to infuse the mint flavor.
- Strain and chill: Strain the mixture through a fine-mesh sieve into a bowl, discarding the mint leaves. Cover and refrigerate the custard until it is completely cold to prepare for churning or freezing.
- Ice cream maker method – churn: Pour the chilled custard into your ice cream maker. Churn for about 30 minutes until the mixture becomes creamy and thick.
- Add mint chocolate: Add the chopped mint chocolate to the ice cream maker and churn for an additional minute to evenly distribute the chocolate throughout.
- No-churn method – initial freeze: Pour the chilled custard into a large baking dish and place it in the refrigerator freezer.
- No-churn method – stir and freeze: Every 30 minutes, use a fork to scrape and stir the partially frozen edges back into the center of the mixture. Repeat this process for at least 2 hours, or until the ice cream is creamy and completely frozen.
- No-churn method – add chocolate: Stir in the chopped mint chocolate just before serving to maintain chocolate pieces evenly dispersed in the ice cream.
Notes
- For best results, use fresh mint leaves for a bright natural flavor.
- Ensure the custard is fully chilled before churning or freezing to achieve the creamiest texture.
- The no-churn method requires more hands-on attention but is perfect if you don’t have an ice cream maker.
- Store the finished ice cream in an airtight container in the freezer for up to one week.
- If you prefer a stronger mint flavor, you can add a few drops of peppermint extract during the steeping step.
