This is our family's favorite mint chocolate ice cream recipe. Because I'm creative, I called it Favorite Mint Chocolate Ice Cream! I'm only half kidding. Putting "favorite" in the title helps me remember which recipes I really like. This is a recipe I turn to it anytime I want to make a mint flavored ice cream. It's not fancy and doesn't have any cool stabilizers like locust bean, xanthan, guar easily available now to home ice cream makers. This one is just a good, easy recipe for creamy mint ice cream. I've also included more info on how to get chips and chunks of chocolate that actually melt in your mouth, since that's an important component of mint chocolate ice cream.
Whole Eggs in Ice Cream
This base part of the recipe is adapted from The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
Chocolate Bits That Melt In Ice Cream
Like just about every amateur ice cream maker, I made one of my first batches with regular chocolate chips, and of course they felt like little boulders in the mouth. Miniature chocolate chips melt quicker on the tongue and are a better choice for ice cream. That is, unless you know how to give the chocolate a quicker-melting texture. There are a few ways to do it. One is to melt about a quarter pound of chocolate with a two teaspoons coconut oil, pour on a parchment lined tray or into a mold, freeze and chop. This makes very soft chocolate. The other is to pick a really good chocolate such as Lindt, melt, refreeze and chop or grate. For this ice cream, I usually do a combo of both because we like the texture of the grated chocolate with the mint.
Andes Mint and Trader Joe's UFO Version
This ice cream was really fun to make back when Trader Joe's sold their UFOs mint flavored chocolate. I haven't seen those in a while, but thank goodness for Andes Mints, which give it another burst of mint. To give the Andes Mints a melt-in-your mouth consistency, you want to soften them and "break the temper" then re-freeze. Set as many Andes Mints as you like on a parchment lined baking sheet. Put them in a hot oven (350F) for just a minute or two until they soften and lose their shape. Remove from the oven and transfer the parchment with the softened mints on to a dinner plate. Put it in the freezer. When ready to use, chop.
Recipe
Favorite Mint Chocolate Ice Cream
Ingredients
- ¾ cup granulated sugar (150 grams)
- 2 large eggs
- 1 tablespoon cornstarch
- 1 cup whole milk
- 2 cups heavy cream divided use
- 1 ¾ teaspoons peppermint extract not mint -- make sure it says peppermint
- ⅛ teaspoon vanilla
- 3 oz chocolate that has been melted, frozen and grated**
Instructions
- In a mixing bowl, beat together the sugar and eggs. Beat in the cornstarch.
- Combine 1 cup of milk and 1 cup of cream in a heavy saucepan and bring to a simmer. Gradually add the simmering cream mixture to the egg mixture whisking constantly, then return the mixture to the saucepan.
- Reduce heat to about medium low and whisk or stir constantly until the mixture thickens – it should not come to a complete boil, but rather thicken just to the consistency of thick gravy and coat the spoon. If you have a candy thermometer, it should read somewhere between 165 and 170. Remove from heat and pour into a large bowl.
- Pour the remaining 1 cup of cream into the mixture, then stir in the peppermint extract and vanilla. If desired, add a few drops of green food coloring.
- Cover loosely with plastic wrap and chill for a few hours or overnight until very cold.
- Following the ice cream maker’s directions, mix the ice cream until thick. During last 5 minutes of ice cream mixing, add the grated chocolate. Spoon into a lidded container and let sit in the freezer to ripen until you are ready to serve it.
Kim F says
Hi Anna: I got a Christmas gift card and splurged on a Cuisinart Ice Cream maker. I came right to your blog, as I recalled seeing some great looking recipes for ice cream. This was the first recipe we tried and it is so good... very rich. We added mini-Oreos. Thanks for the recipe.
Babs says
I'm kind of picky about my mint chocolate chip ice cream too! I don't mind if it's not homemade, but it HAS to be green!
Claudia says
Anna,
You played an important part (twice!) in my kids' first day back to school today. I used your sour cream muffin recipe this morning to make a special back-to-school treat. I made a half batch, added fresh raspberries, and baked them into 6 jumbo muffins. They were a hit. Then, I made your mint chocolate ice cream as a special after school surprise, and everyone loved it too. Thanks!
Joanna from Colorado says
Yes! That's the same recipe I use. It is SOOOO good. 🙂
Jenna says
Sue,
I have the ice cream attachment for kitchen aid and love it. It is simple to use and clean.
Shelly says
Anna,
Tht is correct, most of them are uncooked. But the chocolate ones require cooking (obviously). I am going to purchase the Ulimate Ice cream book based on your recommendation. It has ALOT more recipes than the Ben & Jerrys book does. Tally ho!
Anna says
Shelly, I think our library has the Ben & Jerry's book and I believe I checked it out a long time ago. If I recall, most of the recipes are the uncooked type. I'll have to re-check the book again or order it.
Shelly says
Hello Anna,
I to am a huge mint choc. chip ice cream fan. This looks wonderful and I will give it a try. I have been making Ben & Jerrys, which is wonderful, and no cooking involved! Always a good thing! (if your interested in it, I will be happy to send it to you) To Sue, I use my kitchenaid ice cream attachment and couldn't be happier. Amazon had them for 50% off recently.
justJENN says
mmmm Mint Chip is the BEST!!!!!!!!
Katrina says
The ice cream is great! Everyone loved it for their snack tonight. I just finished a post about it!
Anna says
Claudia, I hope you like it. I can't remember how many different base recipes there are in The Ultimate Ice Cream book, but I like this one because it uses the whole egg and not just the yolks.
Sally, hello in Ireland! You probably have great mint flavorings there, so use whatever you like. Here in Texas, most of the major grocery stores sell one brand's mint extract which is actually a blend of spearmint and peppermint. I used it in ice cream once and it reminded me of mint chewing gum or toothpaste. You should be able to tell just by smelling whether or not you'll like it in ice cream.
Also, I once saw a lady order a big green spearmint sno-cone at the sno-cone stand. She thoroughly enjoyed it, so maybe it's just a matter of personal preference. Go with what you like.
Claudia says
I can't wait to try this. I've made ice cream several times this summer, and the family had just suggested I try to make mint chocolate chip. I was going to adapt my favorite base (which it looks like this recipe uses too), but now I can use yours!
Emily says
Amaaazing! I want some! This looks great.
Katrina says
Well, good. Before waiting for your reply, I went with the peppermint. It's not super thick, but just like you said, was like gravy. I thought it turned to a perfect consistency. It's chillin'.
(whistle.....noo ne noo noo noo.)
Anna says
Hi Katrina,
I'm so happy to hear you made it! Also, the custard is not too thick. I've been making a lot of cream pies lately and forgot how thin the custard for ice cream can be, but generally this type thickens up as it sits in the refrigerator.
For the extract I'd go with the one that says peppermint. I've had really bad experiences with plain mint. It also tastes like spearmint. I'm sure there are brands of plain mint that are actually more like peppermint or at least less like spearmint, but you can't go wrong with peppermint.
Katrina says
I just made the custard. It's cooling slightly. Mine came to temp(about 175 degrees F)/thickened in only about 3 1/2 minutes. I used a thermometer. But it thickened quickly, so I did the back of the wooden spoon trick (finger left a track).
I only have imitation peppermint and real mint extract. Would you suggest one over the other?
Katy says
Sue, I have the KA ice cream maker attachment. We LOVE it. It works really well and is so convenient!
vanillasugar says
I LOVE using grated chocolate or shaved chocolate in ice cream it just melts in the mouth better you know?
Sue says
Sue, I purchased the ice cream maker attachment for the Kitchen Aid as a gift for my husband last year. It works very, very well. We've enjoyed it more than we should if you know what I mean!!
We've never made mint!! I wonder why!? I'll have to show this recipe to my hubby and see if it interests him. For the most part I leave the ice cream making to him.
Katrina says
And I like that it doesn't have like 8 egg yolks. I never make those recipes.
Katrina says
She made ice cream!!!
One of our favorite flavors, too. I've made mint cc a few times, now I'll have to make your favorite. Maybe even today.
Anna says
Brenda and C, I did use some food coloring. It's optional, but I like it to have a very light green hue to it. It only takes a few drops.
Sue, mine is very old and very simple. It's basically a platform with a motor in it, a freezer container, stirrer and cover. You pour the custard mixture in and ice cream is done in about 30 minutes. Mine's a Cuisinart, but I'm sure there are lots of great brands out there now.
Brenda says
Perfect timing! I ordered an ice cream maker recently and it should be here any day. I can't wait to try this recipe out as mint chip is our favourite. And I'm curious too, did you add food colouring and if so, how much? It's just a perfect colour of green.
c says
wow, does it get green! is there food coloring included in the extract? this looks delicious, and the UFO tip is great 🙂
sue says
Hi Anna,
What kind of ice cream freezer do you recommend? I would love to buy one, but I'd hate to invest in something super expensive. I do have a 20 year old KA mixer. Have you heard anything about the adapter for that?
I Love your site! Thanks for all the good advice!