Mint Chocolate Chip Ice Cream

This creamy Mint Chocolate Chip Ice Cream is made easily with seven ingredients, like cream, mint flavoring, and chopped chocolate in your ice cream maker. This is one of my favorite ice cream flavors.

We are huge ice cream fans, so we make a lot of ice cream, especially in the summer months. Sometimes, we make super easy, no-churn ice creams, and sometimes, we make batches in our electric ice cream maker.

No matter how we make it, ice cream is always a sweet, creamy, delicious summer treat! If you like ice cream as much as we do, try coffee ice cream, chocolate ice cream, strawberry ice cream, and raspberry ice cream.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Vanilla extract: just a touch to enhance all the flavors
• Mint extract: not peppermint extract. For optimal taste, use mint extract and not peppermint extract. It may be a little harder to find, but it makes a huge difference in mint ice cream. Mint extract is a mixture of spearmint and peppermint, while peppermint extract is just peppermint.
• Salt: to enhance flavor
• Green food coloring: if desired for that bright green color
• Semisweet chocolate: semisweet or milk chocolate. Always use a good-quality chocolate bar. I like to use a combination of very finely chopped semisweet and milk chocolate. Remember to chop it fine so bits of it melt in your mouth.

How to make Mint Chocolate Chip Ice Cream

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Whisk the half-and-half and sugar until the sugar dissolves. Stir in the cream, mint extract, vanilla extract, salt, and a little green food coloring, if desired. Pour the mixture into the bowl of your ice cream maker and follow the manufacturer’s instructions.

After about 20 minutes, add the finely chopped chocolate. Now, churn for another 5-10 minutes. Then, check the ice cream as it is possible to over-churn it. Spoon the ice cream into a freezer container and press plastic wrap right onto the top surface of the ice cream to prevent ice crystals from forming. Chill in the freezer for several hours.

Preparation Tips

• Don’t cut down on the fat. Fat is what gives ice cream its smooth, creamy texture.
• This ice cream needs to be churned for about 25-35 minutes; however, you should check it after 25 minutes because it can be over-churned.
• Use good-quality semisweet, dark, or milk chocolate. Chop it finely so the chocolate melts in your mouth. Big chunks of chocolate are too hard to bite into when frozen. 
• Food coloring is not a must, but it gives it that familiar mint color we are accustomed to.

More Sweet Treats

Andes Mint Cookies

Watergate Salad

Strawberry Cream CheesePiee

Cream Cheese Brownies

Tapioca Pudding

Shamrock Shake

Double Chocolate Chip Cookies

Chocolate Banana Bread

Mint Chocolate Chip Ice Cream Recipe

This scrumptious mint chip ice cream has tiny bits of chocolate that melt in your mouth.  It is made with eight easy ingredients in your electric ice cream maker in less than 30 minutes.

5 from 54 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 449kcal

Author: Beth Pierce

Ingredients

• 2 cups half n half
• 2 cups heavy cream
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 1 ½ teaspoons mint extract
• ¼ teaspoon sea salt
• 4 –5 drops green food coloring
• 3 ounces Ghirardelli semisweet chocolate finely chopped
• 1 ounce dove milk chocolate finely chopped

Instructions

• Whisk together half and half and sugar until the sugar is dissolved.  Whisk in cream, vanilla extract, mint extract, sea salt, and a little bit of green food coloring if desired.
• Pour the contents into the bowl of your ice cream maker and follow the manufacturer’s instructions. After 20 minutes, add the chopped chocolate.  Churn for an additional 5-7 minutes before checking the ice cream, as it is possible to over-churn ice cream.
• Spoon the ice cream into an airtight container and press plastic wrap right onto the top surface of the ice cream to prevent ice crystals from forming.  Freeze for several hours.

Notes

• Don’t cut down on the fat. The fat is what gives ice cream its smooth and creamy texture.
• This ice cream needs to be churned for about 25-35 minutes; however, you need to check on it after 25 minutes because it is possible to over-churn ice cream.
• Use good-quality semisweet, dark, or milk chocolate. Chop it finely so the chocolate melts in your mouth. Big chunks of chocolate are too hard to bite into when frozen. 
• Food coloring is not a must, but it gives it that familiar mint color we are accustomed to.

Nutrition

Calories: 449kcal | Carbohydrates: 39g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 135mg | Potassium: 190mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.