Mint chocolate chip ice cream is a favorite in this house. Back when I upgraded from my broken down manual crank ice cream maker to one with an actual motor, this was one of the first ice cream recipes I experimented with.
Why this recipe works
This homemade mint chocolate chip ice cream recipe is just as good, if not better than store-bought ice cream. It’s super easy to make and so delicious. There’s no cooking involved because there’s no eggs.
My kids loved this ice cream (just as much as my Nutella Swirl Cheesecake Ice Cream!) and each time it was gone within the first couple of nights. I’ve made it many times over the years as it’s now a family favorite.
I actually prefer ice cream made with a sweetened condensed milk base. It’s not only easy, it doesn’t require eggs or to be cooked, which also means no long chill times in the refrigerator. Just mix, add to the ice cream maker, and freeze. That’s it.
So, you’ll see a lot of sweetened condensed milk based ice creams on this blog. The egg custards are good, and I know I can make them. That’s all I need to know. Been there, done that, like this way better.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
- 14-oz can sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk (I use 1%)
- large pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon pure mint extract
- 5 drops green food coloring (optional)
- 4 ounces bittersweet chocolate
How To Make Mint Chocolate Chip Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Combine all ingredients except for the chocolate in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.
- Five minutes before churning is complete, melt the chocolate on 50% power in your microwave. Slowly drizzle the chocolate into the churning ice cream maker.
- The difference in temperature between the ice cream and the melted chocolate will cause the chocolate to harden and crack, creating wonderful chocolate chips. This method is known as stracciatella.
- Turn the ice cream out into a freezer container and freeze until hard, usually a few hours or so.
That’s it, just wait several hours for it to harden in the freezer then enjoy!
I hope you all love this creamy and delicious mint chocolate chip ice cream as much as we do.
See what our readers are saying!
Oh my goodness! Heaven in a bowl! During quarantine we have rediscovered our ice cream maker. However we’ve been stuck on vanilla because it was so delicious. Today my son asked for mint chocolate chip, my favorite, so I headed online and found your recipe. I adore easy recipes and this one was so simple. The perfect subtle amount of mint. And the melted chips at the end making the crackle? That’s what cinched the deal for me. All of my kids now agree this is the best flavor we’ve made yet! Thank you!
~Melanie
Better than any!!! I used lactose-free half-and-half, now everyone can enjoy this ice cream. I used your same recipe blend, and the lactose free half-and-half, to make chocolate chip, too (omitting the mint extract). Rave reviews and special thanks from my lactose intolerant friends and family. Thank you for sharing!!!
~ Barbara
More of My Homemade Ice Cream Recipes
- If you’re looking for more amazing ice cream recipes to whip up, this Mocha Chocolate Chip Ice Cream or Caramel Chocolate Nut Ice Cream are absolute game changers.
- Looking for a healthier version? Try our Mint Chocolate Popsicles, you won’t be disappointed!
- Speaking of extremely delicious ice cream bases, we just made my Freakshakes again the other night and oh my! You guys HAVE to try these extreme milkshakes! Super fun for birthday parties. You will never make milkshakes the same way again.
- After making these Butterfinger Ice Cream Sandwiches, now I want to try chocolate mint cookies with this mint ice cream to make the ultimate chocolate mint ice cream sandwiches!
And if you love mint and chocolate as much as we do, be sure to try our peppermint patty brownies.
More Mint Chocolate Recipes
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Mint Chocolate Chip Ice Cream
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk I use 1%
- large pinch salt
- 2 teaspoons vanilla extract
- ½ teaspoon pure mint extract
- 5 drops green food coloring
- 4 ounces bittersweet chocolate
Things You'll Need
Before You Begin
Instructions
- Combine all ingredients except for the chocolate in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.
- 5 minutes before churning is complete, melt the chocolate on 50% power in your microwave. Slowly drizzle the chocolate into the churning ice cream maker.
- The difference in temperature between the ice cream and the meted chocolate will cause the chocolate to harden and crack, creating wonderful chocolate chips. This method is known as straccietella.
- Turn the ice cream out into a freezer container and freeze until hard, usually a few hours or so.
Nutrition
This recipe was originally published on this blog on September 13, 2011.
Amanda Davis
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Nora says
Someone else mentioned this but I believe it would’ve been successful for me if there had been a step included to chill the mixture in the fridge for at least 2 hours before putting it in the ice cream maker. I liked the idea of using sweetened condensed milk but I think it not being cold made for the entire mixture not being cold enough to freeze. I had my ice cream maker’s bowl in the freezer overnight, for at least 16 hours.
TJ says
This is tasty but I strongly recommend that you add a step of chilling the mixture for several hours before pouring it into the ice cream maker. Also, melt the chocolate earlier and let it cool (although still pourable). Both of these steps make the recipe more reliable.
Nora says
Yup, I just found out the same thing. It’s only my 2nd time making ice cream so I didn’t know better. But I’m thoroughly annoyed that I just sat here watching it churn for an extra 20 minutes for no reason. The sweetened condensed milk/ not being cold is probably what prevented my mixture from freezing.
Lisa says
Just wanted to add my voice to all the outstanding ratings for this. Ive made it several times now and it is my favorite. I crush up about 8 oreos and add in place of the chocolate. This never lasts long in my house!
Diane says
This recipe taste just like Baskin Robins mint chocolate chip. It is easy to make and oh so delicious. It’s my favorite ice cream recipe thus far. Thank you.
Henry Miranda says
Wow! This is truly the best recipe!
Andrea says
are you swapping out the half and half for the cream or the regular milk?
Debbie says
I made this a couple of weeks ago and posted how wonderful it is. Today, I used the base recipe to make coffee choc chip ice cream. Just replaced the mint with 3 tablespoons of espresso powder. Outstanding! I like ice cream without eggs much better and can see using this as the base recipe for lots of ice cream! Thanks again for sharing.
Christine says
Great mint chip recipe! Our ice cream maker churns from the top so you can’t keep it going while you pour in the melted chocolate. I had to stop the machine, pour it in and restart it. By that time the chocolate hardened into a big blob. Suggestions?
Amanda Formaro says
Next time I would say churn the ice cream completely, then pour it into whatever freezer container you are going to use and hand stir in the chocolate.
Gail says
My ice cream machine (cuisinart) does churn from the top, and I am able to add the chocolate as directed. I watched the chocolate in the microwave carefully, checking every 20 seconds. When I added it to the churning ice cream, after adding a small amount I noticed that some chocolate remained at the top, and the ice cream became thinner (less frozen) as I added more. Finally turned off the machine, and there were big chunks in the now liquid ice cream. I fished out the chocolate and chopped it into small pieces, removed the liquid from the frozen ice bucket and put the bucket backing the freezer for a few hours, the “ice cream” into the refrigerator, and will re-churn. I hope it turns out all right. What a mess! Sounded like a great idea, but will not employ this method again.
Amanda Formaro says
Did you watch the video? I’ve made this many times, and yes it will occasionally clump but won’t affect the finished ice cream based off your comment.
Julie says
Wondering how long this might keep in the freezer before getting too hard? Wanting to make a day ahead so I can make several batches. Anyone know?
Susan says
Hi there! I’m excited to try the mint chocolate chip ice cream. How much does the recipe make? I will be using a 4 qt ice cream maker. Can I double the batch?
Amanda Formaro says
I think that should work as I use a 2 quart.
Annie says
I have chocolate mint in my garden, can I use some and reduce the mint extract? If so, how would I prepare the mint. Thank you!
Amanda Formaro says
You wouldn’t be able to use mint as is in the ice cream, but you can make your own mint extract! Here’s a recipe from another website https://www.theprairiehomestead.com/2013/10/diy-mint-extract-recipe.html
Carlene says
Hi Amanda, thanks for this recipe! Just wondering if there’s a certain consistency or temperature we should melt the chocokate to before adding? Should it be quite thin?
Amanda Formaro says
Just until completely melted is fine, it should be pourable :)
Vickie says
Can this be made with mini chocolate chips instead? If so would they be put in in the beginning or near the end?
Thanks
Amanda Formaro says
You could, but chocolate chips get pretty hard in ice cream :) Simply add them at the end. OR if you want to follow our method, you can melt the mini chocolate chips and follow the instructions for adding the chocolate ;)
Sophie says
Thanks for your recipe, I am thinking of making this ice cream, it just looks so yummy! If I don’t have an ice cream maker, can I just put the mixture in the freezer? Thanks!
Amanda Formaro says
You can, but the consistency might be different.
Dylan says
This was the first recipe we tried with our new I’ve cream maker. It came out wonderfully smooth and with an amazing mint flavor. It’s now our go-to for entertaining guests. Thanks for the recipe!
Amanda Formaro says
That’s awesome, I am so glad you loved it!!
Nancy says
YUM!! YUM!! Better than any other chocolate chip mint ice cream I’ve ever had!!
Amanda Formaro says
Thanks so much Nancy!
Barbara Bates says
Better than any!!! I used lactose-free half-and-half, now everyone can enjoy this ice cream.
I used your same recipe blend, and the lactose free half-and-half, to make chocolate chip, too (omitting the mint extract). Rave reviews and special thanks from my lactose intolerant friends and family.
Next, I’m trying it for strawberry ice cream, adding about a cup of fresh (But mashed) strawberries and the strawberry extract in place of the mint extract. I always credit you when asked about the recipes.
Hats off to you!
Thank you for sharing!!!
Amanda Formaro says
Hooray, I love the lactose free substitution as well. Thank you so much!
Frances says
Does the half & half replace the milk? If so, is it a one-to-one ratio?
Mom of Six says
Holy chocolate chip. This is wonderful, and easy. I may never make anything else now. Thank you!
Amanda Formaro says
Hooray! So glad you loved it, it’s my favorite ice cream recipe!
Debbie says
Sooooo much better than just dumping chocolate chip morsels into the ice cream! I can see using this chocolate method for lots of ice cream flavors – coffee, blackberry, ……thank you for a great recipe.
Melanie says
Oh my goodness! Heaven in a bowl! During quarantine we have rediscovered our ice cream maker. However we’ve been stuck on vanilla because it was so delicious. Today my son asked for mint chocolate chip, my favorite, so I headed online and found your recipe. I adore easy recipes and this one was so simple. The perfect subtle amount of mint. And the melted chips at the end making the crackle? That’s what cinched the deal for me. All of my kids now agree this is the best flavor we’ve made yet! Thank you!
Amanda Formaro says
Yay! it’s my favorite too! If you like peppermint ice cream (I love it at Christmastime) try this one https://amandascookin.com/homemade-peppermint-ice-cream/ We LOVE it!