Homemade Mint Chocolate Chip Ice Cream

Homemade Mint Chocolate Chip Ice CreamMint chocolate chip ice cream is a favorite in this house. Since I recently upgraded from my broken down manual crank ice cream maker to one with an actual motor (yah!) I’ve been experimenting with different ice cream recipes. This mint chocolate chip is fabulous and it was devoured quickly. I’ve made it three times already and it won’t be the last time either!

Homemade Mint Chocolate Chip Ice Cream

I’ve decided that I 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 here from now on. 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. ;-)

ANOTHER DELICIOUS IDEA >>  Mississippi Mud Cookies

Homemade Mint Chocolate Chip Ice Cream

I actually made a completely different recipe the first time I made this, and it turned out my mint extract was a bit expired. So my ice cream tasted like mouthwash. :-* However, it’s been perfected now, just make sure you have a current bottle of mint extract! Ha! Now, on with the recipe. I give you dreamy, creamy mint chocolate chip ice cream!

Homemade Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

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
4 ounces bittersweet chocolate

ANOTHER DELICIOUS IDEA >>  Vanilla Bean Mulberry Cake

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.

Homemade Mint Chocolate Chip Ice Cream

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.

Homemade Mint Chocolate Chip Ice Cream


  1. says

    I couldn’t agree more with you when it come to the ease of using sweetened condensed milk to make ice cream. When I make it, it disappears so quickly that it makes me wonder why I would spend the time to make it any other way.

    Choc. mint is Andy’s favorite ice cream. I’m going to try your version this weekend. MMM! Can’t wait!

    What type of ice cream maker did you get? From the top, it looks like mine.

  2. says

    What kind of freezer container do you use?? I’ve gave ice cream making a break because once I’d put it in the freezer it would be hard as a rock the next time I tried scooping some out.

    • says

      hi Fallon! I just use a plastic container, or you can recycle the Blue Bunny ice cream containers. Those work well too :) If your ice cream is too hard, your freezer may be set too high. You can also add a tablespoon of vodka or rum to your ice cream as it’s churning. The alcohol is a low enough amount that it’s not detected in the flavor, but it helps keep it from freezing rock hard. I didn’t have to do that with this one or with the pink peppermint ice cream I’m going to post in a day or so either :)

  3. Tonia says

    Amanda its official…..I AM IN LOVE WITH YOU and this MINT AND CHIP ICE CREAM!!!! You must’ve known it was my favorite! lmao

      • Tonia says

        Do you think I could twist your arm to make it for me? My birthday is tomorrow and would be GREAT with a couple of scoops of that deliciousness! lol Thanks for the food porn (pics) lol

  4. says

    Mint Chocolate Chip is probably my favorite ice cream (or at least top three) and this is a great recipe! I love using sweetened condensed milk in my ice cream as well and I just love your method for adding the chocolate “chips…” that is totally fascinating. I want to try this just to see that happen:-)

    • Amanda Formaro says

      Thank Becky :) Sometimes the chocolate can clump together, just break it up when you put the ice cream into the container you will be freezing it in. Then break i up and spread it around with a rubber spatula if needed! :)

  5. says

    Gah! What are you doing to me?? You do know what is going to happen now, right? Now, NOW Aidan will want the ice cream sandwiched in those cookies or made into a pie or something with both of them and more chocolate sauce and whipped cream or something and I won’t hear the end of it until I make it happen. That’s not the worst part though because then I will end up eating half of it myself LOL! That is some seriously great looking ice cream Amanda!

  6. says

    I make ice cream both ways..I am still on the fence on which one I like better..but the sweetened condensed milk is definitely the quicker route BY FAR!
    Mint chocolate chip is one of my all time fav’s

  7. says

    On accident, I looked at this post again. ;) But now I know what flavor of ice cream to make next. We’re pretty much out of ice cream, which is like a cardinal sin. But I just happened to, without really think about it, bought some cream AND some cond. milk, I just like to have both on hand for things. So question–do or did you use spearmint flavor or peppermint? Spearmint right? Peppermint is more for candy cane type mint flavor.

    • Amanda Formaro says

      For this particular ice cream I actually used “pure mint extract”, that’s what it says on the bottle. However, all the recipes I searched called for peppermint extract. I used peppermint in my pink peppermint ice cream, which is getting posted this coming week, but the difference in flavor actually came from a higher amount of vanilla extract. So you could use peppermint extract, I haven’t seen spearmint in the store but I think that would work good too :)

  8. abbyrhoade says

    how can I make this without a ice cream maker? just like blend it by hand or put in a mixer then put it in the freezer container?

    • Amanda Formaro says

      Just blend it by hand and put it into a container. The ice cream maker has a frozen canister and a paddle that turns the mixture, scraping the sides of the frozen container as it goes. This is the churning action. However, it should be fine if you just place it in the container :)

  9. Christy says

    I so love this recipe. I’ve made it so many times in the last month I don’t even need to look at the recipe anymore. One thing though, maybe you could help, this last time I made it the ice cream got very soft towards the end, I could almost “pour” the mixture into the container to freeze it in. I’m wondering what it could be.

    • Amanda Formaro says

      Do you mean that it was soft at the end while taking it out of your ice cream maker and transferring it to your freezer container? if so, it sounds like your freezer canister wasn’t frozen completely at the bottom. Or did you mean something else? At any rate, once frozen in the freezer it should be fine :)

  10. Cherry says


    I would love an egg alternative for the base too, but every time I try something different it makes the ice cream too icy (not smooth and creamy). I’ve had some success w/gross stabilizers like corn syrup and corn starch, but that’s too unnatural to want to go back to. Do you find the sweetened condensed milk remedies this issue?

  11. Kelli-Anne Collins says

    This is the perfect chocolate chip mint recipe. I’ve made it three times already. I’m still working on the stracietella method. The chocolate comes out in big chunks here and there. Does that happen to you too? And what kind of chocolate do you use? Anyways, it’s a great recipe…thanks for sharing!

    • Amanda Formaro says

      Hi Kelli! Yes that has happened to me. Once I pour the ice cream from the ice cream maker and into the container, I then break up the larger chunks of chocolate using a spoon or butter knife. Works great!

  12. Marsha Thalin says

    Amanda, I just love this ice cream. Just recently became an owner of an ice cream machine. This recipe is going to be my death. Can’t stop thinking of the delicious stuff waiting in the freezer to be consumed. Do you have any good ideas for coconut ice cream with sweetened condensed milk? We don’t have coconut cream here in Sweden. Just love coconut as well as coffee and maple walnut.

    • JC says

      Try using coconut milk instead of condensed milk. It’s SO good and it’s not thin (so you don’t get watery ice cream)…it’s very thick, in fact. Just make sure to use full fat coconut milk from a can. If you have access to a Trader Joe’s, they have coconut milk and coconut cream. I use a can of each since the cream is so much thicker.

  13. Neil says

    I bought a cheap ice cream maker on sale only so I could make a few rare ice cream deserts I’d see whipped up on the food channels (namely – Giada’s ricotta ice cream). Tonight I started whipping up a chocolate ice cream recipe that was in the machine manual. Typically, having not reading ahead it wasn’t until I set the machine up that I realized I would have to chill the mix overnight. Dang! So then I started thinking about making something else and came across your recipe for my favorite of all flavors. This came out so well, I can’t believe how easy it was, and the little spoonful I had made me swear out loud! I can’t wait till it sets!

  14. says

    I just made your mint chocolate chip ice cream and it was delish. I have made several recipes but this one by far the best. Thank You

  15. Aki says

    This recipe sounds delicious…I will have to try it. How much ice cream does this recipe yield? I have a 1.5 qt. Cuisinart ice cream maker, & want to be sure it’s big enough. Thanks!

    • says

      Hi Aki. I have a 2 quart machine but I BELIEVE it makes 1.5. To be safe, just pour enough of the mixture in to your maker to fill it 3/4 full. If you have any left over you can just freeze it in another container.

  16. judi says

    I just made this with my 9 year old grandson. It was so easy — he did it all himself! (With supervision!) We added 1/4 t more mint extract and did half semi sweet and half bittersweet chocolate. It’s in the freezer now – YUM

  17. kelly says

    I made this with my 6 yr old daughter last night in my Cuisinart 2 qt icecream maker. She had fun drizzling the chocolate in. This turned out excellent!!! THANKS!

  18. Judy says

    Thanks so much for this condensed milk based mint chip ice cream. In the middle of summer the last thing I want to do is stand over a stove top cooking custard! This is sinfully rich and delicious and the vanilla really takes the “bite” out of the mint flavoring, balancing it perfectly. I admit that I wanted it more minty and less vanilla-y so I used 1 tsp. of each flavor. Perfection!

  19. Ann says

    I made this Mint Choclate chip ice cream….WoW! This was so good.
    I will only make ice cream with condensed milk from now on. It makes a huge difference. Thank you for this recipe. :) My family loved it!!

  20. kate says

    This is in the ice cream maker just now. I’ll be adding the chocolate shortly. The only Change I made was to just use 1tsp vanilla. The mix tasted good before I threw it in the maker so I can’t wait to try it after the chocolate has been added :-)

  21. Kate says

    Aww I made a comment from my phone yesterday but it didn’t post :(

    This is my first time using condensed milk and I am really pleased with the result, its very creamy. I have previously warmed milk sugar and cream with vanilla to use as my base as i’m not quite brave enough to make a custard yet :)My ice cream was made and in the freezer within 30 mins which is great! Its usually at least a 2.5 hour job

    This was my first time using the straccietella method and I wont be going back to chopping up chocolate or throwing in chocolate chips, it gives you more of a chocolate ‘crisp’ texture rather than a chip texture and there is less danger of getting a really hard bit of chocolate.

    I made a couple of wee changes, I only used 1 tsp of vanilla and tbh when I make it next time I will just omit it altogether as I feel the condensed milk gives it enough sweetness. I also added 1/4 of a tsp of glycerine at the very end and just stirred this in by hand before I split the mix. This gave me a lovely soft scoop ice cream for a few hours last night so I would reccomend adding the glycerine if you were maybe having a dinner party the day you made the ice cream as you could just scoop straight from the freezer and have 1 less thing to worry about.

    I just checked the ice cream this morning and it is firmer than it was yesterday but I can tell that its much softer than my normal ice creams, which I usually have to give a good 20 mins to get soft.

    Bottom line, this is a wicked recipe, its super easy and I reckon very adaptable. My next ice cream will be a white chocolate one using this method. I have also bookmarked your ice creams page – you have some cracking recipes :)

    Keep up the good work


    • says

      I am so glad you liked it! I agree, I’m totally sold on the sweetened condensed milk version too. And agreed again on the stracciatella method!

  22. Sugarmomma says

    Made this recipe this past weekend and let me tell you – it didn’t last in the freezer. I will need to triple the recipe next time. Oh, and I’m not a chocolate lover so I compromised for the family used Andes mints instead of regular chocolate bars and shaved the candies in a zip bag. It was great!

  23. brandon says

    All I could taste was the vanilla, FAR too much vanilla. A complete waste of time and ingredients.
    Cut the vanilla by half at the very least. I should have compared ingredient levels to other recipes as none I could find have more than 1 tsp. and this calls for 2.

    • says

      Brandon, is it possible that you forgot to include the mint extract? There’s no way, if the recipe was followed correctly, that this would just taste like vanilla. The only other thing I can think of would be that your mint extract wasn’t any good. Sorry you had a bad result, but I can guarantee you that this recipe, if followed per the instructions, is very minty and the vanilla simply tones down the mint a little to give it a creamy taste. Hope you’ll try it again, sorry you had trouble!

  24. Diana says

    I made my first batch of vanilla ice cream last nite. I just bought a maker.
    It turned out really good but a little sweet. I found your recipe after I made the vanilla and I would do the choc mint for sure next time.
    Probably sooner than later as it is a favorite ice cream of ours.
    Looking forward to it !!!!!

  25. Diana says

    Wow Amanda, I just looked at some of the other ice cream recipes. I could
    get hooked on this stuff lol…especially the one with the pb cookies added

  26. Barbara Knouf says

    I have never liked usinf sweetened condensed milk recipes – a childhood thing. However, after reading your recipe, and all the comments, I will break my own forever rule and use your recipe as is to make my 11 year old great-granddaughter’s favorite ice cream. Thank you very much.

  27. Katie H says

    I plan on using this recipe, I’m looking forward to trying it. I was wondering – Do you think it would also work to use the first few ingredients in this recipe as a base recipe for other ice cream flavors? I’m having a hard time finding recipes I like but thought maybe this would make a good base. I like the condensed milk also, but have run into a few recipes where the ratios seem way off.

    • says

      Hi Katie! Yes, for my base ice cream recipe I use 1 14-ounce can of sweetened condensed milk plus a combination of 3 cups milk/cream. So for example, you can use 2 cups heavy cream and 1 cup milk, or 1 cup heavy cream, 1 cup half and half, and 1 cup milk. You can even eliminate the heavy cream if you want to watch calories and go with 1 1/2 – 2 cups of half and half and the rest (to equal 3 cups) milk. Then add your extracts etc. For just vanilla, add 2 teaspoons vanilla extract.

  28. Andre says

    Hi Amanda. I’m new to ice cream making. I bought a ice cream machine and were very disappointed with the 1st 3 attempts. The ice were to icy, not creamy and when set were rock hard.
    Until I discovered your recipe!! Thanx you saved the machine. I will use your base to try other flavours like peanut butter and Nutella/nuts.

    • says

      That’s great Andre! Check out the ice cream section, there’s a TON of recipes in there. You can use the Category drop down menu on the right sidebar, or click on Desserts at the top of the page. The pink peppermint one is really good too!

  29. Chelai says

    This was my first time making one of your recipes. I loved this ice cream as a kid and my daugther does, too. We made it this weekend. It is spot on for flavor. I love the straccietella method. Definitely summer staple. Thanks!

  30. Shelby says

    I tried making this recipe this morning and after an hour the ice cream had hardly formed :( Our freezing bowl has been in the freezer for the past week, so I know that was cold enough. I put the contents in a container in the fridge and I’m going to try again tomorrow. I was so excited for this because mint chocolate chip is my favorite ice cream!

    • says

      Hi Shelby. You will not have ice cream after an hour. You need to churn it in your ice cream maker, then pour the contents into a freezable container and freeze it overnight :)

  31. says

    Looking for a mint chocolate chip ice cream recipe I just now found your site. Lately I have been making ice cream two, three times a week! I have a double chocolate ice cream custard in the freezer now, will be ready to eat tomorrow.
    I just printed your recipe and plan to make it tomorrow afternoon, thank you.

    Check out my site sometime, recent post; homemade Vanilla Bean Ice Cream
    Greeting from South Carolina!

  32. Amelia says

    I attempted this recipe earlier, but my mixture seemed pretty watery before adding it to my icecream maker, therefore it overheated before it was anywhere near the right consistency. I used the correct measurements and used the British equivalent of heavy cream so I’m not sure where it went wrong. I’m now finishing it off the old fashioned way by hand and freezer. Any thoughts?

    • says

      Hmm, well the mixture is watery so that’s probably not the issue. The mixture should be thick when the ice cream maker is done churning, but not totally set. Similar to when you stir up the ice cream in a bowl before eating it (my kids love doing that). So the only thing I can think of would be that the ice cream maker tub wasn’t frozen long enough. I leave mine ion the freezer for 24 hours before using it again.

  33. Marian says

    OMG……this is so delicious and so rich and creamy. Just made it today for the first time and ate a generous serving of it while it was still soft serve. Will be making more ice cream recipes with sweetened condensed milk. Never used it before for anything. Thanks Amanda.

  34. Hope says

    We love this recipe! I have a lot of half and half left over from another recipe. Have you tried to substitute this for the heavy cream before?

  35. Kimberly says

    love this recipe! I changed one thing- I whipped the cream to almost stiff peaks and then added everything else to the mixing bowl. Such a fabulous texture! Thanks for sharing!


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