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 whipping 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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published on this blog on September 13, 2011.
Amanda Davis
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April says
For those who feel this must need refrigeration prior to putting in the ice cream maker, you can avoid the added mixing/freezing time in the machine by popping the condensed milk into your refrigerator the day before. Excellent recipe! I’ve made various additions and adjustments over time just to play around with the basic recipe but it also comes out wonderfully as written.
Amanda Davis says
Great tip on the condensed milk!
KB says
One of the best ice creams I’ve ever eaten and by far the best one I’ve ever made. A little too delicious with the chocolate added that way!