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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Stephie says
My family’s favorite!! Thanks!! 🤗
Barbara Bates says
WOW!!! Better than Baskin Robbins!!!
Adding to that, I used 3 cups of lactose free half & half in place of the cream and milk. My friends and family especially loved it, not only for the deliciousness, but also because many of them are lactose intolerant, and as such, have not been able to fully enjoy most ice creams without the following aftermath. Yes, there are pills, but those also have unpleasantness. So, except for that terrible lactose free vanilla and chocolate sold in stores, they simply stopped eating ice cream.
Not any more!!! Now they can eat in bliss your wonderful recipe with my very simple modification.
We all thank you from the depths of our tongues, throats, and bellies!!!
Amanda Formaro says
That is absolutely amazing, I am so happy to hear that!! :)
Sarah H. says
This was just absolute perfection! I doubled the recipe because we have a large ice cream maker but sadly I forgot to buy extra whipping cream so I substituted half and half and it still came out amazing!
THIS is the BEST homemade ice cream we have ever made, and we have made tons over the years.
I have given some to my grown kids and every single one loved it, thank you so much for sharing your recipe :)
Amanda Formaro says
Yay, that’s awesome Sarah, thank you so much! I’m so glad you guys loved it as much as we do :)
Y-von says
So easy and so delicious! I loved the idea of melting the chocolate and drizzling into the ice cream as it was churning! It was so much better than hard, frozen chocolate chips! A new favorite for my family! I wouldn’t change a thing!
Amanda Formaro says
I could not agree more about frozen chocolate chips!! :)
Carlena says
Love it
Kathryn says
Just got my icecream maker and this recipe was my first. Turned out great! I used dark chocolate. I’ll be making it again for our St.Pat’s potluck at work!
Amanda Formaro says
Awesome! This is one of two favorites of mine. The other one is this https://amandascookin.com/homemade-peppermint-ice-cream/ YUM!
Hankdatank008 says
Did these for school project and worked perfectly
Susan Hacker says
This was SO GOOD, better than anything from a store!
Instead of chocolate ( chips ) I added about 6 busted up oreo’s. It was my son’s request! They were added at the end.
Amanda Formaro says
Love the Oreo addition!!
Sarah says
Could I use peppermint essential oil instead of extract? If so how much should I use?
Amanda Formaro says
Hi Sarah. I actually have NO experience with ingesting essential oils. I have seen other recipes that say it’s a lot stronger and you only need a few drops to replace one teaspoon of extract. That said, please know that I have not tried this and can’t guarantee the results.
Carol says
How many quarts does this recipe make?
Amanda Formaro says
Hi Carol. It’s been a while since I made this, but if memory serves it’s roughly 1.5 quarts
Marian Reitzen says
Hi,
I don’t think you can use essantial oil in the same proportions as extracts that are meant for baking .
I did however use Peppermint Oil made by Simply Organic which you can find online or in a natural foods store in the baking department. I used the same amount as the extract called for in Amanda’s recipe and it came out great.: it was delicious and have also made in with some Peppermint Liquer in addition to the oil (add to taste and it will also prevent the ice cream from freezing too hard.)
Susan Hacker says
Essential oil is not for cooking with.
Barbara Bates says
This is DELICIOUS!! Not only is it comparable to BR, but I made it “lactose-free” by using 3 cups of lactose-free cream. Now, my friends who do not tolerate dairy can enjoy this as much as me.
Thank you so much for this recipe!
Amanda Formaro says
So glad you enjoyed it! It’s one of my favorite recipes! :)
Jay Weiner says
This was delicious. The other recipes I’ve tried all involve egg yolks and heating the mixture then waiting for hours for it to cool. This was easier and faster. Now I need to find recipes for different flavors.
Amanda Formaro says
This ice cream is a favorite around my household, I’m glad to hear you enjoyed it as well Jay! :)
Erica says
I found this recipe on Friday and tested it on Sunday evening for an office Ice Cream Social. It was AMAZING!!! It has just the right amount of mint flavor and was the perfect soft green color. I melted mini semisweet morsels for the chocolate and drizzled it in at the very end before sticking in my freezer for a more scoopable firmness. I brought all the ingredients to the office today to make it, and it did not disappoint. I had lots of rave reviews! Seriously some of the best ice cream I have ever had. Thank you! I’m curious as to which brand of sweetened condensed milk you used? As someone who is prediabetic I’d like to cut down on the carbs, and the nutritional info listed above says 6 carbs per serving and I know my brand of condensed milk alone had 22 carbs per serving.
Amanda Formaro says
Hi Erica! I believe I used Carnation. I’m actually really glad you asked that question because the nutritional info on this doesn’t look correct. I’m going to see about turning off that functionality until i can get it fixed! I’m so glad the recipe was such a hit! We LOVE it here and make it often :)
Ruth McIver says
This brings back happy memories!! The recipe looks simple enough. I know it’s rich with the heavy cream and sweet with the condensed milk but a treat that takes a little time to make is worth it. Not just for a holiday but any day.
Amanda Formaro says
I hope you enjoy it Ruth!
Angie | Big Bear's Wife says
One of Thomas’ favorites!!!
Elizabeth says
This turned out awesome! Thank you so much! This will be my new go-to recipe for ice cream. :)
Amanda Formaro says
Awesome!
Alecia says
Do you think i could use Young Living Perrermint Essential oil? Its very strong and consumable. I’m not sure what the difference is between mint extract.
thanks!!
Amanda Formaro says
Extract and essential oils are completely different so I am not entirely sure, but I would not substitute essential oils for this recipe.
Dayo488 says
I used 2 drops peppermint doterra oil and it was SO good! Delicious!
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!
Amanda Formaro says
So glad you liked it and what a great idea! Will have to try that :)
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?
Amanda Formaro says
Yes you can :)
Amberly says
This looks divine! Would I be able to use almond milk for the one cup milk ingredient?
Amanda Formaro says
I have never personally substituted almond milk – here’s a search that may help https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=almond%20milk%20in%20homemade%20ice%20cream
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.
Amanda Formaro says
Thanks Marian! When I discovered ice cream with sweetened condensed milk it changed my whole way of making ice cream! Glad you loved it :)