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Homemade Mint Chocolate Chip Ice Cream Recipe

4 from 30 reviews

  • Author: admin
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Homemade Mint Chocolate Chip Ice Cream is a refreshing and creamy treat featuring fresh mint leaves infused into a rich custard base, blended with chopped mint chocolate for a delightful crunch. Perfect for warm days or dessert cravings, this recipe offers both traditional ice cream maker and no-churn methods to suit your kitchen setup.

Ingredients

Scale

Base Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • ⅔ cup granulated sugar
  • ½ teaspoon sea salt
  • 3 egg yolks

Mint and Chocolate

  • 3 cups fresh mint leaves (about 2 ½ ounces)
  • 4 ounces mint chocolate, chopped (about 1 cup)

Instructions

  1. Prepare the custard base: In a small pot, whisk together the whole milk, heavy cream, granulated sugar, sea salt, and egg yolks until smooth. Add the fresh mint leaves to the mixture to begin infusing flavor.
  2. Heat and steep the mint: Place the pot over medium heat and heat gently while whisking often. Bring the mixture just to a gentle simmer, making sure it does not boil or curdle. Remove from heat and allow the mint leaves to steep in the warm custard for 1 hour. This step infuses the mint flavor deeply into the cream.
  3. Strain and chill: After steeping, strain the mixture through a fine-mesh sieve into a clean bowl to remove the mint leaves. Refrigerate the cream until it is thoroughly chilled, which is essential for the best texture.
  4. Create the ice cream – Ice Cream Maker Method: Pour the chilled mint-flavored cream into your ice cream maker. Churn the mixture for approximately 30 minutes, or until it becomes creamy and thick.
  5. Add the mint chocolate: During the last minute of churning, add the chopped mint chocolate pieces and allow them to incorporate evenly throughout the ice cream.
  6. Create the ice cream – No-Churn Method: If you don’t have an ice cream maker, pour the chilled cream into a large baking dish and place it in the refrigerator.
  7. Freeze with stirring: Every 30 minutes, use a fork to scrape and stir the frozen edges into the center to break up ice crystals. Repeat this process for at least 2 hours until the mixture is creamy and completely frozen.
  8. Mix in the mint chocolate: Just before serving, stir the chopped mint chocolate into the no-churn ice cream to distribute the chocolate pieces evenly.

Notes

  • Using fresh mint leaves for infusion ensures a vibrant, natural mint flavor.
  • Temper the eggs carefully and heat gently to avoid scrambling the yolks in the custard base.
  • You can substitute mint chocolate chips if mint chocolate bars are unavailable.
  • The no-churn method is a convenient alternative but requires regular stirring for the best texture.
  • Store any leftover ice cream in an airtight container in the freezer for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://homegrownbeets.com/homemade-mint-chocolate-chip-ice-cream-recipe/