Thank you so much for stopping by! If you’re anything like me, you’ve got a soft spot for mint chocolate chip ice cream — that bright, cool flavor paired with little pockets of chocolatey goodness is simply irresistible. It’s one of those nostalgic scoops that takes you right back to childhood summers… only this version is better because it’s homemade!

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Creamy, dreamy, and loaded with chocolate, this mint chip ice cream comes together easily and works with or without an ice cream maker. And yes, we’re going for the real deal mint flavor — none of that artificial toothpaste taste here.

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What Is Mint Chocolate Chip Ice Cream?

Mint chocolate chip ice cream is a frozen dessert made with a mint-flavored cream base and flecks or chunks of chocolate folded in. It’s traditionally a churned custard base, but you can also make it no-churn for a quick, fuss-free version.

This recipe delivers that signature minty coolness with rich chocolate in every bite — and the texture is soft, scoopable, and silky smooth.

Why You’ll Love This Recipe

Cool, refreshing mint flavor (customizable to your taste)
Crunchy chocolate chips or shavings in every bite
Creamy texture that melts just right
Quick prep with no-churn or churned options
Naturally flavored (optional with peppermint extract or real mint)

What It Tastes Like

Bright, creamy, and not-too-sweet — this ice cream hits all the right notes. You get a smooth, cooling mint flavor (never overpowering!), balanced by the bittersweet crunch of chopped chocolate or chips. It’s like a refreshing breeze in dessert form.

Benefits of Homemade Mint Chip Ice Cream

You control the sweetness and mint intensity
Option to use dairy-free or vegan ingredients
No artificial colors or flavors — unless you want that iconic green hue!
Add real chocolate instead of waxy commercial chips
Make it machine or no-churn — your choice!

Ingredients

For No-Churn Version:

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1½ tsp peppermint extract (or 1 tsp mint extract)
1 cup chopped dark or semisweet chocolate (or mini chips)
Optional: 2–3 drops green gel food coloring

For Ice Cream Maker Version:

2 cups heavy cream
1 cup whole milk
¾ cup sugar
1½ tsp peppermint extract
1 cup chopped chocolate or chips
Pinch of salt
Optional: 4 egg yolks (for a richer custard-style base)

Tools You’ll Need

Mixing bowls
Hand mixer or stand mixer (no-churn)
Ice cream maker (for churned version)
Loaf pan or airtight container
Spatula
Fine mesh strainer (if making custard base)

Ingredient Swaps & Additions

???? Use coconut cream and condensed coconut milk for dairy-free
???? Steep fresh mint leaves in warm milk for natural flavor
???? Use shaved chocolate, chocolate curls, or crushed Andes mints
???? Swirl in chocolate fudge for a “mint chip ripple” version
???? Add a few fresh mint leaves to garnish each scoop

How to Make Mint Chocolate Chip Ice Cream

No-Churn Method:

Whip the Cream
In a large bowl, beat heavy whipping cream until soft peaks form.
Mix the Base
In a separate bowl, whisk together sweetened condensed milk, peppermint extract, and food coloring if using.
Combine & Fold
Gently fold the whipped cream into the mint base. Stir in chocolate chips or chunks.
Freeze
Pour into a loaf pan, cover with plastic wrap, and freeze at least 6 hours or overnight.

Churned Version:

Make the Base
Combine cream, milk, and sugar in a saucepan. Heat until sugar dissolves. Remove from heat, add peppermint extract (and food coloring if desired).
(Optional Custard)
Temper and whisk in egg yolks. Return to stove and cook over low heat until thick enough to coat a spoon.
Chill
Cool mixture completely in the fridge for 4–6 hours or overnight.
Churn
Pour into an ice cream maker and churn until thick. Fold in chocolate, then freeze until firm.

What to Serve With Mint Chocolate Chip Ice Cream

Crushed Oreos or brownie chunks
Chocolate syrup or hot fudge drizzle
A scoop sandwiched between chocolate chip cookies
Sprinkled with cacao nibs or toasted coconut
In a waffle cone for a classic ice cream shop look

Tips for Perfect Texture

Use peppermint, not spearmint — it’s cooler and cleaner
Chop chocolate finely for better distribution and melt-in-mouth crunch
Don’t overdo the extract — a little goes a long way!
Use real whipped cream for fluffier no-churn texture
For ultra-smooth churned ice cream, strain custard before chilling

Storage Instructions

Store in an airtight container in the freezer for up to 2 weeks
Press parchment or plastic wrap directly on the surface to avoid ice crystals
Let soften at room temp for 5 minutes before scooping

General Recipe Info

Prep Time: 15–20 minutes
Chill/Freeze Time: 6+ hours
Total Time: 6–8 hours
Yield: About 1.5 quarts
Category: Frozen Dessert
Diet: Gluten-free, adaptable to dairy-free

Frequently Asked Questions

Can I use fresh mint instead of extract?
Yes! Steep ½ cup fresh mint leaves in warm milk or cream for 15 minutes, then strain and chill before using.

Can I use chocolate chips?
Absolutely! Mini chips, chunks, or chopped bars all work well.

Can I add green food coloring?
Totally optional. Leave it white for a natural look, or tint for that classic mint chip green!

Can I make it dairy-free?
Yes! Use full-fat coconut cream and sweetened condensed coconut milk for a vegan-friendly version.

Conclusion: The Coolest Scoop Around

This Mint Chocolate Chip Ice Cream is everything you love about the classic flavor — cool, creamy, and loaded with bits of chocolate — made with simple ingredients and a whole lot of love. Whether you churn it or freeze it no-churn style, it’s a sweet, nostalgic treat you’ll want to keep stocked all summer long.

You’ll Also Love:

Share Your Scoops!

Tried this recipe? I’d love to see your minty masterpieces!
Tag @easyrecipesteps on Pinterest or Instagram, and don’t forget to leave a review or save the pin for later!

Nutrition (Approx. Per ½ Cup No-Churn Serving):

Calories: 240
Fat: 16g
Carbs: 21g
Sugar: 18g
Protein: 3g