Creamy Mint Chocolate Chip Ice Cream Recipe You’ll Love

This mint choc chip ice cream is made with fresh garden mint and tender chocolate pieces for a creamy, perfectly minty treat that’s hard to resist.

There are many versions of mint chocolate chip ice cream; this is my preferred method. I use fresh garden mint, blended with cold milk and left to infuse in the refrigerator for several hours — ideally overnight. Many recipes steep mint briefly in hot milk for a short time, but I find that a longer cold infusion preserves the herb’s fresh, bright character without overpowering the dairy. The goal is a clear mint note that complements, not overwhelms, the chocolate.

Next, the chocolate. Traditional chocolate chips were created to hold their shape in hot baked goods, which can make them waxy when frozen. To avoid that, I soften dark chocolate by melting it and blending in a small amount of refined coconut oil before letting it set again. This lowers the chocolate’s melting point so the chocolate pieces remain smooth and more enjoyable in frozen dessert. This extra step is optional — you can add store-bought chips straight into the ice cream near the end of churning if you prefer.

🥘 Ingredients and substitutions

Mint – I use garden mint (often called spearmint or common mint). You can experiment with peppermint, apple mint, chocolate mint or other varieties, but stick with milder types if you want the herb to read fresh rather than intense.

Cream – Use full-fat cream (around 35% fat). This gives the ice cream a rich, smooth texture.

Milk – Full cream milk (about 4% fat) helps prevent iciness; lower-fat milks make icier results.

Tapioca starch – Also known as arrowroot. It helps stabilize and thicken the base so the ice cream stays smooth after freezing. Cornstarch can be used, but tapioca/arrowroot holds up better in the freezer.

Chocolate – I use dark chocolate, and when making custom chips I mix in refined coconut oil to improve texture in the freezer. You can alternatively chop a chocolate bar or crumble a flake-style chocolate; just remember that milk or white chocolate will make the ice cream noticeably sweeter.

Optional extras

Glucose syrup – Small amounts of glucose (confectioner’s glucose) lower the freezing point slightly, improving scoopability. Substitute light corn syrup or powdered dextrose if you can’t find glucose. Use sparingly to avoid overly soft ice cream.

Refined coconut oil – Use refined/expeller-pressed coconut oil when making the chocolate pieces; it has a neutral flavor. Unrefined coconut oil will impart coconut notes that can compete with the mint.

🔪 How to make the mint choc chip ice cream

Wash the mint thoroughly. Roughly chop or tear it and place it in the chopping bowl of an immersion blender or food processor with the milk. Blend until well combined. Transfer to a covered container and refrigerate for at least four hours, preferably overnight, to fully infuse the milk with mint.

Make a tapioca slurry: mix the tapioca starch with a few tablespoons of cream until smooth.

Combine the remaining cream, sugar and glucose syrup (if using) in a small saucepan. Heat over medium until it just begins to bubble, then reduce to low and stir until the sugar dissolves. Whisk in the tapioca slurry and continue stirring briefly. Remove from the heat and chill in the fridge for at least four hours, preferably overnight.

How to make the chocolate chips

For softer, creamier chips, line a tray with greaseproof paper. Melt the chocolate in a heatproof bowl (microwave in short bursts or use a double boiler). Stir in the refined coconut oil until smooth, spread the chocolate thinly onto the paper and allow it to set. Once firm, break it into small chip-sized pieces. If you prefer, skip this step and add ready-made chocolate chips during churning.

Hot tip: you can skip this step if you prefer, and just add whole chocolate chips to the ice cream towards the end of churning.

How to assemble the ice cream

Strain the mint-milk mixture through a sieve, pressing the mint to extract as much infused milk as possible. Discard the solids and stir the mint-infused milk into the chilled cream mixture. If you want a brighter color, a few drops of green food coloring can be added now.

Chill your storage container in the freezer and prepare your ice cream machine according to the manufacturer’s instructions. If using a self-churning machine, switch it on about ten minutes before churning. If using a frozen bowl, remove it from the freezer right before use.

Churn the mixture. When the ice cream thickens but is still flowing — similar to soft serve — add the chocolate pieces. Continue until evenly distributed, then transfer the ice cream to the chilled storage container and freeze overnight until firm.

🥣 How to serve

Scoop directly from the freezer and enjoy. This ice cream is delightful on its own or dressed up as a sundae with whipped cream, a drizzle of chocolate sauce and a sprig of fresh mint.

Author: Sarah Brooks

LOOKING FOR MORE YUMMY DESSERT RECIPES?

Try one of these:

• Aero Mint Cheesecake
• Peppermint Crisp Tart
• No Churn Chocolate Ice Cream

📋 Recipe