Fresh Mint Chocolate Chip Ice Cream
This smooth and creamy fresh mint chocolate chip ice cream is a perfect summer treat! Filled with fresh mint flavor and hints of crunchy chocolate chips.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
When I asked my husband what type of birthday cake he wanted this year, he promptly answered with his standard response – funfetti.
When I didn’t respond and just kind of stared at him, he realized pretty quickly that was the wrong answer. I made that for him last year and really wanted to try something new.
He knows this game that I play and “changed his mind.” He’s a good sport for putting up with me sometimes : )
His revised request? Mint chocolate chip ice cream cake. I was happy to oblige. And of course I needed to make my own ice cream using fresh mint.
It is smooth, creamy and refreshing – and packed full of fresh mint taste.
It also amazed me that you could really tell that it was fresh mint, and not any type of extract.
While the chocolate chips are totally optional, I thought they were the perfect balance to all the mint flavor. And who are we kidding, I just love chocolate.
Additional Ice Cream Recipes You Might Enjoy!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream, divided
- pinch of salt
- 2 cups lightly packed fresh mint leaves
- 5 large egg yolks
- few drops green food coloring, optional
- ⅓ to ½ cup mini chocolate chips*
- Add the milk, sugar, 1 cup of the heavy cream and the salt to a medium saucepan. Set the pan over medium heat and cook until the sugar has dissolved and the mixture is warmed through. Add in the mint leaves and mix to combine, making sure that the leaves are immersed in the mixture. Remove from the heat, cover and let steep at room temperature for 1 hour.
- Set a fine mesh sieve over a medium bowl. Pour the mint mixture through the sieve, pressing on the leaves to extract as much flavor as possible. Discard the leaves and then return the mixture to the saucepan. Rewarm the mixture over medium heat.
- Meanwhile, add the remaining 1 cup heavy cream to a large bowl. Set the fine mesh sieve on top and set aside.
- In another medium bowl, add the egg yolks and whisk until smooth. Slowly pour the warmed mint mixture into the egg yolks, whisking constantly. Add this egg yolk mixture back to the saucepan. Set over medium heat and cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a spatula (using an instant-read thermometer, it should be right around 170ºF).
- Remove from the heat and pour through the sieve into the bowl with the cream. Add in the food coloring (if using) and stir to combine.
- Let the mixture cool slightly then cover and refrigerate until thoroughly chilled.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions. After the mixture is finished churning, gently fold in the chocolate chips.
*Depending on how much chocolate you like in your ice cream, use anywhere from the ⅓ cup to ½ cup of the mini chocolate chips.
Adapted from The Perfect Scoop cookbook
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 380 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 210mg Sodium: 92mg Carbohydrates: 27g Fiber: 0g Sugar: 26g Protein: 7g