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Cool and bright Mint Chocolate Chip Ice Cream
It’s hard to beat a bowl of creamy homemade ice cream!
Right behind chocolate and vanilla, Mint Chocolate Chip Ice Cream was the third most searched ice cream flavor in 2021. It’s an international favorite with kids and grownups alike.
With little chunks of semisweet chocolate and plenty of fresh mint flavor, this creamy concoction may just be your new family favorite.
Homemade ice cream is worth every minute it takes to make it which is mostly inactive hands-off time spent chilling and freezing. This eggless recipe made with cream cheese, cream and milk does not disappoint!
Overview of ingredients:
- heavy cream or heavy whipping cream
- pure peppermint extract (more or less to taste) not spearmint extract
- vanilla extract for flavor
- whole milk
- cornstarch for thickening the base mixture in place of egg yolks found in custard recipes
- granulated sugar
- light corn syrup to help keep the ice cream soft and scoopable
- room temperature cream cheese in place of eggs
- a pinch of salt
- semisweet chocolate rough chopped or mini chocolate chips
- green food coloring (optional)
Another fun option is to replace half the chocolate chips with crushed mint Oreo cookies! Ice cream cookies and mint all in one bite.
How to make Mint Chip Ice Cream
1. First prep the pans and bowls
Place a loaf pan in your freezer to chill. This will help your ice cream chill quickly and not have the opportunity to melt before freezing.
Prepare an ice bath. Fill a large bowl with ice then place a smaller 2 quart bowl on top of the ice. Add the heavy cream, peppermint and vanilla extracts to the inner bowl. Set aside.
2. Make a slurry
In a small bowl combine the cornstarch and 2 tablespoons of milk. Set aside.
3. Make the ice cream base
Pour the remaining milk in a deep medium saucepan. Add the sugar and corn syrup and bring to a rolling boil over medium heat. Don’t walk away as the milk might boil over. Stir and simmer the mixture for 3 to 4 minutes.
Remove from the heat and slowly whisk or blend in the cornstarch mixture.
Return the saucepan to the heat and bring to a boil. Cook, stirring constantly with a wooden spoon until slightly thickened, about 1 to 2 minutes.
Remove from the heat and add the softened cream cheese pieces and salt. Stir or whisk until the cream cheese is blended.
Pour the hot ice cream base into the bowl with the cream and extracts and stir to combine. Add the desired amount of green food color, if using.
Continue to stir occasionally until the mixture is cooled, about 20 minutes. Remove the bowl from the ice bath and dry the bottom. Cover and refrigerate for 4 to 8 hours before churning.
Process the ice cream according to the instructions for your ice cream maker. When the ice cream is almost frozen, pour in the chopped chocolate. Continue processing until blended.
Transfer the ice cream to the cold loaf pan or ice cream storage container. Cover with plastic wrap and freeze for at least 4 hours or overnight for the best scoopable consistency.
Scoop and serve garnished with additional chopped chocolate and fresh mint leaves.
Use good quality chocolate for the best flavor
For this ice cream recipe we like to use good quality chopped semisweet bar chocolate. Some of our favorite brands are Guittard, Scharffen Berger, Ghirardelli or Baker’s.
However, feel free to use rough chopped dark chocolate chips, semisweet chocolate chips or mini chocolate chips in this recipe.
If using mini semisweet chocolate chips there’s no need to round chop the chips. They’re already the perfect size.
Personally we like the variety of sizes that comes from chopping our own good chocolate. With little shards, chunks and small pieces, it adds nice textural contrast and visual appeal.
How long will homemade Mint Chocolate Chip Ice Cream keep in the freezer?
If storing homemade ice cream in a loaf pan well wrapped in layers of plastic wrap, the ice cream will keep for 1 to 2 weeks. After that, ice crystals form that can affect the flavor and texture of the ice cream.
If storing in a really cold freezer in an airtight ice cream storage container, your ice cream should last for about a month.
Honestly if this ice cream lasts that long I’d been surprised. This hard to resist creamy treat calls my name and I can actually hear it from deep inside our freezer!
Who invented Mint Chocolate Chip Ice Cream?
An interesting fun fact: Mint Chocolate Chip Ice Cream was invented in 1973! That’s pretty impressive for the third most searched ice cream flavor.
An English Torquay Catering College student named Marilyn Ricketts invented Mint Chocolate Chip and entered it into an ice cream making contest.
The winner’s ice cream recipe was served at the wedding of Princess Anne and Captain Mark Phillips!
It’s been a favorite American flavor ever since.
Thanks for PINNING!
Mint Chocolate Chip Ice Cream
- Ice cream maker
- 1 ½ cups heavy cream (12 oz)
- ¾ teaspoon pure peppermint extract (more or less to taste)
- ½ teaspoon vanilla extract
- 2 cups whole milk plus 2 tablespoons divided (16 oz)
- 1 heaping tablespoon cornstarch
- ⅔ cup granulated sugar (135g)
- 3 tablespoons light corn syrup (80g)
- 2 ounces cream cheese softened, cut into small pieces
- pinch of salt
- 4 ounce semisweet chocolate bar chopped *
- ⅛ teaspoon green gel food color (optional more or less for desired color)
- Place a loaf pan or ice cream storage container in the freezer to cool while preparing the mixture.
- Prepare an ice bath. Fill a large bowl with ice then place a smaller 2 quart bowl on top of the ice. Add the heavy cream peppermint and vanilla extracts to the inner bowl and set aside.
- In a small bowl, mix 2 tablespoons of milk with the cornstarch until smooth.
- Pour the remaining 2 cups of milk, sugar and corn syrup in a deep medium saucepan. Bring to a rolling boil over medium heat, stirring frequently. Don’t leave the stove! Be sure to watch so the milk doesn’t boil over. Simmer the mixture for 3-4 minutes. Remove from the heat and slowly whisk in the cornstarch mixture.
- Return the saucepan to the heat and bring to a boil. Cook, stirring constantly with a wooden spoon until slightly thickened, about 1 minute. Remove from the heat and add the softened cream cheese and salt to the hot mixture. Stir until the cream cheese is blended into the milk and cornstarch mixture.
- Pour the hot ice cream base into the bowl with the cream and extracts and stir until combined. Add the desired amount of green food color, if using. Continue to stir every few minutes until the mixture is cooled, about 20 minutes. Remove the bowl from the ice bath and dry the bottom. Cover and refrigerate for 4-8 hours before churning.
- Process the ice cream according to your ice cream maker instructions. When the ice cream is almost frozen, pour in the chopped chocolate. Continue processing until blended. Transfer the mixture to a cold loaf pan or ice cream storage container. Cover the pan with plastic wrap and freeze the ice cream for at least 4 hours or overnight before serving.
- * Substitute 1 cup of rough chopped semisweet chocolate chips or mini chips for the bar chocolate
- This recipe makes a little over one quart of ice cream that fits into a small loaf pan (8.5 by 4.5 inches)
- Base recipe adapted from Jeni’s Splendid Ice Creams at Home
Homemade Mint Chocolate Chip Ice Cream recipe
This creamy homemade frozen treat is lightly sweet, creamy and filled with great peppermint flavor. Rich semisweet chocolate is the perfect add-in to compliment the milky base.
You’ll need an ice cream maker for this recipe. We’ve owned the same electric ice cream maker for more than 10 years now and it’s still going strong. It’s one of my favorite appliances!
This eggless recipe is easy to mix together with very little cooking involved. It takes some time to chill the mixture before freezing so plan at least a day ahead before serving.
Let us know what you think of this recipe! We think you’re going to love it.
More great homemade ice cream recipes
As you can probably tell, we love our cool and creamy treats and bet you will too.