Mint Chocolate Chip Ice Cream

How to make mint choc chip ice cream with fresh mint.

At the time of publishing this recipe, mint choc chip ice cream was ranked the third most popular ice cream flavour behind Cookies and Cream and Chocolate. I was surprised to see vanilla ice cream in fourth spot as it’s certainly the biggest selling ice cream in Australian supermarkets. But let’s not get too caught up in statistics – the point I want to make is that mint choc chip ice cream is hugely popular. Unfortunately, most ice cream lovers will never progress past the store bought stuff. Personally, I enjoy store bought ice cream, but I can assure you of one thing with 100% certainty: the worst home made mint ice cream will taste better that the best store bought version.

Making this ice cream is easy. You can take your ice cream to another level by using fresh mint and if you choose a premium quality dark chocolate you’ll get an even better dessert! I used sheets of dark chocolate and chopped them into different sized pieces; but you can use chocolate chips if you prefer. The problem with chocolate is that when frozen it turns really hard. Choc chips will transform into tooth-breaking bullets. That’s why I prefer to chop up my own chocolate into really small bits and then have a few bigger chunks for added texture.

Stracciatella Mint Choc Chip

Another option for adding the chocolate is stracciatella which is a classic Italian flavour. Instead of choc chips, you’ll melt the chocolate and allow to cool. Then, as your ice cream is almost finished churning you can add the chocolate in ribbons – it will break up into tiny bits and provide a chocolately crunch to your ice cream – yum!

Mint choc chip ice cream

Mint choc chip ice cream

Mint Chocolate Chip Ice Cream Recipe

Prep Time: 15 mins
Cook Time: 15 mins
Yields: 1L


  • 1 1/4 cup thickened cream
  • 1 cup full cream milk
  • 1/2 cup sugar
  • 6 egg yolks
  • 1 1/2 cups fresh mint (roughly chopped)
  • 100 grams dark chocolate (chopped finely) or chocolate chips


  1. Combine milk, cream and sugar in a saucepan and heat on medium-high until the liquid is simmering.
  2. Remove from heat and whisk the yolks in a large bowl until pale.
  3. Slowly add 1 cup of the hot milk to the yolks all the while whisking. Once combine whisk back into the hot milk and continue heating until the custard base thickens. It take about 3-5 minutes and you'll know it's ready when the milk coats the back of a spoon. Don't allow the custard base to boil.
  4. Remove custard base from heat and allow to cool slightly before adding to a food processor along with mint and process briefly. About 6 pulses will be sufficient.
  5. Add custard base to an airtight container and chill in fridge overnight to allow mint to infuse.
  6. Once chilled, add to ice cream machine and churn following manufacturers instructions.
  7. As the ice cream is ready to be removed from the machine, add your chocolate chips.
  8. Add ice cream to an airtight container and freeze for at least 2 hours or until desired hardness has been reached.


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4.6 (8 Votes)




A Melbourne guy who loves to create amazing ice cream.

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