Name: Homemade Mint Chocolate Chip Ice Cream Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups milk; 1 1/2 cups heavy cream; 3/4 cup sugar; 1 1/2 teaspoons peppermint extract; 10 drops green food dye (optional); 1 1.55oz chocolate bar, frozen* (Hershey’s Milk Chocolate bar recommended)

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Introduction

This homemade mint chocolate chip ice cream is a refreshing and creamy treat perfect for warm days or any time you crave a classic dessert. Made with fresh ingredients and simple steps, it delivers rich mint flavor and delightful chocolate shavings in every bite.

A clear glass bowl filled with light green mint ice cream mixed with small dark brown chocolate bits, with one large, round scoop of the ice cream placed on top, held by a white ice cream scooper with black accents, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups milk
1 1/2 cups heavy cream
3/4 cup sugar
1 1/2 teaspoons peppermint extract
1 1.55 oz chocolate bar, frozen (Hershey’s Milk Chocolate bar recommended)
10 drops green food dye (optional)

Instructions

Step 1: In a bowl, whisk together the milk, heavy cream, sugar, peppermint extract, and green food dye if using. Continue whisking until the sugar has fully dissolved.
Step 2: Pour the mixture into your ice cream machine and follow the manufacturer’s instructions for churning, which typically takes about 30 minutes.
Step 3: While the ice cream is churning, grate the frozen chocolate bar. Freezing the chocolate first makes it easier to shave, especially if your kitchen is warm.
Step 4: Add the chocolate shavings into the ice cream during the last few minutes of churning to evenly incorporate them.
Step 5: Transfer the churned ice cream into a freezer-safe container and freeze for at least 3–4 hours to firm up. You can also enjoy it immediately for a softer texture. Serve in a dish or on a cone.

Tips & Variations

Freeze the chocolate bar for at least an hour before grating to ensure clean, fine shavings that mix well.
For a stronger mint flavor, add an extra 1/2 teaspoon of peppermint extract, but be careful—it can be potent.
Use bittersweet or dark chocolate for a richer contrast, or try mini chocolate chips if you prefer texture.

Storage

Store the ice cream in an airtight, freezer-safe container to prevent ice crystals. It will keep well for up to 1 week. When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

How to Serve

The image shows two scoops of light green mint chocolate chip ice cream on a surface with a white marbled texture. Each scoop is creamy and textured with small bits of dark chocolate chips scattered throughout. The ice cream has begun to melt slightly, forming shiny pools around the scoops. Nearby, loose dark chocolate chips are spread across the surface. A white bowl with more of the green ice cream is slightly visible in the top right corner. The photo is close up, capturing the cool, creamy texture of the ice cream and the rough texture of the chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream machine?

Yes, you can. Pour the mixture into a shallow freezer-safe dish, freeze for about 1 hour, then stir vigorously to break up ice crystals. Repeat this stirring every 30 minutes until the ice cream is creamy and fully frozen, usually 3–4 hours.

Is it necessary to add food dye?

No, the food dye is optional and only adds a traditional green color to the ice cream. The flavor and texture are the same without it.