Mint Chocolate Chip Ice Cream

When I was a kid, my favourite ice cream flavour was Mint Chocolate Chip. I use to love how the neon green ice cream had little chocolate treasures inside. I just loved it.

So my adult self decided that it was time to harp back to my youth by using my favourite kitchen toy – my ice cream maker! I made mint chocolate chip ice cream using delicious mint from my garden! This was far better than the neon green concoction that I use to love so much as a child. Honestly, once you try real mint chocolate chip ice cream, you will never go back!

Here is my beautiful little mint plant, not so long ago, when it was still a baby.

I cut about 2 cups worth of sprigs, and washed them very very well (my garden is kind muddy), and I placed them in a large pot.

I added the cream to the leaves and let it simmer until it just began to steam. Then I quickly added the sugar and let it steep on the counter for about an hour.

I then transferred the cream and mint into a Tupperware and let the whole thing chill out in the fridge overnight. The next day, I carefully pulled the mint sprigs out and wrung them out the best I could, trying to preserve all of the minty infused flavour.

Here is the cream, with the milk added, before it went into the ice cream maker. I made the ice cream base first, before adding the chocolate chips for the last 5 minutes.

Here it is! In all of it’s minty, chocolatey goodness. I made a lot of this flavour, and it didn’t last for long!

Jacquie’s outstanding Mint Chocolate Chip Ice Cream (Courtesy of Baked Bree)

You will need:

1 1/2 cups whole milk
1 1/4 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
2 cups fresh mint leaves
4 ounces bittersweet or semisweet chocolate

Over medium low heat, simmer the mint leaves with the cream.  As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.  Add the sugar and vanilla while the mixture is still warm. Transfer to a Tupperware and let sit in fridge overnight (or for at least 3 hrs). Remove mint leaves by straining, or by picking them out and pinching off every last drop of minty goodness. Add milk to mixture. Pour the mixture into your ice cream maker, according to it’s instructions. For the last 5 minutes, add chocolate chips and make sure they are incorporated completely.

I suggest doubling the recipe for extra mint chocolately goodness. Honestly, it’ll disappear faster than you would imagine. Enjoy!


6 Comments on “Mint Chocolate Chip Ice Cream”

  1. […] maker, so all I really needed was the cream and chocolate.  I read through a lot of recipes, and this is the one I liked the most.  Since mint ice cream is supposed to be refreshing, I stayed away […]

  2. […] favourite homemade ice cream – what’ll it be? Pistachio? White Chocolate Raspberry? Or Mint Chocolate Chip? I guess you’ll have to decide!I opted for a scoop of classic chocolate. What a perfect start […]

  3. I do not know if it’s just me or if perhaps everybody else experiencing issues with your website. It looks like some of the written text in your posts are running off the screen. Can someone else please provide feedback and let me know if this is happening to them too? This could be a problem with my browser because I’ve had this happen before.


  4. […] Ice Cream, and my two absolute favourites: White Chocolate Raspberry Ice Cream (drool) and Mint Chocolate Chip Ice Cream (a childhood […]

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