Minty Fresh: Chocolate Mint Chip Ice Cream

Hey kiddies! Guess what? It’s Ice Cream Week!

Yeah, you heard me. I’ve joined forces with a bunch of my favourite bloggers to put together a whole week of ice creamy goodness, including three (yes THREE) posts from yours truly. Let the feasting begin!
Fresh Mint Chip Ice Cream

To kick things off, I figured I’d start with my most favourite flavour of all time: chocolate mint chip ice cream.

Fresh Mint Chip Ice Cream

Growing up, my parents would sometimes take us to the ice cream shop up the street for a special treat in the summertime, especially on hot sticky evenings when the lack of air conditioning got unbearable.

Back then, my usual order was a sugar cone with a single scoop of bubblegum ice cream – obviously the best choice according to my grade-school-girl logic because once the ice cream was gone, I still had a mouthful of gum left to chew on. Two birds, one stone. (And also, little girls are naturally inclined to like things that are obnoxiously pink.)

Fresh Mint Chip Ice Cream

I eventually developed a slightly more sophisticated palate and moved on to more grown-up flavours. PB and chocolate, raspberry cheesecake and mocha almond fudge always ranked quite high in my books, but most of all, there was always mint chip.

To this day, that’s the one I will always pick above all others. It’s pretty good even when it’s just the crappy kind that tastes like mint extract and waxy cheap chocolate, but when it’s made with proper ingredients, like this one, it’s downright divine. There’s loads of fresh mint to give it that perfect tongue-tingling freshness, and swirls of good quality dark chocolate broken up into irregular chips that snap with each bite before melting away into bittersweet richness.

Fresh Mint Chip Ice Cream

And yes I know that colour isn’t entirely natural, but mint chip ice cream just doesn’t taste the same to me unless it’s an obnoxious shade of pale minty green. It totally goes against my usual all-natural, no-additives, no-artificial-stuff approach to food, but I figure a few drops of food colouring won’t kill me in the long run… and if they do, at least I’ll die eating a right proper mint chip ice cream, all refreshingly minty and full of crackly dark chocolate.

Sounds like a pretty good way to go, if you ask me.


5.0 from 1 reviews
Mint Chip Ice Cream
Prep time
Cook time
Total time
This homemade version of the ice cream shop classic will have you swearing off storebought forever, thanks to its combo of fresh mint and crackly bittersweet chocolate.
Recipe type: Dessert
Serves: 8
Mint Ice Cream Base:
  • 2 cups heavy cream. divided
  • 1 cup whole milk
  • 2 cups fresh mint leaves
  • ¾ cup sugar
  • ¼ tsp salt
  • 4 egg yolks
  • 1 tbsp creme de menthe (optional)
  • 2-3 drops green food colouring (optional)
  • 1-2 drops blue food colouring (optional)
Bittersweet Chocolate Chips:
  • 4 oz bittersweet chocolate, finely chopped
  • 2 tsp canola oil
Make the Custard Base:
  1. In a small saucepan set over medium-high heat, heat 1 cup heavy cream with the milk until wisps of steam start to rise from the surface. Immediately remove from heat and stir in the mint leaves. Cover and let stand for 1 hour to allow the flavours to infuse.
  2. Pour the infused cream through a fine mesh strainer to remove the mint, pressing firmly on the leaves to extract as much flavour as possible.
  3. Stir in the sugar and salt, and return the infused cream to the stovetop over medium-high heat. Warm the cream until wisps of steam start to rise from the surface.
  4. In a medium sized mixing bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
  5. Cook the custard, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. Immediately remove from heat, and stir in the remaining 1 cup cream along with the creme de menthe and food colouring, if using.
  6. Scrape the custard into a clean mixing bowl, and cover with plastic wrap, placing the wrap directly on the surface of the custard to stop a skin from forming. Chill thoroughly in the refrigerator for at least 2 hours.
Make the Chocolate Chips:
  1. While the custard base is chilling, melt the chocolate in the microwave or a double boiler until smooth. Add the oil, and set aside to cool to room temperature.
Freeze the Ice Cream:
  1. Using an ice cream maker, freeze the chilled custard as per the manufacturer's directions.
  2. To create the chocolate "chips", spoon a layer of ice cream into the container, then drizzle a thin stream of chocolate overtop using a swirling motion. Continue alternating layers of ice cream and chocolate until both of them are done, then swirl the mixture with a butter knife to break up the chocolate into irregular pieces. Cover and transfer to the freezer to chill until firm and scoopable, about 3-4 hours.
The creme de menthe doesn't just add another layer of minty flavour - it also keeps the ice cream soft and scoopable. If you don't have any, though, feel free to swap for vodka or any other neutral alcohol, or just skip it entirely.


Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:


  1. Tess says

    This looks soooo good! I will make this for a party or something soon…. (so it doesn’t all tempt me). You should try making a salted caramel and chocolate ice cream! (Thats my favorite flavor) :D

  2. says

    This looks so good. I posted a mint chocolate chip cake a few weeks back and ever since then have been thinking about mint chocolate chip ice cream.

  3. says

    Dude, this is just another recipe to add to the list of things we must make when I visit. That list is getting huge. You just keep posting delicious food.

    Thanks for joining us this week Izz. I love when we get to play, er, I mean work, together.

  4. says

    There is something so satisfying about really good mint chip. Not a flavor I get often now since Braden likes to “share” ice cream and he’s not a fan.

  5. says

    Chocolate Chip Mint is my fav also. I most always will order this flavor when getting ice cream out. I love how refrehsing it is. Nice and cold and minty!

  6. says

    Isabelle! Oh hells yeah. I love mint chocolate chip ice cream and I LIVE for anything mint green. Even if it is an obnoxious shade ;)

    PS. Like you, I don’t usually use processed stuff in my food but once in a while, no big deal. Plus it looks pretty :) xo!

  7. says

    Oh that looks astonishingly good! I’m a chocolate and caramel girl, myself. Gold medal ribbon is always a winner!

  8. says

    YES! I would always get bubble gum ice cream, too! I think it was the sweetest ice cream ever made…I don’t think I could stomach it now! Your mint chocolate chip is my daughter’s favorite, so I’m going to have to treat her to a batch of your recipe. And it MUST be the perfect minty green :)

  9. says

    If I had to choose one way to die, being stuffed with obnoxiously green, refreshingly minty ice cream studded with crackly dark chocolate would definitely be the way to go (with a huge smile on my face of course!). Isabelle, this ice cream looks damn good. And your photos are too legit to quit – they’re beautiful, especially with that bright, gorgeous bunch of mint.

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