Easy Mint Chocolate Chip Ice Cream

    50 mins

    This is a GREAT mint chocolate chip ice cream that I discovered by accident. The skim milk makes the ice cream taste 'lighter' I think. Serve garnished with sprigs of mint and shaved dark chocolate.

    567 people made this

    Serves: 8 

    • 500ml (2 cups) low fat or skim milk
    • 500ml (2 cups) thickened cream
    • 250g (1 cup) sugar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla essence
    • 1 teaspoon peppermint essence
    • 3 drops green food coloring (optional)
    • 125g (1cup) dark chocolate chips

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla essence and peppermint extract until the sugar has dissolved. Colour to desired colour with the green food colouring, starting with just a few drops.
    2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
    3. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

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    Reviews in English (520)


    As I've mentioned in other reviews I've left for ice cream on this site, I am from Wisconsin, and we like our ice cream (frozen custard) rich, smooth and custardy! So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs. Beat the eggs on medium speed for a minute or two, gradually add 3/4 cup sugar, then mix well for another minute or so. I added 2 tsp. of vanilla, and 3/4 tsp. peppermint extract. What I got was a rich, velvety, delicately mint flavored frozen custard. The subtle mint flavor was perfect for us, although die-hard mint lovers may want to increase the amount of peppermint extract by half. I did use the miniature chocolate chips as the recipe directs--hubby not only doesn't mind the tiny bits of crunchy chocolate, he actually prefers it that way! It gives the ice cream a little interest and contrast in textures. A heads up for those who want to make this more calorie friendly by using reduced fat milk or cream--if you use lower fat dairy products you will definitely compromise both mouth feel and richness. Reduce the fat content enough and you'll end up with a grainy, icy result. My proportions of cream and half and half provide the velvety rich smoothness and flavor without leaving a greasy mouth feel. On it's own or on top of a fudge brownie, this ice cream is goood!  -  09 Mar 2009  (Review from Allrecipes US | Canada)


    We all loved this ice cream. My first attempt at making it didn't turn out so well. I used peppermint oil, because I couldn't find any peppermint extract in my area. I used 3/4 tsp. of the oil, which was much too much. The second time around, I gradually added the peppermint oil one drop at a time until I achieved the correct flavor; I ended up using just four drops of it. The semi-sweet chocolate chips I used were finely chopped. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! This recipe is a keeper. Thanks so much for sharing it.  -  31 Aug 2006  (Review from Allrecipes US | Canada)


    Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! VERY easy to make and I always have all the ingredients on hand. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. Even as the recipe stands it really is a refreshing, minty ice cream. Super after a heavy meal...or any time really! Update: I attempted to decrease the fat by using 1/2 and 1/2. Won't do that again. It makes it gritty and grainy and not a good texture. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! This is a KEEPER recipe. Thanks!  -  11 Aug 2006  (Review from Allrecipes US | Canada)