No cooking required for this easy mint chip ice cream recipe. Just stir together simple ingredients, then wait for one of the tastiest, most refreshing bowls of ice cream ever!
EASY CHOCOLATE CHIP MINT ICE CREAM
I got this mint chip ice cream recipe from my friend Liz several years ago. I was surprised that something so easy to make could be so creamy and delicious!
Because there are no eggs in this ice cream base, no cooking is required. If you can stir ingredients together, you can make this mint chocolate chip ice cream recipe!
With my Cuisinart ice cream maker that doesn’t even need ice and salt, this ice cream is even easier! In fact, it’s a little scary how simple it is to whip up a batch, because it is so hard to resist. 🙂
Of course, even if you have an old fashioned ice cream maker, you can have it cranking in just a few minutes.
A TASTY ICE CREAM RECIPE ALL YEAR LONG!
I know that ice cream isn’t a typical dessert in December when it is freezing cold outside. But chocolate and mint just scream Christmas, so we love this ice cream for the holidays as well.
It’s green color makes it perfect for St. Patrick’s Day too. You can even add more green food coloring to make it extra festive.
So don’t just make this ice cream when it’s a hundred degrees outside. Whip up a batch any time you get a hankering; it’s not just a summer dessert!
HOW TO MAKE MINT CHIP ICE CREAM
- Whisk together milk, cream, sugar, salt, vanilla, and peppermint extract. If desired, stir in a few drops of green food coloring.
- Pour into an ice cream maker and churn according to manufacturer’s instructions. Add the mini chocolate chips during the last two minutes.
- Scoop mixture into an ice cream container or other plastic container. Freeze for 2-3 hours or until hard enough to scoop.
Leftover ice cream?
Homemade ice cream doesn’t last as long as store bought, because it isn’t full of preservatives. After a week or two, it can start to turn icy. It never lasts that long at my house though!
You can help preserve it longer by storing it correctly. I love storing my homemade ice cream in these containers. They are insulated, so the ice cream stays scoopable and fresh longer.
Alternately, you can place your container in a large ziplock bag. The double layer of protection does make a difference.
MINT ICE CREAM VARIATIONS:
- Instead of peppermint extract, you can use mint extract. It’s a combination of peppermint and spearmint, so it has a slightly different flavor.
- Chopped semi sweet chocolate can be used in place of the mini chocolate chips. Just don’t use regular chocolate chips, the larger chunks are too hard to bite into.
- In place of the chocolate chips, use Andes mint baking bits instead.
- Instead of adding chocolate chips or chunks, you can melt the chocolate and slowly drizzle it in at the end of the churning process. The cold ice cream will quickly freeze it into small shards.
- Use crushed mint Oreos (or regular Oreos) in place of the chocolate chips — my personal favorite!!
- This ice cream has a mild peppermint flavor, so if you like thinks really minty, add more extract.
MORE TASTY ICE CREAM RECIPES:
- French Vanilla Ice Cream
- Milky Way Ice Cream
- Cheesecake Ice Cream
- Strawberry Ice Cream Recipe
- Peppermint Ice Cream
Homemade Mint Chocolate Chip Ice Cream
- 2 cups 2% milk (or whole milk)
- 2 cups heavy cream
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 drops green food coloring (optional)
- 1/2 cup mini chocolate chips
- Stir together milk, cream, sugar, salt, vanilla, and peppermint extract till sugar dissolves. Add food coloring if desired.
- Pour into an ice cream maker and freeze according to manufacturer's instructions. Add chocolate during the last 2-3 minutes of churning.
- Spoon into an airtight container and freeze for about 2-3 hours.
Amount Per Serving: Calories: 411Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 72mgSodium: 192mgCarbohydrates: 40gFiber: 1gSugar: 39gProtein: 4g