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Mint Chocolate Chip Ice Cream

 Mint Chocolate Chip Ice Cream
Our sons enjoy helping me make this rich and creamy ice cream. It's better than any store-bought variety. —Marcia Peters, Baldwin City, Kansas
24 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing


  • 2 quarts half-and-half cream
  • 2 cups sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 pint heavy whipping cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 tablespoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1-1/2 cups miniature semisweet chocolate chips
  • Green food coloring
  • Hot Fudge Topping, optional


  • In a large saucepan, heat half-and-half to 175°. Add sugar and
  • milk; stir until sugar is dissolved. Remove from the heat; cool
  • completely.
  • In a bowl, whisk whipping cream and pudding mix until smooth (mixture
  • will be thick). Add extracts. Stir into cooled cream mixture. Stir
  • in chocolate chips and enough food coloring to tint mixture light
  • green. Cover and refrigerate for at least 30 minutes.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer’s directions. Refrigerate remaining mixture until
  • ready to freeze, stirring before freezing each batch. Allow to ripen
  • in ice cream freezer or firm up in the refrigerator freezer for 2-4

2 of 2

Mint Chocolate Chip Ice Cream (continued)

Directions (continued)

  • hours before serving. Serve with Hot Fudge Topping if desired.
  • Yield: 3 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 364 calories, 20 g fat (13 g saturated fat), 73 mg cholesterol, 127 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.