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Mint Chip Ice Cream

We have a milk cow, so homemade ice cream has become a regular treat for our family. This version is very creamy with a mild mint flavor that goes well with the mini chocolate chips. It was an instant hit with my husband and our two little girls. —Farrah McGuire Springdale, Washington
  • Total Time
    Prep: 15 min. + chilling Process: 20 min./batch + freezing
  • Makes
    1-1/2 quarts


  • 1-3/4 cups milk
  • 3/4 cup sugar
  • Pinch salt
  • 3 eggs, lightly beaten
  • 1-3/4 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 1/2 cup miniature semisweet chocolate chips


  • In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
  • Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 244 calories, 17g fat (10g saturated fat), 106mg cholesterol, 59mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 4g protein.

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  • mom2lauren
    May 30, 2014

    My daughter and I made this yesterday . She is not a mint fan so we omitted the mint flavouring and food colouring to make plain chocolate chip ice cream. It turned out fantastic and everyone really enjoyed it!

  • Live2Cook
    Nov 21, 2010

    Good recipe. Not a custard base, so more ice-milk like than I prefer. Also, when freezing the chips tend to freeze in the same area making some mouthfuls very chippy.

  • fallriver
    Jun 20, 2008

    Nicely flavored and nice color too! I used Andes Mint chips (chopped) instead of the chocolate chips, and it was superb! Thanks for a great recipe! This one is a "keeper."

  • hickoryridge6
    Jun 16, 2006

    No comment left