Mint Chocolate Chip Ice Cream
Total Time
Prep: 15 min. + chilling Process: 20 min./batch + freezing
Yield
1-1/2 quarts
Keep a batch of this contest-winning mint chocolate chip ice cream in your freezer for a sweet treat any time. Or, casually offer some to visiting guests, they'll be so impressed!
Ingredients
- 1-3/4 cups whole milk
- 3/4 cup sugar
- Pinch salt
- 3 large 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
Directions
- 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 coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. 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, if desired, food coloring. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir in the chocolate chips. Fill ice cream maker 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: 243 calories, 17g fat (10g saturated fat), 90mg cholesterol, 56mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 4g protein.
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. —Farrah McGuire, Springdale, Washington
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC