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This mint chocolate chip ice cream recipe is one of my all-time favorite desserts. I have always loved anything with mint. This ice cream is rich and creamy, and uber satisfying.
Making your own ice cream at home is so much better for you than the junk at the grocery store. Plus, I think it tastes about 1,000 times better!
Once you have a good basic ice cream recipe, you really can create any flavor combination you want. Here is my version of this classic.
I am offering a dairy and non-dairy version, both of which are delicious! The ice cream base is based on my recipe for kefir ice cream, which is just a good all-around ice cream recipe.
For an extra special treat, you could top your mint chocolate chip ice cream with homemade magic shell (and get some coconut oil goodness). 🙂
Intimidated by the thought of making your own ice cream at home? Don’t be! It’s so easy, and here are 5 Tips for Perfect Homemade Ice Cream. My passion for homemade ice cream and frozen treats is exactly why I wrote my eBook, The Splendid Scoop. You can learn more about that book here, or read on down to the bottom of this article.
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Mint Chocolate Chip Ice Cream (Dairy and Non-Dairy Versions)
This mint chocolate chip ice cream recipe is rich, creamy, and uber satisfying.
- 1 quart of heavy cream, kefir cream, coconut cream, or coconut milk (coconut cream from Aroy-D works AMAZING for ice creams)
- 8 pastured egg yolks (since they are raw, make sure they come from a source you trust)
- 1/2 cup of granulated sugar of your choice (whiz in your food processor to make it super fine)
- 1 tbsp. vanilla extract
- 1 tbsp. peppermint extract (I like it really minty — adjust to your own tastes)
- 1/4 tsp. sea salt
- 1 cup high-quality dark chocolate, chopped
- 1/2 cup fresh mint leaves, chopped very fine (optional)
- In a large bowl, beat the eggs on medium-low speed until creamy. I use my hand-held mixer, but you could also use a blender.
- To the eggs, add the sugar, vanilla, peppermint, and salt. Beat the mixture on low until the sugar has dissolved.
- Pour the heavy cream or coconut milk into the egg mixture and mix on low until combined and smooth.
- Chill the mixture in the fridge for a minimum of 4 hours or overnight. You want the mixture to be really cold when you pour it into your ice cream maker.
- Once chilled, pour the creamy mixture into your ice cream maker. Follow your manufacturer’s instructions for churning. If you don’t have an ice cream maker, pour the mixture into a shallow freezer-safe dish and stick it in the freezer.
- After 45-60 minutes, check it, and you should notice that the edges have started to freeze. Stir the mixture well, making sure to break up any clumps. When smooth, return to the freezer.
- Check again in 30-45 minutes and repeat. Keep doing this until the ice cream reaches the consistency you like. Thanks, David Lebovitz, for teaching me this technique a long time ago!
- If you’re using an ice cream maker, when the ice cream is about halfway frozen, sprinkle the chopped mint leaves and the chocolate into the bowl and let them churn down into the ice cream. If you’re doing it the Lebovitz way, you can add the leaves after the first or second freeze.
- When the ice cream is done, pour it into a shallow dish and freeze it for several hours before serving. If the ice cream sets up too firm, then let it sit out for 5-10 minutes, and it will soften. The flavor will be much better after it has warmed up a little.
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Want to Learn How to Make Your Own Ice Cream Perfection At Home?
I’ve got you covered in my best-selling eBook, The Splendid Scoop and Other Frozen Treats: Delicious and Easy Dairy-Free Recipes, Plus Tips and Tricks for Homemade Ice Cream Perfection!
When the weather gets warm, nothing is more delicious than a bowl of cold ice cream or a delicious frozen treat. But, when you’re on a restricted diet, finding treats that are suitable for your needs can be tricky. Plus, what happens when you want to make ice cream but don’t own an ice cream maker? Can you still make tasty treats without all the special equipment?
Yes! You can!
That is why I created The Splendid Scoop and Other Frozen Treats eBook! I, myself, am on a restricted diet for health reasons, and when the weather starts warming up over 65 F, I start to get cranky. ? I am definitely a cool weather gal, and one way to keep me sane and satisfied during the height of summer is knowing that I can make something delicious at home, using healthy ingredients that fit my lifestyle.
All of the recipes in this book are dairy, grain, and gluten-free. They can easily be modified for the autoimmune protocol as well, making them extra special for those on super-restricted diets.
In The Splendid Scoop and Other Frozen Treats eBook, You Will Learn:
- Why making your own ice cream and frozen treats at home is better than buying them at the store (even the organic ones!).
- Tips and tricks for homemade ice cream success.
- How to make ice cream without an ice cream maker (it’s easier than you think!).
- Delicious dairy-free recipes the whole family will love (recipes are also gluten and free and can easily be adapted for the autoimmune protocol as well).
- Extensive resource suggestions for real food, wellness, and beyond.
Don’t let another summer or special occasion pass you by. No longer will you have to watch your friends and family indulge on their favorite frozen treats while you sit on the sidelines due to your dietary restrictions.
Now you can enjoy creamy, delicious, and allergen-friendly frozen treats once again with The Splendid Scoop.
This looks delicious. Have you tried adding chlorella – I use about 10 tiny tablets buzzed in my high-speed blender – to give your ice cream a greenish tinge without affecting that yummy mint the flavor?
Hi Gopika – Thanks for stopping by! No, I haven’t tried that, but I will keep that in mind when I make some next! Fun!! 🙂
Nice idea! 🙂 I’ve used liquid chlorophyll to naturally dye sugar cookies to great success. I bet spirulina would work too! Can’t wait to try this recipe!!!
I’ve yet to try egg in ice cream, but keep meaning to. This looks so luxurious!
I could be challenging finding dairy free ice cream recipes. Thank you for posting both versions.
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
Hi Carole – Thanks for the invite! 🙂
you don’t mention in recipe for mint chocolate chip ice cream when to add the chocolate?
Hi Jane – Thanks for pointing that out! I will make sure to add it! 🙂
I like to heat up the milk (usually coconut or almond) just so it gets hot but not boiling. Then I temper the egg yolks with a ladle full of the hot milk. I combine everything, let cool at room temperature, and then chill before adding to ice cream maker. It is pure, wonderful custard!!
Tara – Sounds delish! If you’re using store-bought eggs, I would definitely do it this way. I use pastured eggs from people I trust, so I don’t have an reservations about eating them raw. Frozen custard sounds wonderful though! 🙂
Thanks, Jessica. I only buy farm-raised eggs as well. I just noticed that the heating of all the ingredients makes the cream more like custard. Either way, it’s so amazing to make homemade ice cream with whatever you like! Nothing can compare.
I totally agree! It’s my favorite dessert! 🙂
I was wondering which mint extract you use. I have tried 3 different brands, but they all tasted more like toothpaste, than real minty.
Your ice cream looks delicious! Love that you added real mint leaves as well!
Hi Katja – I think the brand I used for this batch was the Simply Organic brand. I have enjoyed their flavorings and they have always seemed high quality to my taste buds 🙂
Could you use peppermint essential oil in place of the peppermint extract?
Hi Michelle – Yep! You sure can! It probably would taste better actually — the peppermint flavor would be stronger.
We have a 3 quart ice cream maker. I am assuming this is for a smaller machine? We always add milk to the mix up to the halfway mark. Is there no added milk to this recipe?
Also, adding a funny video from my son as I am thinking about milk and eggs, here’s his spoof on Man vs Wild called Guy Vs Farm. Hope it gives you a smile today! http://www.youtube.com/watch?v=X8B_3HszbBE
Hi Maris – The machine that I have is a small machine – 1.5 quarts. There is no milk in this recipe. Just the cream — extra rich and decadent! 🙂 That video was funny! It gave me a good chuckle and I appreciate you sharing! 🙂
Can I use almond milk for this???
Hi Kelsey – You could, but it will change the texture since almond milk does not contain the fat content that coconut milk does. It may be more of a sorbet texture than a rich ice cream texture. It should still taste delicious though! 🙂
Have you tried making ice cream without milk products but with xanthan gum?
Was it a good alternative for using eggs to thicken and keep away ice crystals?
I’m looking for a good alternative to using milk and cream, and am having a dilly of a time.
Hi Bethy – I have not experimented with any gums in ice cream recipes. Coconut milk / coconut cream make an excellent ice cream base! Hope that helps!
Is it possible to make this mint ice cream substituting stevia powder instead of sugar?
Hi Linda – You sure can! I am not sure what the ratio would be off the top of my head, but it’s totally doable! 🙂