I remember the first time I made this mint chocolate chip ice cream at home. It was a hot summer afternoon, and the store-bought kind just wasn’t cutting it. I wanted something creamy, fresh, and loaded with enough chocolate chunks to make every spoonful feel like a treat—not a hunt. So I got to work. This recipe has that classic ice cream shop flavor, but with a richer texture that only homemade ice cream can pull off. It’s sweet enough to make kids giggle, but balanced with that cool peppermint finish adults appreciate after dinner. You don’t need an ice cream maker either—just a little patience, a mixer, and maybe a few curious fingers sneaking tastes from the bowl. If you love desserts that feel like an indulgence but come together with ease, this one belongs in your freezer. The mint flavor isn’t overpowering, and those chocolate bits melt just slightly on your tongue. Think of it like your favorite childhood cone—only better, and made by you.

1) Key Takeaways
2) Easy Mint Chocolate Chip Ice Cream Recipe
3) Ingredients for Mint Chocolate Chip Ice Cream
4) How to Make Mint Chocolate Chip Ice Cream
5) Tips for Making Mint Chocolate Chip Ice Cream
6) Making Mint Chocolate Chip Ice Cream Ahead of Time
7) Storing Leftover Mint Chocolate Chip Ice Cream
8) Try these desserts next!
9) Mint Chocolate Chip Ice Cream Recipe
10) Nutrition

1) Key Takeaways

Homemade mint chocolate chip ice cream is easier than it sounds.
No fancy machine required. You can make it with a bowl and mixer.
It’s sweet, minty, and packed with rich chocolate chips.
Perfect for parties, date nights, or just because you’re craving something cold and sweet.

2) Easy Mint Chocolate Chip Ice Cream Recipe

I grew up thinking mint chocolate chip ice cream came from a mystical place—probably a secret freezer in heaven. But then I learned how to make it myself, and wow, was I wrong. Turns out, you just need a few ingredients, a good whisk (or mixer), and some freezer space.

We’re not talking complicated chef stuff. This is the kind of sweet easy recipe that feels almost too simple. You whip some cream, fold in a minty blend, stir in chocolate chunks, and let the freezer do its thing. Done. That’s it.

And let’s be honest, there’s something magical about scooping homemade ice cream out of your own container. Especially when that first taste hits just right—cold, creamy, and sweet enough to satisfy a craving before it even fully forms. This is a recipe I keep going back to, especially when I want something low-stress but high-reward.

3) Ingredients for Mint Chocolate Chip Ice Cream

Heavy Whipping Cream This is your base and the reason the final scoop is so dreamy. Cold cream whips up fast and gives this dessert its thick, rich body.

Sweetened Condensed Milk That sweet touch. It binds everything together and brings the kind of velvety sweetness you expect from a proper dessert.

Peppermint Extract Start with a little. This stuff is strong. You want that cool, refreshing note—but not toothpaste vibes.

Vanilla Extract It rounds out the mint and gives the ice cream a mellow, warm depth. Like a good backup singer to your peppermint lead.

Green Food Coloring (Optional) Totally optional, but the color cues your brain. That pale mint-green scoop just looks… right.

Mini Chocolate Chips or Chopped Chocolate This is where the magic happens. I like chopped chocolate because you get random little flakes and chunks in every bite. But mini chips work great too.

4) How to Make Mint Chocolate Chip Ice Cream

Step 1 Whip the heavy cream until you see stiff peaks. That means when you lift the beater, the cream holds up on its own. Don’t overdo it—stop when it’s fluffy and firm.

Step 2 In another bowl, mix the sweetened condensed milk, peppermint extract, vanilla, and food coloring if you’re using it. Taste it. Adjust the mint if you need to. You’re in control.

Step 3 Gently fold the whipped cream into the milk mixture. Don’t mix it like batter—use a light hand to keep the fluffiness.

Step 4 Stir in your chocolate. Save a few bits for sprinkling on top if you’re into that look.

Step 5 Pour it into a loaf pan or freezer-safe container. Smooth it out and sprinkle on those saved chips.

Step 6 Cover and freeze it for at least 6 hours. I usually go overnight—if I can wait that long.

5) Tips for Making Mint Chocolate Chip Ice Cream

If your kitchen’s warm, chill the bowl and beaters before whipping the cream. Cold tools make cream fluff faster and better.

Use peppermint extract—not mint extract. They taste different. One says fresh and clean. The other says chewing gum.

Don’t skimp on the chocolate. This isn’t a suggestion. The contrast between the cool mint and the rich, bittersweet chocolate is the best part of this sweet easy recipe.

6) Making Mint Chocolate Chip Ice Cream Ahead of Time

This dessert was born to be made ahead. You can prep it a day or even two before you need it. It stays perfect in the freezer for days and keeps its flavor like a champ.

If you’re prepping for a party, just freeze it in single-serve containers for easy scooping later. Trust me, when dessert time rolls around and everyone’s asking for seconds, you’ll be glad you did.

This sweet easy recipe doesn’t need any last-minute action. Make it, forget about it, and then enjoy it when you’re ready.

7) Storing Leftover Mint Chocolate Chip Ice Cream

Keep it in an airtight container in the freezer. Try pressing a piece of parchment paper directly on the surface before sealing it. That little move stops ice crystals from forming.

It’ll last a few weeks, though I doubt it’ll be around that long. Mine usually disappears after three days. Four, tops.

When it comes out of the freezer super hard, let it sit at room temperature for five minutes. It’ll scoop much easier, and the texture softens just enough to melt in your mouth.

8) Try these desserts next!

9) Mint Chocolate Chip Ice Cream Recipe