Mint Chocolate Chip Ice Cream – Sweet Easy Recipes That Make Summer Better
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.
Servings: 8 servings
Ingredients
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- ½ teaspoon vanilla extract
- 1–2 drops green food coloring (optional)
- 1 cup mini chocolate chips or chopped chocolate
Instructions
- In a large mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form. Don’t overbeat it—we want creamy, not clumpy.
- In a separate bowl, gently whisk together the sweetened condensed milk, peppermint extract, vanilla extract, and food coloring if you're using it.
- Fold the whipped cream into the sweetened condensed milk mixture using a spatula. Do this gently to keep the mixture light and airy.
- Stir in the chocolate chips or chopped chocolate. Taste a bit—just to make sure it’s minty enough. (You know, for quality control.)
- Pour the mixture into a loaf pan or airtight container, then smooth the top with a spatula.
- Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.
- Scoop and serve straight from the freezer. Let it sit for 2–3 minutes before scooping if it’s too firm.