Homemade mint ice cream made with fresh mint is like no other mint chocolate ice cream you’ve tried in the past. It’s cold and creamy with perfect chocolate chunks and it has a softer, fresher mint flavor that just might blow your mind.
This ice cream reminds me of a dressed-up version of the Andes mint that comes with the check at a restaurant.
It is well-established fact that if you give me an idea I can probably turn it into homemade ice cream. I like to think of myself as the ice cream version of the “Will it Tea?” episodes with Jimmy Fallon. Where the host is challenged to turn an item into tea and try it.
I would rock a “Will it Ice Cream?” challenge. Cheesecake? Done. Apple Crisp? Already did it. Oatmeal Cookies? I got you – and it is AMAZING. Lemon? Yep. Andes mints – keep reading, I did it.
Mint Ice Cream
As you know, I love a great mint ice cream and this Peppermint Candy Cane Ice Cream is a Christmas-time proof of that. However, homemade mint ice cream made with fresh mint? This is a whole new mint ice cream game and I’m here for every bite of it.
Let’s talk about mint in ice cream for a minute. I am a big user of fresh mint whenever possible. Many ice cream recipes use mint oil or mint extract and they aren’t half bad, but this time I wanted something different.
As I’ve mentioned before, you need to use extreme caution when adding mint extract to recipes, usually starting at a mere 1/16th or 1/8th of a teaspoon. You can wind up with a dessert that simply tastes like toothpaste very quickly!
The refreshing flavor that results after steeping mint leaves doesn’t do that at all. It’s a completely different mint flavoring when used this way. Pineapple Mint Gelato was the first time I used fresh mint to make a frozen treat and it was love at first bite.
Use fresh mint, my friends! It is always worth it. Grab a handful and let’s make some ice cream.
Mint Chocolate Chip Ice Cream
I have loved Mint Chocolate Chip Ice Cream for more years than I can remember. This version? With chocolate chunks that melt perfectly in your mouth? It’s perfection.
The bright flavor from the fresh mint is like no other mint ice cream I’ve ever tasted. I still enjoy traditional mint chip ice cream, but this one? It has a special new place in my heart.
If you are on the hunt for an ice cream maker to help beat the heat this summer rest assured I have done your homework for you. Check here for a full review of everything from ice cream makers to scoops and you will find my favorites.
On the off chance, you have leftovers, these double-walled freezer containers keep your ice cream fresh and scoopable in the freezer.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Mint Ice Cream Recipe
To make the ice cream, start by warming the cream, milk, and mint in a saucepan over medium heat. When it begins to steam, remove the pan from the heat. Let the mixture sit and steep for 20 minutes.
Place a fine-mesh strainer over a bowl or pitcher and pour the mixture through the strainer into the bowl. Discard the mint leaves. Pour the strained mixture back into the saucepan and add the sugar and salt.
Return to the stove and warm over medium heat, stirring constantly, until the sugar has dissolved, about 2-3 minutes. Cool to room temperature and then refrigerate until COLD, at least 4 hours or overnight.
Whisk the cold ice cream mixture once more and pour into the ice cream maker. Churn according to the manufacturer’s instructions.
Mint Chocolate Ice Cream
You’ll prepare the chocolate chunks for this ice cream, while the ice cream is churning. To do so, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 1 minute. Remove from the microwave and stir until smooth. If needed, heat an additional 20-30 seconds. Stir until smooth.
Let the chocolate cool a bit at room temperature while the ice cream finishes churning. (If it solidifies too much to drizzle while waiting, reheat for 10-15 seconds and stir again.)
When the ice cream finishes churning. Transfer about a third of the ice cream to an airtight container and drizzle generously with about a third of the melted chocolate. Repeat twice. Freeze until ready to serve.
Homemade Ice Cream Recipes
The best part of making ice cream at home is the fact once you perfect your base recipe it can be adjusted from there with so many flavors and add-ins. Here is a recipe for The Best (and Easiest) Ice Cream You’ll Ever Make to get you started.
I’ve filled this ice cream with chunks of brownies, bits of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.
Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
Creamy smooth ice cream bursting with buttery popcorn flavor? Is that too crazy an idea? Absolutely not. One taste of this Popcorn Ice Cream is all it will take to make a believer out of you too.
Creamy candy cane ice cream sprinkled throughout with candy cane pieces is perfect with a brownie or topped with chocolate.
For your complete summer guide to making ice cream explore all the frozen goodness of our Ice Cream Recipe Collection.
Mint Chocolate Chunk Ice Cream
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup fresh mint leaves
- ¾ cup sugar
- ⅛ teaspoon kosher salt
For the Chocolate Chunks
- ⅔ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
Ice Cream Instructions
-
Warm the cream, milk, and mint in a saucepan over medium heat. When it begins to steam, remove the pan from the heat. Let the mixture sit and steep for 20 minutes.
-
Place a fine-mesh strainer over a bowl or pitcher and pour the mixture through the strainer into the bowl. Discard the mint leaves. Pour the strained mixture back into the saucepan and add the sugar and salt.
-
Return to the stove and warm over medium heat, stirring constantly, until the sugar has dissolved, about 2-3 minutes. Cool to room temperature and then refrigerate until COLD, at least 4 hours or overnight.
-
Whisk the cold ice cream mixture once more and pour into the ice cream maker. Churn according to the manufacturer's instructions.
Chocolate Chunk Instructions
-
While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 1 minute. Remove from the microwave and stir until smooth. If needed, heat an additional 20-30 seconds. Stir until smooth.
-
Let cool a bit at room temperature while the ice cream finishes churning. (If it solidifies too much to drizzle while waiting, reheat for 10-15 seconds and stir again.)
-
When the ice cream finishes churning. Transfer about a third of the ice cream to an airtight container and drizzle generously with about a third of the melted chocolate. Repeat twice. Freeze until ready to serve.
Nutrition
{originally published 6/21/22 – recipe notes and photos updated 12/13/24}
With over 100 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
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