Homemade Mint Chocolate Chip Ice Cream

Homemade Mint Chocolate Chip Ice Cream

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Welcome to spring! I’m dreaming of everything green – which is why I was so, so excited when Melissa’s Produce sent me a big bunch of fresh mint. Mint is something I grow in my garden each year so having some before garden season was such a treat – and I knew I needed to make it the star of the show.

Mint Chocolate Chip Ice Cream is a family favorite, but this version is next level. There are no flavoring extracts or food coloring here – that gorgeous color and all the flavor comes from the mint!

This ice cream is incredible. It’s fresh, creamy, and minty with an hint of earthiness from the mint leaves. It is a process to make, but trust that the time invested will be so very worth it when you take that first bite!

Jump to:

Ingredients

The ingredients for this ice cream are simple, so you want to focus on quality here. Make sure you have garden-fresh mint and good quality chocolate!

Ready to make it? Here’s what you’ll need:

  • 1 cup whole milk
  • Pinch of salt
  • 3/4 cup sugar
  • 2 cups packed mint leaves
  • 2 cups heavy cream, divided
  • 4 egg yolks
  • 1/2 cup finely chopped dark chocolate chips

How to Make Homemade Mint Chocolate Chip Ice Cream

This ice cream is a process but, trust me, it’s worth it.

Day 1

The first day is all about infusing the milk-cream mixture with the mint leaves!

In a pot, combine the milk, salt, sugar, and 1 cup of heavy cream. Heat on medium-low, stirring frequently, until combined. Stir in the mint leaves until wilted. Turn off the heat, cover the pot, and let return to room temperature. When it reaches room temperature, transfer to the refrigerator to continue chilling – at least overnight, up to 48 hours.

I recommend taking the full 48 hours if you have time – it results in a great flavor and that beautiful green color.

Day 2

The second day is about turning your mint-infused cream into an ice cream base.

Use a fine-mesh sieve to strain the mixture into a different pot. It’s okay if some mint pieces get through, but you want to catch most of them. Reheat the mixture to about 150 degrees F over medium-low heat.

While the mixture heats, whisk together the egg yolks in a large bowl. In another bowl, add the remaining cup of (cold) heavy cream and set the fine-mesh strainer over that bowl.

When the mint and milk mixture reaches about 150 degrees, slowly add a ladle of the liquid to the egg yolks, whisking constantly as you add it. Repeat with another ladle of cream, whisking constantly. Pour the egg cream mixture back into the pot and stir to combine. Cook slowly, stirring frequently, until the mixture thickens enough to coat the back of a spoon.

Pour it through the strainer into the bowl with the other cup of heavy cream. Stir to combine. Cover and refrigerate overnight.

Day 3

The third day is when you finally get to churn your ice cream!

Churn according to your ice cream maker’s directions. During the last few minutes of churning, add in the chopped dark chocolate so it combines with the ice cream. Transfer to a container and freeze.

My ice cream maker gives a more soft-serve constancy. 4-6 hours in the freezer gave this perfect texture.

Giveaway Time!

One of my favorite things about #SpringSweetsWeek is giving you the opportunity to win prizes from our wonderful sponsors! Here’s what’s up for grabs this year:

Prize #1:  A Fresh and Dried Organics Basket from Melissa’s Produce.

A box of fresh and dried fruits.

One winner will enjoy an abundance of fruit with Melissa’s Fresh and Dried Organics Basket. This hand-woven basket holds a delicious combination of fresh and dried Organic fruits and is carefully wrapped with cellophane and finished with a colorful ribbon. Melissa’s Produce has everything from common apples and bananas to exotic passion fruit and kumquats. 

Prize # 2:  A $30 Gift certificate to Selefina Spices.

3 spice jars and a spoon with spices on it.

One winner will enjoy a $30 gift certificate to buy all their favorite spices for cooking and baking! Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices. 

Prize #3:  A selection of 4 extract pastes from Taylor and Colledge.

Five tubes of extract pastes

One winner will receive a selection of extracts to include almond, lemon, organic vanilla bean, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

Prize #4:  Anolon Pro Bakeware 2 Piece Set of Half Sheet Cookie Pans.

2 cookie sheets

One winner will win a 2-piece set of 13-inch x 18-inch half sheet baking pans for cookies!  These aluminized steel professional sheet pans deliver unmatched durability and heat conduction for incredibly reliable results and are oven safe to 550°F.  You’ll be able to bake all your favorite cookies to perfection. Anolon Pro Bakeware gives you professional grade bakeware at affordable prices.

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Monday #SpringSweetsWeek Recipes

All week, I’ll be linking up with fellow bloggers to bring you so many delicious recipes for spring!

  • Banana Spice Cupcakes with Peanut Butter Frosting by Family Around the Table
  • Blackberry Lavender Cake by Hezzi-D’s Books and Cooks
  • Color Changing Eggless Blood Orange Jello Cake by Magical Ingredients
  • Easy Glazed Lemon Ginger Scones by Blogghetti
  • Easy Mini Cheesecakes by Art of Natural Living
  • Funfetti Conchas by Karen’s Kitchen Stories
  • Gluten Free Lemon Lavender Icebox Cake by Frugal & Fit
  • Mint Chocolate Chip Ice Cream by Kate’s Recipe Box
  • Key Lime Bars by Jen Around the World
  • Key Lime Coconut Thumbprints by A Kitchen Hoor’s Adventures
  • Lavender Linzer Cookies with Kumquat Marmalade by The Spiffy Cookie
  • Lavender Madeleines by Jolene’s Recipe Journal
  • Lemon Blueberry Upside Down Cake by Cheese Curd In Paradise
  • Lemon Carrot Loaf Cake by Sweet Beginnings
  • Lemon Lime Dessert Crepes by Cindy’s Recipes and Writings
  • Lime Pink Peppercorn Cookies by That Recipe
  • One Pan Chocolate Cake by A Day in the Life on the Farm
  • Orange Creamsicle Poke Cake by Cookaholic Wife
  • Pink Peppercorn Cookies by Palatable Pastime
  • Rosemary Pine Nut Cornmeal Shortbread by Shockingly Delicious
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    Recipe for Mint Chocolate Chip Ice Cream

    Mint Chocolate Chip Ice Cream

    Mint Chocolate Chip Ice Cream

    Yield: 1 Quart

    Ingredients

    • 1 cup whole milk
    • Pinch of salt
    • 3/4 cup sugar
    • 2 cups packed mint leaves
    • 2 cups heavy cream, divided
    • 4 egg yolks
    • 1/2 cup finely chopped dark chocolate chips

    Instructions

    Day 1

    1. In a pot, combine the milk, salt, sugar, and 1 cup of heavy cream. Heat on medium-low, stirring frequently, until combined.
    2. Stir in the mint leaves until wilted.
    3. Turn off the heat, cover the pot, and let return to room temperature.
    4. When it reaches room temperature, transfer to the refrigerator to continue chilling - at least overnight, up to 48 hours.

    Day 2

    1. Use a fine-mesh sieve to strain the mixture into a different pot. It's okay if some mint pieces get through, but you want to catch most of them.
    2. Reheat the mixture to about 150 degrees F over medium-low heat.
    3. While the mixture heats, whisk together the egg yolks in a large bowl. In another bowl, add the remaining cup of (cold) heavy cream and set the fine-mesh strainer over that bowl.
    4. When the mint and milk mixture reaches about 150 degrees, slowly add a ladle of the liquid to the egg yolks, whisking constantly as you add it. Repeat with another ladle of cream, whisking constantly.
    5. Pour the egg cream mixture back into the pot and stir to combine.
    6. Cook slowly, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
    7. Pour it through the strainer into the bowl with the other cup of heavy cream. Stir to combine.
    8. Cover and refrigerate overnight.

    Day 3

    1. Churn according to your ice cream maker's directions.
    2. During the last few minutes of churning, add in the chopped dark chocolate so it combines with the ice cream.
    3. Transfer to a container and freeze.

    Notes

    Adapted from Honest Food

    © Kate Sabella

    Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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