Mint Chocolate Chip Ice Cream Recipe and Tips for Perfect Flavor

Mint Chocolate Chip Ice Cream with Andes Mints — because you can never have too much mint and chocolate!

I’ve owned my ice cream maker for over a decade. I go through phases of making homemade ice cream — sometimes I use it regularly, other times it sits in storage for a few summers. When life gets busy, I won’t hesitate to pick up a gallon of store-bought ice cream. A basic vanilla keeps in the freezer for emergencies, perfect for last-minute milkshakes or when I want a quick base to flavor up.

Still, nothing beats homemade ice cream. You control the ingredients: milk, sugar, whipping cream, mint flavor and chocolate. It’s simple and reassuring to know exactly what’s in it. I always reach for quality ingredients, and I never skimp on the chocolate mint candies — they elevate this flavor.

Mint Chocolate Chip has long been my favorite. I prefer the green version because it looks unmistakably minty, though coloring is optional. The real secret is adding chopped Andes mints — those chocolate-mint pieces add a delightful texture and flavor that push this ice cream over the top.

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Mint Chocolate Ice Cream

Ingredients

1 1/2 cups milk
1 1/4 cups sugar
1/2 teaspoon salt
3 1/2 cups whipping cream
1 teaspoon mint extract
1 cup mini chocolate chips
1 cup chopped Andes mints
2–3 drops green food coloring (optional)

Instructions

In a medium saucepan, scald the milk until small bubbles form at the edges. Remove from heat and stir in the sugar and salt until dissolved. Add the mint extract and the whipping cream.
Refrigerate the mixture until completely chilled, about 45 minutes.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions.
About 10–15 minutes before the ice cream finishes churning, stir in the mini chocolate chips and the chopped Andes mints so they distribute evenly.