In the summer of 2020, I leaned hard into gardening—and ended up growing the freshest mint I’ve ever tasted. That discovery led to this homemade mint chocolate chip ice cream, which quickly became my summer obsession.
I also discovered the real secret to successful gardening, to which I’m going to reveal to you right now, free of charge. No purchase of an e-book required. Are you ready? Wait for it….. Don’t go anywhere.
That’s it. Apparently, if you never leave your house, stop travelling, and devote your life to your garden, giving your plants a ridiculous amount of attention, including watering and daily compliments on their beauty, they flourish.
My most aggressive success obviously? Mint.
Mint, as it turns out, is a bit of a weed in that it will grow like crazy given the right conditions. If you do ever plant it—should your life become as thrilling as mine—be sure to give it its own pot. It’ll choke out every other herb in your garden. Mint is a bully. But it’s also the first thing I plant every year because I use it constantly. In iced tea, tossed into salads, and especially in this homemade mint chocolate chip ice cream.
As you might expect, this recipe doesn’t use extract. It uses the real deal: fresh mint leaves, steeped in cream for the most refreshing, not-too-sweet, totally unique take on the classic. It doesn’t taste anything like store-bought mint chip. In the best possible way.
Mint Chocolate Chip Ice Cream FAQs
Want to try growing your own mint? It’s easy (and aggressive). Here’s how to start.
Can I use mint extract instead of fresh mint?
Yes! If you don’t have fresh mint on hand, you can substitute with 1 to 1.5 teaspoons of peppermint extract. Start with 1 tsp, taste after mixing, and adjust if needed.
What kind of mint should I use?
Spearmint or peppermint both work, but spearmint gives a slightly more mellow flavour. Don’t stress too much—whatever’s growing in your garden is probably fine.
Can I use chocolate chunks instead of chips?
Absolutely. I prefer chopped dark chocolate for this, but in the economy, Chipits also work. Your budget is your budget.
How long will this ice cream keep?
Store it in an airtight container in the freezer. It’s best eaten within two weeks for peak flavour and texture.
Do I need an ice cream maker?
This recipe works best with one, but if you don’t have one, you can freeze the mixture in a shallow dish and stir every 30 minutes until it sets. It won’t be as creamy, but still tasty.
Also Worth Trying…
Craving more homemade ice cream? This Peanut Butter Cup Ice Cream is dangerously good.
Real Mint Chocolate Chip Ice Cream
Use real mint, fresh from your garden to make this creamy and delicious Real Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups 35% whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup fresh mint leaves
- 4 large egg yolks
- 1/4 tsp kosher salt
- 2 drops green food colouring optional
- 1/3 cup mini semi-sweet chocolate chips (or measure with your heart)
Instructions
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In a medium saucepan, gently heat the whipping cream, milk, mint leaves and 1/2 cup of the sugar over medium heat, stirring constantly, until temperature reaches 165F or about five minutes and almost simmering. Remove from heat and cover. Let stand for 15 minutes.
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In a medium bowl whisk 4 egg yolks with 1/2 cup of sugar and salt.
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Slowly add the warm mixture in a stream, while whisking constantly, to egg mixture.
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Pour contents of bowl back into saucepan and warm over medium-low heat until mixture thickens and becomes a custard. It should register 175F on a thermometer but if you don't have one, it should easily coat the back of a wood spoon.
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Pour mixture through a fine mesh sieve, to remove mint leaves and any lumps that formed, into a heat proof bowl. Stir in green food colouring here if you wish. Let cool for 10 minutes then place a piece of plastic wrap directly on top of mixture to prevent a skin from forming and cool in refrigerator for at least four hours. I often let it cool overnight.
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Pour your mixture into your ice cream machine and churn until thickened and starting to freeze. Add mini chocolate chips just before turning machine off to distribute throughout ice cream.
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Scrape into freezer proof dish and freeze immediately. Will last 3 months in freezer but it will never last that long.
Looking for another way to use up all that fresh mint?
Check out my go-to summer sipper: Mint Iced Tea. It’s refreshing, easy, and perfect for cocktails or mocktails.
Post last updated on May 21, 2025
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