Want to make the best mint chocolate chip ice cream at home? This creamy, refreshing dessert combines the cool, crisp flavor of mint with the richness of bittersweet chocolate. Using a Cuisinart ice cream maker, you’ll create a treat that tastes like it came straight from an ice cream parlor—only better, because you made it yourself!
No need to be a professional chef. If you’re comfortable with a basic custard recipe, you’re ready to dive in.
Quick Look at the Recipe
Here’s what you need to know upfront:
Time Commitment: Prep takes about 30 minutes (worth every second!), and the ice cream needs at least 5 hours to freeze—or leave it overnight.
Servings: Makes enough for about 6 people—or fewer, if you’d rather keep it all for yourself. Want more? Just double the ingredients, but make sure your ice cream maker can handle the extra volume.
Difficulty: Intermediate. But don’t worry—it’s more fun than hard.
What You’ll Need
To nail this recipe, make sure you have the following:
Tools:
- A Cuisinart ice cream maker (or similar model)
- Medium saucepan
- Whisk and mixing bowls
- Fine mesh strainer (no custard lumps, please!)
- Double boiler (or a microwave-safe bowl to melt chocolate)
- Airtight container for freezing
Ingredients:
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 teaspoon kosher salt (or a pinch less if using table salt)
- 5 large egg yolks
- 1 teaspoon mint extract
- 1/2 teaspoon vanilla extract
- 5 ounces bittersweet chocolate chips
Pro Tip: Use high-quality chocolate. It makes a big difference! And for a twist, try dark chocolate chunks or swap out mint extract for peppermint extract.
Step-by-Step Instructions
Step 1: Make the Custard Base
Heat the milk, cream, sugar, and salt in a medium saucepan over medium heat. Stir constantly until the sugar dissolves (this takes 4–5 minutes). Don’t let it boil.
Step 2: Temper the Egg Yolks
Whisk the egg yolks in a separate bowl. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking like your life depends on it (no scrambled eggs here!). Once mixed, pour the yolk mixture back into the saucepan.
Step 3: Cook the Custard
Cook over medium-low heat, stirring nonstop, until it thickens just enough to coat the back of a spoon. This happens around 170–175°F. Be patient and don’t let it boil!
Step 4: Add Flavor and Cool It Down
Remove the custard from the heat and stir in the mint and vanilla extracts. Strain the mixture through a fine mesh strainer to catch any tiny lumps or egg bits. Let it chill—either in an ice bath or in the fridge for a few hours.
Step 5: Churn It
Once the custard is cold, pour it into your Cuisinart ice cream maker. Follow your model’s instructions (usually takes about 20–25 minutes to churn).
Step 6: Prep the Chocolate
While the ice cream churns, melt your chocolate chips. Use either a double boiler or a microwave in short bursts. Stir until smooth.
Step 7: Layer It
In a chilled container, drizzle a thin layer of melted chocolate at the bottom. Add a layer of churned ice cream on top. Repeat the layers until you’ve used everything up. The chocolate will harden into delightful little shards.
Step 8: Freeze and Enjoy
Freeze the ice cream for at least 5 hours or leave it overnight. When it’s time to eat, let it sit at room temperature for about 5 minutes so it’s easier to scoop.
Customize Your Ice Cream
Want to switch things up? Here are a few ideas:
- Dairy-Free: Use coconut milk and cream instead of dairy, and swap in vegan chocolate chips.
- Natural Sweeteners: Replace the sugar with honey or maple syrup for a more natural treat.
- Fresh Mint: Skip the extract and steep a handful of fresh mint leaves in the warm milk mixture for a more authentic flavor.
- Seasonal Flavors: Add crushed candy canes for the holidays or mix in summer berries for a fruity twist.
Serving Tips
- Presentation: Serve in a chilled bowl or a crispy waffle cone. Want to make it fancy? Garnish with a fresh mint leaf or drizzle extra melted chocolate on top.
- Perfect Pairings: This ice cream is amazing with warm brownies or chocolate chip cookies.
Storage
- Keep It Fresh: Store your leftovers (if there are any!) in an airtight container in the freezer for up to two weeks.
- Pro Tip for Scooping: Let the ice cream sit for 5 minutes at room temp before serving—it’ll be so much easier to scoop.
And there you have it! A delicious, homemade mint chocolate chip ice cream recipe that’s sure to impress. Whether you’re treating yourself or wowing friends, this dessert is a surefire hit.
Happy churning!
PrintCuisinart Mint Chocolate Chip Ice Cream
This homemade mint chocolate chip ice cream is a creamy, refreshing treat with the perfect balance of cool mint and bittersweet chocolate. Made with a custard base and churned in a Cuisinart ice cream maker, it’s a classic dessert that’s both indulgent and satisfying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 30 minutes (includes freezing/Chilling time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 tsp Diamond kosher salt (or adjust if using table salt)
- 5 large egg yolks (room temperature)
- 1 tsp mint extract
- 1/2 tsp vanilla extract
- 5 oz bittersweet chocolate chips
Instructions
- Heat the Base: In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium heat, whisking until the sugar dissolves (about 4–5 minutes). Do not boil.
- Temper the Eggs: In a bowl, whisk egg yolks until smooth. Gradually add 1 cup of the warm milk mixture to the yolks while whisking constantly. Pour this tempered mixture back into the saucepan.
- Cook the Custard: Stir over medium-low heat until the mixture thickens slightly and coats the back of a spoon (170–175°F). Remove from heat and stir in mint and vanilla extracts.
- Strain and Chill: Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Cool completely in an ice bath or refrigerate for at least 2 hours.
- Churn the Ice Cream: Pour the chilled custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Prepare Chocolate Layers: Melt chocolate chips in a double boiler or microwave until smooth. Drizzle some melted chocolate into your chilled storage container to create thin layers that will harden when frozen.
- Layer and Freeze: Alternate layers of churned ice cream with drizzled chocolate in the container. Freeze for at least 5 hours or overnight before serving.
Notes
- Serving Suggestions: Serve in bowls or waffle cones, garnished with fresh mint leaves or extra chocolate drizzle for a polished look.
- Tips & Tricks: Ensure the custard is fully chilled before churning for optimal texture. For softer scooping, let the ice cream sit at room temperature for about 5 minutes before serving.
- Storage/Reheating Instructions: Store in an airtight container in the freezer for up to two weeks. Avoid refreezing melted ice cream as it can affect texture.
