Go Back
+ servings
Two waffle cones filled with fresh mint-chocolate chip ice cream with chopped chocolate and empty waffle cones in the background.

Fresh Mint-Chocolate Chip Ice Cream

Steeped with fresh mint leaves and studded with a delicate swirl of stracciatella chocolate chips, this rich and creamy homemade ice cream takes a classic flavor to the next level. With just a handful of ingredients and an at-home ice cream maker, you can create the most decadent mint ice cream you’ve ever tasted. One bite of this fresh mint-chocolate chip ice cream and you'll fall in love with this classic flavor all over again.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 people
Calories 481kcal


  • Medium saucepan
  • Plastic wrap
  • Ice cream maker


  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 handful fresh mint
  • 7 egg yolks
  • 1 teaspoon vanilla extract or paste
  • 4 ounces semi-sweet chocolate chopped
  • 2 teaspoons canola oil see note


  • Whisk together the heavy cream, milk, sugar and fresh mint in a saucepan on the stove. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Do not bring to a boil. Once it simmers, turn off heat and if desired, lightly muddle the mint leaves to release even more mint oil. Cover and let the mint steep for at least an hour.
  • Strain mint. If it’s still warm, proceed to step three. If not, gently reheat on the stove just until warm. Again, don't boil. The mixture only needs to be warm.
  • Whisk the egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of the warm cream mixture into the egg mixture, whisking constantly. Repeat this step a few times until you incorporate about half of the cream mixture.
  • Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
  • Pour into a large mixing bowl and allow to cool for a few minutes. Directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though I like to chill overnight to really make sure it's cold.
  • Pour custard into an ice cream maker and churn according to manufacturer’s directions. As the ice cream churns, melt the chopped chocolate with canola oil in the microwave, cooking in 15-second intervals and stirring until smooth. During the last few minutes of churning, slowly stream in the melted chocolate.
  • Pour the churned ice cream into an airtight container and freeze for several hours before serving. Enjoy!


  • You can use another neutral-tasting oil, but don't use olive oil. The taste is too strong.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 0.5cup | Calories: 481kcal | Carbohydrates: 38g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 58mg | Potassium: 223mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1208IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg