Fresh Mint Chocolate Chip Ice Cream

Fresh Mint Chocolate Chip Ice Cream | Cookie Monster Cooking

When I asked my husband what type of birthday cake he wanted this year, he promptly answered with his standard response – funfetti.  When I didn’t respond and just kind of stared at him, he realized pretty quickly that was the wrong answer.  I made that for him last year and really wanted to try something new.  He knows this game that I play and “changed his mind.”  He’s a good sport for putting up with me sometimes : )

His revised request?  Mint chocolate chip ice cream cake.  I was happy to oblige.  So consider this part one of two – the full cake is coming your way next week.  But since I knew I wanted to make the cake from scratch, it was time to first find a recipe for mint ice cream.  And I absolutely love this version since it uses fresh mint.

Fresh Mint Chocolate Chip Ice Cream | Cookie Monster Cooking

It is smooth, creamy and refreshing – and packed full of fresh mint taste.  It also amazed me that you could really tell that it was fresh mint, and not any type of extract.  While the chocolate chips are totally optional, I thought they were the perfect balance to all the mint flavor.  And who are we kidding, I just love chocolate.

Fresh Mint Chocolate Chip Ice Cream | Cookie Monster Cooking

And don’t worry, I still made my husband funfetti cupcakes for his actual birthday.  The mint chocolate chip ice cream cake was for his “blog” birthday.  I’m not that mean.  Promise.  See this way, he got to have two birthday cakes.  And two is definitely better than one.

Fresh Mint Chocolate Chip Ice Cream
Yield: about 1 quart
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 2 cups heavy cream, divided
  • pinch of salt
  • 2 cups lightly packed fresh mint leaves
  • 5 large egg yolks
  • few drops green food coloring, optional
  • ⅓ to ½ cup mini chocolate chips
  1. Add the milk, sugar, 1 cup of the heavy cream and the salt to a medium saucepan. Set the pan over medium heat and cook until the sugar has dissolved and the mixture is warmed through. Add in the mint leaves and mix to combine, making sure that the leaves are immersed in the mixture. Remove from the heat, cover and let steep at room temperature for 1 hour.
  2. Set a fine mesh sieve over a medium bowl. Pour the mint mixture through the sieve, pressing on the leaves to extract as much flavor as possible. Discard the leaves and then return the mixture to the saucepan. Rewarm the mixture over medium heat.
  3. Meanwhile, add the remaining 1 cup heavy cream to a large bowl. Set the fine mesh sieve on top. In another medium bowl, add the egg yolks and whisk until smooth. Slowly pour the warmed mint mixture into the egg yolks, whisking constantly. Add this egg yolk mixture back to the saucepan. Set over medium heat and cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a spatula (using an instant-read thermometer, it should be right around 170 degrees). Remove from the heat and pour through the sieve into the bowl with the cream. Add in the food coloring (if using) and stir to combine.
  4. Let the mixture cool slightly then cover and refrigerate until thoroughly chilled. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. After the mixture is finished churning, gently fold in the chocolate chips.
Depending on how much chocolate you like in your ice cream, use anywhere from the ⅓ cup to ½ cup of the mini chocolate chips.

Adapted from The Perfect Scoop.


More from Cookie Monster Cooking:


  1. Kal says

    Hi! I just tried your mocha chip ice cream recipe and it was marvelous. I’m so excited about making ice cream at home :) Now I was looking at this recipe and saw that this required egg yolks. Just for my own knowledge I’m curious to understand what the purpose of this is, since the mocha ice cream didn’t require it.

    • Ashley says

      Hi Kal! Yay – I’m so excited to hear this! Homemade ice cream is the best : )

      In general, there are two different styles of ice cream – philadelphia-style and french-style. Philadelphia styles usually are much easier and faster (with the heavy cream/milk base). French-styles use cooked egg yolks for a custard base. They are both absolutely delicious – I have a hard time deciding which style I like more! I tend to flip-flop back and forth!

    • Ashley @ Cookie Monster Cooking says

      I don’t, sorry! It’s just labeled fresh mint at our grocery store – not sure which it is.

  2. says

    What a lucky guy. Two delicious birthday culinary creations! This mint chocolate ice cream looks just beautiful. This used to be my favorite growing up (and it still ranks in the top 3 flavors!) Thank you for sharing and happy birthday to your sweet husband!

  3. Katie says

    Just made this, I used Chocolate Mint from the garden and Andes chocolate mint crumbles… Yummy!!! My hubby will love his Father’s Day dessert! Thanks!

    • Ashley @ Cookie Monster Cooking says

      I bet the mint crumbles are delicious in this! So so glad you liked it and I hope your husband likes it too!

    • Ashley @ Cookie Monster Cooking says

      haha I love that I’m not the only one who does that : ) Any excuse to make a new dessert right? lol

  4. says

    That’s so cute why you made your hubby two cakes but I totally get it hehe :) At least they’re both fabulous choices and who wouldn’t love having two cakes?
    Your homemade mint chocolate chip ice cream sounds fantastic! I’ll bet it tastes sensational especially with the fresh mint!
    This is my hubby’s favorite ice cream flavor too so I would love to make this for him one day. Thank you for sharing this fab recipe Ashley!

    • Ashley @ Cookie Monster Cooking says

      I wish I would have made this sooner … when I first got my ice cream maker I made vanilla bean over and over! haha

    • Ashley @ Cookie Monster Cooking says

      No : ( We’ve been out of town so much that we didn’t start one this year. I’m hoping we can still get around to at least planting some herbs!

  5. Marcie@flavorthemoments says

    You’re such a nice wife! I always want to make different things, too.. It’s totally a blog thing and everyone has to live with it.

    • Ashley @ Cookie Monster Cooking says

      Thank you! haha exactly. Plus he’s not exactly complaining about the extra cake : )

  6. says

    Love that there are two birthday celebrations – one for blogging and one for “real”! I approve of both your husband’s selections, but mint chocolate chip ice cream is one of my all time favorites. I go out of myway to get it at the one and only Baskin Robins in Bangkok, but you’re making me think I should try it myself. I’ll wait to see that cake though…that sounds like an excellent idea – birthday or not.

Leave a Reply

Your email address will not be published. Required fields are marked *