Triple Mint Choc Chip Ice Cream Recipe

This creamy Triple Mint Choc Chip Ice Cream is made with fresh mint leaves, pure peppermint extract, and a splash of crème de menthe for an unmatched depth of flavor, all swirled with rich dark chocolate chunks. This recipe creates a perfectly smooth and refreshing frozen dessert with a bold, cool minty taste that’s far better than store-bought. It’s the perfect treat for a hot summer afternoon, making about 1.5 quarts for the whole family to enjoy.

Triple Mint Choc Chip Ice Cream Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar, divided
• 1 cup fresh mint leaves, lightly packed
• 5 large egg yolks
• 1 tsp pure peppermint extract
• 1 tbsp crème de menthe liqueur (optional, for flavor boost)
• 4 oz dark or semi-sweet chocolate, finely chopped
• A few drops of green food coloring (optional, for color)

How To Make Triple Mint Choc Chip Ice Cream

1. Infuse the mint: In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the sugar, and the fresh mint leaves. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges. Do not let it boil. Remove from heat, cover, and let the mint steep for at least 1 hour.
2. Prepare the custard base: In a separate medium bowl, whisk the egg yolks and the remaining 1/4 cup of sugar together until the mixture is pale yellow and slightly thickened.
3. Temper the eggs: Re-warm the mint-infused cream mixture slightly. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the mint leaves to extract all the flavor; discard the leaves. Very slowly, pour about one cup of the hot cream into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling.
4. Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes).
5. Chill the base: Immediately pour the custard through the fine-mesh sieve into a clean bowl. Stir in the peppermint extract, crème de menthe, and green food coloring (if using). Cover and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
6. Churn the ice cream: Pour the cold custard base into your ice cream maker and churn according to the manufacturer’s instructions.
7. Add the chocolate: In the last 2 minutes of churning, add the chopped dark chocolate and continue to churn just until it is evenly distributed.
8. Freeze until firm: Transfer the soft-serve consistency ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, cover, and freeze for at least 4 hours, or until firm.

Recipe Tips

• Don’t Scramble the Eggs: Tempering is a crucial step. Adding the hot cream to the eggs very slowly while whisking raises their temperature gently, ensuring a smooth custard base.
• Chill the Base Completely: A properly chilled custard base will churn faster and produce a creamier ice cream with a smoother texture. Don’t rush this step!
• Use High-Quality Chocolate: A good quality chocolate bar, finely chopped, will melt slightly when it hits your tongue, creating a much better texture and flavor than standard chocolate chips which can become hard and waxy when frozen.
• Don’t Over-Churn: Churn only until the ice cream reaches a thick, soft-serve consistency. Over-churning can incorporate too much air or affect the texture. The final hardening happens in the freezer.

What To Serve With Triple Mint Choc Chip Ice Cream

This Triple Mint Choc Chip Ice Cream is delicious served on its own in a bowl or a crispy waffle cone. For an extra decadent dessert, serve a scoop alongside a warm, fudgy brownie or a rich slice of chocolate lava cake. It’s also fantastic drizzled with hot fudge sauce, topped with a dollop of whipped cream, and finished with extra chocolate shavings.

How To Store Triple Mint Choc Chip Ice Cream Leftovers

Freeze: Store your homemade ice cream in an airtight, freezer-safe container. To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. It will keep well in the coldest part of your freezer for up to 2 weeks.

Triple Mint Choc Chip Ice Cream Nutrition Facts

• Serving Size: 1/2 cup
• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 165mg
• Sodium: 45mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 5g

Frequently Asked Questions

• Why isn’t my ice cream green? Natural mint infusion from fresh leaves does not produce a green color; the base will be a creamy off-white. The bright green color you see in store-bought ice cream comes from food coloring. You can add a few drops of green food coloring to the custard before chilling if you want that classic look.
• Can I make this recipe without an ice cream maker? Yes. Pour the chilled custard base into a shallow, freezer-safe dish. Freeze for 45 minutes, then remove and stir vigorously with a whisk to break up ice crystals. Repeat this process every 30-45 minutes for 3-4 hours, until it reaches a thick consistency. Mix in the chocolate, then freeze until firm.
• Do I have to use crème de menthe? No, the crème de menthe is optional but adds another layer of complex mint flavor. The small amount of alcohol also helps keep the ice cream slightly softer and easier to scoop. You can leave it out entirely with no other changes needed.

Try More Recipes:

• Vanilla Ice Cream with Peach Syrup Recipe
• Waffle Cone Ice Cream Pie
• Tropical Lime Parfaits Recipe