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mint chip ice cream in a bowl
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5 from 1 vote

Fresh Mint Chip Ice Cream

Mint Chip Ice Cream is made with fresh mint steeped in the cream. The ice cream has a custard base, and lots of dark chocolate drizzled into the frozen ice cream makes this recipe a keeper.
Prep Time45 mins
Mint steeping time,2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: creamy dessert, ice cream, mint chip ice cream
Servings: 8
Calories: 307kcal


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  • ice cream freezer


  • 3 cups light cream
  • 1 cup fresh mint leaves lightly packed
  • 5 large egg yolks
  • ¼ tsp salt
  • ½ cup sugar
  • 2 drops green food coloring (optional)
  • 4 ounces semi-sweet dark chocolate
  • 2 tsp Crisco or vegetable oil


  • Add 3 cups of light cream to a heavy bottom kettle. Heat on medium until just starting to steam. (don't boil) (190-degrees F)
  • Remove from heat and add 1 cup of freshly picked mint leaves. Stir to mix in and cover with a lid. Steep the mint leaves for 2 hours.
  • After 2 hours remove the mint leaves by straining or scooping them out. For extra mint flavor press the leaves to extract more of the mint oils from them.
    If the mint is freshly picked, taste the cream after one hour to see if it has enough mint flavor. Two hours of steeping gives a strong mint flavor.
  • In a bowl mix the 5 egg yolks, sugar, and salt. Slowly add several cups of the mint-steeped light cream to the eggs. Whisk continuously while adding the hot minty cream. Then add the tempered egg yolks back into the kettle of hot minty cream, Again whisk continuously while adding.
  • Heat until the mixture thickens enough to coat the back of a spoon.
  • Remove from the burner and strain through a strainer to remove any chunks or bits of cooked egg yolk. Put the mixture in the refrigerator to chill overnight.
    Alternately put in a bowl over ice water and stir until thoroughly chilled about 20- 30 minutes.
  • Once chilled pour the mixture into your ice cream freezer and freeze according to the manufactures instructions.
  • Melt the chocolate with the crisco or oil until it is a pourable consistency. When the ice cream is almost frozen last 5 minutes of freezing, Slowly drizzle the liquid chocolate into the ice cream in a very thin stream. Put the chocolate into a frosting bag with a fine tip. As the chocolate hits the cold ice cream it will freeze into small bits or chips. If you get a large chunk, stop and break it up. Once the chocolate is added, finish freezing to a soft-serve consistency.
  • Put the soft-serve ice cream in an air-tight container, cover the top with plastic wrap, and freeze for at least 4 hours to firm it up.



Eat the ice cream within 2 - 3 days.  The ice cream will get very hard if you leave it in the freezer longer.  Adding a few tsp. of rum will help keep it soft.  For extra minty flavor and green color, add creme de menthe instead of the rum.
Melt the chocolate as soon as the ice cream starts freezing and have the chocolate ready to add.  If the ice cream gets too frozen the chocolate won't mix in evenly.  If this happens you may have to remove the ice cream from the ice cream maker and let it warm up to a thick pourable consistency.  Then add it back to the ice cream maker and immediately drizzle in the chocolate.


Serving: 0.5cup | Calories: 307kcal | Carbohydrates: 22g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 166mg | Sodium: 95mg | Potassium: 136mg | Fiber: 1g | Sugar: 18g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg