Mint Chip Ice Cream
Mint Chip Ice Cream is a classic recipe that we’ve enjoyed over the years. Combining dairy, sugar, vanilla, tempered eggs, and mini chocolate chips with just the right amount of creme de menthe makes this the tastiest ice cream!
No matter which kind of ice cream maker you are using, you can adapt all of my ice cream recipes to fit. Be sure to try my Cookies and Cream or fan-favorite Strawberry Ice Cream next!
Mint Ice Cream
After struggling with trying to achieve a nice minty flavor for this ice cream, trying peppermint in my first test, and mint extract in my second, I decided to give Creme de Menthe a try. MUCH better, and guess what? It does NOT taste like toothpaste! It’s delicious!
Creme de Menthe is always stocked in my liquor cabinet thanks to my Frozen Grasshopper Drinks, so adding it to my Mint Chip Ice Cream was a no brainer. There are only four ounces in this entire batch, but you’ll have to decide if it’s suitable for kids. My boys are already all grown up!
Ingredients needed:
- Dairy – An even amount of heavy cream and whole milk is needed.
- Eggs – I used three whole eggs for this recipe.
- Sugar – Just a cup of granulated sugar.
- Vanilla – I always use Watkin’s Vanilla.
- Creme de Menthe – To provide a perfect mint flavor!
- Chocolate Chips – I used mini chocolate chips, but you could also use chopped chocolate.
How to temper eggs:
You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.
- Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
- In a small mixing bowl, combine the eggs and sugar and whisk well.
- When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
- Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
- Remove from heat and let cool. Refrigerate.
How to make mint chip ice cream:
- Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
- Temper the eggs. See directions above.
- Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the heavy cream, vanilla, and Creme de Menthe. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
- Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
- Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container.
- Add chocolate chips. Then add the chocolate chips to the ice cream and mix well.
- Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
This is officially the first ice cream recipe I’m sharing that uses a KitchenAid attachment. So simple to use, and it’s nice being able to mix it up quickly and without going outside (like we do when we use our four-quart mixer). You can also use any two-quart machine.
Tips for using a KitchenAid Attachment:
- Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
- Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
- Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
- Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
Kitchen Items Used: (affiliate links)
xoxo ~Sue
Mint Chip Ice Cream
Mint Chip Ice Cream is a classic recipe that we've enjoyed over the years. Combining dairy, sugar, vanilla, tempered eggs, and mini chocolate chips with just the right amount of creme de menthe makes this the tastiest ice cream!
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Servings: 8 (1 cup) servings
Calories: 515kcal
Ingredients
- 2 ½ cups heavy cream
- 2 ½ cups whole milk
- 3 large eggs
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 1/2 cup creme de menthe
- 4 oz. mini chocolate chips
Instructions
- PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning. This is IMPORTANT!
Temper the eggs:
- Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
- In a small mixing bowl, combine the eggs and sugar and whisk well.
- When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Continue to pour about a cup of hot milk into the eggs.
- Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
- Remove pan from heat and let cool. Refrigerate.
Mix up the ice cream:
- In a large bowl, combine the tempered eggs with the heavy cream, vanilla, and creme de menthe. Mix well and refrigerate for at least four hours before churning. Mixture should be VERY COLD!
Churn:
- If using a KitchenAid attachment (as pictured in blog post), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
- If using a larger four quart ice cream maker, you can double this recipe and follow instructions in this blog post.
- Pour the ice cream into a freezer safe container (link in blog post) and then add chocolate chips and mix well. Freeze for a couple of hours to firm it up.
Video
Notes
Creme de Menthe is always stocked in my liquor cabinet thanks to my Frozen Grasshopper Drinks, so adding it to my Mint Chip Ice Cream was a no brainer. There is only four ounces in this entire batch, but you’ll have to decide if it’s suitable for your kids. My boys are already all grown up!
Nutrition
Calories: 515kcal | Carbohydrates: 39g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 89mg | Potassium: 264mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1321IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!
Mint flavor was so weak, very disappointing. Had to add another half cup of creme de menthe and it still wasn’t enough. It was immensely frustrating, don’t try this recipe if you actually like mint. Perfect for people who don’t normally like mint ice cream, or just want bland grocery store flavor. If I wanted it taste like this I would have just bought it at the store and saved both money and time. However, everything else about the recipe was spot on. Advice: maybe just mention that this recipe produces a very weak mint flavor so us mint lovers know to move on?
I’m sorry you didn’t like the flavor, Kat. We tried this with peppermint and mint extract but it tasted like toothpaste to us!
So good!
Thanks Rob!
This is bye far the best, homemade icecream I’ve made!!
Thank Paul!
Do you think it would be possible to trade the granulated sugar for granulated monkfruit to lower the glycemic index?
I have no idea since I’ve never used monk fruit. Let me know if you try it!
You say there is only four ounces of creme de menthe in the whole batch of ice cream, yet your recipe only calls for 1/4 cup of creme de menthe. 1/4 cup is only 2 ounces. Should I be using a 1/2 cup (4 ounces)?
There is actually 1/2 cup of creme de menthe in this recipe. Sorry about that – I just fixed it.
No mint color or taste very disappointing
This was surprisingly delicious as I’m not a mint fan!