Mint Chip Ice Cream

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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!

Side shot of a bowl of 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! In fact, it’s delicious!

The 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 kids. My boys are already all grown up!

Overhead shot of three small bowls of mint chip ice cream, with spoons.

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.

  1. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  2. In a small mixing bowl, combine the eggs and sugar and whisk well.
  3. 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.
  4. 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.
  5. Remove from heat and let cool. Refrigerate.

How to make mint chip ice cream:

  1. Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  2. Temper the eggs. See directions above.
  3. 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 until ready to use.
  4. 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.
  5. Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container.
  6. Add chocolate chips. Then add the chocolate chips to the ice cream and mix well.
  7. 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 my 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).

Tips for using a KitchenAid Attachment:

  1. 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!
  2. 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.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. 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.
Side shot of a spoonful of mint chip ice cream, in front of a bowl.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of three bowls of mint chip.

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!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: homemade ice cream, kitchenaid ice cream, mint chip ice cream
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 (1 cup) servings
Calories: 515kcal
Author: Sue Ringsdorf

Ingredients

  • 2 ½ cups heavy cream
  • 2 ½ cups whole milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/4 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 place in refrigerator until ready to churn.

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

One Comment

  1. This was surprisingly delicious as I’m not a mint fan!

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