Mint Chip Ice Cream
Mint Chip Ice Cream is one of those timeless treats we’ve loved for years, but this batch is strictly for the grown‑ups. A mix of dairy, sugar, vanilla, tempered eggs, and plenty of mini chocolate chips – plus just the right amount of crème de menthe – makes it unbelievably creamy with that nostalgic minty kick!
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Mint Ice Cream (Adults Only)
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 hanging out in my liquor cabinet thanks to my Frozen Grasshopper Drinks, so adding it to my Mint Chip Ice Cream was a total no‑brainer. There are only four ounces in the whole batch, but you can decide if that feels kid‑friendly – my boys are grown, so I don’t have to worry about it anymore.
Why we love this recipe:
- Creamy, custard‑based ice cream that freezes smooth every time.
- The perfect balance of cool mint and chocolate in every scoop.
- A grown‑up twist thanks to a splash of Creme de Menthe.
- So good it puts the ice cream shops to shame.
Ingredients needed:
- Dairy – Both heavy cream and whole milk is needed.
- Eggs – I used four egg yolks for this recipe.
- Sugar – Just a cup of granulated sugar.
- Vanilla – I always use Watkin’s Vanilla.
- A pinch of salt
- 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 in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.
Step 1
Pour the whole milk and heavy cream into a small saucepan and heat over medium heat until it reaches 165 degrees F. stirring often. Do not boil.
Step 2
In a small mixing bowl, combine the eggs and sugar and whisk well.
Step 3
When the dairy reaches 165 degrees F, take a measuring cup and pour about one cup of the hot liquid into the egg mixture, whisking vigorously as you pour it in.
Step 4
Then pour the contents of the bowl back into the saucepan and place back on heat. Continue whisking, add remaining sugar, and heat until the mixture reaches 165 degrees F. Remove from heat and let cool. Refrigerate.
How to make Mint Chip Ice Cream:
Just a heads-up: since we’re using crème de menthe for the mint flavor, this ice cream will need a full day in the freezer to firm up. The alcohol keeps it from freezing completely solid, but it’ll still scoop beautifully and taste amazing.
Step 1
Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Step 2
Temper the eggs. See directions above.
Step 3
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture, vanilla extract, a pinch of salt, and 2 ounces of the Creme de Menthe. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Step 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 liquid 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.
Step 5
Remove to container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container. Then add the remaining two ounces of creme de menthe and place in freezer for several hours.
Step 6
Freeze. Add mini chocolate chips to the ice cream and freeze again for about 12 hours or until set. The ice cream will be softer than normal, so it needs a day to firm up.
Other Delicious Ice Cream Recipes:
We’re ice cream obsessed peeps and this one does NOT disappoint. Try some of our other favorites!
Or head to our round-up post for all of our KitchenAid Ice Cream Recipes!
Recipe FAQs:
Not really. It adds mint flavor more than alcohol flavor. There’s only four ounces in the whole batch, so the mint comes through clean without tasting like liquor.
That’s up to you. The alcohol isn’t cooked out, so it’s technically an “adult ice cream.” If you want a kid‑friendly version, use a teaspoon or two of peppermint extract instead of Creme de Menthe.
You can, but mini chips distribute better and stay suspended in the ice cream instead of sinking.
A very cold base freezes faster, which keeps ice crystals small and gives you that smooth, scoopable texture.
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!
- Chill the liquid ingredients for at least four hours, or until VERY COLD.
- 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 Recipe
Ingredients
- 1 ¾ cups whole milk
- 2 ½ cups heavy cream
- 4 large egg yolks
- 1 cup granulated sugar – divided
- 1 teaspoon vanilla extract
- pinch of salt
- 4 oz. creme de menthe
- 4 oz. mini chocolate chips – or more!
Instructions
- NOTE: You'll need to make this recipe a full day in advance of serving. The creme de menthe makes the ice cream softer than normal (due to the alcohol content).
- 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.
- Temper the eggs. Pour the whole milk and heavy cream into a small saucepan and heat over medium heat until it reaches 165 degrees F. stirring often. Do not boil. In a small mixing bowl, combine the eggs and sugar and whisk well.When milk reaches 165 degrees, take a measuring cup and pour about one cup of the hot liquid into the egg mixture, whisking vigorously as you pour it in. Then pour the contents of the bowl back into the saucepan and place back on heat. Continue whisking, add remaining sugar, and heat until the mixture reaches 165 degrees F. Remove from heat and let cool. Refrigerate.1 ¾ cups whole milk , 2 ½ cups heavy cream, 4 large egg yolks, 1 cup granulated sugar
- Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture, vanilla extract, a pinch of salt, and 2 ounces of the Creme de Menthe. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!1 teaspoon vanilla extract, pinch of salt, 2 oz. creme de menthe
- 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 liquid 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 to container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container. Then add the remaining two ounces of creme de menthe, stir well (it will be soft), and place in freezer for several hours.2 oz. creme de menthe
- Freeze. Add mini chocolate chips to the ice cream and freeze again for about 12 hours or until set. The ice cream will be softer than normal, so it needs a day to firm up.4 oz. mini chocolate chips
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!
- The creme de menthe adds mint flavor more than alcohol flavor. There’s only four ounces in the whole batch, so the mint comes through clean without tasting like liquor.
- Since we’re using crème de menthe for the mint flavor, this ice cream will need a full day in the freezer to firm up. The alcohol keeps it from freezing completely solid, but it’ll still scoop beautifully and taste amazing.
Not sure what I did wrong here. I have made a few of your other ice cream recipes and they have all turned out amazing. This one however, did I not thicken at all. My bowl stays stored in the freezer, so that wasn’t the issue; and the base mixture was in the fridge from the day before. Same things I have always done. The only difference with this recipe is the alcohol. When I googled it said that alcohol lowers the freezing temperature. But I didn’t see anyone else mention they had that issue. Any idea? I have just poured the liquid into a dish to freeze and we will see what happens in a few hours. Otherwise, your recipes have been amazing!
Thanks for your feedback, Shel. I will revisit the recipe to see if I can make it freeze more solid. You are right in that the creme de menthe prevents the ice cream from freezing completely solid. But I feel that if you place it in the freezer, it will still set up pretty well and you’ll enjoy the flavor.
Just an update….it eventually did freeze in the freezer. But it did take until the next day. Now I know for next time. Delicious!
Thank you!
Oh good. I’m so glad!
Broke in my kitchenaid ice cream attachment with this recipe and wow!!! So delicious. I’m not usually a whole bowl of ice cream person, but I am for this one. Didn’t have crème de menthe so I subbed peppermint extract.
Thank you Emily!
If I don’t want to use creme de menthe (or can’t find it) can you tell me how much mint simple syrup or mint extract to use?
I would try a couple teaspoons of mint extract.
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!
So glad!