Mint Chip Ice Cream Recipe

A hand holding a mint chip ice cream in a waffle cone.

4.50 from 8 votes

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!

Course Dessert

Cuisine American

Keyword homemade ice cream, kitchenaid ice cream, mint chip ice cream

Prep Time 25

Cook Time 25

Chill Time 1

Total Time 1 50

Servings 1-cup servings

Calories 534kcal

Author Sue Ringsdorf

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.

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