Green Mint Chocolate Chip

My garden runs wild with mint every summer, and one particularly hot July I found myself drowning in the stuff. After attempting mojitos, tea, and even mint pesto, I decided to see what would happen if I infused that fresh abundance into my grandmother's vanilla ice cream base. The first batch tasted like toothpaste, but by the third attempt I'd learned that a light touch with peppermint extract plus the memory of those fresh leaves creates something far more magical than anything you can buy at the store.

Last summer my neighbor Sarah came over for what she thought was just coffee, but I surprised her with a batch still soft from the ice cream maker. She stood in my kitchen eating it straight from the paddle, chocolate smeared on her chin, telling me this was exactly what the ice cream truck from her childhood should have tasted like. Now she texts me every May asking when the mint is coming up, which is basically the best compliment a recipe can receive.

Ingredients

• Heavy cream: The higher fat content here makes all the difference between icy crystals and that luxurious mouthfeel that keeps people coming back for seconds
• Whole milk: I've tried lower fat versions and the texture just isn't worth saving a few calories
• Granulated sugar: Don't reduce this or the ice cream will freeze into a solid block you'll need a chisel for
• Egg yolks: Four large yolks create the proper custard base that makes this taste like something from an old fashioned creamery
• Peppermint extract: A little goes an incredibly long way, so measure carefully and maybe start with slightly less if you're sensitive to strong mint
• Vanilla extract: It might seem odd in a mint recipe, but vanilla adds that background roundness that keeps the mint from tasting one dimensional
• Green food coloring: Completely optional, but sometimes that familiar green just makes it taste more like itself if you know what I mean
• Salt: Just enough to make the flavors pop without making it taste salty
• Semisweet chocolate chips or chopped dark chocolate: I prefer chopping a good dark chocolate bar myself because the irregular shards create these amazing little chocolate explosions throughout

Instructions

Warm the milk mixture:

Combine the milk, sugar, and salt in your medium saucepan over medium heat, stirring occasionally until the sugar completely dissolves and the mixture is steaming but not boiling

Temper your egg yolks:

Whisk your yolks in a separate bowl until they're pale and slightly thickened, then slowly pour about half a cup of the warm milk mixture into them while whisking constantly so you don't end up with sweet scrambled eggs

Cook the custard base:

Pour everything back into the saucepan and cook over low heat, stirring constantly with a heatproof spatula and scraping the bottom until the mixture thickens enough to coat the back of a spoon or reaches 170°F on your thermometer

Add the flavorings:

Remove from heat immediately and stir in the heavy cream, peppermint extract, vanilla extract, and food coloring if you're using it

Strain and chill thoroughly:

Pour the mixture through your fine mesh sieve into a clean bowl to catch any cooked egg bits, then cover and refrigerate for at least 4 hours though overnight is even better for the flavors to meld

Churn to perfection:

Freeze the mixture in your ice cream maker according to the manufacturer's instructions, adding the chocolate chips during the last minute of churning so they distribute evenly without getting too broken up

Set the final texture:

Transfer your soft ice cream to a freezer safe container and freeze for at least 2 hours until firm enough to scoop

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My teenage son claimed he didn't like mint ice cream until he tasted this version straight from the machine. Now he's the one reminding me when the mint patch needs harvesting and hovering around the kitchen during the entire churning process like it's the most important thing happening in the house.

Getting That Natural Green

If you want to avoid food coloring, blend a handful of fresh spinach with the milk before heating, then strain it really well. You won't taste the spinach at all but you'll get this gorgeous soft green that feels somehow more virtuous. Just make sure to blend it thoroughly or you'll have little green flecks that might raise questions at the dessert table.

Chocolate Choices Matter

I've learned the hard way that cheap chocolate chips can turn waxy when frozen, so spring for something with decent cocoa content. Chopping a bar yourself creates those satisfyingly irregular chunks that make every spoonful exciting, but mini chips work beautifully if you want more consistent chocolate distribution throughout each bite.

Serving Ideas That Make It Special

While this ice cream is absolutely perfect on its own in a simple waffle cone, I've discovered it transforms ordinary desserts into something memorable. The cool mint plays surprisingly well with warm fudge brownies, and a scoop alongside a rich chocolate cake creates that perfect restaurant style contrast of temperatures and flavors.

• Try crumbling candy canes on top during December for a festive twist
• A drizzle of warm hot fudge sauce takes this to restaurant quality levels
• Stack it between two chocolate cookies for an ice cream sandwich that will disappear in seconds

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There's something deeply satisfying about pulling a homemade container of ice cream from the freezer, knowing exactly what went into it and that you made something people will remember. Hope this recipe brings as much joy to your kitchen as it has to mine.

Recipe FAQs

→ How can I achieve the green color naturally?

Blend a handful of fresh spinach leaves with milk and strain it to add a natural green tint without altering flavor.

→ What type of chocolate works best?

Semisweet chocolate chips or chopped dark chocolate provide great texture and a balanced sweetness that complements the mint.

→ Can I substitute the peppermint extract?

Pure peppermint extract is recommended for its fresh and strong mint flavor, but spearmint extract can be tried for a milder note.

→ How long should the mixture be chilled before churning?

Chill the custard mixture for at least 4 hours, or until completely cold, to ensure a smooth churn and creamy texture.

→ Is it necessary to strain the custard?

Straining removes any cooked egg bits, resulting in a smoother and creamier final texture.