Mint Chocolate Chip Ice Cream

Ingredients

• 150 g (¾ cup)sugar
• 113 g (4 oz)cream cheese, softened
• a pinchsalt
• 240 ml (1 cup)cold milk
• 480 ml (2 cups)cold double cream
• 7.5 ml (1½ tsp)mint extract
• 113 g (4 oz)semi-sweet chocolate, chopped
• 2 dropsgreen food colouring
• to garnishfresh mint leaves

Instructions

1. 1

   Blend the base

   Blend the sugar and softened cream cheese until smooth.

2. 2

   Add mint flavour

   Mix in the mint extract, salt and green food colouring until evenly combined.

3. 3

   Stir in dairy

   Add the cold milk and double cream, then stir until fully incorporated.

4. 4

   Churn or freeze

   Pour the mixture into an ice cream maker and churn according to its instructions, or use a freezer-safe container and stir every 30 minutes as it freezes.

5. 5

   Add chocolate

   During the last few minutes of churning, add the chopped chocolate.

6. 6

   Freeze until firm

   Transfer the ice cream to an airtight container and freeze for several hours or overnight.

7. 7

   Garnish and serve

   Serve garnished with fresh mint leaves.

What is mint chocolate chip ice cream?

Mint chocolate chip is a familiar American-style ice cream pairing: cool mint against sweet chocolate pieces. This homemade version builds its creamy base from cream cheese, milk and double cream.

The cream cheese helps give the mixture body, while the mint extract brings a clear flavour without needing fresh mint in the base. Green colouring is optional in spirit, but included here for the classic look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 3g protein, 31g carbs, 28g fat.

The sugar and milk provide much of the carbohydrate, while the double cream and cream cheese account for most of the fat. The dairy also contributes some protein, with the chocolate adding a little more. Pair a scoop with fresh fruit if you want something fresh alongside the rich ice cream.

Choosing the mint and chocolate

Mint extract: Measure it carefully, since its flavour can be pronounced. The specified 7.5 ml gives the mixture its mint character; adjust only if you are comfortable changing the recipe.

Chocolate: Chop the semi-sweet chocolate into small, fairly even pieces so they distribute through the ice cream and are easy to scoop.

Getting a smooth base

Cream cheese: Let it soften before blending it with the sugar. This helps the two combine smoothly rather than leaving firm lumps in the mixture.

Cold dairy: Add the milk and double cream after the flavourings, then stir until fully incorporated. Make sure the mixture looks even before churning or freezing.

Churning or stirring

Ice cream maker: Follow the instructions for your machine and add the chocolate during the last few minutes, as directed. This helps keep the pieces dispersed rather than broken down during the whole churn.

Freezer container: Stir the mixture every 30 minutes while it freezes. This method takes attention during freezing, so set a timer to help keep the intervals regular.

Knowing when it is ready

The recipe calls for several hours or an overnight freeze after transferring the mixture to an airtight container. The longer freeze gives it time to firm up for serving.

If the ice cream is too firm to scoop straight from the freezer, let it stand briefly before serving. Add the fresh mint leaves as a garnish just before it reaches the table.

Serving ideas

Serve it on its own to let the mint and chocolate stand out, or pair a scoop with a simple biscuit or a slice of cake. Fresh mint leaves add a fragrant finishing touch.

For a dessert spread, serve alongside fruit or other small sweets. Keep the ice cream in its container until shortly before serving so it stays cold.

Recipe notes & tips

• Soften the cream cheese before blending to help it mix smoothly with the sugar.
• Keep the milk and double cream cold until you are ready to add them.
• Chop the chocolate into small pieces for more even distribution.
• If using a freezer container, stir the mixture every 30 minutes as it freezes.
• Add the fresh mint leaves only when serving.

Variations

• Adjust the mint: Use a little less mint extract for a milder flavour.
• Change the chocolate: Use chopped dark or milk chocolate in place of semi-sweet.
• Skip the colouring: Leave out the green food colouring for a naturally pale ice cream.
• Add extra chocolate: Fold in more chopped chocolate if you prefer a chunkier texture.
• Garnish simply: Serve with fresh mint leaves or without a garnish.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the base; soften it before blending with the sugar.
• Uneven mixing: The flavourings may not distribute properly; stir until the base looks uniform before freezing.
• Large chocolate pieces: They can be awkward to scoop; chop the chocolate into smaller pieces.
• Adding chocolate too early: It may break up during churning; add it in the last few minutes.
• Skipping freezer stirring: The mixture can freeze unevenly; stir every 30 minutes when not using a machine.

How to store

Keep the ice cream in an airtight container in the freezer. Freeze it for several hours or overnight before serving; if it becomes too firm to scoop, let it stand briefly at room temperature.

Frequently asked questions