There’s something refreshingly indulgent about a scoop of mint chocolate chunk ice cream. That perfect balance between the cooling zing of peppermint and the rich, melty decadence of chocolate chunks is a classic combination that satisfies with every spoonful. Whether it’s summer or not, this homemade version of mint chocolate chunk ice cream is destined to be a favorite in your dessert rotation.
Making ice cream at home may sound intimidating, but it’s surprisingly simple — especially when you can control the ingredients and flavor intensity. This recipe ditches any artificial flavorings or dyes, instead using real peppermint extract and optionally natural green color from matcha or spinach (though color is totally optional).
This version leans creamy, thanks to a custard-style base made with heavy cream, milk, and egg yolks. The egg yolks not only add richness, but they help stabilize the ice cream, giving it that luscious, scoopable texture you expect from premium brands.
And let’s talk about the chocolate. Instead of basic chips, we use chunks of good-quality dark or semi-sweet chocolate that melt just enough when bitten into, delivering intense cocoa flavor. You can chop up a chocolate bar or use baking chunks to get those uneven, indulgent pockets of chocolate in every bite.
Mint chocolate ice cream is also highly customizable. Prefer a stronger mint kick? Add a little extra peppermint extract. Want it greener? Blend in a bit of matcha. Like it extra chocolatey? Swirl in some fudge before freezing. The beauty of this recipe is that it’s yours to make your own.
This is also a fun treat to make with kids or for entertaining. The aroma of the mint-infused custard base is wonderful as it chills, and watching it churn into soft serve is like edible magic. It’s great served in cones, waffle bowls, or with toppings like chocolate sauce and whipped cream.
For those with dietary needs, you can swap in coconut milk for the cream and use dairy-free chocolate to make this vegan. You’ll still get that rich, minty flavor with a creamy texture.
Whether served at a backyard BBQ, enjoyed during a movie night, or offered up as a sweet ending to a holiday meal, this homemade ice cream brings smiles all around.
Best of all, you don’t need fancy ingredients — just a handful of basics and an ice cream maker. The hardest part is waiting for it to chill and freeze, but trust us, it’s worth every second.
It keeps well in the freezer for up to two weeks in an airtight container. The texture remains scoopable and smooth, especially if you let it sit at room temperature for five minutes before serving.
And once you’ve mastered the base, feel free to experiment with other mix-ins like crushed Oreos, white chocolate chunks, or even caramel ribbons. This mint chocolate chunk version is only the beginning of your homemade ice cream journey.
So skip the store-bought tub, and treat yourself to something special — made with love and crafted exactly how you like it.
Servings: 6–8 servings
Time:
Prep Time: 25 minutes
Chill Time: 4 hours
Churn Time: 20 minutes
Freeze Time: 2–4 hours
Total Time: ~6.5–8.5 hours
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 1/2 tsp peppermint extract
- 1/2 cup dark or semi-sweet chocolate chunks
- Optional: a small pinch of salt
- Optional: 1/2 tsp matcha powder or 2 tbsp spinach juice (for natural green coloring)
Instructions:
- In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until just steaming, not boiling.
- In a separate bowl, whisk egg yolks with remaining sugar until pale and thick.
- Slowly whisk a ladle of the hot milk mixture into the egg yolks to temper, then pour back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat. Stir in peppermint extract and optional coloring. Let cool slightly.
- Strain through a fine mesh sieve into a bowl. Cover and refrigerate 4 hours or overnight.
- Once chilled, churn in an ice cream maker according to manufacturer’s instructions.
- In the last 2 minutes of churning, add chocolate chunks.
- Transfer to a freezer-safe container. Freeze 2–4 hours until firm.
Tips:
- For ultra-creamy ice cream, chill the custard base overnight.
- Don’t skip the straining step — it removes any cooked egg bits and gives a smooth texture.
- Use high-quality chocolate for the best flavor payoff.
- Let the ice cream sit out a few minutes before scooping for easier serving.
Why You’ll Love This Recipe:
This homemade mint chocolate chunk ice cream has an ultra-smooth texture and a refreshing flavor that can’t be beat. Made with real ingredients and customizable to your liking, it’s a scoop above store-bought.
Summary: Cool off with this creamy, minty, chocolate-studded homemade ice cream. It’s easy to make, endlessly customizable, and delivers that perfect balance of freshness and indulgence.
