Green Mint Chocolate Chip

The summer after college, my roommate Sarah bought an ice cream maker on impulse from a garage sale. We spent three months experimenting with every flavor we could imagine, but the one that stuck was this mint chocolate chip. There was something magical about watching that pale green custard transform into scoopable perfection, especially on sweltering July evenings when the air conditioner barely worked.

I remember bringing a batch to my nephews birthday party, expecting the kids to ignore it for the store bought stuff. They devoured it. My sister asked me for the recipe three times that day, and now it is requested for every family gathering, birthday, or Tuesday that needs celebrating.

Ingredients

• Heavy cream and whole milk: This dairy combination creates that perfectly rich, creamy base that commercial ice cream manufacturers try to replicate
• Granulated sugar: Essential not just for sweetness but for proper texture and preventing ice crystals
• Egg yolks: The secret to a velvety custard base that feels luxurious on the tongue
• Peppermint extract: Pure extract gives the cleanest, brightest mint flavor without any artificial aftertaste
• Green food coloring: Optional but creates that nostalgic mint chip look we all recognize from childhood
• Chocolate chips: Chopping them into smaller pieces means every bite gets the perfect chocolate to mint ratio

Instructions

Heat the dairy base:

Combine heavy cream, whole milk, and half the sugar in a medium saucepan over medium heat, watching closely until you see steam rising but before bubbles form

Prepare the yolks:

Whisk the egg yolks with remaining sugar until they turn pale yellow and slightly thickened, about 2 minutes of vigorous whisking

Temper the eggs:

Slowly pour about one cup of the hot milk into the yolks while whisking constantly, then return everything to the saucepan

Cook the custard:

Stir continuously over low heat until the mixture thickens enough to coat the back of your spoon, reaching 170 to 175 degrees Fahrenheit

Add the flavors:

Remove from heat immediately and stir in the peppermint extract, vanilla, and food coloring until fully incorporated

Strain and chill:

Pour the custard through a fine mesh sieve into a clean bowl, then refrigerate for at least 4 hours until completely cold

Churn to perfection:

Freeze the mixture in your ice cream maker according to the manufacturers directions, adding chocolate chips during the final 2 minutes

Set the texture:

Transfer to a freezer safe container and freeze for 2 hours until firm enough to scoop

Save

My first attempt ended with sweet scrambled eggs because I got distracted by a phone call. The lesson learned: ice cream making demands your full attention during that crucial custard cooking phase. Now I treat those 10 minutes like sacred time, no distractions allowed.

Getting The Perfect Green

For a natural approach, blend a handful of fresh spinach with the milk before heating, then strain it out. The chlorophyll creates the most beautiful soft green hue, and no one will ever guess the secret ingredient.

Chocolate Chip Strategy

Chopping larger chocolate bars into irregular pieces creates more interesting texture than uniform chips. The varying sizes mean some bites get huge chocolate chunks while others have delicate shavings.

Storage And Serving

This ice cream keeps beautifully for about two weeks, though it rarely lasts that long in my house. Let it sit on the counter for 5 minutes before scooping for that perfect, yielding texture.

• Use a warm ice cream scoop dipped in hot water for the smoothest balls
• Press parchment paper directly onto the surface to prevent ice crystals
• Serve in chilled bowls to keep it firm longer on hot days

Save

There is something deeply satisfying about making your own ice cream, like you have unlocked a secret kitchen skill that feels almost magical.

Recipe FAQs

→ How can I achieve the natural green color?

Add natural green food coloring or blend fresh spinach leaves into the milk before heating, then strain for a vibrant hue.

→ What type of chocolate works best?

Semisweet or dark chocolate chips offer rich flavor and contrast, but white chocolate chips make a tasty alternative.

→ Can I prepare this dessert ahead of time?

Yes, the custard can be chilled for several hours before churning, and the finished dessert freezes well for later serving.

→ How do I temper the egg yolks properly?

Slowly whisk hot milk mixture into the yolks to raise their temperature gradually, preventing curdling when cooked further.

→ Are there substitutions for peppermint extract?

Vanilla extract is included for balance, but for different flavor profiles, consider adding crushed peppermint candies or omitting peppermint entirely.