Peppermint Ice Cream Chocolate Chips

The first time I made homemade ice cream, I was convinced something would go wrong—that the custard would break, or the texture would turn out grainy and sad. But then I added that first hit of peppermint extract to the warm cream, and the kitchen filled with this bright, clean smell that made me stop overthinking. Now whenever someone asks what I'm bringing to a summer gathering, this is the answer that always gets a smile.

I still remember my neighbor's daughter pressing her nose against the kitchen window while I was churning this, asking if it was really mint or if I was tricking her. When she tasted that first spoonful, her whole face lit up in a way that made me understand why people bother with ice cream makers at all.

Ingredients

• Heavy cream and whole milk: The backbone of everything—use the best you can find, because there's nowhere for mediocre dairy to hide in ice cream.
• Granulated sugar: It sweetens, yes, but it also keeps the ice cream from freezing solid as a rock, which is why the amount matters.
• Egg yolks: These are what make this creamy instead of icy; they're also why you need to temper them carefully instead of scrambling them by accident.
• Pure peppermint extract: The difference between this tasting like candy and tasting like actual refreshment is using the real stuff, not imitation.
• Pure vanilla extract: It's a quiet player, but it rounds out the peppermint and keeps it from being one-note.
• Mini chocolate chips: Dark chocolate chips work best because they won't get lost in the creaminess; finely chopped chocolate works too if that's what you have.
• Green food coloring (optional): A few drops give you that classic mint chip look, but honestly, the flavor is what matters.

Instructions

Heat your cream base:

Pour the heavy cream and milk into a medium saucepan and turn the heat to medium. Watch it carefully—you want to see it just begin to steam and get little wisps of vapor, but not a rolling boil. This takes about 5 to 7 minutes and is the first test of your patience.

Whisk sugar and yolks:

While the cream heats, crack your egg yolks into a bowl and add the sugar. Whisk them together vigorously until the mixture goes from bright yellow to pale and thick, almost like soft ribbons falling from the whisk. This takes a couple of minutes and is worth doing right because it incorporates air into your final ice cream.

Temper your eggs:

This is the scary part, but it's not actually scary if you go slowly. Pour about 1 cup of the hot cream into the egg mixture while whisking constantly—the whisking is the important part, because it brings the eggs up to temperature gradually so they don't scramble. Take your time here.

Combine everything:

Pour the warmed egg mixture back into the saucepan with the rest of the cream. You're combining everything now, and the mixture will look smooth and creamy.

Cook the custard:

Put the saucepan back over low heat and stir constantly with a wooden spoon, scraping the bottom and sides so nothing sticks. After about 5 to 8 minutes, the mixture will thicken enough that when you dip the spoon in and run your finger across the back, it leaves a clear trail—that's your cue it's done. You're aiming for about 170°F with a thermometer, but the spoon test works just fine if you don't have one.

Add flavor:

Take the pan off the heat and stir in the peppermint extract, vanilla extract, and a few drops of green food coloring if you want that nostalgic color. The peppermint scent will be immediate and make you happy.

Strain and chill:

Pour everything through a fine-mesh sieve into a clean bowl to catch any stray bits of cooked egg white or curdled spots—this extra step makes your ice cream silky. Let it cool to room temperature, which takes about 20 to 30 minutes if you don't rush it, then cover it and stick it in the refrigerator for at least 3 hours, preferably overnight.

Churn:

When the custard is completely cold, pour it into your ice cream maker and churn according to whatever your machine's instructions say—most take 20 to 30 minutes. You'll watch it go from liquid to soft-serve consistency, which is genuinely fun to witness.

Add chocolate and freeze:

When the ice cream is nearly done churning and still soft, add your chocolate chips and let the churner mix them in. Transfer everything to a freezer-safe container and freeze for at least 2 to 3 hours until it's firm enough to scoop without falling apart.

Save

There's a moment after you pull the ice cream maker's canister out of the freezer and start scooping into bowls when you catch someone's eye and they look back at you like you're some kind of magician. That's the moment I live for.

The Peppermint-to-Chocolate Ratio

The balance between the cool peppermint and the rich chocolate is everything. Start with the smaller amount of peppermint extract and taste as you go—you can always add more, but you can't take it out. Some people want their mint to hit like toothpaste, and some people just want a hint of freshness; figuring out where you land matters.

Customizing Your Version

If dairy bothers you or someone you're feeding, coconut milk and coconut cream swap in one-to-one for the regular milk and cream—the result tastes different but equally good, with a subtle coconut undertone that honestly complements the mint. High-quality dark chocolate makes a real difference too; whatever you'd be happy eating on its own is what should go in your ice cream. If you want to get fancy, you can add a few fresh mint leaves steeped in the warm cream for 10 minutes before straining, which gives you a more herbal mint flavor.

Serving and Storage

This ice cream keeps in the freezer for at least a week, though it's best within the first few days when it's still soft and scoopable. Serve it in chilled bowls or glasses if you want it to last more than five minutes before melting, and don't be shy about adding chocolate shavings, fresh mint leaves, or even a drizzle of chocolate sauce on top. It's also unexpectedly good as a sandwich between two thin cookies.

• If your ice cream gets rock-hard in the freezer, let it sit on the counter for 5 minutes before scooping so it softens just slightly.
• Make a double batch and keep both containers in the freezer—it disappears faster than you'd expect.
• Leftover custard that hasn't been churned can be made into popsicles or eaten as a pudding if you get impatient.

Save

Homemade ice cream is one of those kitchen projects that feels fancy but honestly just requires patience and a little care. Make this once and it becomes the thing people ask you for every time the weather gets warm.

Questions & Answers

→ What dairy alternatives can I use?

You can substitute coconut milk and coconut cream for a dairy-free version, preserving creaminess and flavor.

→ How do I prevent the custard from curdling?

Temper the egg yolks by slowly whisking in hot cream before adding back to the saucepan. Cook gently over low heat without boiling.

→ Can I adjust the intensity of the peppermint flavor?

Yes, start with less peppermint extract and increase to taste for a milder or stronger mint flavor.

→ What type of chocolate works best?

Use high-quality mini chocolate chips or finely chopped dark chocolate for richness and smooth texture.

→ How long should I chill the mixture before churning?

Refrigerate the custard for at least 3 hours until thoroughly chilled to ensure smooth churning and creamy texture.

→ Is green food coloring necessary?

Food coloring is optional and purely for visual appeal to achieve a classic mint green shade.