Mint Choc Chip Ice Cream

Mint Choc Chip Ice Cream

If you’re in the UK right now you’ll be aware that it’s really hot, and it doesn’t look like it’s going to change anytime soon! Whilst I’m all for a sunny day or two, I’m actually one of those weirdos who love storms and the rain, so I can’t wait for this heat wave to move on and for a good storm to come rolling in. In the meantime though it’s ice cream and shorts all the way! My favourite ice cream has to be a good mint choc chip. The kind that’s refreshing, tickles the tongue and has big, bittersweet nuggets of chocolate floating through it. Unfortunately where I live they don’t sell mint choc chip (shock horror!) The only place that I found something resembling mint ice cream was in the Aldi near where I work, and whilst I’m a normally big Aldi fan, their mint choc chip ice cream could do with some serious tlc. So, desperate times call for desperate measures, time to make my own!

Loads of people say they hate mint choc chip as a flavour because it reminds them of toothpaste, but to me that’s really glass-half-empty kind of thinking. To me toothpaste tastes of mint ice cream! A bit weird, I know, but it makes some sense. By using fresh mint in this ice cream the whole thing tastes a lot more deep and rounded than the shop bought stuff. You get a really strong, authentic mint flavour and none of the synthetic, weak mint you come across in cheap ice cream. If you’re one of the above people who hates mint ice cream you can easily make this vanilla or plain choc chip by just not infusing the milk with the mint. You can also vary how much chocolate goes in depending on your preference. Personally I like a mixture of flakes and hearty chunks, but you can chop the chocolate however you want to suit your style.


Makes 1 tub

Time: 30 minutes, plus chilling time


  • 215g Dark chocolate
  • 450ml Whole milk
  • 250ml Double cream
  • 1 tbsp Vanilla bean paste
  • 30g Fresh mint
  • 4 Large egg yolks
  • 140g Caster sugar
  • Ice cream cones to serve (optional)
  • Flakes and sprinkle to decorate (optional)


  1. Chop the chocolate into small chunks. Then put them into a container and leave in the freezer until needed.
  2. Pop the milk, cream, vanilla and mint into a pan and bring to the boil.
  3. Reduce the heat to the lowest temperature and leave to simmer/infuse for 20 minutes.
  4. Meanwhile put the egg yolks and sugar into a bowl and whisk together until pale and smooth.
  5. Strain the milk mixture through a sieve to remove the mint, then pour the warm milk over the egg mixture, whisking constantly to combine.
  6. Then pour this mixture back into the pan and place over a medium heat, whisking constantly until the mixture thickens.
  7. When the mixture thickens, remove it from the heat and leave to cool completely.
  8. Once the mixture is at room temperature pour the mixture into an ice cream maker, working to the device’s instructions. If you don’t have an ice cream maker see note below.
  9. When the ice cream is ready, add the chocolate chunks to the ice cream and mix them through. Then pour the ice cream into a freezer-proof tub, smooth over and leave in the freezer to freeze completely.
  10. Once frozen serve with sprinkles and flakes in cones or in bowls!


Note: If you don’t have an ice cream maker, add the chocolate chunks to the ice cream mix and stir them in. Then pour the mixture into a freezer-proof tub with a lid and leave in the freezer for 2 hours. Every 10-15 minutes take the ice cream out and give it a stir. This will help with the crystal formation and will make the ice cream smooth as it sets. After the two hours leave the ice cream to set completely in the freezer.

Thanks for reading!

Emma x

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