Mint Chocolate Chip Ice Cream

Note that if you do not have fresh mint, you can make this mint chocolate chip ice cream recipe with peppermint extract. Skip steps 1 and 2, instead heating 1 cup of milk with 1 cup of cream and the sugar and salt until steaming. Continue with step 3. Add 2 teaspoons of peppermint extract in with the chilled custard mixture in step 6.

  • Yield: Makes 1 quart



  • 3 cups of fresh spearmint leaves (not stems), rinsed, drained, packed
  • 1 cup milk
  • 2 cups heavy cream (divided, 1 cup and 1 cup)
  • 2/3 cup sugar
  • A pinch of salt
  • 6 egg yolks
  • 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used


1 Steep the mint leaves in cream and milk: Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

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2 Chill remaining cream in an ice bath: While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

cooling cream in ice bath

3 Strain out the mint leaves, add sugar: Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in a sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.


4 Temper the egg yolks with hot milk cream: Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.


5 Heat until mixture begins to thicken: Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

mint-chocolate-chip-8.jpg mint-chocolate-chip-9.jpg
The custard base does not coat the back of the spoon, it is not ready.

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The custard base coats the back of the spoon. You can run your finger across the coating and have it not run. It is ready and should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.

6 Strain custard mixture into cream in ice bath: Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.


7 Chill completely: Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so).

8 Process in ice cream maker: Process the mixture in your ice cream maker according to the manufacturer's instructions.

9 Add chopped chocolate: Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate.

10 Chill in freezer: Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Note that there is no alcohol in this recipe. A few teaspoons of some spirits such as rum or bourbon will help keep the ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, we recommend that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.

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  • Simone

    This ice cream is just amazing! A little time consuming, sure. But totally worth it. It’s so good that I’m forced to grow more mint next year ;-)

  • Matthew

    Looks good! I’m totally smelling Austin on the mint chip fetish. Nice bowl, too. Where can I find an awesome bowl like that, please?

    I think it’s Limoge. I got it at a china sale years ago. Cool, isn’t it? ~Elise

  • Matt

    Hi I like your website a lot but I just had a thought in mind. Would it be more accurate to measure the mint by weight instead of volume? How much would three cups weigh? Because some people could pack it lighter some could pack it in heavier.

    Also do you know the difference in taste between spearmint and peppermint?

    Thanks a bunch!

    Hi Matt, weight would be more accurate, though most people don’t have a kitchen scale. I’ll try to remember the next time I make this to weigh the mint leaves. Spearmint and peppermint do taste very different. For this recipe you want to use spearmint leaves. ~Elise

  • Noelle

    Hi Elise! I love your blog! I found it a few years ago and have been an avid follower every since. Every recipe of yours I have tried, I have loved! I grew mint for the first time (in pots so it wouldn’t take over!) and was excited to use it in recipes. This really is the best mint chocolate chip ice cream! Its a keeper. Thank you so much!

    Hi Noelle, thanks! So glad you liked the ice cream. It’s one of our favorites. ~Elise

  • Michelle Brown

    This recipe was DELISH!!
    Made it with Chocolate Mint from my CSA and I added a few Oreos with mint filling. The kids didn’t get a bite. I finished it before they made it home from the pool!!

  • Daniel Greene

    This was great! Loved it. It was labor- and time-intensive, but I enjoyed that about it. The ice cream maintained a good texture, probably because I used part fresh mint and part mint flavoring. It’s very creamy, thick, and sets up just great in the freezer.

  • Liz

    I made this today for my husband for fathers day. He loves ice cream and this is one of his favorite flavors. I used apple mint since that’s what I had the most of in the garden. I also added 1/2 tsp peppermint extract. The apple mint brought a very green flavor to the ice cream. Not ideal, but still pretty tasty. I’m going to try a different type of mint next time. The texture was great and it had just the right amount of chocolate.

  • ted

    Made this ice cream again this weekend. It is amazing! mint julep ice cream is next!

    Thanks for the great recipes.

  • Fred D

    I have drooled over this recipe for a year. I planted mint just to make this. I LOVE mint Chocolate Chip ice cream. This is the WORST i have ever had! I followed the recipe to a T! I am a very good cook. I do most of the cooking at my firehouse. The whole batch was so bad it had to be thrown away. The mint flavor way over powers the ice cream. very disapointed. :(

  • Theresa

    I just finished making this recipe, and found the taste very different from store bought mint ice cream, but I guess that’s the point!

    I am also sure the mint I got from the store (organic at least) is spearmint, not peppermint.

    That being said, I like this ice cream. It definitely takes a bit getting used to, but offers a much more sophisticated flavor, especially knowing it comes from natural mint not extract or artificial flavoring.

    If you get out of your head that you are trying to replicate mint chocolate chip ice cream that we grew up with (neon green and barely any chocolate) than this will be a taste sensation! However, I may try to do half fresh mint and add a bit of peppermint (real) extract as well. I like a bit of sharpness to my mint ice cream and I think it will be a good balance for me!

    Still, it was a pleasure to make (a little labor intensive), you really end up feeling like you put heart and soul into this!

  • Tasha

    Just stumbled across your blog while looking for a mint ice cream recipe for my husband. It was a much different flavor than the mint ice cream you buy in stores or get at the ice cream shops, but it was really good. We enjoyed the natural flavor of the fresh mint. I served the ice cream over our homemade brownies-very yummy. Thank you for the recipe.

  • Kayo

    Thanks for the recipe–it was so delicious! I’m currently “cleaning up” the ice cream maker bowl with my spoon as I type. I usually hate mint-flavored anything, but I love the herb-y taste of real mint.

  • Holly

    LOVE this recipe- this is probably the 4th time I have used it. But this time I replaced 1/2 cup of the heavy cream with milk, and it cut down on that waxy texture on the roof of my mouth. Perfecto!

  • Tim

    Hi, I am in the process of making this ice cream, but I am not sure if it is going to work as I found the 2nd step confusing. I put the cream in the ice bath with the sieve over it, but when I strained the milk/cream/mint leaf mixture, I did it through the screen over the extra cream. Then when I was trying to make the custard it wasn’t working well so I went to the next step where it says to add it to the cold cream. I had already done that, through the sieve from step 2. I guess I know for next time, but a little confusing.

    Hi Tim, I can see where this could be confusing. The steps assume that you have 2 sieves (which I do). I have amended the instructions to specify that you need to strain the mint leaves out into a separate bowl. Hopefully that will help make things a little more clear. ~Elise

  • kate

    Just made this today in my new ice cream maker. WOW! So good!!
    I love the *real* mint flavor, vs. commercial type & the subtle green color. I wasn’t sure my kids would like it, being that it’s not typical tasting Mint Chocolate Chip ice cream. But, they are currently licking the bowl of the ice cream machine as I type.
    Like one of the other commenters, I also just planted some Chocolate Mint. The plant isn’t big enough yet to yield 3 cups. But, I can’t wait to try it out with that!

  • Shelli McDade

    Ahhhh!!!! Mine is in the ice cream maker as I type…. And I’ve got to say, This recipe is freaking delicious!!!! My daughter won’t stop asking to test it! I think we’ve gone through about 15 “testings”. Hahah, can’t thank you enough! Keep up the good ice creams!

  • Tracey McIntire

    I just want to tell you that I agree with your son. Hands down this is the BEST mint ice cream I have ever tasted!!! I just finished making this recipe and I could not stop sampling it. The only thing that I did differently was I used crushed Girl Scout Chocolate Covered Thin Mint Cookies instead of chocolate. I tell you DELICIOUS!!!

  • Erin

    Hi Josh –

    If you are looking to eliminate the eggs, the problem you will run into (as mentioned by Elise) is that the ice cream will not be creamy, but will get crumbly and hard. Tip from a pastry chef I once worked for – instead of eggs, you can use light corn syrup to keep the ice cream from getting too hard. Corn syrup has a very low freezing point and is frequently used to keep sorbet creamy (sorbet has no dairy at all). You will have to decrease the sugar amount to your liking – I usually start with half sugar and half corn syrup, then play around from there. Hope that helps and good luck!

  • Barani

    Hi! Your blog is great. I also experienced the earthyness that Amy from Sept 07 had. Any ideas after more people made this?


    All I can think of is 1) use just the leaves, not the stems of the mint, 2) wash them thoroughly before using, and 3) steep, do not boil. I remember once trying to make mint tea by boiling the leaves. Bad idea. Not good flavor. ~Elise

  • MiKe

    Is there any reason not to just leave some minced mint leaves in the ice cream?

    By the way, here in Japan eggs are regularly eaten raw, so the whole agricultural-retail supply chain is set up to keep them safer than in countries where raw eggs are not generally eaten. I think you could use raw eggs in ice cream here … if you don’t eat them raw in the ice cream you’ll be eating them raw over rice or in semicooked omelets anyway. At any rate, the dangers of salmonella are exaggerated in the media. Yes, some people die, but do you ride in cars? airplanes? You do many, many things on a daily basis that are statistically orders of magnitude more dangerous than eating raw eggs.

    The purpose of the eggs in this recipe is to create a creamy custard base. To do this, the mixture must be cooked. As for the mint leaves, I’ve made frosting with chopped mint leaves in them and it just isn’t very good. Not a good texture. ~Elise

  • J Pierce

    Hi, I know excactly what you’re talking about in step 2, but your wording is a little weird (unless I’m misunderstanding)… “in ice water over a larger bowl…?”

    Put a bunch of ice cubes and some water in a large bowl. Set a smaller, metallic bowl in the larger bowl so that the ice water surrounds it and cools it. Then put the cream into the smaller bowl. ~Elise

  • Mary

    LOVE IT! LOVE IT! LOVE IT! This is heavenly. Unbelievable. The end result was worth every minute of prep and stir-I will never, never NEVER buy mint choco chip at the store again. My son is in awe, my husband is in love and I don’t care if I die fat as long as my fat comes from this ice cream. It is out of this world. Thank you, thank you, thank you!

  • Maggie

    This was my second attempt at making ice cream with my new ice cream maker and it was SO GOOD. My roommates and I devoured it before it was even frozen solid. The taste is indescribably delicious and so fresh and natural (I used fresh mint from my garden). Thanks for the great recipe, can’t wait to try the others!

  • Carolyn

    Hi Elise,

    Made this with my daughter yesterday after finding it through David’s blog. It was one of our first summer vacation activities. I really hope the rest of them are equally successful! If not, I’ll be eating this by the batch for comfort by August. :)

  • Sharibet

    Wonderful recipe! I think I’m going to have to plant more peppermint, though–my two potted mint plants were thoroughly denuded for three cups of packed leaves required in this recipe.

    The ice cream is a lovely pale green color, and the mint flavor is amazing, both strong and subtle at the same time. Because I’m made this batch for a diabetic friend of mine, I substituted Splenda for the sugar, and it tastes great.

    I’m definitely making this one again!

  • Joyce Handley

    Oh this is just divine! I bought a few boxes of thin-mint girl scout cookies and froze them a month ago. I have just been waiting for the mint in my garden to be big enough to harvest. Well, after a rough day, I decided that today was the day. I used about a cup and a half of mint, and that was fine. Instead of chocolate chips, I used crushed thin mints.

    It is glorious. It looks pretty, and tastes great. I want to show it off at a party on Fri, but there is no way this is lasting in the fridge for more than a day!

  • Kim of Stirring the Pot

    I posting almost two years after this initial post BUT I just made this recipe and it is the best, smoothest, creamiest and most decadent ice cream I have ever made or expected to make at home! Absolutely delicious. It was even more fabulous the next day(a great accomplishment for homemade ice cream.) I will say that the mint flavor was greatest directly out of the ice cream machine, but that the mint flavor was very mild the next day. Either way it was absolutely knock down delicious!!

  • Christine

    I just want to add to all the others– how much I LOVED this recipe!! It was super easy and VERY tasty! I made it for my boyfriend’s birthday with his cake. His only input other than a mouthful of “ooohhh wooowwww fis is ggreeatthh” was he wanted it green… It’s an uphill battle. He just learned that the Olive Garden isnt really Tuscan food– it’s a project.. :) Thank you! Please post more!

  • Lynette

    Absolutely delicious. I’m actually eating the finish product as I type this comment. I used fresh mint as instructed and I agree this is probably the best way to go, the taste is so fresh and out of this world! I used a mix of godiva dark chocolate and semisweet chocolate and added two teaspoons of vanilla to keep it soft and creamy. Like your son, mint chocolate chip is my favorite by far and this is the best. Thanks for sharing!

  • Mark Schmid

    Hi again Elise,

    I just wanted to thank you very much for that book tip you gave me:
    On Food and Cooking: The Science and Lore of the Kitchen

    That was the perfect tip! This book answered exactly my questions. I just got it from Amazon. This book really is worth its weight in gold. I have nothing to do with cooking otherwise, but this is *really* great.
    The reason why my custard doesn’t thicken at the temperature where egg yolks usually curdle obviously is, as I know now, that they are diluted with water and sugar, which raises the curdling temperature depending on the amounts. The book really explains everything really great at the chemical level, without being hard to understand at all. Really great book!

    Also it is quite interesting what’s written about mint. The fresh taste which I love so much is menthol, which is a terpene. And terpenes are very heat sensitive and flighty. This raises the question of perhaps extruding the mint taste without any heat at all, but only with crushing which opens the plant’s “taste-cells”.
    Lots of experimenting to do… :-)

    Also I have somehow come to dislike the egg-taste of yolks. Somehow my ice cream made with too much yolks really taste like omelets. It’s best noticeable when making vanilla ice cream. Currently I’m experimenting with whole eggs, egg white and ice cream without eggs (but with milk powder, etc…)

    and thanks again for
    that book tip. Without
    that book I would truly
    miss a lot! Thanks!

  • Kalera

    I use a similar base recipe for ice cream, but I use fewer eggs, and separate the whites from the yolks and beat them thoroughly. When the custard is thickened, I pour it into the egg whites while beating with a whisk. I continue to whisk it gently for a couple of minutes, then pour in the cold cream and chill.

  • Mark Schmid

    Hi Elise

    Hey! Thanks for the quick reply!
    And thanks for the recommendation on the cooking book! I’ll certainly check that out!

    Also here’s another mistake I think I might have made: I think I was too lazy to set up the custard exactly the way it was described. Instead, I just threw the three egg yolks into the cooled down milk / cream / sugar mix and whisked that vigorously. Perhaps the whole point of pouring the milk into the yolk / suguar mix SLOWLY while constantly stirring (gently) is to encapsulate the milk in an egg-protein structure. What I did might then have been the opposite, encapsulating yolk-droplets in a milk suspension.
    Perhaps that explains my experience of the custard not behaving as expected… Anyway, I never knew there is so much science and physics / chemistry involved in cooking! Boy this is fun! Especially if the end product is the best ice cream there is!


  • Mark Schmid

    Hi David and hi Elise

    Boy, thanks a lot for the answers!
    That certainly clears a few things!

    As usual though: The more you know, the more you find out just how little you know…

    Here’s another question about curdling eggs and making a custard:
    In Elise’s recipe it says, qoute:
    “stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.”

    My question: Just how much is “medium heat”?
    Is it the same as “just steaming (do not let boil)” as was used to extract the mint flavor?
    If so, that’s about 70 degrees Celsius / 158 degrees Fahrenheit. Or is “medium heat” just before boiling at about 95 degrees Celsius / 203 degrees Fahrenheit?
    If I’m not mistaken, the point of heating the custard is to make the eggs “start” to curdle, in order to thicken the custard, but not totally curdle them which would produce clumps.
    Now I looked up the curdling temperature of eggs and here’s what I found:
    Egg yolk starts curdling at 65 degrees Celcisus / 149 degrees Fahrenheit and is completely curdled at 70 degrees Celcius / 158 degrees Fahrenheit.
    Egg white starts curdling at about 60 degrees Celcisus / 140 degrees Fahrenheit and is completely curdled at 65 degrees Celcius / 149 degrees Fahrenheit.
    This means, in order to thicken a custard containing egg yolks, a temperature of around 70 degrees Celsius / 149 degrees Fahrenheit, perhaps a little less to prevent clumps would be correct. And that’s exactly what I tried. I cooked my custard from Elise’s original recipe at that temperature or even a little more. But the custard did not thicken as it should have for almost an hour. Finally I cranked up the heat to just about boiling which got the job done. By that time the custard finally was very nice and thick, exactly like shown in the picture, but I had also lost a full third of the custard volume due to water evaporation.

    Now here’s my question about the curdling of egg yolk in custards:
    If what makes a custard thicken when exposed to temperature is the curdling of the egg yolk and not merely the loss of water due to evaporation, a temperature of 70 degrees Celsius / 149 degrees Fahrenheit for a very short time should be enough because that assures full curdling of the egg yolk, right?
    So if that doesn’t do the job and the custard must be heated to almost boiling temperature as it happened to me, then thickening the custard probalbly does not have much to do with the curdling of the eggs, right?

    Did anyone actually ever have eggs curdle and clump too much while stirring constantly? Because my custard never seemed to be in any kind of danger of clumping.

    The point I’m driving at: Is it really necessary to cool the custard if the thickening does not have anything to do with the eggs curdling?
    And if the thickening would have something to do with the eggs curdling, shouldn’t it be enough to heat the custard to a good 70 degrees Celsius / 149 degrees Fahrenheit for a short moment which supposedly assures that the yolk is fully curdled?

    Sorry for asking so much questions. I hope this doesn’t overstrain this blog…
    Anyway, thanks a lot for the great recipe to try and think about!
    I *love* this ice cream!!

    Oh yes: I tried it with dried mint leaves as well. But it’s not as good. It tastes quite a bit like stale mint tea. What seems to make using fresh mint leaves so good is probably the menthol in them which seems to get mostly lost when drying them. Menthol needs to be extracted with fat or with alcohol, so be sure to add the cream and any possible alcohol to extract the mint taste from fresh mint leaves. Also Spearmint does not contain any menthol at all.
    If you use dried mint leaves, do not let them steep longer than a maximum of about five minutes. That’s what tea experts recommend to avoid extracting the bitter tastes of dried leaves which give tea a bad taste. That makes using dried leaves a half-way acceptable alternative if you can’t get any peppermint extract.


    Hi Mark, with regards to your admonition to not soak tea leaves for longer than 5 minutes, that’s right when you are making black tea. Not so when soaking dried mint, or even black tea in milk. I think it has something to do with the milk counteracting the tannins of the black tea. Not an issue at all with dried mint. For the rest of your questions, I suggest getting the book On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. He’s a food scientist (I’m not). My advice is if the mixture isn’t thickening fast enough, then increase the heat. As soon as it coats the spoon, take it off the heat and put it through the sieve into a very cold bowl to stop the cooking. ~Elise

  • Allison

    I absolutely love this recipe! I just made it today for some friends of mine who were coming over for a movie night. I had ice cream like this in a cafe in Santa Barbara and loved it so much that I asked the chef how he did it. He said he basically just made a tea from the leaves he had in the front of the cafe. I was going to try it the same way but figured I should try and actually find a recipe. Then I stumbled upon this. I make all kinds of ice cream during the summer, my personal favorite being Texas peach ice cream with big peach chunks in it, however, this recipe may take #1 on my list. I highly suggest this recipe however, don’t make it thinking it will taste like the kind in the store. This is how REAL mint tastes!

  • melissa s.

    I made this recipe today and it was wonderful. I only had about 1 cup of mint (fresh from the garden) and figured I’d add some mint extract if it didn’t have enough minty flavor after the infusion process, but it turned out fine – no extract needed! I’m going to try it tomorrow with fresh lemon verbena. Thanks for the recipe!

  • David

    Dear Mark: A custard needs to be heated to cook the eggs. Cooking the eggs is both a safety measure and emulsifies the custard. In this case, the mixture is heated twice; the first time is necessary to infuse liquid with the mint flavor.

    You can put everything in a pot, heat it up, and cook it. But the problems are 3-fold:

    1. If you add the eggs at the beginning and let it stand for an hour while the mint leaves are infusing, it’s not especially hygienic and safe to leave eggs as such.

    2. If you make the custard with the mint leaves, it’s difficult to stir the custard and accurately gauge when it’s done.

    3. If you add all the ingredients at once, it significantly lengthens the time you have to spend standing over the custard, stirring & watching, so you don’t overcook the eggs.

    Whole eggs will work in custards, but since the whites cook much quicker (at a lower temperature) than the yolks, you run the risk of “cooking” the whites into little bits before the egg yolks properly emulsify the custard, and the whites don’t have the emulsifying power of the yolks.

    You can make Philadelphia-style ice cream, which has no custard, if you want to avoid the extra work. The difference is the Philadelphia-style ice cream, once churned, will be slightly less-creamy.

    -David Lebovitz
    Author, The Perfect Scoop

  • Ms B

    Elise —

    I made the recipe yesterday and it turned out great! I note that I subbed dark chocolate enrobed cacao nibs for chocolate chips (I prefer the slightly crispy texture) and added 1/2 tablespoon of white creme de menthe and 1/2 tablespoon of vanilla vodka as I started the ice cream maker.

    One question — the recipe made just over a quart. Have you tried increasing by half to yield more? (I know that some recipes do not work if increased). Any luck?

    My ice cream maker is best with making a quart. If you have an ice cream maker that can handle a larger volume then there should be no problem upping the recipe. ~Elise

  • Mark Schmid

    Hi Elise,

    Thank you for this great recipe!
    Like Josh, I have an egg-question:
    I realize that eggs act as an emulsifier to keep the ice cream from getting to icy.
    The thing I wonder about is why making a custard needs to be so complicated?
    Why does the custard have to be heated up and cooled down several times? And why does one have to heat the custard after adding the egg yolks and stir it until it starts sticking to the spoon? And why then does it need the ice bath?

    Why can’t one just dump ALL ingredients into one sauce pan, heat for extraction of mint flavors and for pasteurization, remove the mint leaves and then let cool down by itself?

    I’m from Switzerland and here we don’t even HAVE Chocolate Chip Mint ice cream. Since this is the best ice cream there is, I am very interested in making this at home for myself on a regular basis. I just made my first batch now (its freezing for 4 hours in the freezer now) and it tasted exceptional when coming out of the ice cream machine! :-)
    However, it’s quite a lot of work and I would really like to know what all those complicated steps are for exactly and why they’re done. – Perhaps it can be made a little simpler?

    One last question: Have you ever tried using whole eggs instead of just egg yolks? I noticed some ice cream recipes use the egg white as well. Why not you?

    Best Regards from Switzerland,

    Hi Mark, I asked my friend David Lebovitz, author of Perfect Scoop to take a pass at answering your question. Scroll a bit down the page for his response. ~Elise

  • Gwen


    Thank you for posting this great recipe! I wasn’t sure how to use my mint plant, but this is perfect. I did improvise just a little by adding some mint chocolate Bailey’s at the end. My hubby loved it! It was our first time making ice cream at home. We look forward to making some more of your wonderful recipes!

  • Christy

    I just made this exactly as the recipe calls for and it was oh so delicious. For my first time making ice cream, I was really nervous, but the end result is fantastic! The longest part was picking all the mint from my garden and de-stemming them! 3 cups of mint leaves is a whole basketful!

    The only change I will make next time is to lower the sugar a bit, probably a scant 2/3 cup rather than exactly 2/3.

  • jessica

    Hi Elise,

    I am only 11 years old but I am really intereted in making ice cream. I think it can be made by peppermint cady instead of leaves. do you think it’s possible or not? If I make it using candies, it can be white mint chocolate chip ice cream.

    Hi Jessica, take a look at our peppermint ice cream recipe. ~Elise

  • Alaina

    Finally, something to do with all my mint! It grows like a weed and is taking over everything in my herb garden. Looks like lots of ice-cream in my future! :P

  • Anonymous

    2 teaspoons of MY personal peppermint extract would be WAYYYYY too much! More like 2 drops.

    Some people have access to much stronger peppermint extract than others. The recipe calls for what you would typically find as peppermint extract in the supermarket. Use what works for you. ~Elise

  • SM

    This is sensational. I followed the recipe exactly and was delighted with the results.

  • erinh

    Mint chocolate chip ice cream is my favorite – made this for company last night and it was a hit. I only put it in the freezer for a few hours after making it and it ended up more like gelato than ice cream. We loved the fresh mint flavor.

  • Ice Cream Lover

    I adore the fresh, clean, sweet taste of mint chocolate chip ice cream, and was delighted to come across your recipe using fresh mint leaves. However, the end result was not what I expected. The ice cream had a very “earthy” taste to it and left a waxy film on our teeth and on our spoons. Our guests commented that they tasted “leaves” rather than that clean, mint flavor we were hoping for. I would not recommend this ice cream recipe without first warning the cook about what to expect.

    Wow, that’s weird. I have no idea what might have caused that. Earthy taste? Waxy? What kind of mint leaves were you using? This is certainly not our experience. Also note that there is a different flavor between spearmint and peppermint. Most “mint” flavor that we are used to comes from peppermint. Most mint that we grow is spearmint. Somewhat different flavor. ~Elise

  • Amy

    I’m growing some chocolate mint and I bet it’d be absolutely perfect for this recipe!

  • Edwin H. Kluge Jr.

    Really good, Really easy – works with low fat milk. Everyone really loved it. put in some chopped up candy canes also. takes more coloring to get a nice greenish color.

  • Elise

    Hi Sarah – I think whether you use peppermint or spearmint depends on your preference and what’s available. We grow spearmint, so that’s what I used.

    Hi Erin – Yes, 3 cups of fresh mint leaves. Not a typo. The mint leaves will collapse like fresh spinach does when they’re cooked.

  • Erin

    Hi Elise,

    Does the recipe actually call for 3 cups of mint leaves, or is that a typo? I’m about to make this and with it measured out and ready to go it just seems like a HUGE amount!


  • Sarah

    I am wondering if any kind of mint (peppermint/ spearmint) can be used, or if one type works/tastes better?

    I love all of your recipies by the way, just made the stuffed zucchini last week.

  • Elise

    Thanks Kevin! All I need is the dream kitchen, set up as a recording studio, a camera person, a lights person, and an editor. Then we’ll be good to go. ;-)

    Josh, you might want to check this recipe that David Lebovitz posted for Pistachio gelato. It uses corn starch as a stabilizer.

  • Kevin


    If you check the New York Times online videos, you’ll find one about making ice cream with corn starch that was posted about a week ago. Just click the Video, Style, and finally Dining and Wine links to find it.

    The guy who stars in these pieces–Mark Bittman, who bills himself as The Minimalist Cook–is quite entertaining. Can’t wait until Simply Recipes goes all video!.

  • Car

    Hi Elise,

    I happened upon your website on a day when I’ve been struggling to make gelato (I’m trying to get that smooth creamy texture like the gelato at my favorite gelateria). Your article is so informative & GREAT with the beautiful step-by-step photos! I will try your recipe as it is, but am also interested in how you’d adapt it to make gelato … 2 cups milk, 1 cup cream perhaps?


  • Elise

    Hi Jason – regarding your question of whether or not dried peppermint tea leaves could be used in this recipe, I would say go for it. What you are doing with the fresh mint leaves is basically just an infusion anyway. Like making mint tea with the milk and cream. As for the amount? I have no idea. Think of how much of those tea leaves you would need for one very strong cup of tea and multiply that by 3, for the 3 cups of liquid in this recipe. That would be a place to start.

    Hi Josh – I always make ice cream with egg yolks because they act as an emulsifier and keep the homemade ice cream from getting too icy. That said, it’s more difficult this way. You need to cook a custard first, and most people don’t bother. If you look up most homemade ice cream recipes online, you’ll find that they don’t require eggs. Also, the recipes in the book that probably came with your ice cream maker will have mostly recipes that don’t require eggs. So, I would do some research and then try to mold this recipe to one that doesn’t use eggs.

  • Josh

    Hi Elise, this looks absolutely great. Are the egg yolks necessary in the recipe? I ask because my girlfriend is allergic to eggs but is a die-hard ice cream eater. I’d love to try and make this sometime, but the egg yolks would interfere with that. Any suggestions for a replacement?

  • Jason

    I have a large amount of dried, finely chopped peppermint leaves for tea… can they be used for this recipe? If so, how much do you recommend I use? Thanks!