Mint Chocolate Chip Ice Cream: The No-Churn Version That Actually Stays Scoopable
This no-churn mint chocolate chip ice cream has a custard base made with fresh mint and a secret ingredient that keeps it scoopable straight from the freezer. No machine required, just 20 minutes of active time.
Equipment
- Medium Saucepan
- Whisk
- Fine-mesh strainer
- Large Bowl
- Stand mixer or hand mixer
- Loaf pan (or freezer-safe container)
- Spatula
Ingredients
Custard Base
- 1 cup fresh mint leaves, tightly packed
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1 pinch salt
- 1 tsp peppermint extract
- Green food coloring (optional)
Mix-ins
- 4 oz dark chocolate (70%), finely chopped
- 1 tbsp vanilla vodka (optional)
Instructions
- Combine the cream, milk, and fresh mint in a medium saucepan. Heat over medium-low until small bubbles form around the edges — about 6-8 minutes. Do not let it boil. Remove from heat, cover, and let steep for 30 minutes. The cream should look pale green and smell strongly of mint.
- Pour the steeped cream through a fine-mesh strainer into a clean bowl, pressing on the mint leaves to extract every drop. Discard the leaves. Rinse the saucepan.
- In a separate bowl, whisk the egg yolks, sugar, and salt together until thick and pale, about 2 minutes. Slowly pour about 1 cup of the warm cream into the yolks while whisking constantly. This tempers the eggs and prevents scrambling.
- Pour the egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon — about 5-7 minutes. Test by running your finger across the back of the spoon; if the line holds and doesn't run, it's done.
- Immediately strain the custard into a bowl set over an ice bath. Stir in the peppermint extract, vodka (if using), and food coloring (if using). Stir occasionally until completely cool, then cover and refrigerate for at least 4 hours or overnight. The custard should be thick like pudding.
- Pour the chilled custard into a chilled stand mixer bowl. Whip on medium-high speed for 3-4 minutes until it looks like softly whipped cream and has doubled in volume. This incorporates the air — the no-churn churning step.
- Gently fold in the chopped dark chocolate by hand. Do not overmix or the chocolate will break up too small. For extra crunch, drizzle a little melted chocolate on top before freezing.
- Scrape the mixture into a loaf pan. Press a piece of parchment paper directly against the surface (this prevents ice crystals). Freeze for at least 6 hours, or until firm. Let sit on the counter for 5 minutes before scooping.
Notes
The custard base can be made up to 3 days ahead. Store in the freezer for up to 2 months – press parchment directly on surface. For dairy-free, use full-fat coconut cream. Let sit 5-10 minutes before scooping if frozen over a week.