Sort by: Most Helpful Show Most Helpful Most Positive Least Positive Newest Rating: 5 stars 12/30/2012 As I've mentioned in other reviews I've left for ice cream on this site, I am from Wisconsin, and we like our ice cream (frozen custard) rich, smooth and custardy! So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs. Beat the eggs on medium speed for a minute or two, gradually add 3/4 cup sugar, then mix well for another minute or so. I added 2 tsp. of vanilla, and 3/4 tsp. peppermint extract. What I got was a rich, velvety, delicately mint flavored frozen custard. The subtle mint flavor was perfect for us, although die-hard mint lovers may want to increase the amount of peppermint extract by half. I did use the miniature chocolate chips as the recipe directs--hubby not only doesn't mind the tiny bits of crunchy chocolate, he actually prefers it that way! It gives the ice cream a little interest and contrast in textures. A heads up for those who want to make this more calorie friendly by using reduced fat milk or cream--if you use lower fat dairy products you will definitely compromise both mouth feel and richness. Reduce the fat content enough and you'll end up with a grainy, icy result. My proportions of cream and half and half provide the velvety rich smoothness and flavor without leaving a greasy mouth feel. On it's own or on top of a fudge brownie, this ice cream is goood! Rating: 5 stars 09/16/2006 We all loved this ice cream. My first attempt at making it didn't turn out so well. I used peppermint oil, because I couldn't find any peppermint extract in my area. I used 3/4 tsp. of the oil, which was much too much. The second time around, I gradually added the peppermint oil one drop at a time until I achieved the correct flavor; I ended up using just four drops of it. The semi-sweet chocolate chips I used were finely chopped. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! This recipe is a keeper. Thanks so much for sharing it. Rating: 5 stars 08/11/2006 Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! VERY easy to make and I always have all the ingredients on hand. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. Even as the recipe stands it really is a refreshing, minty ice cream. Super after a heavy meal...or any time really! Update: I attempted to decrease the fat by using 1/2 and 1/2. Won't do that again. It makes it gritty and grainy and not a good texture. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! This is a KEEPER recipe. Thanks! Rating: 3 stars 07/10/2008 We had issues with the peppermint extract in this recipe. I was looking for something that tasted like the kind of mint chocolate chip ice cream you buy in the store, but it did not. My husband said it tasted "weird". We tried again, this time with mint extract instead of peppermint, and what a difference. Much better with mint extract! Rating: 5 stars 04/16/2007 This was fabulous! Better than store-bought. I did substitute whole milk for the 2% just because I had some that I wanted to use up. For the chocolate, I used a bar of Ghirardelli semi-sweet chocolate that I chopped up using my Pampered Chef food chopper. I tried chopping the chocolate in the food processor, but it just pulverized some of it and left the rest in big chunks. The key to this ice cream is getting the chocolate in small chunks...almost like shavings. Big chunks are too hard to bite into when it's frozen. Will definitely make this again! Rating: 5 stars 01/25/2006 This ice cream is REALLY good. I also made Cookies 'n Cream ice cream instead of using chocolate chips I used crushed oreo's and i used vanilla extract in the place of the mint extract. It was also very delicious! Rating: 1 stars 11/02/2009 I don't understand all the raters who changed this recipe and then gave it 5 stars, or didn't like it, said they would change it next time and still gave 5 stars. I have made a lot of ice cream over 30 years, and this is the only batch I have ever not liked. Mini chocolate chips were waxy, hard and gritty. The mouth full of grit made it impossible to taste any creaminess in the base. I should add that my husband is a chocolate chip freak and will eat just about anything with chips on or in it. I used Schilling peppermint flavor, and even cutting it down to 3/4 tsp., it tasted weird not minty. Let me not forget...way too salty. If you made and liked a different recipe in place of this, please point us to the one you actually made and give this the mark it deserves unaltered. If you think your changes rate a 5, just put that in your own comments, not the rating please. Rating: 5 stars 06/14/2008 This was fantastic. I used chocolate mint oreos instead of the chocolate, and it was fabulous! Rating: 4 stars 07/30/2005 Delicious and easy. I used whole milk instead of 2%. I put regular choc. chips in the blender so I had tiny bits of chocolate as well as some larger pieces. Every bite was full of chocolate, it didn't clog up the ice cream maker, and the chocolate didn't turn into frozen pebbles, like whole chips tend to do. Rating: 5 stars 01/27/2007 Great recipe! I have made this several times with different variations. I most recently used low fat half and half and high-protein skim milk in order to cut down the fat but keep the creaminess. It was great - not too icy for very low fat ice cream! Rating: 5 stars 05/28/2003 My daughter and I made this for our family this Memorial Day Weekend.... EVERYONE loved it. THANKS FOR SHARING. It was so easy and froze well. Everyone raved about it - I personally didn't like the mini choc. chips, I preferred leaving them out and adding Choc. syrup. I think I might try using Milk Choc chips next time (putting them through the food processor so they are little). Rating: 5 stars 07/27/2011 So tasty and soooo good! I used crushed oreos in mine in place of the chocolate chips (because ben and jerry's mint chocolate cookie is my favorite!). Other than that I followed the recipe to a T and it was amazing. I wanted to make a quick peach cobbler ice cream a few days later and couldnt find a thing so i used this recipe, uped the vanilla to 1.5tsp and omitted the mint and chocolate added graham crackers and peaches and...AMAZING, then last night again omitted the chocolate and mint and used the base to make coffee ice cream (+1 packet starbucks via) w/brownie chunks and my husband said it was the best ever! Love this recipe as a mint recipe and as a base to make other things :) Rating: 5 stars 01/22/2011 Could not have been any more delicious! I used Fat Free Half & Half instead of 2% milk. It was creamy, velvety, soft and better than anything I could have purchased. I added mini white chocolate chips as well as mini dark chocolate chips. One-quarter cup combined is plenty. For those who prefer a more pronounced mint flavor, add an extra 1/2 teaspoon of extract as the original recipe is mild. Rating: 5 stars 05/12/2012 Loved this and it's super easy!! Rating: 1 stars 04/25/2013 Made it exactly as stated & it was terrible. I've tried at least 50 ice cream recipes from about 7 ice cream cookbooks & while some were better than others they were all tasty enough that they were gone in a day or two. nobody wanted to eat it. I just moved so I didn't want to dig out my cookbooks & came here for a recipe - almost 400 reviews & 5 stars, this had to be a winner! I'm sorry I didn’t read the reviews, I now see most of the people who loved this had made crucial changes. There are only a few ice cream base recipes - it’s actually the added ingredients for flavor that make the difference. The peppermint is too strong (used McCormick’s), rather than a smooth mint taste it’s more like eating frozen toothpaste. I thought the salt would be fine because I’ve used it in ice creams before, but this tasted salty, which is fine for a recipe like salted caramel, but in a mint ice cream it’s just awful. And those mini chocolate chips (used Nestle’s), they were a bit hard & weird tasting right after making the recipe, then after freezing they became really hard, like eating gross little pebbles. So rather than mint chocolate chip ice cream this was more like salty toothpaste with pebbles ice cream. Sorry, 1 star. Rating: 5 stars 06/19/2006 AWESOME! I made this exactly as the reciped stated, except that I doubled the recipe. I'm glad that I did because this is soooo good! I was surprised at how creamy it came out with using 2% milk. I made this for Father's Day for my husband because he like mint chocolate chip icecream and it was a hit with the little ones, too. Thanks for the recipe! Rating: 5 stars 07/04/2012 I have made this ice cream a few times now, always exactly as written, and every single time it comes out absolutely, incredibly delicious! We've even made it for company or to take to potlucks, and every single time, we get rave compliments about how good it is. As I write, I am making another batch to celebrate the 4th of July (making ice cream has become an Independence Day tradition for our family), and I am looking forward to digging into it after our big meal this afternoon. Couldn't be easier or more delicious, and I LOVE that it doesn't have raw eggs in it! I was pregnant the first time I made this, and have preschoolers helping me to eat it up, so raw eggs were a worry for me and a deciding factor in choosing this recipe the first time around. Obviously, I have not been disappointed! :) Rating: 4 stars 08/25/2011 I really hate to give this fewer than five stars (it was very tasty and the recipe worked flawlessly), but ... it was kinda salty. I appreciated what the salt brought to the table (literally!), but if I make this again, I will reduce the salt ... perhaps by half. Rating: 5 stars 07/11/2007 Made this for my daughter--her favorite ice cream--and she said to rate it 5, for sure. I would probably rate it 4, but only because I think shaved chocolate would be better in it than chocolate chips--even the mini ones get too crunchy when frozen. I used half-and-half and 1% milk with fine results. Great flavor! Rating: 3 stars 08/03/2012 I hate to knock such an easy recipe that had so much potential, but the amount of mint (I used "mint extract" not "peppermint extract") was overwhelming. The hubby said it tasted like toothpaste at first bite (not good, and we are mint chip aficionados, btw). Also, it was too much cream, or not enough of something else. I've made custard style ice creams with 1:1 cream and milk that didn't taste like cream (or eggs) and this was almost like eating mint flavored butter (no joke). It was not good. I'm sorry to say. Three stars is generous for ice cream I had to throw straight in the trash. Oh well, might try again with less cream and less mint, but then of course, it's not this recipe anymore. Rating: 5 stars 07/24/2011 For creamier ice cream, substitute 1/3 of a cup of corn syrup for 1/2 cup of sugar. You still add sugar, just 1/2 cup + 2 tablespoons. This is a GREAT recipe!!! Rating: 4 stars 08/04/2003 I used shaved chocolate instead of chocolate chips. Makes it more like the Blue Bell variety (for those from Texas). Was good right out of the ice cream maker, but even better when fully frozen. Rating: 5 stars 10/06/2005 I made this ice cream for a pot luck and everyone raved about it. There was a speaker at the meeting who mentioned the ice cream in her talk to help emphasis her point. Her talk was interupted at one point as one diner going back for seconds spontaneously blurted out, "This ice cream is delicious!" Someone told me after the meeting that it was the hit of the potluck. I used whole milk instead of 2%, and I grated semi-sweet chocolate bars on a grater. It gave a nice chocolate taste in every bite. The texture was wonderful. I'm sure I'll be making this again. Rating: 5 stars 08/22/2003 This recipe sure worked great in my ice cream maker (I have a cuisinart), though I scaled it down to 6 servings so it would fit. Delicious!! Rating: 5 stars 12/26/2011 Compared this recipe to Ben & Jerry’s Homemade Ice Cream & Dessert Book, and modified this recipe as follows: (i) 2 cups fat free half & half for the 2% milk, (ii) added 2 large eggs, (iii) increased peppermint extract to 2-1/4 teaspoons, (iv) omitted salt, and (v) used 3/4 cup shavings from Ghirardelli semi-sweet chocolate bar PLUS 1 cup coarsely chopped Oreo mint cookies. Opted for 5 drops green food coloring. Added the crushed Oreos during last 2 minutes of churning. Truly decadent and delicious! Rating: 5 stars 06/30/2012 I've made this several times. It comes out great. Sometimes I sub whole milk or half-and-half for the 2% milk, I store the mini chocolate chips in the fridge so they are ready for ice cream. My other change is increasing the mint extract to 1.5 tsp. Thank you Darryn for the recipe. Rating: 5 stars 07/17/2009 Wow. This recipe is fantastic. The only changes I made were to substitute 2 ounces of shaved high quality dark chocolate for the choccolate chips, and to cut back on the salt. I served it with a dark chococlate cake for a friend's birthday. Everyone raved, and my husband requested that I make it for his birthday this weekend! Don't let others sway you - use the peppermint extract. Other minty flavors would not be anywhere near as good. Update - I made this again, but with crushed oreos instead of the chocolate. Mmm, mmm, mmm. Both ways are great. Rating: 5 stars 07/21/2011 Awesome recipe! It came out really well, I used just under the whole teaspoon of peppermint (I dont like it too strong). I also only had to keep it in the ice cream maker about 30 minutes total. Rating: 5 stars 04/04/2011 I am crazy for this ice cream! I use 1% milk instead of 2%, because it's what we keep on hand. I heated the sugar (we use demerara, a larger grained sugar) with 1 cup of milk until disolved. I had to double the peppermint extract and it's still not too minty. I am not a fan of chocolate chips in ice cream, so I used chocolate sandwich cookies instead -- at least 15, chopped in my Pampered Chef Food Chopper. I can't get enough of this! Rating: 4 stars 07/12/2011 Pretty good. My family raved about it. It whipped up very light and fluffy in the ice cream maker. Stirred in crushed Oreo cookies instead of chocolate chips when transferring it from the ice cream maker to the container. Will make again. Thanks for the recipe. Rating: 5 stars 09/27/2012 Have made a few times and each time perfect. Now that fall is upon us, and winter will be here soon, thinking broken candy canes added will be a nice touch. Rating: 5 stars 10/16/2011 I live in Japan and I love mint chocolate chip ice cream. We went shopping and found tiny 20 gram bags of rock salt for about $2 each -- the caviar of salt I guess -- so that was out. It was table salt or nothing. We bought 'milk'. It was white. We found something called 'fresh creme' and figured we were in the ballpark. Vanilla, no problem. Chocolate chips, no problem Mint, problem. It was mint tea, or creme de menthe and alcohol won. Say back to the kitchen. We bought to big bags of ice which ended up giving us half of what we needed. They say too many cooks spoils something, I think. Especially when one puts the salt in, and then checks the email, and then one's wife puts the salt in -- to help out. Half way through, and time to throw the chips in we have a taste test. The kids were waiting anxiously. I think I made the same face I make when I down a shot of tequila and lick the salt. Their beaming faces turned dark -- what did you do to the ice-cream, Daddy? I told them we were making 'adult' ice-cream and not to get their hopes up. I finished off the creme de menthe and opened a beer and watched the ice-cream maker spin for the last ten minutes. I put on some blues. So we are done. Everybody had a spoon and dug into the canister. Tequila shots faces all around. But my ten-year-old digs her spoon in again and tells us it's OK. We all go at it and after each bite it just got better. Will try it again with half the salt. I know it will be great. Rating: 5 stars 07/04/2007 Yum! I made this for the fourth of July and it was great! I took the advise of some and didn't use quite as much peppermint extract; my husband thought it was perfect, but I thought it could use a little more. Next time, I will follow the recipe exactly and see how we all like it. Rating: 5 stars 08/04/2011 DELICIOUS!!! I used skim milk instead of 2% and light cream instead of heavy. I changed the servings to 6 to fit my 1 1/2 quart ice cream maker. This was seriously the best mint chocolate chip ice cream I have ever eaten. Rating: 4 stars 06/02/2003 The flavour of this ice cream is yummy, and adding the green food colouring makes it look store bought. However, it never froze to more than ice milk for us, a problem we have not had before with our ice cream maker. While it was delicious, it was too thin, and next time I will use all cream probably to make it thicker. Rating: 5 stars 07/21/2011 AMAZING! So simple, so refreshing, the perfect way to cool down on a hot summer day. FYI for those folks who are looking for a way to make this without an ice cream maker, the $25.00 to buy a 4 qt maker is well worth the money once you've had this. Rating: 5 stars 08/05/2011 Super easy and tastes great :) Rating: 5 stars 01/07/2012 AMAZING!!!!! The best ice cream I've made! My husband loves it! I did cut the amount of chocolate chips in half to 1/2 cup but otherwise perfect! Rating: 5 stars 07/08/2011 I love this recipe. We used mint extract instead of peppermint and only 1/2 t of vanilla. I may never go back to Baskin Robbins. Rating: 5 stars 07/22/2011 The family LOVED it! Tried the recipe with double vanilla deleted the mint and added bing cherries! I think this will be my base recipe from now on!! Not overly sweet. Just right Rating: 5 stars 09/01/2011 AWESOME! this is a great recipe for everyone! Rating: 5 stars 07/27/2011 Delicious! I used Andes Mints instead of chocolate chips. So easy, fast and tasty! Rating: 5 stars 07/18/2011 I would say half the peppermint extract. My husband loves nothing more then mint chip ice cream, but fresh mint extract tastes a lot stronger. Other the that, everything was perfect and it was a huge hit at the BBQ. Rating: 5 stars 04/25/2011 The only mint essence the closest grocery store had was a mixture of spearmint and peppermint. That's the only alteration I made to this recipe. It was ridiculously easy - it took about 5 minutes to mix. The end result was good - but the spearmint made the flavor a bit different than what I'm used to (obviously no fault of the recipe). The texture was amazing. The mini chocolate chips were just the right size and amount. I plan on trying this recipe again with some different essences for different flavors. I just bought some orange essence. I plan to try that instead of mint and to replace the chocolate with Craisins. We'll see how that works out . . . Rating: 5 stars 08/30/2013 Thank you Darryn!! i made this for a ice cream contest and i got 1st place!! i will soooooooo make this again! and i have never made homemade ice cream before! people said it was the best mint ice cream they ever tasted! Rating: 5 stars 07/15/2011 All I can say is WOW! Incredible. Thank you so much for this easy (my 12 year old made it himself) and delicious recipe! Rating: 5 stars 06/28/2012 This was delicious!!!! I find it is just like the light creamy ice cream I grew up with in north Jersey. Unbelievably easy re ipe to make in my kitchen aid ice cream maker. My extended family cannot believe that I am making this at home. Better than Breyers mint choc definitely. Also, I used half n half instead of heavy cream with o impact on the taste. Rating: 5 stars 04/02/2011 Yum yum yum!!!! I made this last night after visiting an ice cream shop that was closed. It definitely satisfied my craving! Best of all, it was amazingly easy! Next time I might use a little bit less mint extract. It was on the border of being overpowering, but was still delicious! Rating: 5 stars 06/23/2011 This is the BEST mint chocolate chip ice cream-it's my favorite flavor and I think I will now always make my own! I followed recipe exactly, but plan to try grated chocolate next time! Rating: 4 stars 11/10/2011 it could use about half the mint Rating: 5 stars 07/14/2011 wow. don't change anything about this recipe. i made it for an ice cream social and it was the favorite flavor there. what a perfect recipe. can't wait to make it again. Rating: 5 stars 08/11/2003 Yummy but NEEDS LESS SALT! I don't know about you, but I don't like my ice cream to taste "salty." I also added a couple more drops of green food coloring so it would look more like the ice cream parlor kind. Tastes a lot like Baskin Robbins - delicious. Rating: 5 stars 09/18/2011 Yummy! Best mint chocolate ice cream recipe! Rating: 5 stars 05/29/2006 Absolutely flawless. My only deviation was being slightly more generous with the chocolate chips. This is so good. We'll definitely make it again, and soon, I hope. I also like that it calls for milk instead of the more expensive half and half that a lot of recipes call for. 5stars in our book! Rating: 5 stars 05/10/2011 We make this ice cream but take it a step further. I use skim milk for the 2% and whole milk for the cream. We also use Andes mints (finely chopped) for the chips. The ice cream is very light and the extra mint kick...from the Andes mints MAKES it special... Rating: 5 stars 09/04/2008 Thanks A LOT for this WONDERFUL recipe ! I have had an ice cream maker for about a year now since when im "experimenting " with ice cream recipes .. I 'll have to say this is the best one i tried so far , because whoever tasted this, loved this . I made this twice so far once with whole milk in stead of 2 % , and once with the skimmed as the recipe asks for , both were great although i think i like the skimmed milk one better . I also added a little more then 1 teaspoon of peppermint extract the first time ( the bottle was at its end so i poured the rest to finish it )Not a great idea since the peppermint taste was too sharp , almost bitter then ( although no one else but me seemed to care ) . So i would suggest sticking to the exact recipe , normally i dont give lots of credit to the 'easy ' recipes , except for this one ! I will sure make this one many more times , now i wonder if it will work for a cookie dough ice cream ? :) I'll let you know ! (UPDATE : Not great as chocolate chip cookie dough ice cream base, i'll stick to the original ) . Oh btw , for food coloring : I add 9 green and 3 yellow drops , and i definitely recommend it ! Looks exactly like store bought , a true mint color . Rating: 5 stars 03/17/2007 Really easy and really yummy! I used mini semisweet chocolate chips and it was perfect! Rating: 5 stars 05/18/2010 First off, my modifications: 1) substituted whole milk for the 2%. 2) used mint extract instead of peppermint. The underlying vanilla recipe is really the crown of this recipe. It is good just by itself, or great to add flavor too! The mint chocolate chip is absolutely the best!!! Ask most people, and they will tell you that vanilla, chocolate, or mint chocolate chip is their favorite. This recipe basically gives you all three... Thanks for sharing!!! Rating: 5 stars 07/25/2011 EASY and DELICIOUS!! Followed the recipe as written. Huge hit with the family. Everyone loved it! Rating: 5 stars 01/11/2015 I've made this 6 times now and it is my favorite. Easy, quick and very creamy. I wouldn't change a thing about this recipe! Rating: 5 stars 07/12/2011 Great taste. Chocolate shavings would be fun to try next. Rating: 5 stars 02/13/2013 This was really good ice cream! I got an ice cream maker for Christmas and finally got around to using it tonight. I modified - 4 Cups whole organic milk, 1 cup Domino Stevia/Sugar blend and cruddy melting chocolate I had laying around. I also used mint extract and a little dried crumbled mint herb I had on hand as well as the other ingredients. It turned out fabulous. My suggestions if you use to Stevia/Sugar blend is to cut back. I am going to try 1/2 - 3/4 next time. Mom didnt think it was too sweet. Boyfriend and I felt it was. The mint extract was also a little over powering. I might cut that back a little next time as well. To save some extra calories I used just milk rather than heavy cream. It turned out with a reasonable consistency. Kudos for the original ingredients- I modified to what I had in the house already and it still turned out really good. Another thing I learned, is the quality of chocolate makes a big difference. I learned for next time to not use cheap melting chocolate in ice cream. :-) Oh, one last note- My ice cream maker didnt come with rock salt. I used sidewalk salt that I had in the garage and it worked perfect! Save the $ and buy it at the hardware store. Rating: 5 stars 12/26/2010 I've tried quite a few ice cream recipes and this was hands down the best one I've made for flavor and consistency. Followed the instructions exactly (maybe added in a little more peppermint extract) and used Baker's Semi-Sweet Chocolate Chunks. Everyone loved it! Rating: 5 stars 06/26/2011 I've made this ice cream a handful of occasions and it's been a hit every time! This is a very versitile recipe. Just substitute your favorite ice cream ingredients for the peppermint, food coloring and chips. I've made straight vanilla, strawberry (adding 1 1/2 cups of pureed strawberries) and chocolate (stir in 1 cup chocolate syrup, melted chips or powder before putting in ice cream maker). Makes just enough mix for my 2 Qt Cuisinart. Rating: 5 stars 07/08/2011 I have a small cheap ice cream maker. I made this just as the recipe calls for, only I added a little more food coloring and I didn't add the chocolate chips until the ice cream maker was done. I mixed in the chips after and put it in the freezer. It was delicious! Rating: 5 stars 06/15/2006 I froze this in the freezer, stirring every 20 mins or so. It turned out absolutely delicious! Husband couldn't believe it was homemade! I'm going to make this with crushed oreos, as other reviewers suggested. Thanks so much, Darryn! Rating: 2 stars 06/03/2011 I absolutely adore mint. I grow a number of varieties just to have it for food and beverages. That said, the mint flavoring in this ice cream was so overwhelming it was rendered virtually inedible. Add to that that the chocolate chips were rock-hard frozen chunks..........we are going to try it again with changes, and hopefully it will be better! Will update at that time! Rating: 3 stars 06/20/2011 Even though this had great mint flavor, it didn't quite work out. This was my first time using the ice cream maker, so I was a little confused how this recipe was described. I added the chocolate chips when there were 10 minutes left in the freezing, and when I transfered it to a bowl to freeze, all the chocolate chips sank to the bottom of the container. And it also didn't have the right consistency I was looking for after two hours. I don't think I'll be making this again. Rating: 5 stars 11/20/2010 very easy,five star recipe! takes five minutes to prep and 30-40 minutes to soft serve. great to do in the morning sick it in the the freezer and its ready for after dinner! i did it twice they both turned out great! Rating: 5 stars 08/24/2005 GREAT! I used whole milk instead of 2%. We had this over warm brownies. I omitted the green food coloring and instead of chocolate chips, I used Newman's Own mint oreos, crushed into chunks. I will try the 2% milk next time and see how that turns out! Rating: 5 stars 06/23/2009 OH MY! This is great. I made it for Fathers Day. There was alittle bit that didn't fit in my container to freeze. So got to try it early. Didn't want it to go to waste. [ 1 and 1/2 quart ice cream maker] I'm diffently making this again. I used half and half instead of milk. Love this ice cream. Rating: 5 stars 03/14/2010 So Good. This was my first home-made ice cream and I am so impressed! It tastes just like store bought, but it's so much more fun. The only thing is that maybe I wouldn't fill up the ice cream maker to the top - the ice cream "grows" as it becomes more and more frozen. It would have overflown if I hadn't been watching it. Oh another thing - put your choco chips in the freezer for the first ten minutes the mixture is churning to bring the temperature down. Rating: 5 stars 08/03/2014 Just came across this recipe, due to the stars and just finished making it. Followed the recipe as is with the exception of chopping the chocolate into very small pieces. It came out fantastic. Love the fact that you do not need to mess with eggs. It tastes better than the brand names and without mystery ingredients. This is a keeper. Rating: 4 stars 09/10/2011 I use Creme de Menthe in place of peppermint. It has a nice delicare lingering mint flavor. Rating: 5 stars 06/15/2011 Best ice cream recipe ever!! This was so easy and fast to make. I only used 3/4 c sugar and 3/4 tsp of peppermint extract. I also took a Hershey Bar and grated it on my micrograter. It eventually melted in my fingers but left nice melt in your mouth bits in the ice cream. I added everything together and it separated fine. The 2nd time I made this, I semifroze my Hershey Bar and the chocolate was much finer. I like it better grating it at room temperature. Rating: 5 stars 09/18/2003 Absolutely wonderful. All homemade icecream is 100% better if frozen after making and this one turned out perfect. I made it for a church function and it was devoured within 5 minutes. Rating: 5 stars 06/06/2004 I don't personally care for mint-chocolate chip ice cream, but my husband loves it so I decided to make some for our Memorial Day pool party. Everybody raved about how wonderful this recipe is! It's very easy to make - I doubled it without any problems at all. My husband said I won "Spouse of the Year" award by making this for him!!! Rating: 5 stars 11/12/2006 This was great. I only had 1% milk and used Andes bakers chips which are basically crushed Andes mint pieces. YUMMY! Rating: 5 stars 07/02/2011 YUMMY and easy! Instead of choc chips, we added crushed oreos towards the end just as the ice cream was getting thick. Also, next time I will add twice as much mint extract as we like it really minty. (note: the oreos did turn the ice cream light brown so if you want white or green, skip the oreos) Rating: 5 stars 03/25/2007 Good recipe. I only wish I'd broken up the mini choco chips a bit so they would have blended better. I used whole milk instead of 2% and reduced the recipe to 6 servings to fit my Cuisinart ice cream maker without overflowing. Rating: 5 stars 05/31/2006 Delicious recipe! Followed recipe as is except used oreos instead of chocolate chips. Was a hit with kids and adults alike at our Memorial Day BBQ. Rating: 5 stars 05/26/2008 Honestly, this is the best ice cream I have ever had. EVER. The creamy/icy ratio is perfect! The first batch we made, we did just chocolate chip and then the 2nd, we did mint choco chip. Both were incredible. we are using this recipe for all ice cream bases now. As for the chocolate pieces, I highly recommend shaving chocolate pieces off a bar of Ghiradelli Bittersweet Chocolate from the baking section in the grocery store. Use your potato peeler. This provides perfect texture and the bitterness of the chocolate counters the sweetness of the ice cream perfectly. YUM! Rating: 4 stars 05/21/2011 the first time i made it, it was very good but too peperminty so the next time I made it insted of adding pepermint I used min. It was fantasitic!! Rating: 4 stars 10/22/2011 I'm going to this this 4 stars. It was really yummy. But, very rich. too rich. But we all enjoyed it, and I am sure we will make it again. Rating: 5 stars 03/27/2011 Great taste and easy to prepare. Rating: 5 stars 05/21/2011 This recipe (minus the mint extract, food coloring, and chocolate chips) makes a perfect base for creating any flavor you want! I threw in some crumbled Oreos with one batch (although I wished I had some mint extract to go with it!!), and then made another batch with pureed peaches. Yum!! Rating: 5 stars 11/24/2011 This is a GREAT recipe!! We made it without the mint for regular vanilla & chocolate! YUMMY!!! Rating: 4 stars 01/15/2013 Recioe good, although the amount of chips (I really do like chocolate!) was 2-3x too much. Ice cream production needed help in my hands, however. The mix never really generated the smooth texture I expected from this highly rated recipe when done in my Cuisinart unit. It was icy and actually never did fully freeze (salt?) when left over night in my freeeeezer. Being a polymer chemist and not a cook, I thought the mix needed aerating before the effort to freeze it. I believe that this is the commercial way (aerate and quick freeze to prevent large crystal formation). So I made a second batch and whipped the mix to make it foam(y) with a mixer. Foams keep the water spread out on the bubble surfaces instead of allowing it to collect in puddles to freeze before being spread. It's the order of the process that is the key. Then I put it into the Cuisinart unit. It soon gave a nice creamy blend even without further "setting". After being in the freezer over night the dessert was still non-icy and smooth. Muuucccchhhh more to my liking (and my wife's!) than the non-whipped effort. But, of course, I'm just a scientist and not a chef. Rating: 5 stars 05/20/2012 Yummy. I followed other reviewers’ advice and use mint extract and slightly decreased the vanilla extract. Also, I used 1% milk and it worked out very well. While I’ll admit it wasn’t as rich and creamy as Richardson’s ice cream, it was very respectable. Rating: 5 stars 06/06/2011 Love, Love, Love this recipe. I make it exactly as written. So simple and SO delish!! Rating: 5 stars 09/04/2011 Great recipe but I did make some changes based on my preferences. I have a six quart White Mountain so I always make a larger batch. For this recipe I used 2 qts heavy whipping cream, 2 qts Half & Half. Used one cup sugar for each quart of liquid. Used 1.5 egg yolks per qt of fluid. Heated the cream and H&H in a large pan. Placed the six yolks into a bowl and whipped 'em. When cream was about 160 I took a cup of it and slowly poured it into the whipped yolks while whipping them some more. This is called "Tempering". If you don't do this and pour the yolks into the hot mix you get an "Egg Flower Soup" effect. Pour eggs into cream and add sugar and salt (1/2 tsp per qt) while whisking. Heat until it coats spoon. Remove from heat and cool pan in sink of cool water. Pour mix into churn. Add 3 TBL MINT extract and green dye as needed. Taste mix and add more Mint if needed. Chill one hour in fridge before churn. I used Lindt or Geribaldi 72% cocoa bars. I put the in the freezer, makes them easier to chop. I think the bars are 3.5 oz each. They are about 8x3 inches. I add the chocolate about half way through the churning process. Rating: 5 stars 05/30/2008 WOW!!!! this ice cream tasted incredible!!! it was sooooo easy to mix up and tasted better than store boughten ice cream..my 8 yr old son keeps asking when were going to make it again! :)...as per other reviews i used my veg peeler and shaved a candy bar(hersheys dark chocolate)...it worked out perfectly! thanks so much for sharing this great recipe! Rating: 3 stars 08/24/2011 This was pretty good, had the perfect amount of peppermint but I would definatly put in less sugar next time Rating: 5 stars 02/18/2006 My husband and friends absolutely LOVE this ice cream!! It has everything you could ever want -- a wonderful, creamy consistency, light mint taste, and very easy to make. It's a winner! Rating: 5 stars 03/29/2005 Awesome! Dont change nothin! A family favorite now. Thanks Rating: 5 stars 10/30/2004 This recipe is really good! i am only 12 years old and i love to cook! mint choclate chip is my favorite ice cream and know it is even yummier to make it yourself! Rating: 3 stars 06/15/2013 Used mint extract. I like my ice cream a bit richer in flavor. It tasted more like ice milk. Chocolate chips is easy to use, but I think chocolate shavings would've been better. Rating: 5 stars 12/12/2014 Fun easy way to make ice cream. My family loved this, and I love that there are no preservatives. Rating: 5 stars 03/13/2012 Great recipe! I will be making this again. What kind of mint is used in mint chocolate chip ice cream?Mint chocolate chip is an ice cream flavor composed of mint ice cream with small chocolate chips. In some cases the liqueur crème de menthe is used to provide the mint flavor, but in most cases peppermint or spearmint flavoring is used.
What is the difference between green and white mint chocolate chip ice cream?As it turns out, most premium mint chocolate-chip ice creams are white, not minty green. And those that are green use natural colors to achieve that hue. The best are made from top-quality dairy, specialty chocolate and mint extract.
What is mint chocolate ice cream made of?Mint chocolate chip ice cream is a flavor made by adding spearmint or peppermint extract to a batch of cream, eggs, sugar, and other common ice cream ingredients. Some recipes may call for the addition of creme de menthe as an alternative.
What is another name for mint chocolate chip ice cream?Mint Chip Ice Cream Recipe
Fun fact: mint chip ice cream is referred to as peppermint bon bon in certain parts. I didn't realize that until I stepped up to the window at an ice cream shop several years ago and asked to see what the peppermint bon bon flavor looks like.
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Mint chocolate chip ice cream recipe with creme de menthe
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