Mint Chip Ice Cream

Mint Chocolate Roll Cake – Day One – Mint Chocolate Chip Ice Cream

My girlfriend put in a special request for her birthday cake – a Mint Chocolate Cake. What I gave her was even better! She LOVED this cake and was so thrilled to receive it. You see, she’s a Thanksgiving baby and hasn’t had a real birthday cake in over five years. So, I made her an extra special, Mint Chocolate Roll Cake that’s full of Mint Chocolate Chip Ice Cream and topped with beautiful Cream Cheese Mint Roses.

Let’s start with the Mint Chocolate Chip Ice Cream. This is the real deal here folks – Don’t mess with those no-churn recipes. We’re talking egg yolks and lots of heavy cream. And yes, you’ll need to use an ice cream maker. I love my KitchenAid Ice Cream Maker Attachment. It churns wonderful ice cream!

If you’re going to make ice cream at home, please do yourself a favor and get a maker!

The mint ice cream is loaded up with dark chocolate bits and pieces. I took a candy bar and chopped it up into various sizes. Skip the mini chips and get some good dark chocolate, like the specialty ones from French Broad Chocolates in Asheville, NC. Get something that’s worth it. Then chop it by hand or pulverize it in your food processor.

I personally, love all the little flakes of chocolate to go with the crunchy bits as well!

How you eat your ice cream is your business. I won’t judge.

I got to enjoy this little sundae with some chocoalte syrup, a few mini chips tossed on top and a good sprinkling of sprinkles! Kinda wish I had some cherries… Oh well.

And for the record, no, I don’t need to add whipped cream to my ice cream. There is such a thing as too much…


Mint Chip Ice Cream

Prep time: 

Cook time: 

Total time: 

Serves: 4 cups

Smooth and creamy Mint Ice Cream with a generous serving of chocolate chips mixed in.
  • 1¼ C whole milk
  • ½ tsp peppermint extract
  • 4 egg yolks
  • ½ C sugar - superfine is better, but not necessary
  • 7 oz dark chocolate - more won't hurt
  • 1¼ C heavy cream
  1. Heat the cream in a heavy pot and bring to a simmer. Remove from heat and stir in the peppermint extract.
  2. Whisk the egg yolks and sugar in a bowl until smooth and creamy. Slowly add in the hot milk while whisking.
  3. Pour the mixture into the heavy pot and stir with a wooden or silicon spoon over low heat for 10 minutes. The mixture will start to thicken and coat the spoon.
    Do not allow the mixture to boil. You don't want scrambled eggs in your ice cream.
  4. Pour the custard from the pot into a clean bowl and place a piece of plastic over the top to prevent a skin from forming. Allow to cool in the fridge for at least an hour.
  5. Chop the chocolate by hand or in a food processor to your desired chunkiness.
  6. Whisk the heavy cream into the custard then transfer it into your ice cream maker.
  7. Add the chocolate in by hand before transferring it to a freezer safe container. If you want your ice cream ready to eat now, you can enjoy it at a soft serve consistency, or leave it in the maker and place it in the fridge for 30 minutes to firm up quickly.
  8. Store in a freezer safe container with minimal air contact on the ice cream.



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