Dark Chocolate Mint Ice Cream

Dark chocolate mint ice cream is dark chocolate ice cream infused with fresh mint and churned with bits of chopped dark chocolate.

Dark Chocolate Mint Ice Cream | The Little Epicurean

Mint chocolate ice cream (aka mint chip ice cream)- that’s the norm.  Mint flavored ice cream with chunks of chocolate.  Who wants to be ordinary?  I prefer to be different, unique, and sometimes a bit irrational.

This ice cream features dark chocolate ice cream infused with fresh mint and churned with bits of chopped dark chocolate.

Upon initial inspection it looks like a regular old chocolate ice cream, but one taste and you immediately know it’s something special!

Dark Chocolate Mint Ice Cream | The Little Epicurean

Dark Chocolate Mint Ice Cream

This ice cream tastes quite similar to a Thin Mint cookie. (Check out my homemade Thin Mint recipe if you’re a fan of Girl Scout cookies!).  

I don’t like regular chocolate ice cream because I find it flat.  The mint infusion and the chunks of chocolate really helps to bring dimension and life into this ice cream.

I was inspired to make this ice cream after reading the new CoolHaus cookbook.  Last week, I attended a UCLA Alumni event (Go Bruins!) to listen to CoolHaus co-founder Natasha Case speak.

I received a free copy of the new cookbook from attending the event.  Score!  It’s one great ice cream cookbook with plenty of delicious ideas and delectable cookies. Plus, I love reading about all the architects that the ice cream sandwiches are named after.

Ever since I moved to Pasadena I’ve been frequenting the CoolHaus brick and mortar a lot.  Maybe because it’s been so darn hot and their store is so close to my house.

Dark Chocolate Mint Ice Cream | The Little Epicurean

Recommended Ice Cream Makers:

Over the years, I have used a variety of different ice cream machines. Here are my top two favorites:

This ranks number one in my books! Most ice cream machines require you to freeze the canister ahead of time. This one doesn’t.

Simply pour the liquid mixture into the machine. The compressor will automatically chill the canister. Within 30 minutes, you’ll have fresh churned ice cream ready!

This was my first electric ice cream maker. It’s great for starters and those that don’t make ice cream often.

The mixing bowl requires freezing ahead of time before use. Other than that, it’s simple and easy to use! 

Fresh Mint Dark Chocolate Ice Cream

Yield: about 1 quart

Author Maryanne Cabrera


  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup fresh mint, chopped
  • 1 cup granulated sugar
  • 7 large egg yolks
  • 8 oz 72% dark chocolate, finely chopped
  • 4 oz 72 % dark chocolate, roughly chopped


  1. In a medium pot, bring milk and cream to a boil.  Remove from heat and add chopped mint.  Cover pot and let steep for 20 minutes.

  2. Place 8 oz chopped chocolate in a large bowl. Set aside.

  3. Strain mixture and discard mint leaves. Place pot over medium heat and add 2 tablespoons of sugar. Bring to a boil.

  4. Meanwhile, in a large bowl, whisk together egg yolks with remaining sugar. Once milk begins to boil, lower heat.

  5. Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer everything back into the pot.

  6. Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let sit at 180 degrees F for 3 minutes to pasteurize eggs.

  7. Pour hot mixture into bowl of chopped chocolate. Cover with plastic wrap and let sit for 3 minutes. Remove plastic wrap and stir to combine. Continue to stir until chocolate has melted and mixture is smooth and homogenous. Transfer mixture to an airtight container and let mature in the fridge overnight.

  8. Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and mixture has reached a soft serve consistency, add in 4 oz chopped chocolate.

  9. Once chopped chocolate has been distributed, transfer ice cream to an airtight container and let rest in the freezer for at least 30 minutes before serving.

Dark Chocolate Mint Ice Cream | The Little Epicurean

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this sounds divine. i love rich dark chocolate ice cream. and the fresh mint sounds wonderful!


I’m assuming for step one, you bring the milk and cream to a boil, not mint and cream? This sounds amazing!! Can’t wait to try it :)

    Maryanne Cabrera

    Thanks for catching that Laura! I’ve fixed it. Yes, bring the milk and cream to a boil :)


I’m sorry, but t’s too much hassle for this. Put on the stove, take off, put it back. It tastes great, it’s true, but you can have the same taste with a simpler recipe. By the way, what’s with the finely chopped dark chocolate? It takes two minutes for it to melt when adding hot milk even if it’s big chunks…just mix it a bit….way too cumbersome.


Can you make the mixture ahead of time and refrigerate for a couple of days? I wasn’t sure how long it would be good if kept refer.

    Maryanne Cabrera

    You can make the mixture up to 48 hours before spinning the ice cream. I do not suggest letting the mixture sit in the fridge for longer than 48 hours.

Jade Dean

So, I was reading this article, and mint chocolate ice cream was equated to mint chip, and they’re not the same. I prefer to not have hard, chunky bits in my ice cream, and Publix has a fantastic mint chocolate ice cream with the barest hint of a soft fudge ripple, and no chips. Unfortunately, due to this pandemic, all the locations near me are out, so I thought I’d try making my own. Obviously, I know that with whichever recipe I find, I can just not put in the chips, but I took extraordinary offence to the aforementioned equation. Sorry for unloading.

Force quit/rant.exe

Ryan Wilson

How important is it for the final mixture to mature in the fridge?

    Maryanne Cabrera

    Allowing the mixture to rest in the fridge lets the flavors meld together. It is not necessary, but highly recommended.


This was just what I was looking for. Dark, rich, and with a real mint taste instead of the artificial candy-like flavor you normally find in mint chip. I love a lot of mint, and this definitely has the powerful mint taste I prefer. I wanted to give this as a gift, and it’s the exact kind of decadence you give to someone.

It was definitely a lot more steps than I anticipated. I often avoid cooked ice cream bases since it’s such a pain to heat the milk perfectly without curdling, so having to heat three separate times really was cumbersome. Still, planning all the steps out ahead of time and being extremely cautious with the milk made the process flow pretty easily. I did manage to get egg lumps in the final step, but it tasted fine after I strained those out.

The base turned out far thicker than I was expecting after it chilled. It went from the consistency of chocolate pudding when it was hot to being more like ganache out of the fridge. My ice cream machine actually sounded like it was struggling to churn. And this is despite using 2% milk rather than whole milk. I think if I make this again, I’ll cut a few eggs out of the mix.

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