Fresh Mint Chocolate Chunk Ice Cream

This Fresh Mint Chocolate Chunk Ice Cream is creamy, herby, and refreshing. The no-churn ice cream base is made with fragrant garden mint – this is the real deal if you’re craving fresh mint flavor without relying on extract.

Mint chocolate chip has always been my favorite ice cream flavor. I love the cooling effect the peppermint has, while the frozen bits of chocolate give it enough texture to keep things interesting. 

As the mint plant in my herb garden started to rapidly take over (as they tend to do), I wondered if it was possible to flavor ice cream sufficiently with the fresh stuff alone, without the need for peppermint extract. Turns out, it’s completely doable! In fact, I was pretty shocked by just how minty this ice cream came out.

So whether you’ve got a monster mint plant to deal with or just a penchant for making things from scratch, this recipe is for you.

Recipe highlights

• No ice cream maker needed. This effortless no-churn method is perfect for busy home  cooks. No special equipment, no custard base, and minimal hands-on time.
• Nothing fake. No artificial flavors, no fake green color.
• Pure mint flavor. Rich and cooling without feeling like toothpaste. Fresh mint has a taste that’s a bit brighter, earthier, and more nuanced than extract.
• Textural contrast. Adding handmade chocolate shards results in satisfying bites of crisp cold chocolate.
• Tames the garden monster. Great when your garden mint is in need of a haircut.

Making homemade mint chunk ice cream

Quick look:

Prep time: 35 minutes

Freeze time: at least 6 hours total

Yield: about 8–10 servings (one 9×5-inch pan worth of ice cream)

For full recipe details, ingredients, and instructions, scroll to the recipe card below. Here’s a quick overview of how to make Fresh Mint Chocolate Chunk Ice Cream:

1. Infuse the cream

Warm 1 cup of the heavy cream in a saucepan with 2 cups loosely packed fresh mint leaves until bubbles appear at the edges. Do NOT boil.

Cover and cool for at least 20 minutes, then chill thoroughly (2 hours or overnight).

2. Make the chocolate chunks

Melt 3/4 cup chopped chocolate or chocolate chips. Pour it onto a parchment-lined baking sheet and spread it into a very thin layer. 

Chill until chocolate is completely hardened, then break it into small shards.

3. Whip & sweeten the cream

Strain the mint leaves out of the cream. Add infused cream to a cold bowl with the remaining 1 cup heavy cream. Whip to stiff peaks.

In a separate bowl, whisk a 14 oz can of sweetened condensed milk with about a ½ tsp salt. Gently fold this mixture into the whipped cream until smooth.

4. Add chocolate & freeze

Fold in chocolate chunks. Pour mixture into a loaf pan, wrap tightly with plastic, and freeze until completely solid, at least 4 hours.

Tips for success

Keep things cold, cold, cold

Because we heat the cream to infuse it with mint, chilling it thoroughly is essential to get it to whip up nicely. After warming the cream with the mint, let it get very cold in the refrigerator – two hours minimum.

Then, whip it in a chilled bowl with cold beaters. If you’re having trouble getting it to whip, try adding a few tablespoons of extra cold cream to the mixture.

Use fresh garden mint

Feel free to experiment with spearmint, chocolate mint, or peppermint – whatever’s growing in your garden or fresh from the farmers market. Make sure leaves are clean and dry before steeping.

Don’t overheat the cream

Heat it just enough that a few small bubbles appear around the edges. Overheating the cream can change the structure of the fats and proteins in the cream and make it difficult to whip later.

Make your own chocolate chunks

Making your own chocolate shards gives the best melt-in-your-mouth texture in the final ice cream. Spread melted chocolate into a thin slab, chill, then break into small pieces. 

Serving & storage

Serving ideas

Let it soften. Allow ice cream to sit at room temperature 5–10 minutes before scooping so that it’s easier to scoop. 

Use hot water. Dip your ice cream scoop in hot water before using to achieve clean, perfect-looking scoops.

Dessert pairings: Serve on top of warm sourdough brownies or alongside chocolate shortbread for contrasting textures and temperatures. Sandwich the ice cream between chewy oatmeal chocolate chip cookies. Or, drizzle it with salted chocolate.

Storage tips

Freeze airtight. Keep the ice cream in its original loaf pan or transfer to an airtight container to prevent freezer burn. Press plastic wrap directly onto the surface before sealing to limit air contact.

Best within two weeks. For optimal flavor and creaminess with minimal freezer burn, enjoy within 2 weeks.

More no-churn ice cream recipes:

• Raspberry Cheesecake Ice Cream
• Peach Ice Cream with Candied Pecans