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Top down view of scoop of mint choc chip ice cream in a small glass bowl with choc chips on top, sprig of mint on the side, on a chopping board, with chocolate chips and mint leaves.
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5 from 4 votes

Mint choc chip ice cream

This mint choc chip ice cream uses fresh garden mint and melt in your mouth chocolate chips for a creamy, minty ice cream that's impossible resist!
Prep Time55 mins
Cook Time5 mins
Chilling and freezing time16 hrs
Total Time17 hrs
Course: Dessert, Snack
Cuisine: Australian
Keyword: chocolate chip mint, garden mint, green mint ice cream, mint choc chip, mint chocolate chip


  • ice cream churner
  • immersion blender
  • chopping bowl attachment for immersion blender or food processor


  • 2 cups (500ml) thickened cream
  • ¾ cup (187.5ml) full cream milk
  • ½ cup ( gms) castor sugar
  • ½ flat tablespoon (15gms) glucose syrup *optional
  • 1 bunch (1 cup or 45gms) garden mint
  • 2 flat teaspoons (5 gms total) tapioca starch *also called arrowroot
  • ¾ cup (140gms) dark chocolate or chocolate chips
  • 2 flat teaspoons (8gms) refined coconut oil *optional
  • several drops green food colour *optional


  • Wash the mint
  • Roughly chop into a couple of sections, then add to the chopping bowl of an immersion blender with milk. Blend well. Cover and refrigerate for at least four hours, ideally overnight.
  • In a small bowl add tapioca starch and tablespoon or two of cream and mix well, enough to form a smooth slurry.
  • Add cream, sugar and glucose syrup if using to a small pot. Heat on a medium heat until mix just starts to bubble, then turn down low and still until all sugar dissolves. All cream and tapioca starch slurry and mix in well. Remove from heat and chill for at least four hours, ideally overnight.
  • If you want less waxy, more melt in your mouth chocolate chips follow the chocolate chip instructions below, otherwise continue on.
  • Strain mint and milk mix, pressing down on the mint to get all the flavoured milk out. Discard mint and add flavoured milk to chilled cream mix. Mix in well. If you want a brighter green you can add a few drops of green food colour at this stage.
  • Put your ice cream storage container in the freezer to chill.
  • If using a self churning machine turn it on about ten minutes before churning the ice cream, otherwise take the bowl out of the freezer immediately before churning.
  • Towards the end of churning when the ice cream is thick but still flowing, add chocolate chips.
  • Once ice cream is churned it will be the consistency of soft serve. Transfer to chilled container and freeze until firm
  • Scoop and enjoy!

More melty, less waxy chocolate chips (optional)

  • Line a baking tray with greaseproof paper
  • Melt chocolate in a heatproof bowl, either in the microwave on 30 second bursts or in a double boiler. Add coconut oil and mix well.
  • Spread chocolate out thinly on greaseproof paper with a heatproof spatular.
  • Allow to set then break up into small chip sized pieces.