By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Homemade Mint Chocolate Chip Ice Cream

Serves 12

398 cal · 160 min

Homemade Mint Chocolate Chip Ice Cream

Recipe GLPRd26cac89ed6c68

4.3(1)
Dessert
160 min
398 cal
Servings: 12
No-Cook
SNAP eligible

A refreshing and creamy mint chocolate chip ice cream made with fresh cream and sweetened condensed milk. The blend of mint extract and vanilla creates a smooth, balanced flavor with plenty of rich chocolate chips throughout. Perfect for a cool summer treat.

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Ingredients

2 cups heavy whipping cream

1 cup milk

1 teaspoon mint extract

1 teaspoon vanilla extract

1 (12 ounce) bag semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

Directions

  1. In a large mixing bowl, combine the heavy whipping cream, milk, sweetened condensed milk, mint extract, and vanilla extract. Stir until all ingredients are thoroughly blended and the extracts are evenly distributed throughout the mixture.

  2. Fold in the semisweet chocolate chips until they are evenly dispersed throughout the cream mixture.

  3. Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions until the ice cream reaches a soft-serve consistency, typically 20-30 minutes depending on your machine.

  4. Transfer the softly frozen ice cream to a freezer-safe container and freeze until firm, approximately 2-3 hours or until it reaches your desired hardness.

Comments

Grocery List Plus Editorial Staff4.25

This recipe works well for a Charlotte household because every ingredient is standard grocery stock at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger—no special stops needed. The cost per serving runs about $0.75 to $0.90, driven mainly by heavy cream and chocolate chips; condensed milk is cheap. The 160-minute stated time is honest if you have an ice cream maker, though you'll need to budget for overnight freezing if you don't, and the churning itself requires active attention. The real caveat is that homemade ice cream is a weekend project rather than a weeknight dessert, and it demands a machine most households only use seasonally—worth making in summer when you'll actually scoop it regularly, but the melting timeline means eat-same-night or refreeze, which degrades texture.

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