This Peppermint Chocolate Chip Ice Cream feels like pure comfort in a bowl. It is cool, creamy, and just festive enough to make any night feel special. I love how it brings that classic holiday mint flavor without being too strong, and the chocolate chips give every bite a little crunch.
The base is simple and rich, made with heavy cream, whole milk, granulated sugar, and a little fine sea salt to sharpen the flavor. Then vanilla extract and peppermint extract add that familiar minty sweetness. After that, mini semisweet chocolate chips and crushed candy canes give the ice cream its fun texture, while red gel food coloring can create a pretty pink swirl if you want a holiday look.
The method is easy, too. First, you warm the dairy and sugar just until the sugar melts, then you stir in the extracts and chill the base until cold. Next, you churn it in an ice cream maker until soft and creamy, add the chocolate chips and candy canes near the end, and then freeze it until firm. In total, the active work is short, and most of the time is hands-off.
Because of that, this Peppermint Chocolate Chip Ice Cream is perfect for winter holidays, family dinners, and cozy nights at home. It is also a nice make-ahead dessert for potlucks, since you can freeze it earlier in the day and scoop it when guests arrive.
Why You’ll Love This Peppermint Chocolate Chip Ice Cream
- It uses simple ingredients that are easy to find in most grocery stores.
- The flavor is balanced, so the mint tastes fresh but not overpowering.
- The texture is creamy, with little bites of chocolate and candy cane crunch.
- It is a fun holiday dessert, yet it works any time you want something cool and sweet.
- The recipe is easy to follow, even if you do not make homemade ice cream often.
Heavy Cream Tips
Heavy cream is the main ingredient that gives this Peppermint Chocolate Chip Ice Cream its rich body and smooth texture. So, choose fresh heavy cream with a high fat content if possible, since that helps the ice cream churn into a softer, creamier scoop. Also, make sure it is well chilled before you start, because cold cream helps the base cool faster and churn better. If your cream smells sour or looks separated, do not use it. Instead, choose a carton with a later date for the best results.
Options for Substitutions
- Swap mini semisweet chocolate chips for chopped dark chocolate if you want a deeper chocolate flavor.
- Use half-and-half in place of some of the heavy cream for a lighter texture, though the ice cream will be less rich.
- Replace whole milk with 2 percent milk if needed, but expect a slightly less creamy result.
- Use coconut cream and plant-based milk for a dairy-free version, then keep the rest of the method the same.
- Swap crushed candy canes for chopped peppermint candies if that is what you have on hand.
- Skip the red gel food coloring if you want a classic white mint ice cream instead of a pink swirl.
Watch Out for These Mistakes
First, do not boil the cream mixture. Instead, heat it just until the sugar dissolves and the base begins to steam. If it gets too hot, the dairy can taste cooked, and the texture may suffer later.
Also, be sure the base is fully chilled before churning. If you rush this step, the ice cream maker will have a harder time freezing the mixture, and the final texture may turn soft or icy. So, give it the full chill time, or even a little longer if needed.
Another common mistake is adding the chocolate chips and candy canes too early. If you stir them in at the beginning, they can sink or get crushed too much. For best results, add them during the last 2 minutes of churning, when the ice cream is thick enough to hold them well.
Finally, do not try to scoop it right after freezing. Instead, let the Peppermint Chocolate Chip Ice Cream sit at room temperature for 5 to 10 minutes. That short wait makes scooping much easier and helps the texture feel smooth instead of hard and brittle.
What to Serve With Peppermint Chocolate Chip Ice Cream?
This Peppermint Chocolate Chip Ice Cream pairs nicely with warm brownies, chocolate cake, or sugar cookies because the cold mint and rich chocolate balance the warm, soft desserts. It is also lovely with a drizzle of hot fudge or a simple peppermint bark crumble. For a lighter plate, serve it with fresh berries or crisp butter cookies, since the bright fruit and tender cookies keep the dessert from feeling too heavy.
Storage Instructions
Store: This ice cream does not need fridge storage for long periods. If you are holding the churned base before freezing, keep it covered in the refrigerator for up to 24 hours.
Freeze: Store the finished Peppermint Chocolate Chip Ice Cream in an airtight freezer-safe container for up to 1 month. For the best texture, press a piece of parchment paper or plastic wrap directly on the surface before sealing.
Reheat: Ice cream is not usually reheated, but if you need to soften it, let it sit at room temperature for 5 to 10 minutes. For a very firm container, you can place the sealed tub in a bowl of warm water for a minute or two. Do not microwave the full container, but you can warm a scoop briefly in the microwave for just a few seconds if needed.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 4 hours 20 minutes
Difficulty Level: Easy
Servings: 8
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 2,300 to 2,550
Protein: 20 to 28 g
Fat: 170 to 190 g
Carbohydrates: 190 to 220 g
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup mini semisweet chocolate chips
- 1/2 cup crushed candy canes
- Few drops red gel food coloring (optional, for pink swirl)
Step-by-Step Instructions
Step 1: Warm the Dairy Base
In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, and fine sea salt. Warm the mixture for 4 to 5 minutes, stirring often, until the sugar dissolves and the base starts to steam. Be careful not to let it boil.
Step 2: Add Flavor and Chill
Remove the pan from the heat, then stir in the vanilla extract and peppermint extract. Let the base cool to room temperature, which usually takes about 30 minutes. After that, cover it and refrigerate for at least 2 hours, or until it is fully chilled.
Step 3: Churn Until Soft and Creamy
Pour the cold base into your ice cream maker and churn it according to the maker’s instructions. This usually takes about 20 to 25 minutes. The mixture should look like soft-serve ice cream when it is ready.
Step 4: Add the Mix-Ins
During the last 2 minutes of churning, add the mini semisweet chocolate chips and crushed candy canes. This helps them spread evenly through the Peppermint Chocolate Chip Ice Cream without sinking to the bottom.
Step 5: Freeze and Swirl
Transfer the churned ice cream to a freezer-safe container. If you want the pink swirl effect, add a few drops of red gel food coloring on top and swirl gently with a knife. Then cover the container and freeze for at least 4 hours, or until firm.
Step 6: Soften and Serve
When you are ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes. Then scoop and enjoy. For the smoothest texture, use a warm ice cream scoop.
This Peppermint Chocolate Chip Ice Cream brings together cool mint, creamy dairy, rich chocolate, and a little candy cane crunch in one simple dessert. It is easy to make, fun to serve, and lovely for holidays or any time you want a homemade treat. If you try this recipe, I would love to hear how it turned out, so feel free to leave a comment or share it with a friend. You may also enjoy exploring more easy homemade dessert recipes for cozy days and special occasions.
Print
Peppermint Chocolate Chip Ice Cream
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
Cool, creamy, and festive, this Peppermint Chocolate Chip Ice Cream combines classic holiday mint flavor with crunchy chocolate chips for a delightful homemade treat.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup mini semisweet chocolate chips
- 1/2 cup crushed candy canes
- Few drops red gel food coloring (optional, for pink swirl)
Instructions
- Warm the Dairy Base: In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, and fine sea salt. Warm the mixture for 4 to 5 minutes, stirring often, until the sugar dissolves and the base starts to steam. Be careful not to let it boil.
- Add Flavor and Chill: Remove the pan from the heat, then stir in the vanilla extract and peppermint extract. Let the base cool to room temperature, which usually takes about 30 minutes. Cover it and refrigerate for at least 2 hours, or until it is fully chilled.
- Churn Until Soft and Creamy: Pour the cold base into your ice cream maker and churn it according to the maker’s instructions, usually about 20 to 25 minutes.
- Add the Mix-Ins: During the last 2 minutes of churning, add the mini semisweet chocolate chips and crushed candy canes.
- Freeze and Swirl: Transfer the churned ice cream to a freezer-safe container. If you want the pink swirl effect, add a few drops of red gel food coloring on top and swirl gently with a knife. Cover the container and freeze for at least 4 hours, or until firm.
- Soften and Serve: When ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes, then scoop and enjoy.
Notes
For best texture, ensure heavy cream is well chilled before starting. Optionally, serve with warm brownies or chocolate cake.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
