This Dark Chocolate Mint Chip Ice Cream Recipe Rivals Anything You’ll Find in a Pint

Mint Ice Cream

Neurotic Baker


My cupboard is full of odds and ends—remnants of leftover recipe items that I’m never sure if I’m going to use again. I usually don’t even keep them. I just toss what I don’t use (yes, I know this is wasteful). That was the old me. Now I hold onto everything “just in case.” I might come across that one recipe that requires dried blueberries or M&M’s.

The other day I noticed half a bag of Andes mint baking chips. We won’t talk about how long they’ve been in the cupboard, but I checked the expiration date, and it was fine.

I decided to make dark chocolate mint ice cream. I wanted something really dark and rich. I’ve made chocolate ice cream with chopped chocolate before, but never with both chocolate and cocoa. I was always afraid it would throw off the texture.

I decided to go for it. I added 4 ounces of dark chocolate and ½ cup of my favorite cocoa rouge. This ice cream was rich, dark, and chocolaty. It was summertime in my bowl.

Mint Ice Cream

Neurotic Baker


5 large egg yolks
¼ cup sugar
½ cup cocoa (I use cocoa rouge)
1 cup whole milk
1 teaspoon vanilla extract
4 ounces dark chocolate, chopped
¼ cup sugar
A pinch of kosher salt
1 ½ cups heavy cream
Andes mint crumbles (I used half a bag because that’s what I had left)


  1. Beat together yolks and ¼ cup sugar and cocoa in a medium bowl with an electric mixer until thick and pale, about 1 minute.
  2. Add milk in a stream, beating until combined well.
  3. Add vanilla.
  4. Pour mixture into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil).
  5. Immediately remove from heat and add chopped chocolate.
  6. Pour mixture through a fine-mesh sieve into a metal bowl.
  7. Set bowl in a larger bowl of ice water, add cream, and stir until cold, 10 to 15 minutes.
  8. Stir in cream and freeze in ice cream maker. As the ice cream begins to set, add the mint candy. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.