Mint chocolate chip has always been one of my favorite ice cream flavors. There’s just something about the cool mint flavor paired with chocolate that never gets old. With St. Patrick’s Day coming up, it felt like the perfect time to make a homemade version.

Most store-bought mint chocolate chip ice creams get their bright green color from artificial dyes, but this version uses spirulina for a natural green color instead. It blends right into the ice cream base and gives it that classic mint chip look without any artificial coloring.

The base is made with simple ingredients like whole milk, heavy cream, egg yolks, and raw honey, which gives it a rich, creamy texture and a subtle natural sweetness. Peppermint extract gives it that refreshing mint flavor, and chopped mint chocolate bars add the perfect crunch throughout. I used the mint chocolate bars from Hu, which work really well here because they add even more mint flavor along with a great crunchy texture.

One of the best parts about making ice cream at home is that you can control the ingredients and keep things simple. Just blend everything, churn it in an ice cream machine, and fold in the chocolate at the end.

Ingredient Insights

Whole Milk – Whole milk creates a smooth and creamy base for the ice cream while also providing protein, calcium, and fat.
Heavy Cream – The fat in heavy cream is what gives homemade ice cream its rich texture. It also helps the ice cream churn properly and creates that classic creamy consistency.
Egg Yolks – Egg yolks act as a natural emulsifier, helping the ice cream base thicken and stay smooth. They’re also a good source of nutrients like choline, vitamin A, and healthy fats.
Raw Honey – Honey naturally sweetens the ice cream while adding subtle flavor. It also contains antioxidants, and a bonus is that you can often source raw honey locally from nearby farms or farmers markets.’
Peppermint Extract – Peppermint gives this ice cream its refreshing flavor and has traditionally been used to support digestion.
Spirulina – Instead of artificial dyes, spirulina gives the ice cream its natural green color. It’s a nutrient-dense algae that contains antioxidants and minerals.
Hu Crunchy Mint Chocolate Bars – Chopped mint chocolate adds the signature chocolate pieces throughout the ice cream. I like using Hu mint chocolate bars because they’re made with simple ingredients and add extra mint flavor along with a crunchy texture.

What If I don’t have an ice cream maker?

If you don’t have an ice cream machine, you can still make this recipe. Pour the blended mixture into a freezer-safe container and freeze. Every 30–45 minutes, stir the mixture with a fork or whisk to break up ice crystals until it becomes creamy. Once it’s mostly frozen, stir in the chopped chocolate and freeze until firm.

What ice cream maker do you recommend?

I use the ice cream attachment for my KitchenAid mixer, which works really well if you already have a stand mixer. If you don’t, there are also great standalone ice cream machines that work just as well and are more affordable. If you have a Ninja Creami, that can work too. Just freeze the blended base first, then spin it according to the machine’s instructions until it’s creamy.

How to Store Homemade Ice Cream

For storing homemade ice cream, I recommend using insulated ice cream containers. They help prevent freezer burn and keep the texture much creamier than a regular container. These are the ones I personally use and love, and I’ll link them here. When you’re ready to serve, let the ice cream sit at room temperature for a few minutes so it softens slightly for easy scooping.

Shop the Post

Ingredients

2 cups whole milk
2 cups heavy cream
3 egg yolks
½ cup raw honey
1 ½ tsp peppermint extract
1 tsp vanilla extract
2 tsp spirulina for natural green color
2 Hu crunchy mint chocolate bars chopped

Instructions

In a blender or large bowl, combine the whole milk, heavy cream, egg yolks, raw honey, peppermint extract, vanilla extract, and spirulina. Blend or whisk until completely smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
During the last few minutes of churning, add the chopped mint chocolate bars so they distribute evenly throughout the ice cream.
Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours, or until firm enough to scoop.
Scoop and enjoy, top with extra chopped mint chocolate

View this post on Instagram

Mint Chocolate Chip Ice Cream (Naturally Colored & Honey Sweetened)

Ingredient Insights

What If I don’t have an ice cream maker?

What ice cream maker do you recommend?