Experimenting with Mint Chocolate Chip

My ‘little’ brother, who isn’t so little anymore just turned 23. In commemoration of his birthday I decided to attempt to conquer a mint chocolate chip ice cream that tasted something like the mint chocolate chip from Baskin Robbins. It was his absolute favorite. We had a Baskin Robbins within walking distance of our home growing up. It wasn’t an easy distance exactly but it was doable. There was a Dairy Queen much closer but sometimes that just didn’t cut it. Mint chocolate chip was a flavor that everyone in my family could agree on. Occasionally I would join my dad in the chocolate peanut butter camp (which was his favorite), but whenever dad would bring home a quart it was always mint chocolate chip. We didn’t get ice cream often so when we did it was a special treat.

Thus in honor of my brother, whom I love dearly, here goes my attempt at Baskin Robbins mint chocolate chip ice cream. I hope he likes it. 

What flavors remind you of your years growing up? 

Baskin Robbins Inspired Mint Chocolate Chip Ice Cream             

Yields 1 generous quart 

Ice cream Base 


  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 1 cup sugar 
  • 5 egg yolks 
  • 1/2 t. Salt
  • 1 t. Vanilla extract 
  • 2 t. Peppermint extract  

The “chocolate chip part” of Mint Chocolate Chip


  • 1 cup dark chocolate 
  • 2 T. coconut oil or canola oil or vegetable oil 


  • Place cream and milk in a medium-sized saucepan over medium heat until it comes to a simmer.
  • Remove from heat. 
  • Add salt, peppermint extract and vanilla. 
  • In small mixing bowl separate eggs and whisk yolks together until slightly lighter in color. 
  • Remember my post on what to do with those unused egg whites? Don’t throw them out. Do something fun with them! Need to revisit? Click here
  • Add sugar to egg yolks and whisk until well incorporated. 
  • Gradually add about 1/2 the hot milk mixture to the egg yolk mixture to temper. 
  • Add the egg mixture slowly back into the saucepan and continue cooking over medium-low heat until it coats the back of a wooden spoon. 
  • Remove from heat and leave until room temperature, then store in fridge until fully chilled, preferably overnight. 
  • Before churning prepare “The Chocolate Chip” part by putting 1 cup dark chocolate chips in a microwave safe bowl along with 2T of oil. Microwave for 60 seconds then stir until smooth. Set aside to cool. 
  • Churn ice cream according to manufacture instructions. In the last few minutes of churning slowly trickle in the chocolate until you have as much incorporated to your ice cream as desired. 
  • Store in freezer to fully firm up until ready to use.  

Recipe adapted from Recipe 4 Living


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s