Chocolate Mint Ice Cream {eggless}

As a child, one of my favorite things about going out to dinner {at this particular Mexican restaurant} was that after dinner our bill would come to us with 5 chocolate mints wrapped perfectly in green foil.

Don’t poach me, but I’m not a HUGE, all by itself, chocolate fan. I need chocolate + _______ to take the edge off.

Chocolate + Mint is one of my favorite combos, so this Chocolate Mint Ice Cream, is right up my ally.

Chocolate Mint Ice Cream {eggless}

It’s a basic chocolate ice cream blend that I infused with mint extract for a subtle, yet refreshing burst of chocolate-minty goodness.

I had a bag of Andes Mint Chips (found them in the baking isle by the other chocolate chips) that has been hanging out in my pantry just waiting for this moment. So I added a generous cup, and maybe a little more…

Chocolate Mint Ice Cream {eggless}

If you can’t find the chopped mint chips, you can probably find whole Andes Mints in the candy isle at your store, and give those a rough chop. Or just go with regular chocolate chopped up into small pieces!

The mint that is blended into the chocolate ice cream gives it a great flavor all by itself.

Chocolate Mint Ice Cream {eggless}

The mint chips add a little texture to the ice cream, and a little more of that nostalgic green foil mint that brings a smile to my face.

I also love how super easy this recipe is.

No eggs, just whisk it all together and throw it in your ice cream maker!


Chocolate Mint Ice Cream {eggless}

Chocolate Mint Ice Cream {eggless}

Chocolate Mint Ice Cream {eggless} is a basic chocolate ice cream blend that I infused with mint extract for a subtle, yet refreshing burst of chocolate-minty goodness.

  • Author: Shawn
  • Prep Time: 2 hours 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: freezer
  • Cuisine: American


  • 1 cup cocoa powder, unsweetened
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups milk
  • 3 1/4 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1/2 tbsp mint extract
  • 1 cup Andes Mint Chips (or chopped small chocolate)


Make sure the freezer bowl of your ice cream maker is properly frozen and ready to go.

  1. Place the cocoa and sugars in a bowl, add the milk and whisk until dissolved.
  2. Add the heavy cream and extracts, whisk to blend.
  3. Pour into your ice cream maker. (This recipe makes a lot, and was too much for one batch in my ice cream maker, so I made it in two batches) Process according to your ice cream makers instructions.
  4. Once the ice cream is soft serve consistency fold in the Andes Mint Chips and transfer to a freezer safe dish till your preferred ice cream consistency. (I like it after about 2 hours).
  5. Enjoy!

Keywords: chocolate, mint, ice cream

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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