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}
  • 1 cup cocoa powder, unsweetened
  • ⅔ cup sugar
  • ½ cup brown sugar
  • 1½ cups milk
  • 3¼ cup heavy cream
  • ½ tbsp vanilla extract
  • ½ 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!


  1. Love that this has no egg in it as I have a good friend who is allergic. Yummy!!

  2. I’m in love! This is gorgeous Shawn!

  3. Oh my goodness – the Mexican restaurant that we went to growing up also handed out those mints! Love! This looks amazing, and I’d totally go for a scoop right now.

  4. I loved restaurants too that would give you treats! Or hotels that would put a little piece of chocolate on a pillow. This ice cream looks super yummy, homemade ice cream have got to be one of the best desserts!

  5. I love ice cream but never try this flavor before. The only flavor I know how to made is vanilla because it simple and easy to do. Maybe I will try this recipe someday :) Thanks for sharing the recipe. By the way, your photo look so gorgeous.

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