Homemade mint chocolate chip ice cream with a nostalgic sweet, minty flavor and a pretty light green color, using all real food ingredients!

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Birthday girl requests!

My middle kiddo turned 15 this week, and she asked for mint chocolate chip ice cream for her birthday! This is one of the first ice cream recipes on my blog, and it was well over due for a photo refresh, so the timing was perfect. Claire is about as independent as it comes, and she is just so fun to be with. She devours books on a weekly basis while juggling honors classes, sports, and just being a super fun kid!

A nostalgic ice cream favorite!

If you grew up loving that bright green mint chocolate chip ice cream from the grocery store, are you ever in for a treat! When I was newer to real food in my 20’s, I remember learning about the problems with synthetic food dyes, and the frustration that came from learning how many of my favorite foods had dyes in them. With a boat load of sugar in addition to the dyes, that grocery store mint chocolate chip ice cream is basically a carton of frozen chemicals and inflammation waiting to happen. When I figured out how to make my own with real food ingredients, it was such a happy day!

Let’s talk about the real food ingredients you’ll need!

Ice cream really isn’t rocket science. And, before food companies figured out chemical ways to make ice cream in a more affordable, assembly line way, it really was just milk and cream with sugar. So way back when I was creating new ice cream recipes, that is how I started every one of them. You’ll need some cream or milk, or milk alternative, and something to sweeten it with. I love using dates to add some fiber, and so the sweetener isn’t inflammatory like plain sugar. You’ll also need some mint or peppermint extract. And, if you like the soft green color to your mint chocolate chip ice cream, you can use a natural green food coloring, or a few baby spinach leaves.

Wait…you’re sweetening it with…dates?!

I love to date sweeten ice cream, because it really just adds sweetness without changing the flavor. There are so many nutritional benefits to dates from a huge mineral boost profile to fiber. If you do not have access to dates, or do not wish to sweeten with them, you can use other natural sweeteners like honey, maple syrup, or even coconut sugar.

Let’s talk real quick about the natural green color for your mint chocolate chip ice cream!

The natural green food coloring or baby spinach for green color is totally optional. When my girls were very little, I rarely colored it green because natural food colorings weren’t as accessible. They didn’t know any differently, and it is a pretty vanilla colored ice cream without the green. If you choose to use the food coloring, I’ve found a good half teaspoon is needed, or more. If you’re using the baby spinach, use about 1/3 cup and add more if you want to have a deeper green.

Ok! Ingredients are all set, let’s make ice cream!

You’ll need to use a high speed blender or regular blender to blend all of the ice cream ingredients except the chocolate. You’ll find that a high speed blender blends the dates completely. If you are using a regular blender, you may need to blend longer, or use one of the other natural sweetener options. (I have had my Blendtec blender for over a decade, and it still works like new! High speed blenders are a worthwhile investment for a real food kitchen! I use it all the time for blender batters for muffins and pancakes, blended veggie soups, and smoothies too.)

Let’s churn some ice cream!

After blending the ice cream ingredients, simply pour the mixture into your ice cream maker to churn. It will be a soft serve consistency when it is done. I have had my ice cream churner for over a decade, and it still operates like new! It is a “middle of the road” option as far as price point, and is such a great investment if you plan to make real food ice creams for your family. Store bought quality ice cream is expensive!

Onto the chocolate part!

After the ice cream churns, transfer it to a freezer safe container, and fold in your choice of chocolate. You can do chopped dark chocolate or chocolate chips. I absolutely love the chopped option since you get both larger chunks and all the little shards of chopped chocolate too. The rustic look is to die for, and it tastes amazing!

How to store your mint chocolate chip ice cream

When I first started making ice cream, I literally just used my old loaf pans – just like I have pictured in this post! There is nothing wrong with this at all, and it makes for super easy scooping! You’ll want to cover the top with some plastic wrap to avoid freezer burn. Over the years I have collect some really great BPA free ice cream containers that make great storage solutions for homemade ice cream. They are a great little gift idea with an ice cream churner too!

Our favorite gluten free ice cream cones!

You can find these gluten free ice cream cones at regular grocery stores these days, or at your local health food store most likely. If you do not need to be gluten free, these are a great organic cone option. (And if you absolutely need the ice cream cone holder as pictured, here they are! I love them for holding the cones while I scoop!)