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Chocolate Chip Mint Ice Cream

Corn syrup is the secret ingredient that keeps the ice cream soft and smooth in the freezer.  Adding peppermint flavor and chocolate chips makes this ice cream extra delicious.

Quick Facts

Prep Time: 10 minutes
Freeze Time: 25 to 30 minutes
Yield: 1 quart


  • 2 cups whole milk
  • 1-1/2 cups heavy cream
  • 1 cup sugar
  • 1/3 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint flavor
  • Optional, few drops green food color
  • Pinch of salt (optional)
  • 1/2 cup mini chocolate chips


  1. Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract, peppermint, green food coloring and salt; continue stirring until well blended.

    Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Churn in chocolate chips the last minute of churning or fold in after transferring to a storage container.  Can be served freshly made or stored in a container in the freezer.  The ice cream will become more solid in the freezer.

    Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly.  Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine.  For firmer ice cream freeze in container for at least 4 hours.  When adding ingredients you will need a container that holds at least 1-1/2 quarts.
  2. Recipe Note:  Always chill any stir-ins to be added to the ice cream.