Baskin-Robbins Mint Chocolate Chip Ice Cream Copycat Recipe
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| Bring home that cool, creamy Baskin-Robbins style flavor with this easy copycat ice cream packed with fresh mint taste and rich chocolate bits. |
If you love a cold, creamy scoop of mint chocolate chip ice cream, this easy homemade version is about to make your day. It’s cool, fresh, rich, and filled with little bits of chocolate in every bite. This copycat recipe is inspired by the classic Baskin-Robbins favorite so many of us grew up ordering.
The best part? You do not need to be a pastry chef to make it at home. I’ll walk you through every step in a simple, beginner-friendly way.
Why People Love Baskin-Robbins Mint Chocolate Chip Ice Cream
Baskin-Robbins has been a well-known ice cream shop in the United States for decades. The brand became famous for its wide range of flavors and its fun “31 flavors” idea, giving people a reason to try something new every visit.
Mint Chocolate Chip has stayed one of the most iconic choices because it hits that sweet spot between refreshing and indulgent. The mint flavor feels crisp and cooling, while the chocolate adds a smooth, rich contrast. It’s the kind of dessert that tastes bright and creamy at the same time.
This recipe is inspired by that ice cream shop favorite. It is not the original recipe, and we are not claiming any connection to Baskin-Robbins. We’re simply recreating the flavor and texture at home in a way that is easy and delicious.
What This Copycat Mint Chocolate Chip Ice Cream Tastes Like
Picture a scoop that is silky, fluffy, and cold enough to melt slowly on your tongue. The mint tastes clean and fresh, not like toothpaste and not too strong. The chocolate pieces add a gentle crunch and little bursts of cocoa flavor all through the ice cream.
If you’ve ever wanted that classic homemade mint chocolate chip ice cream flavor with an old-school ice cream parlor feel, this recipe gets you very close without leaving your kitchen.
Ingredients You’ll Need
This recipe uses simple ingredients you can find in most grocery stores in the USA.
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon pure peppermint extract
- 1/2 teaspoon pure vanilla extract
- 3 to 5 drops green food coloring, optional
- 4 ounces semi-sweet chocolate, finely chopped
Optional add-in shortcut: You can use 3/4 cup mini chocolate chips instead of chopped chocolate if that’s what you already have at home.
Recipe Details at a Glance
- Servings: 8
- Prep time: 15 minutes
- Chill time: 2 to 4 hours
- Churn time: 20 to 25 minutes
- Freeze time: 2 to 4 hours
- Total time: About 5 to 8 hours, mostly hands-off
Approximate nutrition per serving:
- Calories: 310
- Fat: 23g
- Carbohydrates: 24g
- Sugar: 22g
- Protein: 3g
Kitchen Tools You’ll Need
- Large mixing bowl
- Whisk
- Ice cream maker
- Rubber spatula
- Freezer-safe container with lid
- Knife and cutting board if chopping chocolate
If you’ve never made ice cream before, don’t stress. If you can whisk and pour, you can make this.
How to Make Baskin-Robbins Style Mint Chocolate Chip Ice Cream
Step 1: Mix the ice cream base
In a large mixing bowl, combine the heavy cream, whole milk, sugar, and salt. Whisk until the sugar is fully dissolved. This usually takes 1 to 2 minutes.
You should not feel grains of sugar at the bottom of the bowl. If you still do, keep whisking a little longer. This step matters because it helps give the ice cream a smooth texture.
Step 2: Add the flavor
Whisk in the peppermint extract and vanilla extract. Add the green food coloring if you want that classic minty color. Start with just a few drops. You can always add a little more, but you can’t take it out once it’s mixed in.
Tip: Peppermint extract is strong. A little goes a long way. Think of it like adding salt to soup. It’s easier to add more than to fix too much.
Step 3: Chill the base
Cover the bowl and place it in the refrigerator for 2 to 4 hours, or until very cold. This helps the ice cream churn better and gives you a creamier final result.
If you are in a hurry, you can place the bowl over an ice bath for 20 to 30 minutes, stirring now and then, but the fridge method gives the best texture.
Step 4: Churn the ice cream
Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s directions. For many home machines, this takes about 20 to 25 minutes.
The ice cream is ready for the next step when it looks like soft serve. It should be thick, fluffy, and hold soft peaks.
Step 5: Add the chocolate
In the last 2 to 3 minutes of churning, add the chopped chocolate a little at a time. This helps spread it evenly throughout the ice cream.
If you dump all the chocolate in at once, it can sink into one spot. Slow and steady works better here.
Step 6: Freeze until scoopable
Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula. Press a piece of parchment paper or plastic wrap directly onto the surface to help prevent ice crystals.
Cover with a lid and freeze for 2 to 4 hours, or until firm enough to scoop.
Step 7: Scoop and serve
Let the ice cream sit at room temperature for about 5 minutes before scooping if it feels very firm. Then scoop into bowls or cones and enjoy.
Food Safety Tips for Homemade Ice Cream
This recipe is made without eggs, which makes it simpler and lowers some food safety concerns. Still, a few basic steps matter.
- Keep dairy refrigerated until ready to use.
- Do not leave the ice cream base out at room temperature for long periods.
- Chill the mixture promptly before churning.
- Store finished ice cream in the freezer.
- For best quality, enjoy within 2 weeks.
If you ever make a custard-style ice cream with eggs, the base should be cooked to 160°F for food safety.
Easy Time-Saving Options
Want to make this even easier? Here are a few simple shortcuts.
- Use mini chocolate chips instead of chopping a chocolate bar.
- Use a no-cook base like this one, which skips any stovetop work.
- Chill your container in advance so the ice cream firms up faster in the freezer.
- Make it as milkshakes if your churned ice cream is still soft and you can’t wait to dig in.
If you do not have an ice cream maker, you can still make a version of this recipe. Pour the chilled mixture into a freezer-safe loaf pan. Freeze for 45 minutes, stir well, and repeat every 30 minutes for 2 to 3 hours. Then fold in the chocolate before the final freeze. The texture will not be exactly the same, but it will still be tasty.
Allergy-Friendly and Diet Preference Swaps
One thing I love about homemade ice cream is how easy it is to adjust. If someone at your table has a food sensitivity or follows a special way of eating, here are some good options.
Dairy-Free Mint Chocolate Chip Ice Cream
- Replace the heavy cream with full-fat canned coconut cream.
- Replace the whole milk with unsweetened almond milk, oat milk, or canned lite coconut milk.
- Make sure your chocolate is dairy-free.
This version will have a slightly different flavor, but it can still be rich and creamy. Coconut cream works especially well because it mimics the body of dairy cream.
Vegan Option
Use the dairy-free swaps above and check that your sugar is vegan if that matters to you. Many dark chocolates are naturally vegan, but always read the label.
Gluten-Free Option
This recipe is naturally gluten-free as long as your extracts, food coloring, and chocolate are certified gluten-free or labeled gluten-free. Cross-contact can happen in packaged ingredients, so labels matter.
Lower Sugar Option
- Use a granulated sugar substitute made for freezing desserts.
- Avoid reducing the sugar too much without a tested swap, because sugar helps keep ice cream soft.
Without enough sugar, homemade ice cream can freeze like a brick. It’s not just for sweetness. It also helps texture.
Naturally Colored Option
If you want to skip food coloring, just leave it out. The ice cream will still taste great. You can also look for natural green food coloring made from plant-based ingredients if you want the color without artificial dye.
Paleo-Inspired Option
A strict paleo ice cream can be tricky to match exactly, but you can make a similar frozen dessert by using:
- Full-fat coconut milk or coconut cream
- Maple syrup or honey instead of granulated sugar
- Paleo-friendly dark chocolate or cacao nibs
- Peppermint extract and vanilla extract
The texture may be a little firmer, but the flavor can still be wonderful.
Nut-Free Option
This base recipe does not include nuts, but always double-check packaged ingredients like chocolate, milk alternatives, and extracts if cooking for someone with a nut allergy.
Helpful Tips for the Best Homemade Mint Chocolate Chip Ice Cream
- Use peppermint extract, not spearmint extract, for that classic flavor.
- Don’t overdo the mint. Too much can taste sharp instead of fresh.
- Chill everything well. Cold base plus a fully frozen ice cream maker bowl gives the best texture.
- Chop the chocolate finely if you want thin little bites like ice cream shop style.
- Store with plastic wrap touching the surface to reduce ice crystals.
Have you ever had homemade ice cream turn icy? Usually, it just needed a colder base or more protection from air in the freezer. A few little details make a big difference.
Serving Ideas
This copycat Baskin-Robbins Mint Chocolate Chip Ice Cream is great on its own, but it’s also fun dressed up a bit.
- Serve in waffle cones
- Top with hot fudge
- Add whipped cream and a cherry
- Make ice cream sandwiches with chocolate cookies
- Blend into a mint chocolate chip milkshake
I love serving this after pizza night or on a hot summer weekend. It feels nostalgic in the best way.
Frequently Asked Questions
Can I use mint extract instead of peppermint extract?
Yes, but the flavor may be slightly different. Peppermint gives the most classic ice cream parlor taste.
Can I make this without green food coloring?
Absolutely. The coloring is only for looks.
Why is my homemade ice cream hard to scoop?
That is normal for homemade ice cream because it usually has fewer softeners than store-bought versions. Let it sit on the counter for 5 minutes before scooping.
Can I use an egg custard base instead?
Yes. That will make it richer, but it adds cooking steps. If using eggs, cook the custard base to 160°F for safety.
Final Thoughts
This homemade mint chocolate chip ice cream recipe is simple, creamy, and full of that cool mint-chocolate flavor so many people love. It’s a fun treat for summer, birthdays, family nights, or honestly just because you feel like ice cream.
If you try this recipe, I’d love for you to come back and share how it turned out. Did you use chopped chocolate or mini chips? Did you go with the classic green color or keep it natural? Leave a comment and tell us. And if you know another mint chocolate chip fan, be sure to share this recipe with them too.
Disclaimer
This is a copycat recipe inspired by Baskin-Robbins Mint Chocolate Chip Ice Cream. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied. We are not affiliated with, endorsed by, or sponsored by Baskin-Robbins.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn from qualifying purchases made through links on our site, at no extra cost to you.
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