Creamy Mint Chocolate Chip Milkshake Recipe – Easy Frosty Treat You’ll Love

Imagine this: you open your freezer and the chill hits your face, but there’s also a sweet, tingly anticipation because you know what’s coming—a swirl of velvety vanilla ice cream, cool mint, and those irresistible flecks of chocolate. The first time I whipped up this creamy mint chocolate chip milkshake, my kitchen smelled like an old-fashioned ice cream parlor collided with a fresh herb garden. I remember standing there, spoon in hand, sneaking a taste before anyone else could—a frosty, minty, chocolatey sip that instantly transported me back to summers at my grandma’s house, where mint sprigs grew wild and we’d churn our own ice cream (let’s face it, those were the days).

Honestly, this milkshake hits all the right notes. It’s got that nostalgic green color, the creamy texture that sticks to your spoon, and just the right pop of mint—never overpowering, always refreshing. The chocolate chips make every sip a little adventure (somehow, they’re always waiting at the bottom for a bonus treat). The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family? Well, they’re not exactly subtle—they hover by the blender, “taste-testing” (read: pilfering) before I can even pour the shakes. And I can’t blame them. This creamy mint chocolate chip milkshake is dangerously easy to whip up and brings pure, nostalgic comfort with every glass. It’s been a crowd favorite at birthday parties and St. Paddy’s Day gatherings, and it’s ideal for brightening up your Pinterest board or cooling off after a sunny afternoon. I wish I had stumbled on this blend of flavors years ago, but honestly, it’s become a staple for family treats, after-school surprises, and, yes, more than a few late-night cravings (all in the name of research, of course). It feels like a cool minty hug in a glass—you’re going to want to bookmark this one.

Why You’ll Love This Creamy Mint Chocolate Chip Milkshake

After a lot of blending, tasting, and—let’s be honest—spoon licking, I can promise you this recipe is a keeper. I’ve tested every ratio, tried different chocolates, even experimented with fresh mint and extracts. Here’s why you’re about to fall in love with this frosty classic:

• Quick & Easy: Comes together in under 10 minutes, perfect for spontaneous cravings or a last-minute dessert fix.
• Simple Ingredients: No fancy shopping needed. If you keep vanilla ice cream, milk, and chocolate chips around, you’re halfway there!
• Perfect for Any Occasion: Whether it’s a summer cookout, a St. Patrick’s Day treat, or just a movie night, this milkshake fits the bill.
• Crowd-Pleaser: Kids and adults both beg for seconds. (My niece literally licks the glass.)
• Unbelievably Delicious: The creamy-minty base plus crunchy chocolate chips is the stuff of dessert dreams. It’s richer and smoother than anything store-bought.

So, what sets this creamy mint chocolate chip milkshake apart from the rest? For starters, I use a mix of mint extract and a few fresh mint leaves—this little trick gives a clean, real-mint flavor instead of that fake toothpaste vibe (you know what I mean). The chocolate isn’t just chips—it’s a blend of mini chips and finely chopped dark chocolate, so you get both crunch and melt-in-your-mouth moments. Plus, adding a splash of heavy cream (just a touch) turns the shake into pure velvet.

This isn’t just another “green” shake. It’s the kind you’ll want to make for your best friends, your kids, your grandma—or just yourself after a rough day. It’s comfort in a glass, but with a little bit of old-school soda fountain magic. And the best part? You can make it as fancy (with whipped cream and sprinkles) or as simple as you want. Trust me, you’ll want to keep this recipe in your back pocket for whenever a craving strikes.

What Ingredients You Will Need

This creamy mint chocolate chip milkshake uses everyday ingredients for a bold, cool flavor and classic shake texture. No need to hunt down anything fancy—most of these are probably sitting in your kitchen right now (that’s always a win in my book!). Here’s what you’ll need, grouped by their role in the recipe for easy assembly.

• For the Milkshake Base:
  • Vanilla ice cream (3 cups/450g, slightly softened for easier blending)
  • Whole milk (3/4 cup/180ml – gives a creamier texture; use 2% for lighter shakes)
  • Heavy cream (2 tablespoons/30ml, optional for extra creaminess)
• For the Mint Flavor:
  • Peppermint extract (1/2 teaspoon – start small, a little goes a long way!)
  • Fresh mint leaves (6-8 leaves, optional but adds a “real mint” freshness)
  • Green food coloring (2-3 drops, optional for that classic color—skip if you like it natural)
• For the Chocolate Chips:
  • Mini chocolate chips (1/3 cup/60g – mini size blends better)
  • Chopped dark chocolate (1/4 cup/40g, for extra texture and flavor)
• For Garnishes (Optional but Fun!):
  • Whipped cream (homemade or store-bought)
  • Extra mini chocolate chips or chocolate shavings
  • Fresh mint sprig
  • Chocolate syrup drizzle

Ingredient Tips:

• If you want to make this milkshake dairy-free, swap the ice cream and milk for your favorite plant-based versions (oat or coconut-based works well).
• For a lower-sugar version, use light ice cream and skip the syrup garnish.
• If you can’t find mini chocolate chips, chop a chocolate bar into tiny bits. The mix of textures is half the fun!
• I love using Tillamook or Häagen-Dazs vanilla ice cream for the creamiest results, but honestly, any good-quality ice cream will do.

This recipe is pretty forgiving, so feel free to adjust the mint or chocolate amounts to your liking. The real key is balancing the refreshing mint with that rich chocolate crunch—once you’ve tasted it, you’ll see why this combination never goes out of style.

Equipment Needed

You don’t need a fancy setup to make this creamy mint chocolate chip milkshake—just a few kitchen basics. Here’s what I use (and what you can substitute if needed):

• Blender: Any standard blender works, but a high-powered one (like a Vitamix or Ninja) will handle the chocolate chips better. If you have a basic blender, just blend a little longer and pulse at the end to keep some chocolate pieces intact.
• Measuring cups and spoons: For differently sized ingredients—accuracy keeps the mint flavor just right.
• Ice cream scoop: Not essential, but makes portioning out softened ice cream much easier (and more fun, if you ask me).
• Glasses or milkshake jars: I love using tall soda fountain glasses for that classic look, but a mason jar works too.
• Metal or reusable straws: They make the shake feel extra special, plus they’re eco-friendly.
• Long-handled spoon: For scooping up those chocolate bits hiding at the bottom!

Equipment Tips: If you don’t have a blender, you can use a food processor (just blend in pulses so you don’t melt the ice cream). For easy cleanup, rinse the blender right after pouring—dried milkshake is stubborn! And if you’re on a budget, I’ve made these shakes with a $20 blender from the grocery store—just chop your chocolate smaller to help things along.

How to Make a Creamy Mint Chocolate Chip Milkshake

1. Soften the Ice Cream (2-3 minutes):
   
   Scoop out 3 cups (about 450g) of vanilla ice cream and let it sit on the counter for a few minutes. This step makes blending so much easier and keeps the shake from getting too thin. (If you’re in a rush, microwave the ice cream for 10 seconds—but not more, or you’ll have soup!)
2. Add Base Ingredients to Blender (1 minute):
   
   Pour 3/4 cup (180ml) whole milk and 2 tablespoons (30ml) heavy cream into your blender. Add the softened ice cream. If you’re using food coloring, add 2-3 drops now. (Don’t over-do the food coloring—mint green should look fresh, not neon.)
3. Flavor with Mint (1 minute):
   
   Add 1/2 teaspoon peppermint extract and, if using, 6-8 fresh mint leaves. Blend on low for 10 seconds to distribute the flavors. Taste and add a little more extract if you want a bolder mint flavor—start small, as peppermint can sneak up on you!
4. Blend Until Smooth (30 seconds):
   
   Blend on medium until the mixture is creamy and thick but sippable. If it’s too thick, add another splash of milk (a tablespoon at a time). If it’s too thin, add a scoop of ice cream. (You’re aiming for the classic spoon-stands-up-in-the-glass consistency.)
5. Add Chocolate Chips and Chopped Chocolate (30 seconds):
   
   Add 1/3 cup (60g) mini chocolate chips and 1/4 cup (40g) chopped dark chocolate. Pulse the blender 2-3 times, just enough to swirl the chocolate throughout without pulverizing it. You want some crunch!
6. Pour and Garnish (2 minutes):
   
   Pour the milkshake into two tall glasses (or three smaller ones). Top with whipped cream, extra chocolate chips, and a mint sprig if you’re feeling fancy. For extra fun, drizzle a little chocolate syrup on top.
7. Troubleshooting:
   
   If your shake is too runny, add more ice cream and pulse again. If it’s too thick, thin with a splash of milk. If the mint flavor is too strong, add a bit more vanilla ice cream to balance it out.

Prep Notes: Clean your blender right away for easy washing. Serve the shakes immediately for the best frosty texture—melting happens fast, especially on warm days. And don’t forget the long spoon for those last chocolatey bits at the bottom!

Cooking Tips & Techniques

• Ice Cream Texture: Letting your ice cream soften for just a few minutes makes a world of difference—if it’s too hard, your blender will struggle, and if it’s too soft, you’ll end up with more of a minty milk than a milkshake. Aim for that sweet spot where your scoop glides through but still holds its shape.
• Mint Balance: Peppermint extract is strong stuff. Start with less, blend, and taste. You can always add more, but you can’t take it out once it’s in!
• Chocolate Chip Size: Using mini chocolate chips and chopped chocolate gives a mix of textures—some melt a bit, some stay crunchy. If you use regular chips, give them a quick chop so you don’t clog your straw. (Learned that one the hard way!)
• Pulsing, Not Pureeing: When adding the chocolate, just pulse the blender. Over-blending will turn your chocolate into gritty bits and lose the classic chip texture. Less is more here.
• Cold Glass Trick: Chill your glasses in the freezer for 10 minutes before pouring. The milkshake stays frosty longer and looks extra inviting (that little bit of condensation is everything on Pinterest!).
• Multitasking: Set up your garnishes while the ice cream softens. That way, the shakes go straight from blender to glass—no melting while you hunt for the whipped cream.
• Consistency Fix: Too thick? Add milk, a tablespoon at a time. Too thin? More ice cream. If you accidentally over-blend and the shake starts melting, a handful of ice cubes can rescue the texture (though it’ll dilute the flavor a bit).
• Lessons Learned: Once, I forgot to add the chocolate chips until after pouring—so I stirred them in with a spoon, and honestly, it was still delicious. Don’t sweat the small stuff; milkshakes are pretty forgiving.

Variations & Adaptations

This creamy mint chocolate chip milkshake is endlessly adaptable—here’s how you can make it your own:

• Dairy-Free/Vegan: Swap the vanilla ice cream and milk for your favorite plant-based versions (oat or coconut ice cream and almond, soy, or oat milk). Use vegan chocolate chips. You’ll still get that creamy texture and cool mint flavor.
• Superfood Boost: Add 1/2 avocado (peeled and pitted) for a thicker shake with a sneaky dose of healthy fats. The green color intensifies, and you won’t taste the avocado—promise!
• Double Chocolate: Use chocolate ice cream instead of vanilla, or add a tablespoon of unsweetened cocoa powder. You get a rich, chocolate-mint twist that’s almost like a frozen Thin Mint cookie.
• Fresh Mint Only: Skip the extract and blend a generous handful of fresh mint leaves. The flavor is milder and more herbal—great if you have fresh mint growing wild in your garden like my grandma did.
• Holiday Twist: Add a few drops of natural red food coloring and swirl in crushed candy canes for a peppermint bark vibe—perfect for Christmas parties.
• Low-Sugar/Keto: Use sugar-free ice cream and chocolate chips, and skip the syrup garnish. Almond milk is a good lower-carb base.
• Personal Favorite: Sometimes I toss in a small handful of spinach leaves—sounds wild, but you can’t taste them, and the color is even more vibrant. Sneaky, healthy, and still totally dessert-worthy!

Feel free to experiment with your favorite flavors and ingredients. Milkshakes are one of the easiest treats to customize—so don’t be afraid to get creative and make this recipe your own signature frosty treat.

Serving & Storage Suggestions

This creamy mint chocolate chip milkshake is best served immediately—after all, what’s the point of a frosty treat if it’s not frosty? Pour into chilled glasses for maximum effect, and top with whipped cream, chocolate chips, or a drizzle of chocolate syrup for that classic soda fountain look. I love using vintage-style milkshake glasses with a metal straw, but honestly, any sturdy glass works.

If you want to make these ahead for a party, blend the base (without chocolate chips) and store in the freezer for up to 2 hours. When you’re ready to serve, let the shake sit for a few minutes, stir in the chocolate chips, and re-blend until smooth. Don’t forget to give it a quick taste in case the mint needs a refresh!

Leftover milkshake (if that ever happens) can be stored in the freezer for up to 24 hours. It’ll firm up, so just let it thaw for 10–15 minutes and give it a quick blitz in the blender before serving. Flavors deepen a bit overnight—mint and chocolate are funny that way. For a fun twist, freeze leftovers in popsicle molds for creamy mint chocolate chip popsicles. Kids love them (and, honestly, so do I).

Nutritional Information & Benefits

Each serving of this creamy mint chocolate chip milkshake (about 1 glass) contains approximately:

• Calories: 420
• Fat: 20g
• Carbohydrates: 55g
• Protein: 6g
• Sugar: 45g

Key Benefits: This milkshake isn’t exactly “health food,” but it does offer calcium and a small protein boost from the dairy. If you use fresh mint, you’ll get a little extra vitamin K and antioxidants. For those using plant-based or low-sugar adaptations, the shake can fit into dairy-free and reduced-carb diets. Be aware of potential allergens: this recipe contains dairy (milk, ice cream, cream) and may contain soy or nuts if using certain chocolate chips or plant-based products.

As always, desserts are about balance and joy. Personally, I love that a homemade treat lets me control the ingredients and portion size. Sometimes, a frosty milkshake is exactly what the day calls for!

Conclusion

There’s something magical about a glass of creamy mint chocolate chip milkshake—frothy, cool, and speckled with chocolatey surprises. This recipe is a keeper because it’s so easy, so adaptable, and just plain fun to make (and share). Whether you stick to the classic version or put your own spin on things, you’ll find yourself coming back to this treat again and again.

Don’t be afraid to experiment—add a swirl of chocolate, try it with coconut ice cream, or sneak in a few extra mint leaves. After all, recipes are just starting points for your own kitchen adventures. This milkshake has become a family favorite in my home, and I hope it brings as many smiles to your table as it has to mine.

If you give this recipe a try (or create a new version!), leave a comment below or tag me on Pinterest—I’d love to see your frosty masterpieces. Here’s to more simple joys and sweet sips—cheers!

FAQs About Creamy Mint Chocolate Chip Milkshake

Can I make this milkshake without peppermint extract?

Yes! You can use a generous handful of fresh mint leaves instead. Blend them thoroughly with the ice cream and milk for a milder, more herbal mint flavor.

How do I make this milkshake vegan?

Use your favorite plant-based vanilla ice cream and non-dairy milk (like almond, oat, or coconut). Make sure your chocolate chips are dairy-free as well.

What if I don’t have a blender?

You can mash the ice cream with a fork or potato masher until smooth, then stir in the milk, mint, and chocolate chips. It’ll be chunkier, but still delicious!

Can I use regular chocolate chips instead of mini?

Absolutely. Just chop them into smaller pieces so they blend better and don’t clog your straw.

How can I make the milkshake thicker?

Add more ice cream or a scoop of frozen whipped topping. You can also freeze your glasses before serving to keep the shake colder and thicker longer.

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