Mint Chocolate Chip Frozen Yogurt

As a kid, I thought mint chocolate chip was the fanciest ice cream in the world. That bright green color, those tiny chocolate chips—it just felt extra.

I’d always pick it over plain chocolate or vanilla. I didn’t care if it was summer, winter, raining, or hot out—mint chocolate chip was always my top pick.

I remember sitting cross-legged on the couch with a bowl in my hand, trying to scoop around to get the most chips in every bite.

Now that I’m older, I still love that cool minty flavor. But I wanted to make it smoother, creamier, and just a little more grown-up.

So I made this frozen yogurt version—same minty kick, same chocolate chip crunch, but with a more refreshing base.

It’s thick, soft, and swirly, the way frozen yogurt should be. The chips melt just a little when you take a bite, and the mint hits you right after. It’s that good.

This is the frozen dessert I keep going back to. Not because it’s trendy or nostalgic—just because it tastes really, really good.

Mint Chocolate Chip Frozen Yogurt Recipe

Ingredients

2 cups full-fat plain Greek yogurt (unsweetened, no gelatin)
1 cup heavy cream (chilled)
2/3 cup granulated sugar
1/4 teaspoon sea salt
1 ½ teaspoons pure peppermint extract (not mint extract)
1/2 teaspoon pure vanilla extract
4–5 drops green food coloring (optional, for classic mint color)
3/4 cup mini semi-sweet chocolate chips (plus extra for topping)

Fresh mint leaves (for optional garnish)

Instructions

In a medium mixing bowl, whisk together Greek yogurt, sugar, and salt until the sugar fully dissolves and the mixture is smooth.
Stir in peppermint extract, vanilla extract, and food coloring. Adjust color drop by drop until you get the perfect minty green.
Pour in the cold heavy cream and gently whisk until the mixture is well combined but not whipped. Do not overmix.

Cover and chill the mixture in the refrigerator for at least 2 hours, or until very cold. Overnight chilling works best for flavor depth and texture.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes), until it reaches a soft-serve consistency.
In the final 2 minutes of churning, add the mini chocolate chips to evenly distribute them throughout the yogurt.

Transfer the churned frozen yogurt into a chilled airtight container. Lightly fold with a spatula if needed to swirl in chocolate chips.
Freeze for 2–4 hours to firm up slightly, or longer if you prefer a scoopable texture.
Before serving, let it sit at room temperature for about 5 minutes. Scoop into dessert glasses or bowls, sprinkle with extra chocolate chips, and garnish with fresh mint.

Tips For Success With Mint Chocolate Chip Frozen Yogurt

Making frozen yogurt at home isn’t complicated, but a few smart tips can make all the difference between icy and creamy. Here’s how to get that perfectly smooth, minty swirl every time:

Use Full-Fat Greek Yogurt: This is what gives the frozen yogurt its rich, smooth base. Skipping the fat means you’ll end up with something more icy than creamy.
Chill the Mixture Before Churning: Don’t skip the chilling step. Let the mint yogurt base rest in the fridge for at least a couple of hours so it’s ice-cold before it goes into the machine.

Dissolve Sugar Completely: Mix the sugar into the yogurt until there are no gritty bits left. If it’s not fully dissolved, the final texture won’t be as smooth.
Add Chocolate Chips Toward the End: Toss the mini chocolate chips in during the last couple of minutes in the ice cream maker. This keeps them suspended evenly in the swirl, not sunk at the bottom.
Taste It Before You Freeze It: Before it churns, take a quick taste and adjust the mint or sweetness if needed. Once it’s frozen, it’s harder to fix.

Flavor Add-Ins And Variations

You can keep the base recipe exactly the same but switch up the mix-ins or flavor extras if you want to experiment a little:

Fresh Mint Leaves: Chop a few fresh mint leaves and stir them into the mix for a greener, herbier flavor.
Melted Dark Chocolate Swirl: Once it’s churned, fold in a quick swirl of melted chocolate for little fudgey ribbons throughout.

Nut Crunch: Toss in a handful of crushed pistachios, almonds, or hazelnuts to give it a bit of crunch and depth.
Berry Bits: Mint and chocolate pair well with fresh berries. Dice up strawberries or raspberries and gently fold them in after churning.
Mint Cookie Crumble: Mix in crushed mint cookies or chocolate sandwich cookies for extra minty fun and texture.

How To Store Mint Chocolate Chip Frozen Yogurt?

Proper storage makes a big difference when it comes to texture and taste. Here’s how to keep your frozen yogurt fresh and creamy:

Use A Tight Container: Store it in a freezer-safe container with a snug lid to prevent ice from forming.
Cover The Surface: Press a sheet of parchment paper or plastic wrap directly on top of the yogurt before sealing the lid. This keeps the surface from getting icy.

Label The Date: Homemade frozen yogurt tastes best in the first 1–2 weeks, so it’s helpful to note when you made it.
Let It Soften Before Serving: Take it out of the freezer 5–10 minutes before scooping to bring it back to a softer, creamier consistency.

How To Keep Frozen Yogurt From Melting Too Fast?

Once frozen yogurt hits warm air, it starts to soften quickly. Here’s how to keep it cold a bit longer:

Use Chilled Bowls: Pop your bowls or dessert glasses in the freezer for a few minutes before serving.
Serve Straight From The Freezer: Don’t leave the yogurt sitting out—scoop and serve immediately.
Avoid Warm Surfaces: If you’re serving outdoors or in a warm room, place the container on a chilled tray or over a bed of ice.

Use Insulated Storage If Traveling: If you’re taking it to a gathering, store it in a cooler with ice packs to hold the temperature.

Why Frozen Yogurt Might Turn Out Icy (And How To Fix It)?

If your frozen yogurt turns icy or hard instead of soft and scoopable, here’s why:

Not Enough Fat: Low-fat yogurt doesn’t have the richness needed to stay creamy once frozen.

Low Sugar: Sugar does more than sweeten—it also helps control freezing. Too little sugar means hard, icy texture.
Too Long In The Freezer: Even great frozen yogurt can become rock solid if it sits too long. Try to enjoy it within the first week.
Undissolved Sugar: If the sugar didn’t fully mix in, it can cause gritty or uneven freezing.

No Churning: Churning breaks up ice crystals and makes it airy. If you don’t have a machine, stir the mixture every 30 minutes as it freezes.

How To Make Frozen Yogurt Creamier?

Want that smooth, spoonable texture every time? Try these tips:

Stick With Full-Fat Yogurt: This matters more than you’d think. The fat keeps it from freezing too hard.

Use A Liquid Sweetener: A spoon or two of honey, corn syrup, or maple syrup helps reduce iciness.
Churn It Well: A good ice cream maker is your best friend here. It blends everything while adding air.
Freeze It Fast: After churning, transfer the frozen yogurt quickly to a pre-chilled container and freeze it right away.