How to Make the Perfect Mint Chocolate Chip Milkshake at Home (Creamy, Refreshing & Irresistible)

Craving that classic diner-style mint chocolate chip milkshake but don’t want to leave the house? You’re in the right place. This homemade version is creamy, minty-fresh, packed with real chocolate chips, and tastes even better than the ice-cream-shop original. Best of all, it takes less than 5 minutes and uses only 6 simple ingredients.

Whether you’re searching for “mint chocolate chip milkshake recipe,” “best homemade mint milkshake,” or “easy Andes mint milkshake,” this recipe will become your new go-to.

Ingredients (makes 2 large or 4 small milkshakes)

• 3 cups (about 6–7 large scoops) premium vanilla ice cream (or mint chip ice cream if you want double mint flavor)
• ¾ cup whole milk (cold) – adjust for desired thickness
• ½ teaspoon pure peppermint extract (not mint extract – peppermint gives the classic taste)
• 8–10 drops green food coloring (optional, but iconic)
• ⅓ cup mini semi-sweet chocolate chips or chopped dark chocolate
• Whipped cream, extra chocolate chips, and fresh mint leaves for garnish

Pro tip: Use high-quality ice cream (we love Tillamook, Häagen-Dazs, or Ben & Jerry’s) – the better the ice cream, the creamier the shake.

Step-by-Step Instructions

1. Chill Everything First
   Put your blender jar and serving glasses in the freezer for 10–15 minutes. Cold equipment = thicker, frostier milkshakes.
2. Scoop the Ice Cream
   Add 3 cups of slightly softened vanilla ice cream to the blender. Letting it soften for 5 minutes makes blending easier and prevents ice chunks.
3. Pour in the Milk & Peppermint
   Add ¾ cup cold whole milk and ½ teaspoon peppermint extract. Start with less milk if you love ultra-thick, spoonable shakes.
4. Add Green Color (Optional)
   Drop in 8–10 drops of green food coloring. Blend for just 2–3 seconds to mix the color evenly – that signature pastel green is half the fun!
5. Blend Until Creamy
   Blend on medium-high speed for 20–30 seconds until smooth and thick. Stop and scrape down the sides if needed. Do NOT over-blend or it will melt.
6. Add the Chocolate Chips
   Pulse 3–4 times quickly to incorporate the mini chocolate chips. You want chunks, not chocolate dust!
7. Taste & Adjust
   Give it a quick taste. Want it mintier? Add another ⅛ tsp peppermint extract and pulse once.
8. Serve Immediately
   Pour into chilled glasses, top with whipped cream, sprinkle extra chocolate chips, and garnish with a fresh mint sprig. Add a straw and a long spoon – you’ll need both.

Expert Tips for the BEST Mint Chocolate Chip Milkshake

• Thickness hack: Use less milk (½ cup) for fast-food-style thick shakes.
• Dairy-free version: Swap vanilla ice cream for coconut or almond-milk mint chip ice cream + oat or almond milk.
• Boozy twist: Add 1 oz crème de menthe or 1½ oz chocolate liqueur for an adult grasshopper milkshake.
• Andes Mint shortcut: Replace peppermint extract + chocolate chips with 10–12 chopped Andes mints – instant perfection.
• Extra chocolate kick: Drizzle chocolate syrup inside the glass before pouring.
• Avoid watery shakes: Never use warm milk or over-blend.

Calories & Nutrition (per large serving, approx.)

• Calories: 620 kcal
• Fat: 36g
• Carbs: 65g
• Protein: 10g
  (Values vary by brand – this is an estimate)

Why Homemade Beats Store-Bought Every Time

Commercial mint chip milkshakes often use artificial syrups and low-fat ice cream bases. When you make it at home, you control the quality: real peppermint extract, whole milk, and premium ice cream deliver richer flavor and that velvety mouthfeel you can’t get from a drive-thru.

Common Mistakes to Avoid

• Using mint extract instead of peppermint → tastes like toothpaste
• Adding chocolate chips too early → they disintegrate
• Blending too long → melty soup instead of thick shake
• Skipping the food coloring → it just doesn’t feel the same (even if it tastes identical!)

Variations You’ll Love

• Thin Mint Milkshake: Crush 6 Girl Scout Thin Mints and blend in
• Peppermint Mocha Shake: Add 1 tbsp chocolate syrup + 1 shot espresso
• Protein Mint Chip Shake: Add 1 scoop vanilla protein powder + 1 tbsp almond butter
• Shamrock Shake Copycat: Use all vanilla ice cream, extra peppermint, and top with green sprinkles

Equipment You Need

Any blender works, but high-powered ones (Vitamix, Ninja, Blendtec) give the creamiest results in seconds. A milkshake machine or immersion blender with whisk attachment works too.

Storage & Leftovers

Milkshakes are best fresh, but leftovers can be frozen in popsicle molds for mint chip fudgesicles. Just thaw 10 minutes before eating.

Final Thoughts

This mint chocolate chip milkshake recipe is ridiculously easy, endlessly customizable, and guaranteed to impress kids and adults alike. Five minutes from freezer to glass, and you’ll have a frosty, minty masterpiece that rivals any ice cream parlor.

Ready to make the creamiest mint chocolate chip milkshake of your life? Grab your blender and let’s go!

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Enjoy every refreshing sip! 🍵🍫