Chill your tools. If using an ice cream maker with a freezer bowl, freeze it for at least 24 hours. Chill a mixing bowl to cool the custard faster later.

Warm the dairy. In a saucepan, whisk together heavy cream, almond milk, sweetener, and a pinch of salt. Heat over medium, stirring, until steam rises and sweetener dissolves. Don’t boil.

Temper the eggs. In a separate bowl, whisk the egg yolks. Slowly pour in a ladle of hot cream while whisking. Add another ladle, whisking constantly. This prevents scrambling.

Cook the custard. Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of the spoon (about 170–175°F). Do not let it boil.

Flavor and cool. Remove from heat. Stir in peppermint extract, vanilla, and the optional alcohol. Add food coloring if you want the classic minty hue.

Strain and chill. Strain the custard through a fine mesh sieve into the chilled bowl to catch any tiny egg bits. Press plastic wrap directly on the surface and refrigerate until very cold, at least 4 hours or overnight.

Prep the chocolate. Finely chop the chocolate. For delicate flakes, pulse it in a food processor or shave with a knife. Keep it in the fridge so it doesn’t melt on contact.

Churn. Once the base is fully chilled, churn it in your ice cream maker according to the manufacturer’s instructions until soft-serve consistency.

Add the chips. In the last minute of churning, sprinkle in the chopped chocolate so it distributes evenly without sinking.

Freeze to set. Transfer to a lidded freezer-safe container. Press parchment against the surface to prevent ice crystals. Freeze 2–4 hours for a firmer scoop.

No-churn option. Skip the machine: Whip the heavy cream to soft peaks. Gently fold in a chilled mixture of almond milk, sweetener, extracts, and yolks that have been cooked and cooled as above. Stir in chocolate. Freeze in a loaf pan, stirring once at the 2-hour mark for better texture.