Oct 27, 2011

Fresh Mint Chocolate Chip Ice Cream

  • 3 cups of rinsed, packed mint leaves
  • 2 cups milk (can use 2% instead)
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 drops green food coloring (optional)
  • 1 cup miniature semisweet chocolate chips or 1 cup shaved milk chocolate


1. Make the mint extract by adding the mint leaves with 1 cup heavy cream and 1 cup of milk to a saucepan. Heat until it starts steaming, not boiling. Remove from heat and let sit for 30 minutes. Place on the stove once again until it starts steaming. Let sit for 15 minutes.

2.  Strain the mint leaf mixture into a separate bowl, squish with a spatula to get most of the cream out. Add remaining milk and cream, sugar, salt, vanilla, and food coloring. Place mixture in the refrigerator to thoroughly
3.  Pour the mixture into the ice cream maker and follow the manufacture's directions. After about 10 minutes, add the chocolate. After the ice cream has thickened, about 30 minutes, spoon into a container and freeze for 2 hours.

*I just use the Bowles mint that's in my backyard.
*If you don't have fresh mint leaves you can add 1 teaspoon peppermint extract instead. Less if you like a light mint flavor, more if you prefer a strong one.

I made this version the other night. It's quite good but, there is another recipe that uses egg yolks. I prefer the one with egg yolks, it makes it more rich and custard-like. It's a bit more involved than this recipe, I will post that one soon.

No Ice Cream maker?
Here's the one that is most like the one I use:

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