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Mint chocolate chip ice cream made with real garden mint and absolutely no green dye. Fresh mint leaves simmer into the cream base before it churns, and chocolate goes in at the halfway mark. The color is naturally pale, but the flavor converts every mint skeptic.
Pro Tips
- Simmer the whole mint leaves in the milks for 15-20 minutes, stirring often until the sugar fully dissolves — that steep is where all the flavor comes from.
- Strain the leaves for a mild, pale ice cream, or blend the whole mixture instead if you want a stronger mint flavor and a vibrant green color.
- Cool the base in the fridge at least 30 minutes before churning; a warm base makes icy, coarse ice cream.
- Add the chocolate halfway through the churn so it distributes in even flecks instead of clumping.
- Serve it 1-4 hours after freezing, and set the container on the counter 10-15 minutes first to soften into proper scoops.
Frequently Asked Questions
Why isn't my mint ice cream green?
Because there's no dye in it. This ice cream is naturally pale, like real mint should be — the bright green shop-bought stuff gets its color from additives.
How do I make the mint flavor stronger?
Blend the steeped mixture instead of straining out the leaves. You'll get an assertive mint flavor and a natural green hue from the pulverized leaves.
Can I use dried mint instead of fresh?
Fresh is much better here — dried mint tastes dusty and turns the ice cream speckly. Mint is the easiest herb to grow, so a windowsill pot covers you.
How far ahead can I make it?
Churn it the day you want it and freeze 1-4 hours before serving. It keeps longer, but just soften it 10-15 minutes on the counter before scooping.
Recipe Card
Ingredients
Method
- 1. In medium sauce pan, combine milks, mint (whole leaves), and sugar and simmer over medium-low heat.
- 2.
- Simmer 15–20 minutes, letting little hands stir frequently until sugar is complete dissolved.
- 3.
- Strain out mint leaves, and place liquid in refrigerator to cool for at least 30 minutes. If you enjoy a strong mint flavor and want a vibrant bright green color, you could blend mixture until smooth instead of straining.
- 4. Churn cooled mixture in ice cream maker for 30 minutes, adding chocolate halfway through.
- 5.
- Transfer to airtight container and freeze ice cream after churning. Best served 1-4 hours after being frozen. If not eaten immediately, simply set the ice cream on the counter for 10–15 minutes prior to serving in order to soften.
