Description
A fresh, creamy homemade mint chocolate chip ice cream infused with fresh mint leaves and loaded with crunchy mint chocolate chips. Easy to make with or without an ice cream maker.
Ingredients
2 cups whole milk
1 cup heavy cream
⅔ cup granulated sugar
½ teaspoon sea salt
3 egg yolks
3 cups fresh mint leaves (about 2 ½ ounces)
4 ounces mint chocolate, chopped (about 1 cup)
Instructions
- In a small pot, whisk together milk, cream, sugar, salt, and egg yolks. Add fresh mint leaves.
- Heat over medium, whisking often, until the mixture gently simmers. Remove from heat and steep mint leaves for 1 hour.
- Strain the cream through a fine-mesh sieve into a bowl, discarding the mint leaves. Refrigerate until cold.
- Ice Cream Maker Method: Pour the chilled cream into your ice cream maker. Churn for about 30 minutes until creamy and thick.
- Add chopped mint chocolate and churn for another minute to mix evenly.
- No-Churn Method: Pour the chilled cream into a large baking dish and place in the fridge.
- Every 30 minutes, scrape and stir the frozen edges with a fork, mixing well. Repeat for at least 2 hours until creamy and frozen.
- Stir in the chopped mint chocolate before serving.
Notes
Swap fresh mint leaves for peppermint or spearmint for different mint flavors.
Use dark chocolate chips or chunks instead of mint chocolate.
Add a swirl of chocolate syrup or fudge for extra richness.
Make a vegan version with coconut milk and dairy-free cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Infusing, Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 323 kcal
- Sugar: 23 g
- Sodium: 194 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 121 mg
