This take on mint chip opts for fresh mint instead of extract, which can verge on toothpaste-y; fresh mint is subtler. No one would be mad if you skipped the streaks of chocolate and folded in crushed-up Thin Mints or chopped Andes Mints instead...
- ¾ cup (15 g) coarsely chopped mint
- 2 cups (or more) heavy cream, divided
- 4 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped
- 1 14-oz. can sweetened condensed milk
- ½ cup (40 g) Dutch-process cocoa powder
Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined. (The cocoa powder won’t want to dissolve at first, but keep going. It will eventually!)
Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do ahead: Ice cream can be made 1 week ahead. Keep frozen.
We Tried 16 Mint Chocolate Chip Ice Creams and These Were Our Favorites
In 2020, YouGov surveyed almost 20,000 Americans to determine the most popular ice cream flavors. Behind chocolate and vanilla, mint chocolate chip ice cream tied for third, along with strawberry, butter pecan, and "other." It&aposs safe to say, we the people love our mint chip.
But there&aposs something about mint chocolate chip ice cream that&aposs particularly difficult to get right. You want it to be minty, but not artificial tasting, like toothpaste. You want there to be a uniform dispersion of chocolate chips, but not so much that it overpowers the ice cream. That&aposs why we tested 16 different mint chocolate chip ice creams from popular brands like Haagen Dazs, Ben & Jerry&aposs, Jeni&aposs, Baskin Robbins, and more (including dairy-free options).
You might have noticed that chocolate chips don't appear in the ingredient list for this fresh mint-chocolate chip ice cream. Weird? Not quite. Instead of chocolate chips, like the kind you'd eat in my favorite brown butter chocolate chip cookies, we're making a stracciatella ice cream.
For a stracciatella ice cream, we melt chopped chocolate with a little canola oil and drizzle it into the custard during the final minutes of churning. The melted chocolate instantly hardens and breaks into these delicate, little chips of chocolate --- or chocolate chips. Whatever you want to call it. These small flecks distribute all throughout the ice cream, adding the perfect crunch and burst of chocolate in each bite.
Sounds delicious, huh? Trust me. Stracciatella ice cream is the way to go when your ice cream recipe calls for chocolate chips. No one wants to bite into hard chunks of frozen chocolate and break a tooth.
Fresh Organic Chocolate Mint Ice Cream Recipe
This recipe is amazing. When I tell people that I don&apost use chocolate or food coloring to make this ice cream, people flip out. The only mint and chocolate flavoring I use is home grown organic chocolate mint. When you steep the mint in the organic milk, the natural green color from the mint leaves gives the custard a beautiful sage color. You need a lot of fresh, chocolate mint (so grow it! It grows like a wee so grow it in a pot), but it is worth it. Additionally if you can find organic green eggs at your local farmers market, grab them. The extra richness and elegant flavor that green eggs add to this dish elevate the richness of this recipe.
2 1/2 cups whole organic milk
3 1/2 cups fresh organic chocolate mint
5 large organic egg yolks
2/3 cup sugar
1 cup organic heavy cream
In a medium saucepan, combine milk and fresh chocolate mint. Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
Prep an ice water bath. Place ice cubes in a bowl and fill half with water.
Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
Freeze custard in ice-cream maker according to the manufacturer&aposs instructions. Store in an airtight container in freezer until ready to eat.
As always, use as many organic ingredients as possible for optimum flavor!
Steps to make Fresh Mint Dark Chocolate Ice Cream
Heat milk and cream
Heat the milk and cream in a large pot over medium heat. Once the mixture has come to a boil, remove from the heat.
Infuse the milk and cream with mint
Add the chopped mint to the pot and cover. Let stand for 20 minutes until the mixture has been infused with minty flavor. Strain and discard the mint leaves.
Return the milk and cream to the pot
Return the milk and cream to the pot and add 2 tbsp of the sugar. Bring to a boil over medium heat. Once the mixture begins to boil, turn the heat down low.
Whisk egg yolks and sugar
While the milk and cream is coming to a boil, whisk the egg yolks and the remaining sugar together.
Gradually add hot mixture to the egg yolks
Add the hot milk and cream to the whisked egg yolks slowly. Try to add no more than 1/4 cup at a time. Whisk after each addition to distribute the heat. Once all the milk has been incorporated, transfer all the mixture back to the pot.
Heat the mixture
Stir the mixture constantly over medium-low heat until it is thick enough to coat the back of a spoon (or 180 °F on a kitchen thermometer). Allow the mixture to sit at 180 °F for around 3 minutes. This ensures that the eggs are pasteurized and safe to eat.
Place 8 oz finely chopped chocolate in a large bowl. Add the hot mixture to the chocolate. Cover and allow to sit. After about 3 minutes, remove the cover and stir well to ensure the mixture is smooth and the chocolate is fully melted.
Transfer the chocolate ice cream mixture to an airtight container. Refrigerate overnight.
Freeze in an ice cream maker
Add the mixture to an ice cream maker and follow the applicant's instructions to freeze.
Add roughly chopped chocolate chips
Once the ice cream volume has increased by half and has a soft serve consistency, stir in the remaining chopped chocolate. Continue to churn until the chocolate has been evenly distributed.
Transfer the ice cream to an airtight container. Place in the freezer for at least 30 minutes.
Serve the ice cream in bowls or glasses. Garnish with a fresh mint leaf.
You will not believe how good this Fresh Mint Dark Chocolate Ice Cream tastes! The result is definitely worth the effort! Don’t forget to tag #cookmerecipes if you make this - I want to see how you get on!
Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.
Mint chocolate chip ice-cream sandwich bars
FOR THE BROWNIE SANDWICHES
1 Preheat the oven to 190 degrees (175 degrees fan). Grease and line a 40cm x 30cm baking tray with parchment paper.
2 Put the butter, chocolate and salt in a heat-proof bowl over a pan of simmering water and melt gently. Alternatively, melt the chocolate in the microwave in 30-second bursts. Once melted, set aside to cool slightly.
3 Meanwhile, whisk the egg whites and sugar together to a soft peak.
4 Whisk the egg yolks into the cooled chocolate and butter mixture, and gently fold in the whisked egg whites in thirds, taking care not to over-mix.
5 Sift in the cocoa powder, and fold through gently. Spread the brownie mix on to the prepared baking tray and bake in the preheated oven for 12 minutes, until cooked through and firm to the touch.
6 Remove from the oven and cool completely before slicing in half lengthways into two long strips. Store in the fridge until ready to assemble the sandwiches.
FOR THE ICE-CREAM
1 Put the milk, cream, mint leaves and mint extract into a large saucepan and bring to a simmer. Turn off the heat and allow to infuse for 15 minutes. Remove the mint leaves and bring back to a boil.
2 In a bowl, whisk the egg yolks and sugar together. Pour the hot milk mix over the egg yolks, whisking all the time. Pour the mix back in to a clean pan and cook over a low heat, stirring constantly for about 10 minutes until thickened and coating the back of a spoon. Transfer to a clean bowl and cool completely. Add the chopped chocolate once the mix is cold.
3 If using an ice-cream machine, pour in the custard and churn until thick, frozen and smooth. If working by hand, freeze the custard in a container, whisking well every hour for about three to four hours, until just set, but spreadable.
4 Smooth the set ice-cream on to one of the brownie strips and place the second strip on top. Freeze for at least an hour before slicing into 10 bars.
You can use mint extract instead of fresh mint but there is a difference in flavor. The thing that makes this mint gelato amazing is the use of fresh mint. Fortunately, I have mint growing in my herb garden but you can pick it up in the produce department of the grocery store too!
You can use mint extract but there is a definite difference in taste. Use 1 teaspoon of mint in place of the fresh mint.
Fresh Mint with Chocolate Cookies Ice Cream - 6 cups (twelve ½-cup servings)
Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream.
2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided pinch salt 1½ teaspoons pure vanilla extract 2 cups packed fresh mint leaves 5 large egg yolks 1 cup crushed chocolate sandwich cookies (about 8 cookies)
Nutritional information per serving (based on ½ cup): Calories 293 (58% from fat) &bull carb. 27g &bull pro. 4g &bull fat 20g &bull sat. fat 11g &bull chol. 148mg &bull sod. 98mg &bull calc. 115mg &bull fiber 1g
In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream we recommend blending the milk/mint mixture using an immersion blender. After steeping, return the mixture just to a boil over medium-low heat. While the milk/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add another ¹∕³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook &ndash the process should only take a few minutes. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker let mix until fully combined. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
No-Churn, Fresh Mint Chocolate Chip Ice Cream
Yield: 8 - 10 servings
Prep Time: 20 mins + 8 hours/Overnight to Freeze
Total Time: 8 hours 20 minutes / Overnight
- 1 can Sweetened Condensed Milk (14 oz)
- 1 1/2 tsps Vanilla
- 2/3 cup Fresh Mint Leaves, tightly packed (4 – 6oz worth)
- 6 tbsps Water
- 1 tbsp Sugar
- 1 pint Heavy Cream
- 1 cup Chocolate Chips (or more!)
- In large mixing bowl combine the sweetened condensed milk and vanilla, whisking until smooth. Set aside.
- In food processor combine the mint leaves, water, and sugar, then pulse until mixture is as puréed as possible (I let mine spin for 3-5 minutes). Next, strain through fine mesh sieve (a few flakes of mint leaf might still come through, but that’s okay!), then skim the foam off the top of the strained liquid so that all you are left with are the mint juices. Lastly, whisk the liquid mint into the sweetened condensed milk, combining well.
- Clean out your food processor. Line a standard sized loaf pan with parchment paper.
- In food processor gently pulse the heavy cream for
>> chocolate mint is my favorite choice for this recipe, but peppermint and spearmint are both great choices! it all depends on which you prefer best
Fresh mint & choc chip ice cream
Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
Whisk the egg yolks and caster sugar until thick and pale – about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened – about 3-4 mins. Take care it doesn’t get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold – it’s a good idea to leave it overnight.
Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don’t have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.