Mint ice cream recipe – An eggless ice cream with chocolate and mint flavor. It can be made with or without an ice cream maker. I made this a few weeks ago when the kids holidays just started. If you like the flavor of mint and the creamy rich texture of homemade ice cream then you will love this. This can be made with or with out any chocolate in it.
To make mint ice cream, usually few drops of food color is added. I haven’t used any but the flavor of fresh mint itself is so good that color doesn’t really matter. If you still prefer you may add it to the ice cream mixture just before whipping or churning it.
boiling milk for mint ice cream recipe
2. Add 2 cups mint leaves. I chopped and used it here.
addition of mint leaves
3. Add 3/4 cup sugar. I used organic turbinado sugar, so the color of my ice cream was not fully white. Stir well until the sugar completely dissolves.Refrigerate for 2 to 3 hours. I left it over night for intense flavor.
addition of sugar for mint ice cream recipe
4. Filter the milk to a large bowl. Press down the leaves with a spoon against the filter.
filter the leaves
5. Milk turns slightly thick at this stage.
mint flavored milk for ice cream
6. Add 2 cups of chilled cream. Any cream with at least 30% fats work good. If you are using low fat cream like amul, then scoop up the top portion of cream and discard the whey.
addition of cream to make mint ice cream recipe
7. If you do not have a Ice cream maker then whip the cream until it thickens. Do not over whip. If you have a Ice cream maker or a kitchen aid with Ice cream attachment, then freeze your bowl for 18 to 24 hours. Churn it for 15 to 20 mins.
whip or churn the mixture
8. While the ice cream churns, you can prepare the chocolate. As i mentioned above, using chocolate is completely your choice. I felt the chocolate is more dominant in this recipe, so you can completely skip it or reduce. Lindt mint chocolate didn’t go well for us as the chocolate is bitter with very less sugar in it. So judge and use according to your taste. You can also just add the choco chips directly.
prepare chocolate for mint ice cream recipe 08
9. Add milk to the bowl along with chopped chocolate.
melting chocolate
10. Microwave for 20 to 30 seconds. Stir and repeat until the chocolate melts.
melted chocolate
11. Transfer half of the ice cream to a freezer safe bowl and drizzle the chocolate. Transfer the rest and drizzle the rest of the chocolate. I overheated the chocolate so it became lumpy and was not spreadable. Make sure your chocolate is of pouring consistency by adding more milk while you heat it. This helps to make good swirls over the ice cream.
transfer mint ice cream to bowl
Freeze it overnight to set. Scoop and serve.
choco mint ice cream recipe
Prep time
12 hours
Cook time
5 mins
Total time
12 hours 5 mins
Homemade ice cream recipe with chocolate and mint flavor. It can be made without an ice cream maker.
Author: KUSUMA
Recipe type: Dessert / Sweet
Cuisine: World
Yield / Serves: 750 ml
Ingredients (240 ml cup used)
2 cups of fresh mint / pudina (loosely measured)
1 cup full fat milk
2 cups of cream (heavy cream, whipping cream or any other cream with at least 25% fat)
¾ cup sugar organic
2 tbsp chopped chocolate or mini semi sweet mini chocolate chips
Bring milk to a boil. Chop the mint and add them to milk. Add sugar as well. Refrigerate for at least 4 hours.
Filter the milk and press down the leaves against a filter to extract the flavor completely.
Add cream to this. If using low fat milk, just scoop the top portion and discard the whey.
Whip it using a hand blender until thick. Or churn it in a ice cream maker for 15 to 20 mins.
Transfer half of the ice cream to a freezer safe bowl. If using choco chips you can add them directly to the ice cream, Or Melt the chopped chocolate with milk. Drizzle over the ice cream. Transfer the rest of the ice cream and then the chocolate.
Freeze until set or overnight.
Scoop and serve.
To make mint ice cream, usually few drops of food color is added. I haven’t used any but the flavor of fresh mint itself is so good that color doesn’t really matter. If you still prefer you may add it to the ice cream mixture just before whipping or churning it.
How to make mint ice cream at home
1. Bring 1 cup of milk to a boil. I did it in a pot and transferred to a bowl.boiling milk for mint ice cream recipe
2. Add 2 cups mint leaves. I chopped and used it here.
addition of mint leaves
3. Add 3/4 cup sugar. I used organic turbinado sugar, so the color of my ice cream was not fully white. Stir well until the sugar completely dissolves.Refrigerate for 2 to 3 hours. I left it over night for intense flavor.
addition of sugar for mint ice cream recipe
4. Filter the milk to a large bowl. Press down the leaves with a spoon against the filter.
filter the leaves
5. Milk turns slightly thick at this stage.
mint flavored milk for ice cream
6. Add 2 cups of chilled cream. Any cream with at least 30% fats work good. If you are using low fat cream like amul, then scoop up the top portion of cream and discard the whey.
addition of cream to make mint ice cream recipe
7. If you do not have a Ice cream maker then whip the cream until it thickens. Do not over whip. If you have a Ice cream maker or a kitchen aid with Ice cream attachment, then freeze your bowl for 18 to 24 hours. Churn it for 15 to 20 mins.
whip or churn the mixture
8. While the ice cream churns, you can prepare the chocolate. As i mentioned above, using chocolate is completely your choice. I felt the chocolate is more dominant in this recipe, so you can completely skip it or reduce. Lindt mint chocolate didn’t go well for us as the chocolate is bitter with very less sugar in it. So judge and use according to your taste. You can also just add the choco chips directly.
prepare chocolate for mint ice cream recipe 08
9. Add milk to the bowl along with chopped chocolate.
melting chocolate
10. Microwave for 20 to 30 seconds. Stir and repeat until the chocolate melts.
melted chocolate
11. Transfer half of the ice cream to a freezer safe bowl and drizzle the chocolate. Transfer the rest and drizzle the rest of the chocolate. I overheated the chocolate so it became lumpy and was not spreadable. Make sure your chocolate is of pouring consistency by adding more milk while you heat it. This helps to make good swirls over the ice cream.
transfer mint ice cream to bowl
Freeze it overnight to set. Scoop and serve.
choco mint ice cream recipe
Mint ice cream recipe | Mint chocolate chip ice cream
Prep time
12 hours
Cook time
5 mins
Total time
12 hours 5 mins
Homemade ice cream recipe with chocolate and mint flavor. It can be made without an ice cream maker.
Author: KUSUMA
Recipe type: Dessert / Sweet
Cuisine: World
Yield / Serves: 750 ml
Ingredients (240 ml cup used)
2 cups of fresh mint / pudina (loosely measured)
1 cup full fat milk
2 cups of cream (heavy cream, whipping cream or any other cream with at least 25% fat)
¾ cup sugar organic
2 tbsp chopped chocolate or mini semi sweet mini chocolate chips
How to make the recipe
Chill the cream. Wash mint leaves very well. Drain them completely.Bring milk to a boil. Chop the mint and add them to milk. Add sugar as well. Refrigerate for at least 4 hours.
Filter the milk and press down the leaves against a filter to extract the flavor completely.
Add cream to this. If using low fat milk, just scoop the top portion and discard the whey.
Whip it using a hand blender until thick. Or churn it in a ice cream maker for 15 to 20 mins.
Transfer half of the ice cream to a freezer safe bowl. If using choco chips you can add them directly to the ice cream, Or Melt the chopped chocolate with milk. Drizzle over the ice cream. Transfer the rest of the ice cream and then the chocolate.
Freeze until set or overnight.
Scoop and serve.
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