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Pure Mint Chip Ice Cream

Pure Mint Chip Ice Cream

Alison Needham
This mint ice cream makes great use of those mint leaves that take over the garden every summer. Not only does it infuse the ice cream with a fresh herbal minty-ness, but it also gives it a beautiful pale green hue. If melting the chocolate seems to be too much of a bother, just throw 12 ounces of chocolate chips in the ice cream maker when the ice cream is nearly done churning.
Prep Time 5 mins
Cook Time 5 mins
Churn time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8
Calories 578 kcal



  • Heat half and half, cream, sugar, honey, milk powder, and salt in a saucepan over medium high heat until bubbles begin to form around the edges and it is just about to boil. Remove from heat, add the mint leaves and steep for one hour. The mixture will be a pale green and have a strong herbal mint flavor. If the flavor isn't minty enough for your taste, add mint extract.
  • Pour the mixture through a sieve and into a bowl. Cool in the refrigerator for 2 hours or until the ice cream base is cold. Alternately, place the bowl into a larger bowl filled with ice and stir for 15 minutes, or until the base is cold.
  • When ready to freeze, add the vanilla and mint extract (if using) and pour base into the frozen bowl of your ice cream machine. Churn according to manufacturer's directions. Mine takes about 20-30 minutes.
  • Meanwhile melt the chocolate in the microwave. Break it up into chunks and place in a microwave safe bowl. Microwave on high for 1½ minutes. Stir chocolate with a rubber spatula until fully melted and smooth. Pour the chocolate into a gallon sized zip-top bag and seal.
  • When ice cream is nearly done (it will be soft set), drizzle half of the chocolate over the bottom of the container in which you will store your ice cream (I prefer a standard loaf pan).
  • Pour the ice cream into the loaf pan and drizzle the remaining chocolate all over the top. Allow to set for a few seconds, then vigorously stir the ice cream (and scrape the bottom of the pan) to break up the chocolate into shards.
  • Cover with plastic wrap and freeze until solid, 2-3 hours.


Serving: 1scoopCalories: 578kcalCarbohydrates: 47gProtein: 6gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 54mgPotassium: 432mgFiber: 4gSugar: 37gVitamin A: 1448IUVitamin C: 4mgCalcium: 152mgIron: 3mg
Keyword Mint Chip Ice Cream
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