This mint chocolate chip ice cream is all natural. No artificial colors or flavors. Family friendly. Adult approved. And as delicious as any we’ve ever tasted.
What constitutes the perfect mint chocolate chunk ice cream? It tends to be a very personal thing. Those who recall this summer treat from childhood tend to have expectations of shades of lurid green with the smack of fake mint extract. Those of us who came to the charms of mint chocolate chunk ice cream as adults oft prefer it made with a handful of natural ingredients minus artificial colorings or flavorings. For those of you who, like us, prefer the second sort, this recipe is exactly that. It’s the best mint chocolate chunk ice cream we’ve ever had, actually, so much so that we suspect it’ll satisfy everyone, no matter their preconceived notions of what this ice cream ought to be. But don’t take our word for it. Go ahead. See for yourself.–Renee Schettler Rossi
Special Equipment: Ice cream maker
Mint Chocolate Chunk Ice Cream Recipe
- Quick Glance
- 20 M
- 4 H
- Serves 4 to 6
- 2 cups heavy cream (473 ml)
- 1 cup whole milk (237 ml)
- 1/2 cup pure maple syrup (118 ml)
- 2 cups packed fresh mint leaves (about 2 bunches or 50 g)
- 4 ounces dark chocolate or mint-flavored dark chocolate (113 g)
- 1. Pour the cream, milk, and maple syrup into a medium saucepan. Add the mint leaves, stir, and warm slowly over low heat until the mixture begins to steam, 8 to 11 minutes. Immediately remove the pan from the heat, cover, and let steep at room temperature for at least 1 hour. Then transfer the pan to the fridge until the mixture is completely chilled, 2 to 3 hours. (If you can remain patient, for even more magnificent results, let the mixture chill in the fridge overnight before straining it.)
- 2. Strain the mint leaves from the cream mixture and use your hands to wring the leaves carefully over the pot to release any extra cream and mint essence. Transfer the strained mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- 3. While the ice cream is processing, reach for either a sharp knife or a rolling pin and roughly chop or smash the chocolate bar into a mix of thick chunks and thin slivers (trust us, the rolling pin approach is incredibly inexpensive therapy). When the ice cream is almost done processing, stir in the chocolate.
- 4. Scoop the ice cream into a container with a lid and freeze for another hour or so before serving. The ice cream will be a lumpy, soft serve consistency straight out of the ice cream maker and will firm up to a more hard, scoopable consistency after freezing. You should have about 1 quart (900 ml).
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!