Mint Chip Ice Cream
Mint chip is one of my favorite ice cream flavors. I feel like it’s often underestimated and under-appreciated. As I have stated multiple times before, chocolate and mint is one of my favorite flavor combos out there. I especially love that most mint chip ice creams have big chunks of chocolate in them, not chocolate chips. It’s a weird minor nuance, but I think it really makes mint chip ice cream special.
I was excited to find a mint chip ice cream recipe that didn’t call for any extracts. The mint coolness in this ice cream comes from steeping the milk with fresh mint leaves then squeezing all of the liquid out of them to get a true minty experience.
You’ll also notice that the color isn’t bright green. It does have a subtle green color but without the use of artificial coloring, you’re just not going to get a bright green color. And that’s fine by me. Everyone who tried this ice cream agreed that it was very minty. Topping a warm brownie with this ice cream made the most amazing brownie sundaes!
One Year Ago: Peppermint Fudge Brownies
Two Years Ago: Chocolate Chocolate Muffins
Five Years Ago: Tomatoes Stuffed with Salmon Dill Dip
Mint Chip Ice Cream
Ingredients:
3 cups of fresh mint leaves (no stems), rinsed, drained and packed
3 cups coconut milk, divided
2/3 cup sugar
Pinch of salt
5 egg yolks
8 oz dark chocolate, chopped
Directions:
Heat mint leaves and 2 cups coconut milk on the stove until just steaming (do not let boil.) Remove from heat and let stand, covered for 1 hour.
Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add sugar and salt. Heat just until sugar has dissolved.
In a medium sized bowl, whisk egg yolks. Slowly pour heated milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.
Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.
Strain though a fine mesh sieve into a large bowl. Add remaining cup of milk and stir to combine.
Place in fridge until completely cool then process according to the directions on your ice cream maker.
Stir in chocolate chunks once ice cream has formed.
Recipe adapted from The Endless Meal
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look awesome!
Did it take a long time to get the ice cream to freeze?
Janna,
I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.
I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.
This was a REAALLY good idea!
I love cookie-dough anything. 🙂
I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!
That’s awesome Katie – glad I’m not the only cake mush eater out there!
This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!
What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?
Hillary
Chew on That
These are so incredible – Love them!!!
Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.