If you’re looking for a refreshing and indulgent treat that’s both easy to make and full of flavour, this Chocolate Mint Ice Cream is the perfect solution. With just a few simple ingredients, you can create a creamy, minty delight that’s perfect for any occasion. Whether you’re enjoying it on a hot summer day or serving it as a special dessert, this homemade ice cream is sure to satisfy your sweet tooth.

Ingredients

• 750 ml (3 cups) whipping cream
• 100 g (1/2 cup) sugar
• 100-150 g (2/3 – 1 cup) grated chocolate
• 2 bunches of fresh mint or a few drops of peppermint extract 
• A few drops of green food colouring (optional)

You will also need a 2.4 l / 2.5 qt container that is freezer safe.

Directions

Watch this video on read the instructions below.

Blanching the Fresh Mint

If you’re using peppermint extract instead of fresh mint, you can skip this section. 

In a saucepan, bring a pot of water to a boil. Prepare a bowl of ice water nearby.

Remove the mint leaves from the stems. Place the fresh mint leaves into the boiling water for about 30 seconds. This blanching process will help retain the vibrant green colour and enhance the flavour of the mint.

Remove the mint leaves from the water and immediately transfer them to the bowl of ice water to cool and stop the cooking process. Let them sit in the ice water for a minute or two. Then, drain the mint leaves.

Making the Ice Cream

In a saucepan, heat the whipping cream over medium heat until it almost comes to a boil. Remove from the heat and add the sugar. Stir until the sugar dissolves. 

Add the fresh mint leaves that were previously blanched and a ladle of the whipping cream to a blender. Blend this mixture until the mint leaves are all chopped up. Pour this over the remaining whipping cream. If desired, add a few drops of green food colouring. If you want a stronger flavour, add more blanched mint leaves or a bit of peppermint extract as well. 

Note that the ice cream pictured here does not have any food colouring. It has the natural colour from the mint leaves only. 

Set the mixture aside until it cools off. 

Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add the grated chocolate to the mixture five minutes before it’s done. 

Transfer the partially frozen ice cream to an airtight container, cover it, and freeze for at least 4 hours or until firm.

Once fully frozen, your homemade chocolate mint ice cream is ready to enjoy! Serve in bowls or cones, and garnish with additional grated chocolate or fresh mint leaves if desired.

Note: If you don’t have an ice cream maker, you can still make this recipe. Just add the grated chocolate to the mixture and pour it into a freezer-safe container. Cover it, and place it in the freezer. Every 30 minutes for the first 2-3 hours, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. This will help achieve a smoother texture. Repeat this process until the ice cream reaches the desired consistency.