Mint chocolate chip is one of my favorite ice cream flavors, so this recipe was simply mint to be. My four-ingredient ice cream is bursting with fresh mint flavor. The secret is steeping your mint leaves in warm milk — it beats any extract. My favorite thing about this homemade ice cream is that it’s naturally green, but of course, that beautiful mint flavor comes a close second.
Mint Ice Cream
Course: DessertsCuisine: AmericanServings
12
servingsPrep time
20
minutesInactive Time
7
hoursIngredients
1 1/2 cups whole milk
1 packed cup fresh mint leaves
1 1/2 cups heavy cream
2/3 of a 14 oz can sweetened condensed milk
Directions
- Pour milk into a medium saucepan and bring it to a boil. Meanwhile, chop mint leaves finely and add to the milk once it has boiled. Then turn off the flame and cover the saucepan. Let the mint-milk mixture steep for one hour.
- Once the mixture is at room temperature, blend it in a food processor until mint pieces are very very fine.
- Place a bowl full of ice underneath a medium mixing bowl and add heavy cream. Whip until stiff peaks form.
- Add milk-mint mixture and condensed milk to taste. Mix on low speed until fully incorporated.
- Cover mixing bowl with plastic wrap and freeze for at least six hours, or until firm.
This recipe was inspired by A Beautiful Plate’s Fresh Vanilla Mint Ice Cream.
