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Chocolate Mint Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 80 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 7 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and creamy Chocolate Mint Ice Cream combines the deep, indulgent flavor of unsweetened cocoa powder with the refreshing aroma of fresh mint. Made from scratch using whole milk, heavy cream, and a touch of honey and sugar for sweetness, this homemade ice cream is thickened with cornstarch and cream cheese for a smooth texture. The chocolate base is infused with fresh mint sprigs for a natural, vibrant mint flavor, then chilled and churned to perfection in an ice cream maker. Perfect for a cool summer treat or any time you crave a delightful twist on classic ice cream.

Ingredients

Base Ingredients

  • 2 1/4 cups whole milk, divided
  • 5 teaspoons cornstarch
  • 2 ounces cream cheese
  • 1/4 teaspoon sea salt
  • 1 cup heavy cream
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Flavoring

  • 1 cup fresh mint, still on stem (~5 sprigs)

Instructions

  1. Prepare your ice cream maker: Ensure the freezer bowl of your ice cream maker is thoroughly frozen as per the manufacturer's instructions before starting the recipe.
  2. Mix milk with cornstarch: In a small bowl, combine 1/4 cup of the milk with all the cornstarch. Whisk thoroughly until the cornstarch has completely dissolved. Set aside.
  3. Mix milk with cream cheese: Warm 2 ounces of cream cheese with 1/4 cup of milk in the microwave for about 20 seconds to soften. Whisk this mixture until smooth, then add 1/4 teaspoon sea salt and whisk again. Set aside.
  4. Create the ice cream base: In a medium saucepan, combine the remaining 1 3/4 cups of milk, 1 cup heavy cream, 1/2 cup unsweetened cocoa powder, 2/3 cup sugar, and 2 tablespoons honey. Whisk the mixture well to combine.
  5. Heat the mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to prevent burning. Once simmering, reduce the heat and let it simmer for 4 minutes, then remove from heat.
  6. Thicken the base: Whisk about 1/2 cup of the hot chocolate milk mixture into the cornstarch slurry to temper it. Slowly pour this cornstarch-milk mixture back into the saucepan with the rest of the hot milk mixture, whisking constantly.
  7. Cook to thicken: Return the saucepan to medium heat and continue whisking frequently until it comes to a boil. Boil for 1 minute to activate the thickening properties of the cornstarch, then remove from heat.
  8. Add cream cheese and vanilla: Stir in the cream cheese mixture until fully incorporated, then whisk in 1 teaspoon vanilla extract for enhanced flavor.
  9. Infuse with fresh mint: Add 1 cup fresh mint sprigs, leaving them attached to the stems to make removal easier later. Stir gently to distribute the mint aroma and flavor throughout the chocolate base.
  10. Chill the base: Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the base thoroughly chill.
  11. Remove mint: Before churning, remove the mint sprigs using a slotted spoon, pressing them gently with your fingers to strain as much base back into the pot as possible.
  12. Optional blending: For lighter ice cream texture, pour the chilled mixture into a blender and blend on high for 30 seconds to incorporate air bubbles. This step can be skipped if you do not have a blender or use an ice cream maker that efficiently aerates the ice cream.
  13. Churn the ice cream: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  14. Freeze to harden: Transfer the churned ice cream into a storage container, smoothing the top. Lay a piece of wax paper directly onto the surface of the ice cream to prevent ice crystals from forming.
  15. Final freezing: Seal the container with a lid or wrap tightly with plastic wrap or foil and freeze for 2-3 hours until the ice cream hardens to your desired firmness. Using a shallow container will speed up this process.
  16. Storage: Keep the ice cream frozen and well-sealed. Consume within 2 months for best quality. Keep the wax paper on top while storing to maintain texture and prevent ice crystals.

Notes

  • Make sure your ice cream maker’s bowl is completely frozen before starting to churn for best results.
  • Infusing the ice cream base with fresh mint on the stem makes removal easier and avoids extra leafy pieces in the ice cream.
  • Blending the mixture before churning is optional but helps create a lighter texture by incorporating air.
  • Store ice cream in a shallow container to speed up the freezing process and maintain creaminess.
  • This recipe requires several hours of chilling, so plan ahead for best results.
  • Using cream cheese adds a slight tang and creamy texture but can be omitted for a more traditional ice cream consistency if desired.
  • Adjust sweetness by modifying sugar and honey quantities to taste, keeping in mind honey adds a subtle floral note.

Find it online: https://ivysrecipes.com/chocolate-mint-ice-cream-recipe/