Frozen Dessert

Not Your Neon Green Mint Chocolate Chip Ice Cream

June  8, 2015

Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.

Today: Don't be fooled by its paleness: This mint chip ice cream has bigger mint flavor than any of the bright green store-bought varieties.

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Please don’t expect the green stuff with gritty bits of chocolate.

This stunning, cream colored ice cream, laced with bits or shards of good chocolate, redefines the genre. And forget about mint oil, mint extract, or mint flavoring: Infusing fresh mint leaves in cold (rather than hot) cream is the big secret to the fresh mint flavor in this delicate ice cream. The mint leaves are never heated—they are simply left to sit in cold cream for several hours so that the flavor remains bright and clean rather than cooked or vegetal.

More: Alice is no stranger to the merits of cold infusion.

The same cold infusion method is fantastic for fresh tarragon, lemon verbena, rose petals, and rose geranium leaves, as well as green tea, black tea, or dried lavender (though the amounts will vary). You could also experiment with using half mint and half lemon verbena leaves or trying another combination of any of the herbs or petals mentioned above.

Fresh mint ice cream is lovely even without the chocolate—serve it with a fresh peach or nectarine tart or a bowl of strawberries. 

Fresh Mint Chip Ice Cream

Makes about 3 1/2 cups

For the chocolate chunks:

 ounces (115 grams) milk or dark chocolate, coarsely chopped

tablespoons water, plus extra as needed, optional (for fudgy, rather than crunchy, chips)

For the ice cream:

1 1/2
 cups heavy whipping cream

cup (15 grams) coarsely chopped fresh peppermint leaves

1 1/2 
cups milk

cup plus 2 tablespoons (75 grams) sugar

teaspoon salt

large egg yolks

Chocolate chunks, from above

See the full recipe (and save and print it) here.

First photo by James Ransom, second photo by Mark Weinberg

See what other Food52 readers are saying.

  • Shefali Caylin T
    Shefali Caylin T
  • April Joy Granzow
    April Joy Granzow
  • lisambb
  • Sarah Jampel
    Sarah Jampel
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


Shefali C. July 31, 2015
Can we substitute coconut cream/milk for the heavy whipping cream?
April J. June 8, 2015
Can I substitute spearmint for peppermint? That's what we have in our herb garden.
Sarah J. June 10, 2015
I don't see why that wouldn't work! The flavor might be slightly different, but I bet it would still be nice and refreshing.
lisambb June 8, 2015
I have chocolate mint growing in my yard. Would that work for this? I've never actually used it for anything but mistakenly bought some and planted it and now it won't ever go away so I want to find something useful to do with it!
Sarah J. June 8, 2015
I think that would be awesome!