Fresh mint & choc chip ice cream

Fresh mint & choc chip ice cream

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(7 ratings)

Prep: 20 mins Cook: 10 mins Plus overnight standing and freezing

More effort

Serves 6
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal549
  • fat40g
  • saturates23g
  • carbs41g
  • sugars41g
  • fibre1g
  • protein7g
  • salt0.1g
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  • 140g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 400ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 300ml double cream
  • 1 vanilla pod, split
  • 75g/2½oz fresh mint leaves with stalks



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 large egg yolks
  • 140g caster sugar
  • ice-cream cones, to serve (optional)


  1. Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.

  2. Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.

  3. Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.

  4. Whisk the egg yolks and caster sugar until thick and pale – about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.

  5. Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened – about 3-4 mins. Take care it doesn’t get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold – it’s a good idea to leave it overnight.

  6. Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don’t have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

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Comments, questions and tips

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17th Oct, 2014
The consistency was great, but I found this recipe made ice cream that was far too sweet. I thought this when tasting it still in custard form, and so I bought 85% cocoa chocolate to use for the chips in the hope it would take the sweetness down a little, which it did, but not quite enough. If I make it again I might try dropping the sugar content to 100 or perhaps 80 grams. Another thing I think I'd recommend (hindsight!) is sieving the chocolate once you've cut/smashed it up so you don't get so much powder in your final mix, which does take away from the visual appeal of the ice cream.
Anne2003's picture
1st Jun, 2018
What kind of chocolate did you use?
Frantic Flapjack
29th Jul, 2014
This ice cream smelled lovely but had a strange after taste. I don't know if this was because the recipe included the stems which might have given it a bitter after taste.
9th Jul, 2014
Loved this recipe, what I first heated the cream with the mint, the taste of mint was too mild. I therefore cut the mint much finer and left in the cream to defuse as the mixture cooled, and then strained. This made a big difference and much improved the flavour. It tastes very sweet before frozen, but once it is the taste is really good - definitely recommend this
23rd Jun, 2014
Few modifications to get the best from the mint, and this is absolutely fabulous. Squeeze the mint like spinach after steeping. And I blitzed it in a food processor together with some liquid, then squeezed that too. All through a strainer. Easily the best fresh mint ice cream I've ever had/made.
11th Nov, 2013
I didn't have fresh mint leaves, so I used a combination of dark and mint chocolate. Easy to prepare, even without an ice-cream machine. I churned the ice-cream by hand, whisking every 40 minutes to an hour until the ice-cream was almost frozen. Smooth, creamy texture. Highly recommended.
stelaholder's picture
29th Oct, 2013
This ice cream has a real mint flavour, not artificially flavoured like commercial varieties. And much healthier too when eaten in moderation :). Utterly enjoyed by entire family.
31st Aug, 2013
have just made this, using only 1/2 the fresh mint stated, and it tastes completely different to commercially made mint choc chip ... the fresh mint imparts a very different flavour. next time i will use a peppermint extract instead of the fresh mint. i am a little disappointed !
5th Aug, 2013
lovely - delicious real mint flavour
5th Aug, 2013
Lovely - delicious proper mint flavour


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