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Mint chocolate chip ice cream in a bowl, with fresh mint.

Mint choc chip ice cream

Author: Sarah Brooks
This mint choc chip ice cream uses fresh garden mint and melt in your mouth chocolate chips for a creamy, minty ice cream that's impossible resist!
5 from 4 votes
Prep Time 30 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 35 minutes
Course Dessert, Snack
Cuisine American
Servings 8 serves (⅔ cup each), approx.
Calories 290 kcal


  • ice cream churner
  • immersion blender
  • chopping bowl attachment for immersion blender or food processor


  • 2 cups (500ml) thickened cream
  • ¾ cup (185ml) full cream milk
  • ½ cup (110 gms) white sugar
  • ½ flat tablespoon (15gms) glucose syrup
  • 1 bunch (1 cup or 45gms) garden mint
  • 2 flat teaspoons (5 gms total) tapioca starch *also called arrowroot
  • ¾ cup (140gms) dark chocolate or chocolate chips
  • 2 flat teaspoons (8gms) refined coconut oil
  • several drops green food colour


  • Wash the mint.
  • Roughly chop into a couple of sections, then add to the chopping bowl of an immersion blender with milk. Blend well. Cover and refrigerate for at least four hours, ideally overnight.
  • In a small bowl add tapioca starch and tablespoon or two of cream and mix well, enough to form a smooth slurry.
  • Add cream, sugar and glucose syrup if using to a small pot. Heat on a medium heat until mix just starts to bubble, then turn down low and still until all sugar dissolves. All cream and tapioca starch slurry and mix in well. Remove from heat and chill for at least four hours, ideally overnight.
  • If you want less waxy, more melt in your mouth chocolate chips follow the chocolate chip instructions below, otherwise continue on.
  • Strain mint and milk mix, pressing down on the mint to get all the flavoured milk out. Discard mint and add flavoured milk to chilled cream mix. Mix in well. If you want a brighter green you can add a few drops of green food colour at this stage.
  • Put your ice cream storage container in the freezer to chill.
  • If using a self churning machine turn it on about ten minutes before churning the ice cream, otherwise take the bowl out of the freezer immediately before churning.
  • Towards the end of churning when the ice cream is thick but still flowing, add chocolate chips.
  • Once ice cream is churned it will be the consistency of soft serve. Transfer to chilled container and freeze until firm
  • Scoop and enjoy!

More melty, less waxy chocolate chips

  • Line a baking tray with greaseproof paper
  • Melt chocolate in a heatproof bowl, either in the microwave on 30 second bursts or in a double boiler. Add coconut oil and mix well.
  • Spread chocolate out thinly on greaseproof paper with a heatproof spatular.
  • Allow to set then break up into small chip sized pieces.


Calories: 290kcalCarbohydrates: 20gProtein: 2gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 26mgPotassium: 91mgFiber: 0.02gSugar: 18gVitamin A: 911IUVitamin C: 0.4mgCalcium: 67mgIron: 0.1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: garden mint, ice cream machine, mint chocolate chip
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