Mint Chip Ice Cream with Fresh Mint

Mint Chip Ice Cream with Fresh Mint // Once Upon a Time in a Bed of Wildflowers


When I was little one of my favorite treats was mint chip ice cream… and by “treat” I mean I liked to have some every day after school. 🙂

And last year I met, and fell in love with, my ice cream maker (affiliate link). And I haven’t bought ice cream since.

And since I have plenty of fresh mint taking over my backyard, I decided to give mint chip ice cream, with fresh mint, a try. It turned out rather delicious… if not exactly bright green.

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Mint Chip Ice Cream with Fresh Mint

Pick and wash approximately 1 cup of fresh mint leaves. Place in a small pan (I love this one, and use it for everything — affiliate link) and use a wooden spoon to crush the leaves a bit. Add 1 cup whole milk (I use vat-pasteurized, cream top milk from grassfed cows.)

Heat together until warm, but not scalded. Continue using the spoon to stir, and also crush the leaves to release the mint flavor. Turn off the heat and let stand for about an hour.

Strain out the minty milk, squeezing the leaves to get all the milk and mint flavor out of them. Reserve the milk, discard the leaves.

Mint Chip Ice Cream with Fresh Mint // Once Upon a Time in a Bed of Wildflowers

 Place 3 egg yolks (from pastured chickens, please) in a large bowl. Beat (no need to get out a mixer, by hand works fine) and add 1/3 cup raw honey (local, if possible). Mix well.

Add approximately 2 cups of the best heavy cream you can find — not ultra pasteurized — to the minty-milk for a total of 3 cups.

Stir in 1 tablespoon arrow root powder (like this — affiliate link), then 1 teaspoon gelatin (like this–affiliate link). The gelatin is technically optional, but it helps keep the ice cream from freezing into a rock-hard lump.

Chill this mixture in the refrigerator for several hours.

Mint Chip Ice Cream // Once Upon a Time in a Bed of Wildflowers

When you’re ready, give the cream-honey mixture another quick stir–sometimes the honey sinks to the bottom–and pour it into your ice cream maker, (I love this one — affiliate link), as per its instructions. When the ice cream starts to freeze (again, following the ice cream maker’s instructions) add 1/2 to 1 cup chocolate chips, or chocolate chunks (like these or like these–affiliate links).

When the ice cream is frozen, put it in a freezer-safe bowl, and put it in the freezer. Or you can eat it right out of the ice cream maker, though it might still be a little soft! 😉


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An excellent summer treat -- Mint Chip Ice Cream with Fresh Mint // Once Upon a Time in a Bed of Wildflowers


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This post was shared with the Backyard Farming Connection, Allergy Free Alaska, Tuesdays with a Twist, and Hearth & Soul.
And Tasty Tuesday at the HBN, Tuesday’s Table, Fat Tuesday, The Gathering Spot, In and Out of the Kitchen, and Naturally Sweet Tuesday. And Waste Not Want Not Wednesday, the Mountain Woman Rendezvous, Wellness Wednesday, Real Food Wednesday, Raising Homemakers, Fight Back Friday, Freedom Fridays, Natural Family Friday, and Real Food Fridays.

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9 Responses to Mint Chip Ice Cream with Fresh Mint

  1. Pingback: Gluten Free and DIY Tuesday Link Up 7-1-2014 - The Baking Beauties

  2. Cynthia says:

    I’ve always loved mint chip ice cream too. I’m sure the fresh mint makes such a difference in the taste. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  3. Marla says:

    What a great idea using fresh mint – it has to taste fabulous. Thanks for sharing on Real Food Fridays Blog Hop. Shared on google Pinterest & twitter. Have a healthy happy day!

  4. Mary says:

    LOVE this recipe you shared at Real Food Friday!!! YOU are featured this week at Mary’s Kitchen. Looking forward to seeing what you share this week.

  5. Pingback: Real Ice Cream » Once Upon a Time in a Bed of Wildflowers

  6. Pingback: Farm Fresh Raw Dairy Round-Up - The Cedar Hill Chronicles

  7. Pingback: Cherry Chocolate Chunk Ice Cream » Once Upon a Time in a Bed of Wildflowers

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