If you grow mint in your garden, you know it goes crazy. The little herb can take over any space, but if you give it room and let some grow, you also have a fresh and refreshing jolt for recipes. One of my favorite ways to use mint is in ice cream, because what’s more classic than a mint chocolate chip ice cream? It’s hard to beat on a hot day. This recipe is fast to put together and you don’t need an ice cream maker!
This recipe is super fast and easy, with a no-churn ice cream base from my friend Sarah Kieffer’s book 100 Cookies. I added fresh mint to the ice cream base with a little mint extract for an extra mint pop. You can skip the fresh mint if you don’t have any, but I highly recommend you get your hands on some!
To top things off, I added simple but wonderful chocolate sauce. You’ll find the mint chocolate chip ice cream recipe below, and you can get Sarah’s wonderful no-churn ice cream recipe in her book.
- 2 cups fresh mint
- 1 tsp mint extract 2 to 3 tsp w/out fresh mint
- 3 oz bittersweet chocolate finely grated
- 1 recipe ice cream base
- 4 oz bittersweet chocolate finely chopped
- 1/2 cup heavy cream
- 2 tbsp corn syrup
- In a blender, add the mint to the heavy whipping cream (from the ice cream base recipe) and blend thoroughly, allow the mixture to sit for a few hours in the refrigerator. Strain the mint from the cream and add the mint extract if the flavor isn't punchy enough for you, then proceed as instructed with the No-churn ice cream instructions.
- Stir in the grated bittersweet chocolate just before freezing.
- Heat the heavy cream in a small saucepan over medium heat until steaming and bubbling around the edges. Place the chocolate in a small bowl and pour the hot cream over it. Add the corn syrup. Wait 5 minutes, then stir until smooth and glossy. Stir occasionally until it has cooled to a good spreading consistency.
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