A creamy homemade mint ice cream made with real mint leaves and chunks of dark chocolate.
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup fresh mint leaves, finely chopped (not packed)
- 1/2 cup maple sugar
- 2 tsp vanilla bean paste or extract
- Pinch of salt
- 1 Hu Dark Chocolate bar, chopped into chunks (or chocolate of choice)
- Optional: 2 droppers chlorophyll for a natural green color
Instructions
- Finely chop the mint leaves and add them to a bowl with the maple sugar.
- Rub the mint and sugar together between your fingers for 2–3 minutes until fragrant and slightly moist. This helps release all that fresh mint flavor.
- Pour the milk over the mint-sugar mixture and blend until smooth using a blender or immersion blender. For a smoother ice cream, strain the mixture, but I like to leave it as is for extra flavor and texture.
- Stir in the heavy cream, vanilla, salt, and chlorophyll (if using).
- Pour the chilled base into your ice cream maker and churn about 20–30 minutes.
- While the ice cream churns, chop the Hu Dark Chocolate bar into small chunks.
- During the last few minutes of churning, add the chocolate chunks and let them mix throughout the ice cream.
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 2–4 hours for a firmer scoop.
Tip: If frozen solid, let the ice cream sit at room temperature for 5–10 minutes before scooping.
enjoy! x