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Home » Delightful Desserts » Homemade Fresh Mint Ice-cream (using mint leaves)

Homemade Fresh Mint Ice-cream (using mint leaves)

Author: Karon Grieve Published : August 2012

Recipe
homemade fresh mint ice-cream pin image
fresh mint ice-cream pin image

This marvelous mint ice-cream uses real natural fresh mint as the flavouring. What could be better for a summertime treat.

homemade mint ice-cream in chocolate cups

What’s to love about this ice-cream recipe

  • Using fresh mint means this is an all natural ice-cream
  • No additives or colourings, this is as fresh as it gets
  • Delicious and super easy to make

I’ve always loved the flavour of mint in everything from savoury dishes to chocolate and of course good old mint ice-cream.

However, I’m not a huge fan of the bright green colouring that seems to accompany anything mint flavoured. This homemade fresh mint ice-cream is all natural and has no colouring whatsoever, just that delicious mint flavour of the real thing.

top down shot of two ice creams

Ingredients for homemade fresh mint ice-cream

  • A good handful of fresh mint leaves (about a cup)
  • 500ml/16fl oz whole milk (full fat)
  • 500ml/16fl oz double cream (heavy cream)
  • 125g/4 oz caster sugar (super fine)

Can you use mint flavouring?

Yes of course you can. Instead of the mint leaves use 1/2 tsp peppermint extract.

Can you use mint tea?

Yes, you can flavour the milk/cream combination with a couple of mint tea bags instead of fresh mint leaves.

close up of mint ice-cream

How to make homemade fresh mint ice-cream

  • Pour the milk and cream into a pan and add the sugar. Rough the mint leaves up a bit to bruise them and release the essential oils. When you are in a cloud of heavenly mint fragrance you’ll know you’ve done this right!
  • Toss the mint in with the other ingredients and warm gently to dissolve the sugar. Bring it almost to the boil but not quite, then simmer for about 10 minutes.
  • Chill overnight in the fridge to let the flavours really develop. Strain the flavoured milk/cream and discard the mint leaves.
  • Then churn in your ice cream maker and then pop into the freezer for a few hours.

How to serve fresh mint ice-cream

I served my homemade mint ice-cream in these cute little chocolate cups, but is just as good in a cone/cornet with some chocolate chips scattered on top.

Enjoy!

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Looking for more super easy homemade ice-cream recipes to try? Then check these out before you go;

Blueberry ice-cream with basil and bourbon

Easy Bailey’s banana based ice-cream

Scottish cranachan cheesecake ice-cream

Cucumber and mint ice-cream

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade mint ice-cream in chocolate cups

Homemade Mint Ice-cream Using Fresh Mint

Karon Grieve
Super easy and zingingly fresh mint ice-cream, perfect for summer.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine British
Servings 6 people
Calories 424 kcal

Equipment

  • Ice-cream maker

Ingredients
 

  • 1 cup mint fresh mint leaves
  • 500 ml milk use full fat milk
  • 500 ml double cream heavy cream
  • 125 g caster sugar super fine sugar
Metric – US Customary

Instructions
 

  • Rough up the mint leaves a bit to release their essential oils and add them to a pan with the milk, cream and sugar
  • Warm gently to dissolve the sugar then raise the heat till it amost boils but not quite then lower heat and simmer for 10 minutes
  • Chill in the fridge overnight then remove the mint and discard
  • Pour into an ice-cream machine and churn according to instructions

Notes

This homemade fresh mint ice-cream will keep in the freezer for 3-4 months.

Nutrition

Calories: 424kcalCarbohydrates: 28gProtein: 5gFat: 34gSaturated Fat: 21gCholesterol: 123mgSodium: 70mgPotassium: 216mgFiber: 1gSugar: 25gVitamin A: 1679IUVitamin C: 3mgCalcium: 167mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword homemade ice-cream, mint
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Delightful Desserts, Summer

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Comments

  1. oonagh says

    April 12, 2014 at 7:20 pm

    Hi Karon
    I was just reading your recipe for mint ice cream and you mentioned De Rollo s and Im thinking that’s the second time today I have heard about this place,so I had a think !!!! The Railway Man, This morning I had started to read this book and on page 5 he mentions Di Rollo s ice cream parlour maybe its the same one, FREAKY lol !!!! Anyway enjoy your daily postings of things to make as it is a gentle reminder to get my finger out,this week it was the Morroccan Lemons. Thanks Oonagh

    Reply

Trackbacks

  1. The Ultimate Ice Cream Recipe Roundup - Richly Rooted says:
    May 16, 2014 at 5:02 am

    […] Marvelous Mint @ Larder Love […]

    Reply
  2. The Ultimate Ice Cream Recipe Roundup – Richly Rooted says:
    July 25, 2019 at 9:30 pm

    […] Marvelous Mint @ Larder Love […]

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