Fresh Moroccan Mint Ice Cream recipe Transports you to Africa

Travel to Morocco and you won’t be able to avoid mint. Everywhere you go, you will be greeted with Moroccan mint tea.

You won’t get any complaints from me though. I love mint. In fact, I search out mint ice cream everywhere we go.

A Mint Ice Cream Obsession takes root

Growing up in Philadelphia, Turkey Hill Mint Chocolate Chip ice cream was by far my favorite flavor on the market. Those tiny slivers of chocolate instantly melted in my mouth as the mint ice cream hit my tongue. 

However, I never thought about making my own mint chip ice cream. What’s the fun in that, right?

Fast forward 20 years and my mint obsession hasn’t abated. If anything, I’ve passed it onto my kids, especially my youngest, who not only loves mint chocolate chip ice cream, but mint tea as well.

Italian Gelato Inspiration

While traveling in Italy last summer, we popped into the Tuscan hilltown of Voltera for lunch, and of course… gelato. While the kids got their usuals of raspberry and strawberry, I went for the fresh mint gelato.

Holy smokes was it good! But what made this one so special from others I’d had?

Well, for one, they used fresh mint in this gelato. They also combined chopped up mint into the final batter, something most mint ice creams don’t do. It was heaven. 

Moroccan Mint for the win

Fast forward to the following winter, when my oldest son and I traveled to Morocco for a mother/son trip. He was introduced to the find art of mint tea and greeting your guests, while I was given even more reasons to obsess over this flavorful, sweet herb.

I knew when I got home, I’d have to combine my love of mint tea and fresh mint into one perfect mint ice cream. If I had to make a mint chocolate chip while I was at it, so be it. I might as well figure out that Turkey Hill Mint Choc Chip recipe while I was at it.

Now, I could use peppermint extract or mint extract, but it just isn’t the same. Try both extracts and fresh mint if you like, but the fresh mint will always win.

Growing your own fresh mint

Fresh mint can go wild if you plant it in your backyard, but is herbaceous perfection when you grow it in a few pots.

I happen to have a plethora of mint in pots, and my neighbor has fresh mint growing in her yard (taking over). I popped over to snip a bit, never realizing that this mint had been transplanted from the Kentucky Derby grounds. Now, I could make a Moroccan/Kentucky/Italy inspired mint ice cream for our neighbors to enjoy together during out next happy hour.

Love mint? Try our easy mojito recipe!

How to make mint ice cream

Now, mint ice cream isn’t for the faint of heart. It will take you about two days to make and cool down all of your ingredients.

This recipe is labor intensive, but worth it. Make a double batch so you can have more than just one quart in your freezer. Better yet, make a mint choc chip and a fresh mint ice cream (recipe variations below), so you get the best of both worlds.

And if you MUST have bright green ice cream, go ahead and add some green food coloring to your milk cream before churning. We won’t judge.

Mint Ice Cream Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1 oz fresh mint leaves (two huge handfuls or 10-15 stems)
• 5 egg yolks
• ¾ cup sugar
• 1 tsp vanilla extract
• ⅛ tsp salt

Mint Ice Cream Instructions

1. De-stem your mint off the stalk
2. Tear the mint leaves into small pieces to allow all of the mint oil to be released
3. Combine milk and heavy cream in a medium pan
4. Sprinkle in mint leaves
5. Place over medium-low heat, stirring regularly, until it reaches 180 degrees
6. Remove from heat and cover with a lid. 
7. Let sit for at least 2 hours for maximum mint flavor
8. Strain mint milk mixture through a fine-mesh sieve into a large bowl. 
9. Press all of the liquid out of the mint leaves with a wooden spoon (cream will look light green/yellow)
10. Transfer mint milk into your medium sauce pan and heat until it just starts to boil, giving it a regular stir so it doesn’t burn
11. In a medium bowl, whisk together egg yolks and sugar until smooth and a light yellow color.
12. Slowly pour 1/2 cup of your heated milk mixture into the egg yolk to temper, whisking to combine
13. Pour the tempered egg mixture into the mint milk, stirring with a wooden spoon to combine and create a custard.
14. Simmer mixture, while stirring constantly, until the back of the spoon is coated (about 170 degrees)
15. Pour custard through a fine-mesh sieve into a large, heat-proof bowl. 
16. Stir in vanilla and salt. 
17. Allow custard to cool down to room temperature (you can place the custard bowl in an ice bath- take a larger bowl with ice and put your smaller bowl of cream mixture on top- to speed up the process)
18. Cover or transfer to an airtight container. 
19. Set in refrigerator for at least 4 hours or overnight until completely chilled.

Finishing off your Mint Ice Cream

1. Pour the mixture into your ice cream maker
2. Churn ice cream mixture for 25 minutes
3. During the last minute of churning, add in 2-3 tbsps of very finely chopped fresh mint*
4. Scoop ice cream into a freezer-safe container, drizzling a little more chocolate ontop. 
5. Harden in freezer for at least 4 hours or overnight

* If you want mint chip ice cream, follow the steps below instead of adding fresh mint in step #3.

Mint Chocolate Chip Ice Cream

• 4 oz semi-sweet chocolate chips (chopped up), 70% chocolate or dark chocolate bar (chopped)
• 1 tablespoon vegetable or canola oil

Mint Chip Ice Cream Instructions

1. Combine chocolate and oil in a microwave safe bowl. 
2. Melt chocolate in the microwave 30 seconds at a time, stirring between times (you can also melt chocolate using a double boiler) 
3. Pour melted chocolate into a pastry bag or zip-top bag. Do NOT snip the bag until you are ready to pour into the ice cream. Push out all of the air if using a bag before sealing. 
4. Keep melted chocolate bag in warm water to keep it from solidifying
5. Once the mint ice cream is a soft-serve consistency (about 2 minutes before completed), snip the top of your bag. 
6. Slowly drizzle the chocolate into the ice cream, while still churning, adding a little at a time so it can break up into thin chips. 
7. Scoop ice cream into a freezer-safe container, drizzling a little more chocolate ontop. 
8. Harden in freezer for at least 4 hours or overnight.
9. Enjoy your homemade ice cream!

Mint Oreo Ice Cream

Feel overwhelmed by the mint chip instructions? Try Mint Oreo ice cream!

Simply break apart 15 Oreo cookies (or Mint Oreos!) and slowly fold/stir into your churned mint ice cream.

Definitely allow your Mint Oreo ice cream to set in the freezer for a few hours. It will absorb more of that mint Oreo flavor you love.

Yield: 6 servings

Fresh Mint Ice Cream

Print

Homemade fresh mint ice cream recipe is a delicious way to use up all of that mint you have growing in your garden. This sweet, flavor-packed herb is great with chocolate added in at the end, or even some chopped mint to give it an extra hit of flavor.

Prep Time 2 hours 30 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 6 hours 50 minutes

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1 oz fresh mint leaves (two huge handfuls or 10-15 stems)
• 5 egg yolks
• ¾ cup sugar
• 1 tsp vanilla extract
• ⅛ tsp salt
• Optional finishes: 2 tbsp of fresh chopped mint, 4os semi-sweet or dark chocolate (chopped) or 15 Oreo cookies

Instructions

1. De-stem your mint off the stalk
2. Tear the mint leaves into small pieces to allow all of the mint oil to be released
3. Combine milk and heavy cream in a medium pan
4. Sprinkle in mint leaves
5. Place over medium-low heat, stirring regularly, until it reaches 180 degrees
6. Remove from heat and cover with a lid. 
7. Let sit for at least 2 hours for maximum mint flavor
8. Strain mint milk mixture through a fine-mesh sieve into a large bowl. 
9. Press all of the liquid out of the mint leaves with a wooden spoon (cream will look light green/yellow)
10. Transfer mint milk into your medium sauce pan and heat until it just starts to boil, giving it a regular stir so it doesn’t burn
11. In a medium bowl, whisk together egg yolks and sugar until smooth and a light yellow color.
12. Slowly pour 1/2 cup of your heated milk mixture into the egg yolk to temper, whisking to combine
13. Pour the tempered egg mixture into the mint milk, stirring with a wooden spoon to combine and create a custard.
14. Simmer mixture, while stirring constantly, until the back of the spoon is coated (about 170 degrees)
15. Pour custard through a fine-mesh sieve into a large, heat-proof bowl. 
16. Stir in vanilla and salt. 
17. Allow custard to cool down to room temperature (you can place the custard bowl in an ice bath- take a larger bowl with ice and put your smaller bowl of cream mixture on top- to speed up the process)
18. Cover or transfer to an airtight container. 
19. Set in refrigerator for at least 4 hours or overnight until completely chilled.
20. Pour the mixture into your ice cream maker
21. Churn ice cream mixture for 25 minutes
22. During the last minute of churning, add in 2-3 tbsps of very finely chopped fresh mint (*see notes below for chocolate variations)
23. Scoop ice cream into a freezer-safe container, drizzling a little more chocolate ontop. 
24. Harden in freezer for at least 4 hours or overnight

Notes

Mint Chocolate Chip Ice Cream

• 4 oz semi-sweet chocolate chips (chopped up), 70% chocolate or dark chocolate bar (chopped)
• 1 tablespoon vegetable or canola oil

Mint Chip Ice Cream Instructions

1. Combine chocolate and oil in a microwave safe bowl. 
2. Melt chocolate in the microwave 30 seconds at a time, stirring between times (you can also melt chocolate using a double boiler) 
3. Pour melted chocolate into a pastry bag or zip-top bag. Do NOT snip the bag until you are ready to pour into the ice cream. Push out all of the air if using a bag before sealing. 
4. Keep melted chocolate bag in warm water to keep it from solidifying
5. Once the mint ice cream is a soft-serve consistency (about 2 minutes before completed), snip the top of your bag. 
6. Slowly drizzle the chocolate into the ice cream, while still churning, adding a little at a time so it can break up into thin chips. 
7. Scoop ice cream into a freezer-safe container, drizzling a little more chocolate ontop. 
8. Harden in freezer for at least 4 hours or overnight.
9. Enjoy your homemade ice cream!

Mint Oreo Ice Cream

Feel overwhelmed by the mint chip instructions? Try Mint Oreo ice cream!

• Simply break apart 15 Oreo cookies (or Mint Oreos!)
• Slowly fold/stir into your churned mint ice cream.
• Allow your Mint Oreo ice cream to set in the freezer for a few hours. It will absorb more of that mint Oreo flavor you love.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 483Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 207mgSodium: 215mgCarbohydrates: 56gFiber: 1gSugar: 45gProtein: 7g

Nutrition information isn’t always accurate.