20 Refreshing Fresh Mint Ice Cream Recipes Delightful

Ah, the sweet, invigorating aroma of fresh mint—it’s like a breath of cool air on a warm summer day! If you’re dreaming of turning that garden-fresh mint into something spectacular, you’re in for a treat. Our roundup of 20 Refreshing Fresh Mint Ice Cream Recipes is here to whisk you away on a creamy, dreamy adventure. Perfect for beating the heat or treating your taste buds, these recipes are sure to delight. Ready to scoop up some joy?

Classic Fresh Mint Ice Cream

Gosh, there’s nothing quite like the refreshing taste of homemade mint ice cream on a warm summer day. I remember the first time I tried making it; the aroma of fresh mint filled my kitchen, and I knew I was onto something special. It’s a simple pleasure, really, but one that never fails to bring a smile.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy texture we all love)
• 3/4 cup of granulated sugar (just the right amount of sweetness)
• A generous handful of fresh mint leaves (the star of the show)
• A pinch of salt (to balance the flavors)
• 5 large egg yolks (for richness)
• A splash of vanilla extract (because vanilla makes everything better)

Instructions

1. First, combine the heavy cream, milk, sugar, and mint leaves in a medium saucepan. Heat over medium heat until it’s just about to boil, then remove from heat. Let it steep for about an hour to infuse that minty goodness.
2. After steeping, strain the mixture to remove the mint leaves, pressing them to extract all the flavor. Return the liquid to the saucepan.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly add a cup of the warm cream mixture to the yolks, whisking constantly to temper them.
4. Pour the yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F).
5. Remove from heat and stir in the salt and vanilla extract. Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours, or overnight for best results.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
7. Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.

Lusciously creamy with a vibrant mint flavor that’s not too overpowering, this ice cream is a dream. Serve it sandwiched between two chocolate cookies for an extra special treat, or simply enjoy it by the scoop on a hot day.

Chocolate Chip Fresh Mint Ice Cream

Summer’s here, and nothing beats the heat like a scoop of homemade Chocolate Chip Fresh Mint Ice Cream. I remember the first time I tried making it; the kitchen was a mess, but the result was so refreshing that it’s become my go-to summer treat.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy texture we all love)
• 3/4 cup of sugar (sweetness is key)
• 1 tsp of vanilla extract (a splash of flavor)
• 1 cup of fresh mint leaves (the fresher, the better)
• 1/2 cup of mini chocolate chips (for those delightful little surprises)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally. This should take about 5 minutes.
2. Remove the saucepan from the heat and add the fresh mint leaves and vanilla extract. Let it steep for 30 minutes to infuse the mint flavor. Tip: The longer it steeps, the stronger the mint flavor.
3. Strain the mixture to remove the mint leaves, then stir in the pinch of salt.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Make sure your ice cream maker’s bowl is frozen solid for the best results.
5. In the last 5 minutes of churning, add the mini chocolate chips. Tip: Freeze the chocolate chips for a few minutes before adding to prevent them from sinking to the bottom.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Kick back and enjoy the creamy, minty goodness with chunks of chocolate in every bite. Serve it between two cookies for an epic ice cream sandwich, or top with fresh mint leaves for an extra pop of color and flavor.

Vegan Fresh Mint Ice Cream

Remember those sweltering summer afternoons when all you craved was something cool and refreshing? That’s exactly what inspired me to whip up this Vegan Fresh Mint Ice Cream. It’s not just a treat; it’s a breeze to make, and the vibrant mint flavor is like a breath of fresh air on a hot day.

Ingredients

• 2 cups of full-fat coconut milk (because we’re going for that creamy dreamy texture)
• 3/4 cup of maple syrup (for that just-right sweetness)
• 1 tsp of vanilla extract (a splash of warmth)
• 1 cup of fresh mint leaves (packed, because we want that minty punch)
• A pinch of salt (to balance the flavors)

Instructions

1. Start by blending the coconut milk, maple syrup, vanilla extract, fresh mint leaves, and a pinch of salt in a blender until the mixture is smooth and the mint is finely chopped.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it’s thick and creamy.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until it’s firm enough to scoop. Tip: For an extra smooth texture, give it a quick stir after the first hour of freezing.
4. Once set, scoop the ice cream into bowls or cones. Tip: If it’s too hard to scoop, let it sit at room temperature for about 5 minutes first.
5. Serve immediately and enjoy the cool, refreshing minty goodness. Tip: Garnish with a few extra mint leaves for a pop of color and freshness.

The texture is luxuriously creamy, thanks to the coconut milk, and the fresh mint gives it a bright, herbaceous flavor that’s not overpowering. Try serving it sandwiched between two dark chocolate cookies for an indulgent twist.

Fresh Mint Chocolate Ice Cream

Very few things beat the refreshing taste of homemade mint chocolate ice cream on a warm summer day. I remember the first time I tried making it; the kitchen smelled like a candy shop, and the result was so creamy and dreamy that it became an instant family favorite.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that perfect creamy texture)
• 3/4 cup of granulated sugar (just sweet enough)
• A pinch of salt (to balance the sweetness)
• 2 cups of fresh mint leaves (the more, the merrier)
• 4 ounces of dark chocolate, chopped (for those irresistible chunks)
• 1 teaspoon of vanilla extract (a splash of warmth)
• 5 large egg yolks (the secret to richness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Add the fresh mint leaves to the warm mixture, remove from heat, and let steep for 1 hour to infuse the mint flavor fully.
3. After steeping, strain the mixture to remove the mint leaves, pressing on them to extract all the flavorful goodness.
4. In a separate bowl, whisk the egg yolks. Slowly pour the warm mint-infused mixture into the yolks, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes.
6. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight for best results.
7. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
8. During the last 5 minutes of churning, add the chopped dark chocolate to incorporate it evenly throughout the ice cream.
9. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

Best enjoyed when the chocolate chunks are still a bit melty against the cool, creamy mint base. Try serving it sandwiched between two chocolate cookies for an extra indulgent treat.

Fresh Mint and Honey Ice Cream

Yesterday, I stumbled upon the most refreshing combination for these scorching summer days—fresh mint and honey ice cream. It’s like a cool breeze on a hot day, and I just had to share how I whipped it up in my kitchen.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy texture we all love)
• 3/4 cup of honey (the good, local kind if you can swing it)
• A big handful of fresh mint leaves (about 1/2 cup, packed)
• A pinch of salt (to make all the flavors pop)
• 5 large egg yolks (the secret to richness)
• A splash of vanilla extract (for that extra depth)

Instructions

1. First, heat the heavy cream, milk, honey, and mint leaves in a saucepan over medium heat until it’s just about to simmer. Then, take it off the heat and let those mint leaves steep for about 30 minutes. Tip: The longer it steeps, the stronger the mint flavor.
2. After steeping, strain the mixture to remove the mint leaves, pressing down to get all that minty goodness out.
3. In a separate bowl, whisk the egg yolks with a pinch of salt until they’re light and fluffy.
4. Slowly pour the warm mint-infused cream into the egg yolks, whisking constantly to avoid scrambling the eggs. Tip: Tempering the eggs this way ensures a smooth custard.
5. Pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F). Tip: Don’t rush this step; patience is key to avoiding curdling.
6. Strain the custard once more to ensure it’s silky smooth, then stir in the vanilla extract.
7. Chill the mixture in the fridge for at least 4 hours, or overnight, until it’s completely cold.
8. Churn in your ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes, until it’s the consistency of soft serve.
9. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

Kind of magical how this ice cream turns out, isn’t it? The texture is luxuriously creamy, with the fresh mint and honey playing off each other perfectly. Try serving it with a drizzle of extra honey and some crushed mint leaves on top for an extra special touch.

Fresh Mint Coconut Milk Ice Cream

Wow, does anyone else feel like summer is just flying by? I swear, it feels like just yesterday I was planting my herb garden, and now my mint is practically taking over! That’s how this Fresh Mint Coconut Milk Ice Cream came to be—a delicious way to use up that abundant mint while keeping cool.

Ingredients

• 2 cups of full-fat coconut milk (because, let’s be honest, the light stuff just doesn’t cut it here)
• 1/2 cup of maple syrup (for that just-right sweetness)
• A big handful of fresh mint leaves (about 1/2 cup packed)
• A splash of vanilla extract (because vanilla makes everything better)
• A pinch of salt (to balance the flavors)

Instructions

1. First, grab your blender and toss in the coconut milk, maple syrup, fresh mint leaves, vanilla extract, and that pinch of salt.
2. Blend on high until the mint is completely pulverized and the mixture is smooth, about 1-2 minutes. Tip: If you’re not a fan of tiny mint bits, you can strain the mixture through a fine mesh sieve.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: No ice cream maker? Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
4. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals.

Mmm, this ice cream is the epitome of summer—creamy, refreshing, and bursting with fresh mint flavor. Serve it with a drizzle of chocolate sauce or sandwiched between two cookies for an extra special treat.

Fresh Mint Oreo Ice Cream

This summer, I stumbled upon the most refreshing twist on a classic dessert that’s been a game-changer for my backyard BBQs. Fresh Mint Oreo Ice Cream combines the cool, crisp flavor of mint with the crunchy, chocolatey goodness of Oreos, creating a dessert that’s both familiar and excitingly new.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy dreamy texture)
• 3/4 cup of granulated sugar (sweetness level just right)
• A pinch of salt (to balance the sweetness)
• 1 tbsp of peppermint extract (for that fresh minty kick)
• A handful of fresh mint leaves (because fresh is best)
• 1 cup of crushed Oreos (for that irresistible crunch)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat until the sugar dissolves, about 5 minutes. Tip: Don’t let it boil to avoid curdling.
2. Remove from heat and stir in the peppermint extract and fresh mint leaves. Let it steep for 30 minutes to infuse the mint flavor. Tip: The longer it steeps, the stronger the mint flavor.
3. Strain the mixture to remove the mint leaves, then chill in the refrigerator for at least 4 hours, or overnight. Tip: Chilling ensures your ice cream freezes properly.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. In the last 5 minutes of churning, add the crushed Oreos. This ensures they’re evenly distributed without being overmixed.

Perfectly creamy with bursts of chocolatey crunch, this ice cream is a dream come true on a hot day. Serve it sandwiched between two Oreos for an extra indulgent treat, or simply enjoy it straight from the bowl—no judgment here.

Fresh Mint and Dark Chocolate Ice Cream

Kicking off the summer with a recipe that’s as refreshing as it is indulgent, I’m sharing my go-to Fresh Mint and Dark Chocolate Ice Cream. It’s the perfect blend of cool mint and rich chocolate, inspired by those after-dinner mints I used to sneak as a kid.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy texture we all love)
• 3/4 cup of granulated sugar (just the right amount of sweetness)
• A pinch of salt (to balance the flavors)
• 1 bunch of fresh mint leaves (about 1 cup, packed)
• 4 oz of dark chocolate, chopped (the darker, the better for that intense flavor)
• 5 large egg yolks (they’re the secret to a rich custard base)
• A splash of vanilla extract (for that extra layer of flavor)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat until the sugar dissolves, about 5 minutes. Tip: Stir occasionally to prevent the milk from scalding.
2. Add the fresh mint leaves to the warm mixture, remove from heat, and let steep for 1 hour to infuse the mint flavor. Tip: Cover the saucepan to keep the heat in and maximize flavor extraction.
3. After steeping, strain the mixture to remove the mint leaves, pressing on them to extract all the flavorful liquid.
4. In a separate bowl, whisk the egg yolks. Slowly pour the warm mint-infused mixture into the yolks, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes. Tip: Use a wooden spoon for stirring to ensure even heating.
6. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight.
7. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
8. During the last few minutes of churning, add the chopped dark chocolate. The ice cream will still be soft but will firm up in the freezer.
9. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

Creamy with a bold mint flavor and chunks of dark chocolate throughout, this ice cream is a dream. Serve it in a waffle cone for an extra crunch or alongside a warm brownie for the ultimate dessert experience.

Fresh Mint Avocado Ice Cream

Perfect for those sweltering summer days, I stumbled upon this Fresh Mint Avocado Ice Cream recipe during a desperate attempt to use up the mint threatening to take over my garden. It’s creamy, refreshing, and has that gorgeous green hue that makes it look as good as it tastes.

Ingredients

• 2 ripe avocados, because nobody wants a chunky ice cream
• A handful of fresh mint leaves, roughly the amount you can grab without feeling guilty
• 1 cup of heavy cream, for that dreamy texture
• 1/2 cup of whole milk, because why skimp?
• 3/4 cup of sugar, or as I like to call it, happiness
• A splash of vanilla extract, for that whisper of warmth
• A pinch of salt, to make everything pop

Instructions

1. Start by blending the avocados and mint leaves in a food processor until smooth. Tip: If your mint is particularly strong, start with less and add to taste.
2. In a saucepan over medium heat, warm the heavy cream, milk, and sugar until the sugar dissolves completely. No one likes gritty ice cream.
3. Let the cream mixture cool to room temperature, then stir in the avocado mixture, vanilla extract, and salt. Tip: Cooling it down prevents the avocados from turning brown.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freezing it and stirring every 30 minutes works too, just be patient.
5. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

So creamy, so minty, and with that subtle avocado richness, this ice cream is a game-changer. Serve it with a drizzle of chocolate sauce or sandwiched between cookies for an extra treat.

Fresh Mint Strawberry Swirl Ice Cream

Zesty summer days call for something refreshing, and nothing beats the cool embrace of homemade ice cream. I remember my first attempt at making ice cream; it was a disaster, but the joy of perfecting this Fresh Mint Strawberry Swirl Ice Cream recipe has made all the trials worth it.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy dreamy texture)
• 3/4 cup of granulated sugar (sweetness is key)
• A pinch of salt (to balance the sweetness)
• 1 tbsp of vanilla extract (for that classic flavor)
• A handful of fresh mint leaves (the fresher, the better)
• 1 cup of fresh strawberries, hulled and sliced (for that juicy swirl)
• 2 tbsp of lemon juice (to brighten up the flavors)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat until the sugar dissolves, about 5 minutes. Don’t let it boil!
2. Remove from heat and stir in the vanilla extract and mint leaves. Let it steep for 30 minutes to infuse the mint flavor.
3. Strain the mixture to remove the mint leaves, then chill in the refrigerator for at least 4 hours, or overnight for best results. Patience is a virtue here.
4. While the base chills, mash the strawberries with the lemon juice in a bowl. Set aside for the swirl.
5. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Once churned, layer the ice cream with the strawberry mixture in a loaf pan. Use a knife to swirl it gently—don’t overmix!
7. Freeze for at least 2 hours before serving. This wait is the hardest part.

Here’s the scoop: this ice cream is creamy with a vibrant mint flavor and sweet strawberry swirls that make every bite a delight. Try serving it between two cookies for an irresistible ice cream sandwich, or just enjoy it straight from the tub—no judgment here.

Fresh Mint Lemonade Ice Cream

Wow, nothing beats the refreshing combo of mint and lemon, especially when it’s turned into a creamy, dreamy ice cream. I stumbled upon this recipe during a sweltering summer day when my garden was overflowing with mint, and let me tell you, it was a game-changer for my dessert repertoire.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that perfect creamy texture)
• 3/4 cup of granulated sugar (sweetness just right)
• A big handful of fresh mint leaves (the more, the merrier)
• 1/2 cup of freshly squeezed lemon juice (for that tangy kick)
• Zest of 2 lemons (because zest makes everything better)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat until the sugar dissolves, about 5 minutes. Don’t let it boil!
2. Remove from heat and add the mint leaves. Let it steep for 30 minutes to infuse that fresh mint flavor. Tip: The longer it steeps, the stronger the mint flavor.
3. Strain the mixture to remove the mint leaves, then stir in the lemon juice, lemon zest, and a pinch of salt. Tip: Taste as you go to adjust the lemon or sugar to your liking.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until it reaches the desired consistency.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

Zesty and creamy with a refreshing minty finish, this ice cream is perfect on its own or paired with a slice of lemon pound cake for an extra indulgent treat. The texture is smooth with just the right amount of tanginess to keep you coming back for more.

Fresh Mint and White Chocolate Ice Cream

Fresh out of the garden, my mint plants were begging to be used in something sweet and refreshing. That’s when the idea hit me—why not pair their vibrant flavor with the creamy richness of white chocolate in a homemade ice cream? It’s the perfect treat to beat the summer heat, and trust me, the combination is nothing short of magical.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that perfect creamy texture)
• 3/4 cup of sugar (just the right amount of sweetness)
• A big handful of fresh mint leaves (the more, the merrier)
• 4 ounces of white chocolate, chopped (splurge on the good stuff)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat until the sugar dissolves, about 5 minutes—no boiling!
2. Add the mint leaves to the warm mixture, cover, and let steep for 1 hour to infuse that fresh mint flavor.
3. After steeping, strain the mixture to remove the mint leaves, pressing them to extract all the flavorful goodness.
4. Return the mixture to the saucepan and warm over low heat. Add the chopped white chocolate, stirring until it’s completely melted and the mixture is smooth.
5. Stir in a pinch of salt, then let the mixture cool to room temperature before chilling in the fridge for at least 4 hours, or overnight for best results.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it’s thick and creamy.
7. Transfer the ice cream to a freezer-safe container and freeze for another 2 hours to firm up.

Great news—this ice cream is a dream come true with its velvety texture and the bright, herbal notes of mint perfectly complementing the sweet, creamy white chocolate. Serve it sandwiched between two chocolate cookies for an extra indulgent treat, or simply enjoy it straight out of the bowl on a hot day.

Fresh Mint Pistachio Ice Cream

Oh, the joy of stumbling upon a recipe that not only cools you down but also packs a punch of flavor! That’s exactly what happened when I first tried making Fresh Mint Pistachio Ice Cream. It’s like a garden party in your mouth, with the freshness of mint and the crunch of pistachios creating a symphony of textures and tastes.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy dreamy base)
• 3/4 cup of granulated sugar (sweetness to balance the mint)
• A big handful of fresh mint leaves (the fresher, the better)
• 1/2 cup of shelled pistachios, roughly chopped (for that delightful crunch)
• A pinch of salt (to make all the flavors pop)
• 1 tsp of vanilla extract (a little secret for depth)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat until the sugar dissolves, about 5 minutes. Don’t let it boil!
2. Remove from heat and add the fresh mint leaves. Let it steep for 30 minutes to infuse that minty goodness.
3. Strain the mixture to remove the mint leaves, pressing them to extract all the flavor. Tip: Use the back of a spoon for maximum extraction.
4. Stir in the vanilla extract and a pinch of salt. This is where the magic starts to happen.
5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until set, about 4 hours.
6. In the last 5 minutes of churning, add the chopped pistachios. Tip: Toast the pistachios lightly beforehand for an extra layer of flavor.
7. Transfer to a freezer-safe container and freeze until firm, at least 2 hours.

Perfect for those sweltering summer days, this ice cream is a creamy, crunchy, minty dream. Serve it in a waffle cone for an extra special treat or alongside a slice of chocolate cake for a decadent dessert duo.

Fresh Mint and Raspberry Ice Cream

Oh, the joy of stumbling upon a recipe that feels like a breath of fresh air on a hot summer day! That’s exactly how I felt when I first whipped up this Fresh Mint and Raspberry Ice Cream. It’s a delightful twist on classic vanilla, with the mint adding a cool freshness and the raspberries bringing a sweet tang. Perfect for those lazy afternoons when you’re craving something sweet but not too heavy.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy texture we all love)
• 3/4 cup of granulated sugar (sweetness level just right)
• A handful of fresh mint leaves (the more, the merrier)
• 1 cup of fresh raspberries (for that pop of color and flavor)
• A splash of vanilla extract (because vanilla makes everything better)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat until the sugar dissolves, stirring occasionally. Tip: Don’t let it boil, or you’ll scorch the milk.
2. Remove from heat and add the mint leaves. Let steep for 30 minutes to infuse the mint flavor. Tip: The longer it steeps, the stronger the mint flavor.
3. Strain the mixture to remove the mint leaves, then stir in the vanilla extract.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
5. While the ice cream is churning, mash the raspberries lightly with a fork for a rustic texture.
6. Once the ice cream is almost set, fold in the mashed raspberries gently to create swirls.
7. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Great for those who love a creamy texture with bursts of fruity freshness, this ice cream is a showstopper when served in a waffle cone or alongside a slice of pound cake. The mint and raspberry combo is unexpectedly refreshing, making it a hit at any summer gathering.

Fresh Mint Cookie Dough Ice Cream

After a long day of experimenting in the kitchen, nothing beats the refreshing taste of homemade ice cream, especially when it’s as unique as Fresh Mint Cookie Dough Ice Cream. A blend of cool mint and sweet cookie dough chunks, this recipe is a game-changer for your dessert repertoire.

Ingredients

• 2 cups of heavy cream
• 1 cup of whole milk
• 3/4 cup of granulated sugar
• A pinch of salt
• 1 tsp of pure vanilla extract
• 1/2 tsp of peppermint extract
• A handful of fresh mint leaves
• 1 cup of pre-made cookie dough, chopped into small chunks

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Warm over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Remove from heat and stir in the vanilla and peppermint extracts. Add the fresh mint leaves and let steep for 30 minutes to infuse the mint flavor.
3. Strain the mixture to remove the mint leaves, then chill in the refrigerator for at least 4 hours, or overnight for best results.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. In the last 5 minutes of churning, add the chopped cookie dough chunks to the ice cream maker.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to firm up.

Here’s a tip: For an extra minty kick, you can add a few drops of green food coloring to the mixture before churning. How delightful is this ice cream? The creamy texture paired with the crunch of cookie dough makes every bite a perfect balance of flavors. Serve it in a waffle cone for an extra special treat!

Fresh Mint and Caramel Ice Cream

Every summer, I find myself craving something cool and refreshing, and this Fresh Mint and Caramel Ice Cream hits the spot perfectly. It’s a delightful twist on traditional flavors, combining the coolness of fresh mint with the rich, buttery sweetness of caramel.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy texture we all love)
• 3/4 cup of sugar (to sweeten the deal)
• 1 bunch of fresh mint leaves (about a cup, packed)
• 1/2 cup of caramel sauce (homemade or store-bought, no judgment here)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves, about 5 minutes.
2. Add the fresh mint leaves to the saucepan and remove from heat. Let it steep for 30 minutes to infuse the mint flavor.
3. Strain the mixture to remove the mint leaves, pressing them to extract all the flavor.
4. Stir in the caramel sauce and a pinch of salt until well combined.
5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Creating this ice cream is like capturing summer in a bowl. The fresh mint offers a burst of coolness, while the caramel adds a deep, comforting sweetness. Serve it with a drizzle of extra caramel and a few mint leaves on top for a picture-perfect dessert.

Fresh Mint Espresso Ice Cream

Craving something cool and caffeinated to beat the summer heat? I stumbled upon this Fresh Mint Espresso Ice Cream recipe during one of those late-night kitchen experiments, and it’s been a game-changer for my dessert menu. The combination of bold espresso and refreshing mint is unexpectedly divine, and the best part? It’s surprisingly simple to whip up.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy dreamy texture)
• 3/4 cup of granulated sugar (sweetness just right)
• A pinch of salt (to balance the flavors)
• 2 tbsp of finely ground espresso (for that kick we all need)
• A handful of fresh mint leaves (about 1/4 cup, packed)
• 1 tsp of vanilla extract (a splash of warmth)
• 5 large egg yolks (the secret to richness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat until the sugar dissolves, about 5 minutes. Don’t let it boil!
2. Remove from heat and add the fresh mint leaves. Let steep for 30 minutes to infuse that minty freshness. Tip: Press the leaves gently to release more flavor.
3. Strain the mixture to remove the mint leaves, then return to the saucepan. Reheat over medium heat until warm.
4. In a separate bowl, whisk the egg yolks. Slowly pour in the warm cream mixture, whisking constantly to avoid scrambling the eggs. Tip: Tempering is key here for a smooth base.
5. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes. Tip: If you draw a line on the spoon with your finger, it should hold its shape.
6. Remove from heat and stir in the ground espresso and vanilla extract. Strain through a fine mesh sieve to ensure a silky texture.
7. Chill the mixture in the fridge for at least 4 hours, or overnight for best results.
8. Pour into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
9. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

Decadently creamy with a bold espresso punch and a refreshing minty finish, this ice cream is a dream. Serve it sandwiched between two espresso cookies for an extra caffeine kick, or simply enjoy it by the scoop on a hot afternoon.

Fresh Mint and Peanut Butter Ice Cream

This summer, I stumbled upon the most refreshing combo that’s been a game-changer for my dessert game—fresh mint and peanut butter ice cream. Trust me, it’s as unique as it sounds, and the perfect way to beat the heat with a creamy, dreamy treat that’s got just the right balance of flavors.

Ingredients

• 2 cups heavy cream (because why not go all out?)
• 1 cup whole milk (for that creamy base)
• 3/4 cup granulated sugar (sweetness level just right)
• A big handful of fresh mint leaves (about 1/2 cup, packed)
• 1/2 cup smooth peanut butter (the star of the show)
• A pinch of salt (to make everything pop)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves completely, about 5 minutes—no rushing here!
2. Add the fresh mint leaves to the warm mixture, remove from heat, and let it steep for 30 minutes. This is where the magic starts, so patience is key.
3. Strain the mixture to remove the mint leaves, pressing them to extract all that flavorful goodness.
4. Whisk in the peanut butter and a pinch of salt until smooth. If you’re feeling fancy, a blender can make this step even easier.
5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Make sure your ice cream bowl is fully frozen for the best results.
6. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Laying a piece of parchment paper directly on the surface prevents ice crystals.

Craving something extraordinary? This ice cream is creamy with a bold peanut butter flavor and a cool minty finish. Serve it sandwiched between two chocolate cookies for an epic ice cream sandwich, or top with a drizzle of chocolate sauce for extra decadence.

Fresh Mint Vanilla Bean Ice Cream

Believe it or not, the first time I tried making Fresh Mint Vanilla Bean Ice Cream, it was a total disaster. But after a couple of tweaks (and a few more attempts), I’ve perfected this refreshing treat that’s perfect for those hot summer days.

Ingredients

• 2 cups of heavy cream
• 1 cup of whole milk
• 3/4 cup of granulated sugar
• A pinch of salt
• 1 vanilla bean, split and scraped
• A handful of fresh mint leaves
• 5 large egg yolks
• A splash of vanilla extract

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, salt, vanilla bean (including the pod), and mint leaves. Heat over medium heat until it’s just about to simmer, then remove from heat. Let it steep for 30 minutes to infuse the flavors.
2. After steeping, strain the mixture to remove the mint leaves and vanilla pod. Return the liquid to the saucepan and reheat until warm.
3. In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F).
5. Strain the custard into a clean bowl and stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

Absolutely divine, this ice cream boasts a creamy texture with the perfect balance of mint and vanilla. Try serving it with a drizzle of chocolate sauce or sandwiched between two cookies for an extra special treat.

Fresh Mint and Blueberry Ice Cream

Fresh mint and blueberries are a match made in heaven, especially when transformed into a creamy, dreamy ice cream. I stumbled upon this combo during a summer picnic, and let me tell you, it was love at first bite. Now, it’s my go-to when I need a refreshing treat that’s not too sweet but bursting with flavor.

Ingredients

• 2 cups of fresh blueberries (the juicier, the better)
• a handful of fresh mint leaves (about 1/4 cup, packed)
• 1 cup of heavy cream (for that lush texture)
• 1/2 cup of whole milk (because balance is key)
• 3/4 cup of sugar (adjust if your berries are super sweet)
• a pinch of salt (to make all the flavors pop)
• 1 tsp of vanilla extract (for a little warmth)

Instructions

1. First, blend the blueberries and mint leaves until smooth. If you like a bit of texture, pulse a few times instead.
2. In a saucepan, warm the heavy cream, milk, sugar, and salt over medium heat until the sugar dissolves. Don’t let it boil!
3. Stir in the blueberry-mint mixture and vanilla extract. Tip: Taste it now and adjust the sweetness if needed.
4. Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours. Patience is key for the creamiest ice cream.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Tip: If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until set.
6. Transfer to a freezer-safe container and freeze until firm, about 2 hours. Tip: Press a piece of parchment paper directly on the surface to prevent ice crystals.

Light, creamy, and with just the right amount of tang, this ice cream is a summer delight. Serve it sandwiched between two cookies for an extra special treat, or simply enjoy it by the scoop on a hot day.

Conclusion

Sumptuous and versatile, these 20 refreshing fresh mint ice cream recipes are a treasure trove for any home cook looking to beat the heat with a cool, creamy treat. We invite you to dive into these delightful creations, find your favorite, and share your experiences in the comments below. Don’t forget to spread the joy by pinning this article on Pinterest for your fellow mint lovers to discover!

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