Green Mint Chip Ice Cream (Printable)

Creamy, lightly green mint ice cream with crunchy dark chocolate chips offers a cool, refreshing summer delight.

# What You'll Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 5 large egg yolks

→ Flavor & Color

06 - 2 teaspoons pure peppermint extract
07 - 1/2 teaspoon vanilla extract
08 - 1 cup fresh baby spinach leaves (for natural green color, optional)
09 - 1-2 drops green food coloring (optional, for more intense color)

→ Add-ins

10 - 3/4 cup mini dark chocolate chips or chopped dark chocolate (60-70% cacao)

# Directions:

01 - Blend the milk and spinach leaves until completely smooth and vibrantly green. Strain through a fine mesh sieve into a medium saucepan to remove any pulp.
02 - Add heavy cream, sugar, and salt to the saucepan with the spinach milk. Heat over medium heat, stirring constantly, until the mixture steams but does not reach a boil.
03 - Whisk egg yolks in a separate bowl. Gradually pour about 1 cup of the hot cream mixture into the yolks while whisking continuously to prevent curdling.
04 - Return the yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170-175°F).
05 - Remove from heat immediately. Stir in peppermint and vanilla extracts. Add green food coloring drops if a more vibrant color is desired.
06 - Pour the custard through a fine mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
07 - Process the chilled custard in an ice cream maker according to the manufacturer's instructions. During the final 2 minutes of churning, add the dark chocolate chips.
08 - Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Freeze for at least 2 hours until firm before serving.

# Expert Tips:

01 -
  • The fresh mint flavor actually comes from peppermint extract, not artificial syrups that taste like toothpaste
  • That natural green from spinach makes you feel slightly virtuous about eating dessert
  • The dark chocolate chips stay perfectly suspended, creating those satisfying crunchy bites in every spoonful
02 -
  • The custard must be completely cold before churning or you will end up with icy crystals instead of creamy heaven
  • Overcooking the custard causes it to curdle, so watch the temperature closely and remove it as soon as it thickens
03 -
  • Chill your ice cream canister in the freezer for at least 24 hours before using it
  • Use a kitchen scale to measure your ingredients by weight for the most consistent results

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