The other day I posted a photo on Instagram of a batch of homemade ice cream made from fresh mint from the garden. It’s our go to summer dessert and there must be other folks out there whose gardens are overflowing with mint because I had several requests to share the recipe. I thought I’d do a how-to post (and because recipe posts are only fun with photos we simply had to make another batch. I’m only thinking of you. The whole ice cream making/eating experience was a selfless act.) So ta da!
Fresh Mint Homemade Ice Cream (Serves 4-6)
(Inspired by a Peppermint Chocolate ice cream recipe in the Cuisinart ICE-21 recipe book)
(It’s not a tricky recipe, so I always let the kids help me gather mint and separate the leaves from the stems, add and stir ingredients, etc. They love it.)
Cut several bunches of fresh mint. (You can buy it at the store if you don’t have any, but it’s super easy to grow and does great in containers if you don’t have space for a garden bed.) Tear off the leaves. You’re going to want about 2 and 1/2 cups of the mint leaves.
Heat 1 cup milk in a sauce pan over medium heat. You want it to BARELY boil. Once it starts to boil, remove from heat and add your mint leaves. Cover and let steep for 30 minutes.
Use an immersion blender (we have this one) to blend the mint leaves with the milk. If you don’t have an immersion blender, I don’t see why you couldn’t use a food processor or a regular blender. You’ll want the pieces of mint to be pretty tiny so that the ice cream doesn’t have a chunky texture.
Add 2/3 cup sugar and whisk until it’s blended well and there’s not a sugar sludge at the bottom of the sauce pan anymore. Then add 2 cups heavy whipping cream (the cartons usually have slightly more than 2 cups, so I save the extra cream for the next day’s coffee, mmmm), 1 TBSP vanilla, and a pinch of salt.
Cover the saucepan and chill in the refrigerator for at least 2 hours or overnight.
Pour into your preferred ice cream maker* and savor the sweet taste of summer!
*Last summer we ordered a Cuisinart ICE-21 last summer and we love it. It’s so simple and super easy to clean. It only takes 10-15 minutes to make the ice cream and no rock salt or tricky stuff involved.
Another great way to use up fresh mint is to make a cup of fresh mint tea. Just grab a sprig of mint, place it in a mug, and pour your hot water on top. Doesn’t get easier than that.
Do you have a favorite homemade ice cream flavor or recipe? We’ve started making homemade ice cream every Sunday and we’ve got a whole lot of summer ahead to try out new recipes!
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