Double mint ice cream
Prep time
Cook time
Total time
A double whammy for mint lovers of peppermint and infused fresh garden mint. Serves 6 desserts of 3 scoops
Recipe type: Ice Cream & Chilled Desserts
Cuisine: International
Serves: 6
  • 500 ml full-fat cream (single is fine or whipping)print button transparent
  • 250ml full-fat whole milk
  • 100g sugar (granulated)
  • Fresh mint leaves (around 40 leaves or one largish handful), washed and patted dry
  • 3 Extra Strong mint sweets – crumbly, powdery sort, not boiled sweets.
  1. Place the milk along with the mint leaves (washed, patted dry and long stalks removed) and extra strong mint sweets into a food processor or blender. Whiz up until the leaves and sweets are very finely chopped.
  2. Place the milk-mint mix along with the cream and sugar* in thick-based saucepan and heat gently over a low heat, stirring, until the sugar has dissolved and the liquid only just beginning to steam a little. Allow the mixture to cool; you can speed this up by placing the pan in a larger pan or bowl of cold water and ice cubes. Then chill in the fridge for a good 3 hours, or overnight if you can. Ice cream churns more successfully if you start with very cold liquids.
  3. When well chilled, strain the mixture through a sieve to remove any larger mint leaf particles.
  4. Churn the mixture for around 20-30 minutes, or according to your particular ice cream machine’s instructions, until thickening nicely. Transfer to a lidded container and freeze for a minimum of 3 hours before serving.
  5. To serve, remove a few minutes before serving to soften a little. Serve with chocolate mint thins and/or chocolate sauce and a fresh mint sprig to garnish.
Recipe by The Red Bistro at