Deliciously refreshing Homemade Eggless Mint Chocolate Chip Ice Cream made with fresh mint, cream and semi-sweet chocolate chips!
Who am I kidding? It still is my favorite pastime. But now, I’m a little more daring when it comes to ice cream flavors! I’ve graduated to the more adult flavors like Pistachio, Mint, Pralines, Green Apple etc. I’m not saying I have ice cream everyday (if only it were as healthy as a soup or some granola), but I definitely look forward to enjoying solitude with a flavor to suit my mood.
Mint is one such flavor that puts me in a happy place! The subtlety of the mint flavor along with the occasional sweetness of the semi-sweet chocolate chips puts this ice cream on top of my list of favorite flavors.
I’m not entirely sure of the origin of the brilliant mint chocolate chip ice cream. But what I do know is that When Baskin Robbins came to India, they brought with them a myriad of flavors, of which Mint Chocolate Chip became my go-to guilty pleasure.
Eggless Mint Chocolate Chip Ice Cream – Printable Recipe
- 3 cups (600 grams) packed Fresh Mint Leaves (*Refer Note 1)
- ¼ liter (250 mls / 8.5 ounces) Whole Milk
- ¼ liter (250 mls / 8.5 ounces) Fresh Cream (preferably cream with higher fat content)
- ⅔ cup (100 grams / 3.5 ounces) Sugar (adjust to suit your taste)
- ¾ Tablespoon Cornstarch
- 1.5 Tablespoons G.M.S (Glycerol monostearate)
- ¼ teaspoon C.M.C (Carboxy methyl cellulose)
- a pinch of Green Food Coloring (optional - skip for an all natural ice cream)
- 1 teaspoon Liquid Glucose (optional - I did not use)
- a pinch of Salt
- ¼ teaspoon Peppermint Extract (optional - use if you want a deeper mint flavor)
- You can use more mint leaves if you want a deeper mint flavor and vice versa
- Use Whole Milk for a creamy texture
- You can make the ice cream with full milk instead of cream. Or you can use half-and-half. But using fresh cream will make the mint ice cream more smooth, creamy and authentic.
- G.M.S (Glycerol monostearate) - GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
- C.M.C (Carboxy methyl cellulose) - CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
- Wash the mint leaves very well and give them a rough chop to release their juices.
- Reserve ¼ cup of milk aside.
- In a saucepan, add the cream, remaining milk and mint leaves. Slowly bring the milk to a boil. When the milk starts to boil over, switch off the flame. Cover the saucepan and let it rest for 30 minutes. This will give a chance for the mint leaves to release their juices into the milk and give the milk mixture a minty flavor.
- Again bring the mixture to a boil, cover and let it rest. Repeat one more time (total of 3 times)
- Pass the mixture through a sieve to filter out the smooth mint flavored milk. Discard the mint leaves.
- Add sugar to the milk mixture along with a pinch of green food coloring (if using) and salt. Bring the mixture to a boil again. Since we added sugar, the sugar will caramelize and release some water into the milk. Taste the mixture and add more sugar if you think necessary
- Reduce the flame to medium low and continue to boil while stirring frequently until the mixture is reduced by a third.
- Meanwhile, add cornstarch, GMS and CMC to the reserved milk and mix well.
- Slowly add the cornstarch paste to the minty-milk-cream mixture and stir continuously on low heat.
- Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
- This is a CRUCIAL step - Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream.
- As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
- At this point, taste the mixture. If you feel like you need a more punch of the mint flavor, go ahead and add a drop of peppermint extract / essence and mix well.
- Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set. If you have a plastic wrap at home, you can cover the mixture with the plastic wrap making sure the plastic is touching the custard. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
- Take the mixture out and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up. If you don't have a hand held whisk, you can add the mixture to a blender and blend.
- Again pour into the same container and freeze until set (3-4 hours) and then remove and whip for 3-4 minutes or until you have a smooth & creamy mixture. Pour back into the container, cover & freeze.
- The third time, get it out and whip it for a couple of minutes to make it softer. Add the semi-sweet or bitter-sweet chocolate chips and whip again to ensure everything is mixed well together.
- Pour into the container, cover and freeze for one last time until the ice cream is set.
- Scoop out and serve!
- Why boil 3 times? - This not only ensures that the mint flavor is seeps into the milk well, but by boiling for a longer time, the milk mixture reduced giving a creamier texture.
- To add Peppermint extract or not? - I do suggest adding a drop of the extract. This will enhance the flavor. However, you can use lots of mint leaves and make an all-natural ice cream, if you so wish.
- If you have an ice cream machine, make the custard and pour into the machine. Follow the instructions on the manual to freeze the ice cream. Once the ice cream is almost set, add the chocolate chip and freeze again.
- The 2nd and 3rd whipping is what gives the ice cream a voluminous, smooth & creamy finish. So I do suggest planning ahead and having enough time on hand before you decide to make this ice cream.
- Using GMS and CMC gives a smooth & creamy texture to the ice cream. You can make the ice cream without them too, but you'll have a few ice crystals in the ice cream.
- Make sure you turn your freezer to its coldest temperature when you are freezing the ice cream the first 2 times. Then you can turn it back to medium.
Eggless Mint Chocolate Chip Ice Cream – step by step pictures
Wash the mint leaves well. Give them a rough chop to release some of their juices.
Reserve 1/4 cup of milk. Add cream, remaining milk and the mint leaves to a sauce pan and boil them together on medium flame. Once the milk comes to a boil, switch off the flame. Cover the saucepan with a lid and let the milk rest for 30 minutes.
Do the same thing 2 more times – Boil the milk, switch off, cover & let it rest for 30 minutes.
Pass the mixture through a sieve to filter out the mint leaves. Discard the leaves.
Add sugar , a pinch of salt and green food coloring (optional). Keep stirring the mixture and boiling on medium heat. Boil until the milk & cream mixture reduces by almost a third.
Mix the cornstarch, GMS and CMC with reserved 1/4 cup of milk. Slowly add the cornstarch mixture into the minty milk mixture and keep stirring constantly.
Stir continuously on low heat for 4-5 minutes of until the mixture starts to thicken and you have a thick custard.
Pass the mixture through a sieve to catch any lumps. You’ll have a smooth custard. Keep stirring it continuously as it cools to avoid forming a skin. If you want a deeper flavor, add peppermint extract and mix well.
Pour into a shallow dish, cover and freeze until almost set (3-4 hours). Remove, let it rest for 2 minutes to soften and whip the mixture to break up ice crystals. Again cover and freeze. Do this 2 times.
This is what it will look like after it is frozen for the 2nd time.
Let it soften a bit. Add the chocolate chips and whip the mixture again to distribute it evenly. Again cover and freeze until it is set.
Scoop out and enjoy!
Other ice cream recipes for you –
Basic Vanilla Ice Cream from scratch –