Mother Earth Living

Ice Cream Surprise: Chocolate Mint Ice Cream

Herbs and flowers for flavor and color.
By Theresa Loe
August/September 1996
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Creamy, dark and rich: Chocolate Mint Ice Cream.


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Chopped spearmint leaves swirl through every scoop of this creamy, rich chocolate ice cream. Feel free to experiment with other mint varieties.

  • 1 batch French Vanilla Ice Cream 
  • 2 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 1 cup hard-packed fresh spearmint leaves
  • 2 tablespoons chopped fresh spearmint leaves
  1. While heating the ice-cream base, melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally.
  2. Off heat, pour about 1 cup of the prepared hot ice-cream base into the melted chocolate and whisk until well blended. Pour the chocolate mixture back into the remaining vanilla base and whisk again. Stir in the hard-packed mint leaves. Cover and chill in the refrigerator for at least 1 hour.
  3. Strain the mixture and add the chopped mint leaves. Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions.

Theresa Loe is an aerospace engineer, freelance writer and lecturer who tends her herb garden in a small Southern California coastal community. Her book, The Herbal Home Companion, is due out from Kensington, Inc., this fall.

Click here for the original article, Ice Cream Surprise.



















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