Mint Choc Chip Ice Cream – With a Sneaky Twist
This has definitely been my year for growing mint. It came in early and flourished into thick, leafy bounds, spilling over the concrete. Through an interstate move, a cyclone, a record-breaking rain event, and the hottest February on record — it just kept on growing.
I was abundant in mint leaves. They went into flavored water, salads, pilafs, even vases around the house. It felt like I would never keep up. And truth be told — I didn’t even really like mint!
Then came the delicate little white flowers — dainty, fragrant, and subtly minty. I was smitten. They went straight into desserts like my Pannacotta.
When summer ended, so did the flowering. My once-lush mint turned straggly and tired. After a big prune, I was left with armfuls of “imperfect” mint sprigs. Too good to waste, so I turned them into Mint Ice Cream — and to my surprise, it might just be my favorite use for mint ever.
And what’s better than mint ice cream? Mint Choc Chip Ice Cream.
But wait — there’s a twist.
You see, this isn’t your ordinary mint ice cream. My version includes one surprising ingredient that adds color and texture but no weird flavor…
Sweet little peas.
They act as a natural green colorant and give the ice cream extra body. You won’t taste them, but you’ll appreciate the beautiful creamy texture.
It’s playful, refreshing, and totally delicious — promise.
Why You’ll Love This Recipe
-
Naturally colored — no artificial dyes
-
Refreshingly minty, never overpowering
-
Creamy and smooth with chocolate crunch
-
Fun twist using everyday ingredients
-
Gluten-free and easy to make
This Mint, Choc Chip & Pea Ice Cream is playful, refreshing, and delightfully different. It captures the freshness of homegrown mint with a clever natural twist. It’s proof that beautiful things can come from unexpected places — even peas.
So next time you find yourself with more mint than you know what to do with… make ice cream.
Mint, Choc Chip & Pea Ice Cream Recipe
Serves: 6
Prep time: 20 mins
Chilling time: 4 hrs
Churning: As per your ice cream machine
Ingredients
-
1¼ cups milk
-
1 bunch fresh mint (leaves only, chopped)
-
1 tsp vanilla extract
-
120 g caster sugar
-
2 eggs
-
1 cup frozen baby peas (thawed) or ¾ cup fresh peas (blanched)
-
1½ cups thickened cream
-
100 g dark chocolate, finely chopped
Method
-
Infuse the milk: Heat the milk and vanilla in a saucepan over medium-low heat until just below boiling. Add the chopped mint and stir. Let infuse for 30 minutes, stirring occasionally.
-
Make the custard: Whisk eggs and sugar in a bowl until pale. Strain mint milk through a fine sieve and reheat gently. Slowly add half to the egg mixture, whisking constantly to temper. Pour everything back into the pan and cook gently, stirring, until thickened and coats the back of a spoon (or reaches 86°C). Cool to room temperature.
-
Add the peas: Blend peas into a smooth puree, strain, and stir into the cooled custard. Add cream and mix well. Chill for at least 4 hours or overnight.
-
Churn: Churn in your ice cream machine according to instructions. Add chocolate halfway through.
-
Freeze and serve: Transfer to a container and freeze until firm. Serve with extra chocolate shavings or fresh mint leaves.
Tips:
-
No ice cream maker? Freeze and beat with a hand mixer every hour for 5 hours.
-
Swap peas for avocado or add a few drops of green food coloring if you prefer.
-
Fresh or dried mint (or mint tea) both work!
Storage Tips
-
Store in an airtight container in the freezer for up to 2 weeks.
-
Allow to sit at room temperature for 5–10 minutes before scooping.
-
For the creamiest texture, cover the ice cream surface with baking paper before sealing to prevent ice crystals.
Serving Suggestions
-
Scoop over warm brownies for a minty contrast.
-
Top with fresh mint flowers for a pretty touch.
-
Pair with dark chocolate sauce or berry compote for a fancy dessert.
FAQs
Can I taste the peas?
Nope! They simply add a smooth texture and natural green color — the flavor stays purely mint and chocolate.
Can I use dried mint or mint extract?
Yes — replace fresh mint with 2–4 tsp mint tea leaves or ½ tsp mint extract, adjusting to your taste.
Can I make it dairy-free?
Yes, swap the milk and cream for coconut milk and coconut cream for a tropical twist.
Do I need an ice cream maker?
Not at all — you can hand-beat the mix while freezing for a few hours for a no-churn version.
Mint, Choc Chip and Pea Ice cream
Ingredients
- 1 1/4 cup Milk
- 1 Bunch Mint
- 1 tsp Vanilla Extract
- 120 g Caster Sugar
- 2 Eggs
- 1 cup Frozen Baby Peas thawed or 3/4 cup Fresh Baby Peas blanched
- 1 1/2 cup Thickened Cream
- 100 g Dark Chocolate chopped fine
Instructions
- Pick the leaves from the mint sprigs and chop roughly but thoroughly.
- Place milk and vanilla into a Saucepan on medium low heat until just below boiling. Add the mint leaves, stirring to combine. Leave to infuse for 30 minutes, stirring occasionally to release the chlorophyll from the mint.
- Meanwhile combine the eggs and the caster sugar and mix until pale.
- Once infused, strain through fine sieve, and return to sauce pan. Bring the milk back up to just below boiling.
- Add half the hot milk into the egg mix and stir to temper the eggs. Now pour the egg and milk mix into the remaining milk and stir constantly until it thickens into a custard, never letting the temperature rise above 86C. Allow to cool to room temperature.
- Place peas into a blender or whiz with stick mixer until a puree. Strain through a fine sieve into the custard mix. Add the cream and combine.
- Place Custard into the refrigerator until cold. approx 4 hours.
- Churn in an ice cream machine as per instructions. Add in the chopped chocolate half way through.
- Freeze and then serve.
Notes
- You don’t have to chop the mint, but chopping helps the amount of green (chlorophyll) that is released into the milk.
- If you don’t have fresh or can’t get fresh mint, use 2 -4 tsp of mint tea depending on how minty you like you ice cream.
- If you don’t have peas or that’s a bit too crazy for you, perhaps use an avocado instead. (but trust me you don’t taste the peas) or leave them out altogether and add a few drops of green food colouring.
- If you can’t get baby peas just use regular peas, they still have the same effect.
If you loved this try one of these
Cherry Choc Chip Ice Cream
Pin to save for later
Did you make these
If you make this ice cream, I’d love to see it!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
