Green Mint Chip Ice Cream

The first time my cousin dared me to try spinach in ice cream, I laughed. She showed me how blending the leaves into the milk first created this gorgeous emerald base with zero veggie taste. Now it is the only way I make mint chip at home, and guests never guess the secret ingredient.

I made this for a July barbecue last summer. My neighbor took one look at the vibrant green and said, did you really put vegetables in dessert. By her third serving, she was asking for the recipe and buying spinach on her way home.

Ingredients

• 2 cups heavy cream: Creates that luxurious texture we crave in homemade ice cream
• 1 cup whole milk: Lightens the base just enough without sacrificing creaminess
• 3/4 cup granulated sugar: Sweetens perfectly while helping the custard thicken
• 1/4 teaspoon fine sea salt: Enhances the chocolate and mint flavors
• 5 large egg yolks: The emulsifier that gives ice cream its smooth, rich body
• 2 teaspoons pure peppermint extract: Use the good stuff here, it makes all the difference
• 1/2 teaspoon vanilla extract: Rounds out the sharpness of the peppermint
• 1 cup fresh baby spinach: Our secret weapon for that gorgeous natural green
• 3/4 cup mini dark chocolate chips: Bittersweet chocolate keeps it from being too sweet

Instructions

Make the green milk base:

Toss the spinach and milk into your blender and whirl until you see this brilliant smooth green liquid. Pour it through a fine mesh sieve to catch any leafy bits.

Heat the cream mixture:

Add the cream, sugar, and salt to the spinach milk in a medium saucepan. Warm it over medium heat until steam rises but it never reaches a boil.

Temper the egg yolks:

Whisk those yolks in a bowl while slowly drizzling in about one cup of the hot cream mixture. Keep whisking furiously so the eggs do not scramble.

Cook the custard:

Pour everything back into the saucepan and stir constantly over medium low heat. You know it is done when the custard coats the back of a spoon and leaves a clear line when you run your finger through it.

Add the mint flavor:

Remove from heat and stir in both extracts. Taste and add a drop of green food coloring if you want it more intense.

Chill thoroughly:

Pour the custard through that sieve again into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least four hours or overnight.

Churn the ice cream:

Freeze it in your ice cream maker following the manufacturer instructions. Toss in the chocolate chips during the final two minutes of churning.

Set it firm:

Scrape the soft ice cream into a freezer safe container and freeze for at least two hours until it firms up completely.

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My daughter now requests this for every birthday instead of cake. Watching her friends discover the spinach trick has become one of my favorite kitchen moments.

Getting The Right Green

Fresh baby spinach works best because mature leaves can leave a grassy flavor. One cup is plenty for that mint chip look without anyone detecting vegetables.

Chocolate Matters

Semi sweet chips make this too cloying. Dark chocolate around 60 to 70 percent cacao cuts through the sugar and lets the peppermint shine through.

Serving Suggestions

Let the ice cream sit on the counter for five minutes before scooping. I love serving it in waffle cones or topped with hot fudge for extra indulgence.

• Toast extra chocolate chips as a garnish
• Crush peppermint candies on top for holidays
• Store parchment paper directly on the surface to prevent ice crystals

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This recipe proves that the best kitchen secrets are the ones we stumble upon by accident and never forget.

Recipe FAQs

→ How is the natural green color achieved?

The green tint comes from blending fresh baby spinach leaves into the milk, or alternatively, natural green food coloring can be added for a brighter hue.

→ What gives the mint chip its refreshing flavor?

Pure peppermint extract combined with a hint of vanilla creates the cool, refreshing flavor that defines this treat.

→ Can this treat be made dairy-free?

Yes, by substituting coconut milk and coconut cream for the traditional milk and heavy cream, this can be crafted without dairy.

→ What’s the role of tempering egg yolks in this process?

Tempering gradually raises the yolks’ temperature, preventing curdling and helping achieve a smooth, creamy custard texture.

→ When should chocolate chips be added?

Chocolate chips are folded in during the last two minutes of churning to ensure even distribution without melting.