Mint Mocha Chocolate Chip Ice Cream

Enjoy the Chocolate Mint Day by indulging in this delectable choc mint ice cream!



  • 2 1/2 cups heavy cream
  • 1/2 bunch fresh mint leaves, removed from stalks approximately 25 thumb-sized leaves
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 2 Tbsp corn syrup
  • 1/2 tsp salt
  • 2 tsp espresso powder
  • oz dark chocolate, finely chopped (I used 62% cacao) approximately 1 1/3 cups, depending on size of chocolate pieces
  • cup milk


  • 2 oz dark chocolate, finely chopped approximately 1/3 cup, depending on size of chocolate pieces
  • 1 tsp coconut oil (or another neutral oil such as vegetable oil)


  • Measure out 1 cup of heavy cream into a pot or microwave-safe container. Heat over the stove or in the microwave until just simmering. Add mint leaves and make sure they are submerged. Set aside to steep for 2 hours.
  • Strain the mint/cream mixture into a heavy 2-quart pot, pressing firmly on the leaves with the back of a spoon to extract as much mint flavor as possible.
  • Add the remaining 1 1/2 cups of heavy cream, cocoa powder, sugar, corn syrup, espresso powder and salt. Whisk to combine.
  • Heat the cream mixture (continue whisking) over medium-low heat until simmering.
  • Remove from heat and add 8 oz of dark chocolate. Whisk until chocolate has fully melted and the mixture is smooth.
  • Add the milk and whisk again until combined.
  • Cover mixture and refrigerate until fully cooled – a minimum of three to four hours, or overnight.
  • Immediately prior to processing the ice cream base in your machine, melt 2 oz of finely chopped dark chocolate with the coconut oil in the microwave in 30-second bursts. Stir until smooth. Set aside to cool slightly.
  • Pour ice cream mixture into the machine and freeze according to the manufacturer’s instructions.
  • About 2-3 minutes prior to the ice cream being finished, drizzle the melted chocolate directly onto the ice cream while it is churning. Stir with a spoon if needed to break up any large chocolate chunks or keep the ice cream moving through the paddles.
  • Transfer to a freezer-safe container and press plastic wrap tightly on the surface of the ice cream to prevent ice crystals from forming. Place in the freezer for several hours, or until firm.


Notes on mint: this is a recipe that is elevated by using fresh mint. I’m sure it’s possible to use the extract in its place, but something will be lost. Using fresh mint adds a slightly herbal depth and vibrant flavor that can’t be replicated. It’s worth the extra effort. Since I don’t have fresh mint growing in our garden, I used half of a packaged container of mint – three large sprigs. It was about 25 large leaves that averaged the size of my thumb.