Fresh mint flavor and chocolate mint candies turn this homemade treat into a triple mint confection.
What's to love
If you love Mint Chocolate Chip ice cream, you will love this Triple Mint combination. Chunks of Andes mints and Junior mints provide plenty of chocolatey mint deliciousness.
- Heavy cream, half-and-half, and egg yolks create the creamy custard base.
- Food coloring (optional) - Just a drop or two adds a touch of mint green color.
See the recipe card for complete instructions and ingredient amounts.
- Add the half-and-half, 1 ½ cups cream, sugar, and salt to a pan set over low heat. Whisk to dissolve the sugar.
- Add the fresh mint and continue warming the cream to infuse it with the fresh mint flavor. ( Image 1)
- Meanwhile, in a bowl, whisk together the egg yolks and the remaining ½ cup cream. (Image 2)
- Slowly ladle some of the hot cream mixture into the egg mixture, whisking constantly. Then pour the egg mixture back into the saucepan while whisking to ensure the eggs do not scramble.
- Cook for 3-4 minutes until slightly thickened, being careful not to boil the mixture. (Image 3)
- Transfer the cream mixture to a glass bowl, straining to catch any bits of egg that may not have incorporated smoothly. Whisk in food coloring, if desired.
- Cover the mixture with plastic wrap, pressing the wrap down directly on top of the cream. This prevents a film from forming. (Image 4)
- Chill for 2-4 hours or as long as overnight.
- Transfer chilled mixture to bowl of ice cream maker. Note: Some ice cream makers require pre-freezing the bowl before churning.
- Churn until the mixture has a soft-serve consistency. (Image 5)
- Transfer to a freezer-safe container and stir in Junior and Andes mint candies. (Image 6)
- Freeze for 2-4 hours until firm (or overnight).
- Serve in a bowl or cone. Drizzle with chocolate sauce for extra decadence.
Spearmint is most commonly sold in grocery stores and thus is typically used to make mint ice cream. Fresh mint creates a much brighter mint flavor than mint extract would.
Food coloring is typically used to create a green color. Crème de menthe can also be used for color as well as flavor.
While steeping fresh mint leaves in the cream can lend a very light green hue, fresh mint ice cream is naturally more white than green.
Mint Ice Cream with Andes and Junior Mints
- 2 cups half-and-half
- 2 cups heavy cream (divided)
- ¾ cup granulated sugar
- 1 bunch fresh mint leaves
- ¼ teaspoon Kosher salt
- 2 large egg yolks
- 1-2 drops green food coloring
- 3.5 ounces Junior Mints (1 box)
- 14 pieces Andes Chocolate Mints (chopped, about ½ of 4.67-ounce package)
- Note: If your ice cream machine requires pre-freezing, make sure to freeze in advance of making the custard base.
- In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ cups of the heavy cream. Add sugar and salt and whisk until dissolved. Stir in the mint leaves to steep.
- While the cream mixture heats, add 2 egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled, at least 2 hours.
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container and stir in Andes Mints and Junior Mints. Freeze until firm, approx. 3-4 hours or overnight.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in September 2018 and has been updated.