Chocolate Flecked Mint Ice Cream

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Remember a couple of days ago I made these totally decadent Double Chocolate Chip Cookies? Well, I told you I was going to do something special with them… and here it is! Homemade Chocolate Flecked Mint Chip Ice Cream sandwiches in between 2 deliciously decadent double chocolate chip cookies. OMG.

They are heaven. And they are perfect this week because it is HOT HOT HOT! And Ice Cream is always the perfect way to cool down. It’s too hot to even walk outside to my pool… well maybe not… maybe I am just being a little lazy. The walk to my freezer is significantly shorter šŸ™‚

I am fairly certain that you need to make these IMMEDIATELY. So… check out the cookie recipe here and then get ready to make some mouth watering ice cream!

Chocolate Flecked Mint Ice Cream

Course Dessert
Cuisine American


  • 1 3/4 cups heavy cream
  • 1 1/2 cups skim milk really you should use whole milk, but I never have any in the fridge so I improvised
  • 3/4 cup fresh mint leaves
  • 4 large egg yolks
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 2 drops green food coloring - more if your feeling crazy!
  • 5 oz bittersweet chocolate shaved


  • In a pot combine the cream, milk, and mint leaves. Warm this mixture over medium high heat until it barely comes to a simmer, about 5 minutes. While waiting, combine the egg yolks, sugar and salt in a heat proof bowl. Whisk like you have never whisked before until the mixture turns a pale yellow and doubles in volume... roughly 2 minutes.
  • Remove the cream mixture from the stove and while whisking, pour about 1 cup of the cream mixture into the egg mixture. Then put the egg cream mixture back into the saucepan and place over medium heat and stir with a wooden spoon until the mixture gets thick and custardy. BEWARE - don't let it come to a boil.
  • Ok... next we need to set up an ice bath. Pour the custard through a sieve into a bowl to remove the mint leaves. Place the bowl in the ice bath. Add the food coloring. Refrigerate for about 2 hours until cold.
  • Once cool, remove from the fridge and pour that bowl of custardy goodness into your ice cream machine and let it work its magic. About 3 minutes before it is done add the chocolate flecks! Then take all that ice cream and put it into a freezer safe container and freeze for at least 2 hours before digging in! (I ate a bit right out of the machine... I couldn't wait... it was just to make sure the ice cream was edible... and that I wouldn't poison anyone...duh)
  • Then all you need to do is scoop a few scoops onto the bottom cooking, place the top cookie on top (obviously), use both hands to handle this masterpiece and take a big, cold, delicious, creamy bite!

Okay… my work here is done!



  1. This flavor of ice cream has always been my total favorite! I never liked it as much with big pieces of chocolate. I always preferred it just like yours with the little flecks of chocolate. Perfection!

  2. me too! I have never liked big pieces of chocolate in my ice cream – this is the best because its all over and in every bite!

  3. I keep saying I need to get an ice cream maker! I love chocolate flecks… I used to always get Haagen Dazs Belgian Chocolate ice cream because it has those chocolate flakes. Next time I'm at Williams-Sonoma, I'm getting that ice cream maker I have had my eyes on all summer!

  4. This looks sinfully good. At the very least it's sinfully fattening. You've combined two great elements here. They really look delicious.

  5. This is my all-time favorite ice cream flavor! The homemade one sounds wonderful especially with the cookies! Yum!

  6. Oooh – the hubs loves mint ice cream and he loves ice cream sandwiches. How much would he love me if I put them both together like this? 8-D

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