Chocolate Mint Swirl Ice Cream
This Chocolate Mint Swirl Ice Cream is creamy, indulgent, and packed with minty flavor. Smooth chocolate custard combines with a luscious white chocolate swirl and crunchy mint Oreo pieces, creating a homemade frozen treat perfect for dessert, summer snacks, or family gatherings. Simple to prepare, churn, and enjoy.
Equipment
- Medium saucepan ×1
- Whisk ×1
- Medium mixing bowl ×1
- Fine-mesh strainer ×1
- Ice cream maker ×1
- 9×5-inch loaf pan ×1
- Cling wrap ×1 roll
- Microwave-safe bowl ×1
Ingredients
For the Chocolate Mint Ice Cream:
- 7 large egg yolks
- 2 cups heavy cream
- ½ cup unsweetened cocoa powder
- 2 oz unsweetened chocolate finely chopped
- 1¼ cups whole milk
- 1⅓ cups granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- ¾ tsp mint extract adjust to taste
- 10 Mint Oreo cookies coarsely chopped
For the White Chocolate Mint Swirl:
- 4 oz white chocolate finely chopped (about ⅔ cup)
- ⅓ cup heavy cream
- 1 tbsp unsalted butter at room temperature
- Pinch of salt
- ½ –¾ tsp mint extract to taste
Instructions
- Prepare the Egg Yolks: Begin by separating the egg yolks from the whites and placing them in a medium-sized mixing bowl. Whisk the yolks gently to loosen them while setting aside. These yolks are the foundation for your rich, creamy custard, providing natural protein and giving the ice cream its smooth texture.
- Heat the Cocoa Cream Base: In a medium saucepan, combine 2 cups of heavy cream with ½ cup unsweetened cocoa powder. Place over medium heat and whisk constantly. This step ensures the cocoa is fully dissolved, creating a smooth chocolate flavor. Continue whisking until the mixture comes to a gentle boil, then let it simmer for about a minute while whisking to avoid scorching.
- Incorporate the Chocolate: Remove the saucepan from the heat and immediately add 2 ounces of finely chopped unsweetened chocolate. Stir with the whisk until the chocolate is fully melted and integrated into the cream. This will enrich the ice cream base with deep, intense chocolate flavor. Strain the mixture through a fine-mesh strainer into a large bowl to remove any lumps, ensuring a perfectly smooth custard.
- Warm the Milk Mixture: Using the same saucepan (no need to wash), combine 1¼ cups of milk, 1⅓ cups of granulated sugar, and a pinch of salt. Gently heat the mixture over medium heat, whisking occasionally until it just begins to simmer. Avoid boiling aggressively; this warm milk mixture will later temper the egg yolks, preventing them from scrambling.
- Temper the Egg Yolks: Gradually pour about one-third of the hot milk mixture into the whisked egg yolks while continuously whisking. This gradual mixing gently raises the temperature of the eggs, preventing them from cooking too quickly. Once combined, pour the egg mixture back into the saucepan with the remaining milk.
- Cook the Custard: Place the saucepan back over medium heat and stir constantly with a whisk. Cook until the mixture thickens slightly and coats the back of a spoon, which indicates that the custard has reached the ideal consistency. For precision, use a candy thermometer to aim for 175°F (80°C).
- Combine Custard and Chocolate Base: Remove the custard from the heat and strain it into the previously prepared chocolate cream base. Add 1 teaspoon of vanilla extract and ¾ teaspoon of mint extract (adjust to taste). Whisk gently to combine. Allow the mixture to cool to room temperature while whisking occasionally, then cover with cling wrap pressed directly on the surface to prevent a skin from forming. Refrigerate until completely chilled. To speed up cooling, place the bowl over an ice bath and whisk periodically.
- Prepare the White Chocolate Mint Swirl: In a microwave-safe bowl, combine 4 ounces of finely chopped white chocolate with ⅓ cup heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Add 1 tablespoon of room-temperature unsalted butter, a pinch of salt, and ½ teaspoon of mint extract. Whisk until glossy and creamy. Taste and add more mint extract if desired. Cover with cling wrap and chill in the refrigerator until it thickens to a peanut-butter-like consistency, roughly 30–45 minutes.
- Chill the Ice Cream Base: Before churning, ensure the custard is fully chilled. This ensures smoother ice cream texture and prevents ice crystals from forming. Meanwhile, place a 9×5-inch loaf pan in the freezer to chill, so the ice cream can firm quickly once layered.
- Churn the Ice Cream: Transfer the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This stage is critical to incorporate air, giving the ice cream its creamy and scoopable texture.
- Fold in Cookie Chunks: Once the ice cream has reached the desired consistency, gently fold in the 10 coarsely chopped mint Oreo cookies. Distribute evenly without overmixing to preserve texture. These cookies add crunch and bursts of mint-chocolate flavor throughout.
- Layer the Ice Cream and Swirl: Remove the chilled loaf pan from the freezer. Spoon about one-third of the ice cream into the pan and spread it into an even layer. Drizzle one-third of the prepared white chocolate mint swirl over the ice cream in a random, decorative pattern. Add half of the remaining ice cream on top, then drizzle another portion of the swirl. Repeat with the final layer, smoothing the top and finishing with a generous swirl of white chocolate.
- Freeze Until Firm: Cover the loaf pan tightly with cling wrap and place it in the freezer for several hours, ideally overnight, until completely firm. This allows the flavors to meld and the ice cream to achieve the perfect scoopable texture.
- Serve and Enjoy: Remove the ice cream from the freezer about 5–10 minutes before serving to soften slightly for easier scooping. Slice or scoop into bowls, add extra cookie crumbs or chocolate drizzle if desired, and savor the creamy, minty, chocolatey goodness.
Notes
- For best results, use high-quality chocolate and fresh mint extract to achieve a rich, layered flavor.
- Chilling the custard completely before churning ensures a smooth, creamy texture and prevents ice crystals.
- The white chocolate swirl can be made ahead of time and stored in the refrigerator until needed.
- Adjust mint extract gradually—start small and taste as you go, as it can easily overpower the chocolate.
- Use a 9×5-inch loaf pan for layering; other sizes may affect swirl distribution and freezing time.
- If desired, substitute gluten-free mint cookies for a special dietary option without altering texture.
