Mint Chip Gelato Recipe

mint chip gelato 

The heat made us do it. Yes, we finally got an ice cream maker!  We have the classic Cuisinart ICE-20 and are having a blast experimenting with fun flavors. So far we’ve made Cafe Sua Da (Vietnanamese Iced Coffee), grapefruit, hibiscus, and the object our affection and of this post, mint chip. Mint chip is such a classic ice cream flavor and mint is such a vital herb in Vietnamese cooking, we wanted to find the best method to highlight these ingredients. David Lebovitz has a fantastic recipe for mint chip ice cream but we prefer the flavor of gelatos and decided to adapt his corn starch based Sicilian style egg-less gelato recipe to make our mint chip gelato. Why do such a thing? David Lebovitz states it best: “not using eggs means the flavor’s focused squarely on the pistachio with nothing to distract from those perfect scoops of it. Except your spoon.”  We wanted the flavor to squarely focused on mint chip and, oh boy, it sure did!

mint chip gelato

video tutorial on ice cream using cornstarch by Mark Bittman, gave us all the confidence we needed to try this recipe.

We love the way to make these “chips” Drizzled, frenetic,  and each chip unique.


Mint Chip Gelato


2 cups whole milk (for more richness, you can use 1/2 and 1/2)
1/3 cup sugar
2 tablespoons cornstarch
pinch salt
1-2 bunches of peppermint, washed, dried, and destemmed
5 oz. dark chocolate (we used 72% cacao)


Make a slurry with about 3-4 tbs of milk and corn starch in a bowl and set aside. Add the remainder of the milk to a sauce pan, mint, salt, and sugar under medium low heat. When mixture starts to bubble, turn off heat and allow mint to steep for about 1 hour. Then pour mixture over a sieve and squeeze out the fluid from mint and discard.

Reheat his mixture under medium low heat. When it begins to bubble, add your mixed slurry and stir making sure there are no clumps. Continue to heat until it thickens..when you can run a line on a back of a spoon without the mixture coming together it should be done. Cool completely (preferably over night) and then add to your ice cream maker, follow it's directions.

Place the container that you plan on storing the ice cream in the freezer.

In the mean time, coarsely chop the chocolate into small pieces and heat over a water bath. When the ice cream maker is done, scribble the melted chocolate onto your cold container--it should freeze almost instantly. Scoop in a layer of ice cream and break up the chocolate. Scribble more chocolate and layer on more ice cream. Continue until done and freeze until firm. Before serving allow to thaw just slightly before scooping

mint chip gelato 

The mint flavor is nothing like the store bought mint chips which are probably made mostly of flavor extract.  The flavor is deliciously herbacious, organic, and mint just bursts through. We love David Lebovitz’s method of using the melted chocolate. Not only does it make for an interesting pattern to the ice cream, the texture of the instantly frozen chips of dark chocolate is fantastic.   Thanks to both David Lebovitz and Mark Bittman for this delicious inspiration!
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33 Responses to “Mint Chip Gelato Recipe”

  1. 1

    Ju (The Little Teochew) — July 19, 2010 @ 11:22 am

    My gosh, you guys. Does this look good or does this look good? And all fresh mint leaves! Can't get better than this!

  2. 2

    Cristina — July 19, 2010 @ 1:51 pm

    You've inspired me to pull out my ice cream machine and use it. This gelato looks refreshing and delicious!

  3. 3

    Jean — July 19, 2010 @ 3:05 pm

    Beautiful! This is one of my favorite flavors but I haven't tried it on my ice cream maker yet. Isn't it addictive?

  4. 4

    David — July 19, 2010 @ 3:30 pm

    glad you like the mint chocolate flavors together as much as I do!

    And glad to be in such esteemed company! : )

  5. 5

    Ravenous Couple — July 19, 2010 @ 4:09 pm

    Ju: No it doesn't..planning on making another batch today!

    Cristina: this eggless method is so easy, definitely dust of your ice cream maker and give it a whirl!

    Jean: yes, very!! but it's a joy to make your own home made ice cream so do give it a try!

    David: Wow, thanks for taking time from your sweet life in Paris to pay our blog a visit! We're so new so we'll have to get your book!

  6. 6

    Xiaolu @ 6 Bittersweets — July 19, 2010 @ 7:45 pm

    This looks so delicious; great job with the photos! I don't own an ice cream maker but am tempted to try the freezer method just to get a taste of this.

  7. 7

    Ravenous Couple — July 19, 2010 @ 8:16 pm

    xialu: there are methods to make ice cream without a ice cream maker called semi can do make it with a mixer. See our durian semifreddo recipe.

  8. 8

    Bonnibella — July 19, 2010 @ 8:38 pm

    I love how making your own ice cream yields to the knowledge of only wholesome ingredients.

  9. 9

    Diana — July 19, 2010 @ 11:09 pm

    David Lebovitz was working some ice cream magic in both our kitchens this weekend! Yours looks great too! 🙂 So refreshing on a hot day!

  10. 10

    penny Wolf — July 20, 2010 @ 11:26 am

    I can't wait to try this recipe!My
    Husband and I can't get past David
    Lebovitz orange sorbet. It may sound slightly ho-hum but somehow it explodes with flavor more so than just eating an orange. I add the zest of an orange being the only change to the recipe.
    Enjoy! I'm glad to have found your site.

  11. 11

    Kelly — July 20, 2010 @ 4:05 pm

    I just, oddly enough, purchased a 2 quart cuisinart ice cream maker and a mint plant…I can't wait to try this. Thanks for the inspiration.

  12. 12

    Kitchen Runway — July 20, 2010 @ 9:44 pm

    You two are amazing! Gelato is so perfect for this hot CA weather!! =)

  13. 13

    triplescoopdesserts — July 20, 2010 @ 10:34 pm

    Great job on the Mint Chip Gelato! My only suggestion is to let you readers know to use Peppermint and not spearmint. I found that spearmint doesn't pack the crisp clean minty flavor that we are use to eating.

    Happy National Ice Cream Month!

  14. 14

    krissy @ — July 21, 2010 @ 12:09 am

    thanks for bringing this to the luau party! it was a big hit. we need to make some ice cream this summer too!

  15. 15

    Thomas Andrew — July 21, 2010 @ 12:41 am

    Wow this looks and sounds delicious! I love mint. I think my girlfriend Katie and I will have to tackle this recipe ourselves.

  16. 16

    Ravenous Couple — July 21, 2010 @ 4:15 am

    bao: Thanks for making that clarification!

  17. 17

    Forager @ The Gourmet Forager — July 21, 2010 @ 11:39 am

    Yum! Looks so good and refreshing. Your description of the true minty flavour sounds very appealing – gotta save this idea for when our summer rolls around

  18. 18

    kelly — July 22, 2010 @ 1:41 am

    Wow! I made it and it was wonderful. I used half 2% and half 1/2 & 1/2 and I used spearmint because that is what I had on hand. It is wonderful. Thanks for sharing this great recipe.

  19. 19

    Connie — July 22, 2010 @ 2:34 pm

    Wonderful. Mint chocolate chip ice cream was my favorite as a kid, and still is. And I've been thinking about gelatos lately, not really knowing the difference. I love your explanation, must try this!

  20. 20

    Ravenous Couple — July 22, 2010 @ 2:36 pm

    Kelly: so glad you enjoyed making this!!

  21. 21

    Tiny Urban Kitchen — August 9, 2010 @ 10:35 pm

    Man, this really makes me want to try making mint ice cream. I love the beautiful designs that the chocolate makes in the ice cream. Thanks so much for sharing!

  22. 22

    Philip — February 5, 2011 @ 4:39 am

    Awesome recipe. Just finished my first batch and will definitely make this one again.

    Next time I'm planning to double the recipe. This batch barely filled half my ice cream maker (ICE 21).

  23. 23

    atesca — May 26, 2011 @ 10:07 pm

    I made this today, the mint gelato works perfect, but the chocolate chip, not so good. It didn’t “break” the way it should, but stick together into confusing strips of chocolate, and then “stain” the light green mint gelato with its brown color. Tastes ok still, but doesn’t look so pure and fresh. 🙁

  24. 24

    The Ravenous Couple — May 26, 2011 @ 10:10 pm

    sorry to hear, that..did you drizzle it on and freeze first?

  25. 25

    Meg @ Peaches and Cake — March 14, 2012 @ 2:55 pm

    This recipe is EVERYTHING I believe in about ice cream! Flavorful, not too fatty, high-quality ingredients — THANK YOU! Am definitely trying this!

  26. 26

    Macaron ice cream sandwich — June 3, 2012 @ 5:56 pm

    […] cream.  It’s when we dust off our ice cream maker to whip up home made concoctions such as mint chip gelato or dulce de leche ice cream or enjoy it straight from the carton.  We’re no strangers […]

  27. 27

    Jaye — March 18, 2013 @ 10:19 pm

    I was really looking forward to the results of this recipe… I followed it to the letter. Sadly, it only made 500g of gelato and was so thick, my ice-cream machine came to a grinding halt after just 9 min. I had so much chocolate left over, I made a separate chocolate dish. That being said, the flavours are delicious. I will make it again and next time I will double all of the ingredients like Philip did… except NOT the corn starch or chocolate. Maybe next time I will make enough to share (says my husband!) 🙂

  28. 28

    maya — March 24, 2013 @ 8:39 pm

    Making this for the 3rd time tonight. I like to overdo it on the mint infusion (incredible taste and freshness). This is my favorite ice cream and my most successful homemade ice cream. I haven’t perfected the chocolate drizzle – could be prettier but it tastes magnificent.

  29. 29

    The Ravenous Couple — March 28, 2013 @ 4:32 pm

    so glad!!

  30. 30

    Mable Cundick — May 14, 2013 @ 7:25 am

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

  31. 31

    Mari — August 4, 2013 @ 11:25 am

    I think this would also work with soy milk, but, do you think that then it might need more cornstarch, maybe because soy milk has less fat than regular milk?
    I have tried this but to make it real creamy I used 1 cup of cornstarch and 3-4 cups of soy milk. I know 1 cup is a lot, but it worked really well and I’m not sure if it could work with only a few tablespoons. What do you think? Thank you for reading 🙂

  32. 32

    Mari — August 4, 2013 @ 11:50 am

    Nevermind!! I just found out what my problem was: The hotter the milk is, the thicker it will get with the cornstarch without needing more than a few tablespoons. As I said before, thank you anyway, this recipe is great ! 🙂

  33. 33

    Natisha — August 21, 2013 @ 8:22 am

    Wow, fantastic blog layout! How long have you been blogging for?
    you make blogging look easy. The overall look of your
    web site is magnificent, let alone the content!

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