Nothing beats the flavor of fresh mint ice cream, free of the artificial flavors and colors found in store-bought ice cream. This no-churn recipe combines techniques from both David Lebovitz and Nigella Lawson.
2 cups fresh mint leaves (packed)*
2 1/2 cups heavy cream
Pinch of salt
14-ounce can sweetened condensed milk
2–3 tablespoons vodka, optional**
In a medium saucepan, warm the heavy cream, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.
To prevent a film from forming on the top of the mixture, press a piece of plastic wrap directly onto the mixture. Place in the refrigerator to cool completely (at least 2 hours).
Place the cooled heavy cream mixture and sweetened condensed milk into the bowl of a stand mixture. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy. Gently whisk in the vodka.
Scrape the ice cream into airtight containers. Cover and freeze for at least 6 hours or overnight.
*I prefer peppermint over spearmint.
**Alcohol helps to keep the ice cream soft because it never freezes hard. If you omit the alcohol, allow the ice cream to sit at room temperature for 10 minutes before serving.
***To make mint chocolate chip ice cream, chop up 4 ounces of bittersweet chocolate into small bits. Gently mix into the ice cream before freezing.
- Prep Time: 5 minutes
- Inactive Time: 8 hours
- Cook Time: 5 minutes
- Category: Ice cream
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 215.42
- Sugar: 14.58 g.
- Sodium: 45.72 mg.
- Fat: 15.63 g.
- Saturated Fat: 9.92 g.
- Carbohydrates: 15.39 g.
- Fiber: 0.45 g.
- Protein: 3.23 g.
- Cholesterol: 50.45 mg.
Keywords: no-churn ice cream, mint