Fresh Mint and Chocolate Cookie Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
Real mint leaves steeped in warm cream give this ivory ice cream a fresh, garden flavour that extract cannot match, with crunchy chocolate cookie pieces folded through.
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Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- fine sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 349 kcal |
| Protein | 3.4 g |
| Carbohydrate | 30.6 g |
| of which sugars | 27.6 g |
| of which free sugars | 23.9 g |
| Fat | 24.6 g |
| of which saturates | 15 g |
| Fibre | 0.5 g |
| Salt | 0.36 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 480 ml double cream
- 300 ml whole milk
- 120 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 30 g fresh mint leaves (about 2 large bunches), roughly torn
Mix-ins
- 6 chocolate sandwich cookies (cream-filled), roughly broken about 66 g
- 1
Steep the mint. Bring the cream, milk, sugar, syrup and salt to a bare simmer in the saucepan, stirring until the sugar dissolves. Take off the heat, push in the torn mint and cover for 30 min.
- 2
Strain. Pour through the sieve into the jug, pressing hard on the leaves to get every bit of flavour, then throw the leaves away. Cool and chill for at least 4 h, or overnight for a stronger mint taste.
- 3
Prepare the cookies. Break the cookies into pieces about the size of a fingernail and keep them in the freezer while the base churns.
- 4
Churn. Churn the cold mint base for 20-30 min, until thick and creamy.
- 5
Fold and freeze. Fold the frozen cookie pieces through quickly, pack into the container, cover the surface and freeze for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
