Fresh Mint Ice Cream

23 Jun

Obviously you need to eat mint ice cream with an Oreo. Duh.

Made this a few nights ago, with the mint growing in our community garden. There is SO much of it, that I figured no one would miss a handful of leaves…


  • 1 1/2 c coconut milk (I used SoDelicious brand)
  • 1 1/2 c skim milk
  • 1/3 c sugar
  • mint from about 10 small stalks of mint (basically a big handful of leaves)
  • 3 tbsp cornstarch (plus splashes of water to dissolve)
  • 3 tbsp cream cheese


  • Whisk milks and sugars together in a medium saucepan, add mint leaves. Allow to come to a simmer for about a minute. Take off heat, cover, and let steep in the mint leaves for ~20+ minutes. (The longer it steeps, the more mint flavor you’ll have)
  • Take all the mint leaves out. You can do this with a strainer, or just by hand.
  • Keep mixture in the pot and bring back to a rolling boil. 1 tbsp at a time (you might not need the whole 3 tbsp), add the cornstarch and splash of water together in a small dish. Pour into the hot milk mixture, whisking in. Mixture should thicken. (If it doesn’t work the first time, add another round of 1 tbsp cornstarch+water.)
  • Take off heat once thick and pour about 1/3 of the mixture into a medium metal bowl, with the cream cheese at the bottom. Whisk until no clumps are there and cream cheese mixture is smooth. Then add the rest of the milk mixture in, whisking again. Sit the metal bowl into an ice water bath to cool.
  • Once cool to the touch, use ice cream maker as per machine instructions.

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