Chocolate Mint Frappe for #IceCreamWeek
Recipe type: Dessert
Cuisine: American
A rich and creamy chocolate mint ice cream makes a great frappe!!
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 1 cup packed fresh chocolate mint leaves(or other variety)
  • 4 large egg yolks
  • ½ cup plus 2 Tbsp. sugar
  • pinch of salt
  • 3-4 drop green food coloring, optional
  • 2-3 drops blue food coloring, optional
  • 1 cup milk chocolate, slivered
  • Chocolate mint ice cream
  • Ice cubes (optional)
  • Milk
  • Whipped Cream
  • Mint leaf for garnish
  1. Combine the milk and 1 cup of cream together with the mint leaves in a small saucepan. Cook for about 5 min. over medium heat until it just starts to simmer. Remove from heat and let it steep for 20 min. Strain to remove the mint leaves.
  2. Meanwhile, whip the egg yolks, sugar, salt and the ½ cup heavy cream together until smooth. Slowly add a ½ cup of the warm milk and then add all the egg mixture to the milk mixture. Return to the heat and cook over medium heat stirring constantly with a wooden spoon. Simmer the custard but do not let is boil. Continue cooking until the custard coats the back of a wooden spoon and leaves a clear trail when your finger is drawn on the back of the spoon, 4-6 min. Add the food coloring if using.
  3. Now cool the custard by placing the saucepan into a larger bowl filled with ice and water. Stir until cooled. Cover with plastic wrap that is right on top of the custard so it won’t form a skin. Cool completely in the refrigerator for 3 hours or overnight.
  4. Pour the custard into the ice cream maker and follow manufacturers instructions. When nearly frozen, like thick whipped cream add the chopped chocolate while the machine is churning. Transfer to a freezer safe container and freeze for 3 hours or a few days until serving.
  5. To make the frappe add 3 scoops of ice cream to a small blender/smoothie maker. Add in 2-3 ice cubes if desired. Fill with milk and blend. Top with whipped cream and a mint leaf if desired.
Recipe by Noshing With the Nolands at