Hi Bold Bakers!
People who love mint and chocolate together are passionate about the food combination. If you know a fan, chances are when they’re standing in a gelato shop looking at all the beautiful possible flavors, they will go to mint chocolate chip every time.
And why not?! This homemade mint chocolate gelato is perfect: the cooling, fresh flavor of the mint leaves is so refreshing (and NOT overpowering like other recipes), and then you’re hit with the rich but subtle touch of chocolate. It even has a slight green tint from the fresh mint leaves!
This gelato is perfect for those hot days that are coming! The best part is, mint is a natural soother for upset tummies, which I think in theory means you can eat as much as you want of this gelato!
What Is Mint Chocolate Gelato?
This gelato recipe is flavored with fresh mint and has swirls of melted milk chocolate throughout. The other ingredients are just as simple, some milk, whipping cream, egg yolks, and sugar!
If you aren’t familiar with gelato, picture a richer, creamier ice cream—and an ice cream with a much more intense flavor! Even though gelato and ice cream are made with the same ingredients, ice cream uses more fat from milk and cream than gelato. Cold fat coats your tongue, so you end up tasting less. Thanks to gelato’s lower fat content, you get to taste all that minty, chocolatey goodness!
What You Need To Make Mint Chocolate Gelato
How To Make Mint Chocolate Gelato
You’re only a few steps away from enjoying delicious homemade mint chocolate gelato! Here’s how you make it (and don’t forget the printable, full recipe down below):
- In a medium saucepan, heat the milk, cream, and mint until it comes to a simmer. Once it simmers, remove it from the heat and set it aside. Let it infuse for around 45 minutes.
- In a medium mixing bowl, whisk the eggs and sugar together.
- One ladleful at a time, whisk the milk mixture into the eggs.
- Return the gelato to your saucepan and heat on low. Stir the mixture constantly until it has thickened enough to coat the back of a spoon.
- Once it has thickened, remove it from the heat and pour the mixture through a sieve. Discard any solids left and set the gelato aside to cool down at room temperature.
- Once cooled, cover and refrigerate until it is thoroughly chilled. This will take at least 3 hours, but you can store it this way for up to 3 days.
- Churn the gelato accordingly to the directions for your ice cream maker.
- Once the gelato starts to look like soft serve, it’s almost finished. Melt the chocolate in a microwave or a small saucepan over low heat.
- As the machine is churning, drizzle your melted chocolate into the gelato. This will freeze the chocolate into ribbons in the gelato.
- Transfer the gelator to an airtight, freezable container and freeze for at least 4 hours before serving.
Gemma’s Pro Chef Tips For Making Mint Chocolate Gelato
- Always temper the egg yolks by slowly adding the hot milk instead of pouring the yolks into the hot milk. This helps prevent curdling.
- Make sure your gelato base is thoroughly chilled before churning in your ice cream maker.
- Don’t be tempted to use peppermint extract in this gelato instead of fresh mint. The flavor can be overpowering and doesn’t resemble the taste of fresh mint leaves.
- Mint leaves can come in many varieties with subtle flavor differences, including peppermint, spearmint, and even corn and pineapple mint! You can experiment with any type you have access to and see what you like best!
- Melt the chocolate JUST before adding it in. You need it to be hot, so it drizzles into the gelato in a thin stream.
- If you prefer a smooth gelato, leave out the chocolate, or drizzle the gelato with a bit of ganache before serving.
How Do I Store Mint Chocolate Gelato?
Homemade gelato will keep in your freezer for up to 6 weeks!
Make More Ice Cream!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
Fresh mint and swirls of melted milk chocolate make this Real Mint Chocolate Chip Gelato recipe a step above the rest.
Servings: 2 pints
- 2 cups (16floz/480ml) whole milk
- 1 cup (8floz/240ml) heavy whipping cream (warmed)
- ⅓ cup (about 1oz/28g) fresh mint leaves (packed, bruised slightly)
- 4 large egg yolks
- ¾ cup (6oz/170g) sugar
- ½ cup (3oz/85g) milk chocolate (melted)
In a medium saucepan, heat the milk, cream, and mint together until it comes to a simmer. Once it simmers, remove it from the heat and set it aside, and let it infuse for about 45 minutes.
Whisk the eggs and the sugar together in a medium mixing bowl.
One ladleful at a time, whisk the milk mixture into the eggs.
Return the gelato mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Remove from the heat and immediately pour the mixture through the sieve. Discard all the solids left and mint in the sieve. Set aside to cool down at room temperature.
Once cooled, cover and refrigerate until thoroughly chilled, at least 3 hours but up to 3 days.
Churn according to the directions for your ice cream maker.
When the gelato starts to resemble soft serve and is almost finished churning, melt the chocolate either in the microwave or in a small saucepan over low heat.
While the machine is still churning, drizzle the hot melted chocolate into the gelato. It will freeze in ribbons into the gelato.
Transfer to an airtight, freezable container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.