Enhance your dessert course with refreshing no-churn mint ice cream! Fresh mint leaves give this ice cream a rich minty aroma, and the best part is that you don’t need an ice cream maker to prepare it. We love serving this ice cream with a quick strawberry sauce that only takes 5 minutes to make and perfectly complements any ice cream or dessert. You can further customise the mint ice cream with your choice of mix-ins, such as chocolate chips, crumbled Oreo cookies or crushed After Eight thins for those who simply can’t get enough of mint and chocolate treats.
More Recipe from our Meal of the Month Series
No-Churn Mint Ice Cream with Strawberry Sauce
If you feel less inclined towards mint, replace it with the same amount of balm (Melissa/lemon balm) and prepare the ice cream as described below.
Prep Time: 20 min
Cooking Time: 3 – 5 minutes
Freezing time: 4 – 6 hours
For the ice cream
- 110 g (1 cup) caster sugar
- 150 ml (1/2 cup + 2 tbsp) water
- a handful of peppermint leaves, cleaned, dried and stems removed
- juice of one lemon
- 150 ml (2/3 cup) whipping cream
For the strawberry sauce
- 250 g (1/2 pint) fresh strawberries, cleaned and hulled
- 1 tbsp icing (powdered/confectioners’) sugar, honey or agave syrup
- 1 tsp finely ground lemon zest
1) Cook the sugar Syrup
Let the water and sugar cook on medium high heat for 3 to 5 minutes without stirring until the liquid turns into a syrup. Let cool to room temperature. Wash and clean the herbs and blitz with the sugar syrup until well blended. Add the lemon juice and stir well. Pour the mixture into a loaf pan or ice container and place in the freezer for 2 to 3 hours. Once the mixture starts to freeze, stir with a fork to dissolve the ice crystals.
2) Make the ice cream base
Using a hand-held or stand mixer with the whisk attachment, whip the cream until soft peaks form and fold carefully under the half-frozen mint syrup. Put back into the freezer and freeze for another 2 to 3 hours.
3) Make the strawberry sauce
Mash the strawberries with a fork and optionally press the berries through a strainer to remove the seeds. Stir in the icing sugar, honey or agave syrup and lemon zest. Store in an airtight container in the fridge until ready to serve.
Tip: If the strawberries are very sweet and ripe, we often omit the sweetener. You can always add more sugar, honey or syrup to make it sweeter.
4) Serve the no-churn mint ice cream
15 minutes before serving, take the ice cream out of the freezer to soften. Serve garnished with strawberry sauce and mint leaves.
Materials: mint, strawberries
Storage and shelf Life
You can store the no-churn mint ice cream in the freezer for up to two weeks. Don’t put thawed ice cream back into the freezer. The strawberry sauce can be stored refrigerated for 2 days.
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