Real Mint Chocolate Chip Gelato is a creamy, dreamy treat that combines the refreshing zing of real mint with rich chocolate chunks. Infusing fresh mint leaves for 45 minutes creates a vibrant, natural flavor that’s far superior to artificial alternatives. The velvety texture, achieved in just 20 minutes of prep, melts luxuriously on your tongue, while the dark chocolate bits add a satisfying crunch. Perfect for warm days or indulgent nights, this gelato is a delightful balance of cool and decadent. With only 5 minutes of cooking time, it’s surprisingly simple to make yet feels like a gourmet dessert. Treat yourself to a scoop of this homemade masterpiece—it’s worth every moment.
This gelato is a sensory experience, from the bright aroma of fresh mint to the smooth, creamy base that’s impossibly rich. The chocolate chips, scattered generously throughout, provide bursts of bittersweet contrast that elevate every bite. Unlike store-bought versions, this recipe lets you control the intensity of the mint and the size of the chocolate chunks, making it uniquely yours. Whether you’re hosting a dinner party or simply treating yourself, this gelato is sure to impress. It’s a dessert that feels both indulgent and refreshing, proving that the best flavors come from real, quality ingredients. Dive in and savor the magic of homemade gelato.
Ingredients for Real Mint Chocolate Chip Gelato
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy whipping cream (warmed)
- ⅓ cup (about 1 oz/28 g) fresh mint leaves (packed, bruised slightly)
- 4 large egg yolks
- ¾ cup (6 oz/170 g) sugar
- ½ cup (3 oz/85 g) milk chocolate (melted)
Step-by-Step Instructions
- In a medium saucepan, heat the milk, cream, and mint together until it comes to a simmer. Once simmering, remove from heat and let it infuse for 45 minutes.
- In a medium mixing bowl, whisk together the egg yolks and sugar until well combined.
- One ladleful at a time, whisk the infused milk mixture into the egg mixture to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and immediately strain the mixture through a sieve to remove solids and mint leaves. Let it cool to room temperature.
- Once cooled, cover and refrigerate for at least 3 hours (or up to 3 days) until thoroughly chilled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- While the gelato is churning, melt the chocolate in a microwave or small saucepan over low heat.
- When the gelato resembles soft serve and is almost done churning, drizzle the melted chocolate into the machine. It will freeze into ribbons.
- Transfer the gelato to an airtight, freezable container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.
Perfect Pairings: Serving Suggestions
Serve your Real Mint Chocolate Chip Gelato in chilled bowls or cones for an extra refreshing treat. For a decadent twist, drizzle with dark chocolate sauce or sprinkle with crushed peppermint candies. Pair it with a warm brownie or a slice of flourless chocolate cake for a delightful dessert duo.
Storage Tips: Keeping Your Gelato Fresh
Store your gelato in an airtight, freezable container to prevent ice crystals from forming. Place a piece of parchment paper directly on the surface before sealing to maintain its creamy texture. It will keep well in the freezer for up to 6 weeks, though it’s best enjoyed within the first 2 weeks for optimal flavor.
Time-Saving Hacks for Busy Cooks
To speed up the chilling process, pour the gelato mixture into a shallow dish before refrigerating—it will cool faster. If you’re short on time, skip the mint infusion and use 1 teaspoon of high-quality peppermint extract instead. Just add it to the mixture after straining for a quicker, yet still delicious, result.
Equipment Essentials for Gelato Success
An ice cream maker is key for achieving the perfect gelato texture. If you don’t have one, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches a soft-serve consistency. A fine-mesh sieve is also essential for removing the mint leaves and ensuring a smooth, creamy base.
Recipe Variations: Mix It Up!
For a dairy-free version, swap the whole milk and cream with coconut milk and coconut cream. If you’re a fan of extra chocolate, try using dark chocolate instead of milk chocolate for a richer flavor. You can also experiment with adding a handful of chopped nuts or chocolate chunks during the final churn for added texture.
Real Mint Chocolate Chip Gelato
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream warmed
- ⅓ cup fresh mint leaves packed, bruised slightly
- 4 large egg yolks
- ¾ cup sugar
- ½ cup milk chocolate melted
Instructions
- 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.
