Fresh Mint Ice Cream with Ganache Swirl

This fresh mint ice cream is made with real mint leaves for bright, natural flavor. Unlike most mint chocolate ice creams, this version uses a rich chocolate ganache swirl instead of chocolate chips, resulting in a smooth and decadent dessert.

It’s also dairy-free and low-carb, making it a delicious homemade ice cream that works for many special diets.

A New Kind of Mint Chocolate Ice Cream

This recipe uses fresh mint leaves instead of mint extract, giving the ice cream a naturally herbal mint flavor and beautiful green color.

Instead of traditional chocolate chips, the ice cream has a smooth chocolate ganache swirl, which melts into the ice cream for a richer texture.

Fresh mint gives this ice cream a slightly herbal flavor that’s brighter and more natural than mint extract. If you'd prefer a stronger classic mint flavor, you can add a small amount of mint extract and cut back on the mint leaves.

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Recipe Notes

• Homemade Coconut Milk: You can use my Easiest Coconut Milk instead of full-fat coconut milk, but you might wish to increase the coconut by at least 1/4.
• Stevia: You can use liquid stevia instead of powdered stevia, with 40 drops liquid being equivalent to 1 1/3 teaspoons powdered. You could also use Homemade Liquid Stevia. Here is a post on how to use stevia. Use honey or maple syrup — here is a post on how to get quality maple syrup — for strict AIP (autoimmune paleo).
• Homemade Chocolate / Carob Chips: Here is a great make-your-own option for chocolate or carob chips.
• Dried Herb Option: You can use half the amount of dried mint as an alternative. The color just might not be as appealing.
• Thickener: As long as you use MCT oil, you are probably fine not using a thickener. Otherwise, I would definitely use either gelatin or arrowroot to improve the ice cream's texture.
• THM: This recipe qualifies as an “S” for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.

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FAQ

Can you make ice cream with fresh mint leaves?

Yes. Fresh mint leaves steeped in an ice cream base create a naturally flavored mint ice cream. This gives the ice cream a fresher, but also more herbal flavor compared to using mint extract.

Fresh Mint Chocolate Ice Cream with Ganache Swirl – Dairy-Free and Low-Carb

Enjoy this fresh mint chocolate ice cream for a sweet, fresh, and naturally-colored treat.

Print Pin Rate

Prep Time: 1 hour hour 30 minutes minutes

Freeze Time: 3 hours hours

Total Time: 4 hours hours 30 minutes minutes

Servings: 12

Calories: 161kcal

Ingredients

Ice Cream

• 796 ml full-fat coconut milk (2 398 ml cans)
• 2 cups fresh mint (loosely packed; I used 1 cup peppermint and 1 cup spearmint. If use dried see Recipe Notes)
• 1 1/3 teaspoons powdered stevia (or to taste)
• 1/4 teaspoon salt
• 1 teaspoon fresh lemon juice
• 1 teaspoon grass-fed gelatin (or arrowroot; optional – as thickener)

Ganache

• 1/3 cup sugar-free chocolate chips (use carob chips for AIP)
• 2 2/3 tablespoons full-fat coconut milk

Instructions

Ice Cream

• Blend coconut milk and mint in a blender (I use a Vitamix) until the mint is finely chopped. Alternately you can chop the mint very fine with a knife or chop in a food processor.
• Transfer mixture to a pot. Heat the blended mix to 160–170°F (steaming with tiny bubbles at the edge); do not boil.
• Once it reaches a boil, remove from heat and let steep for 20-30 minutes.
• Pour mixture through a cheesecloth-lined sieve or a fine sieve. You may need to do this twice. If you have a few flecks left, that should be fine and shouldn't affect the final product.
• Add in stevia, salt, and lemon juice.
• Place mixture in fridge until chilled, at least an hour or two. (This step will help in the churning process and should result in a better texture.)
• Once mixture is chilled, measure out a ¼ cup and place it in a bowl. Sprinkle with gelatin or arrowroot and whisk until combined.
• Add 3 tablespoons of boiling water to the mixture and whisk until dissolved.
• Add gelatin mixture to ice cream base and whisk until combined. Allow to sit for few minutes.
• Pour mixture into an ice cream maker and proceed according to manufacturers' directions.
• Enjoy!

Ganache

• While the ice cream is churning, make the ganache and let it cool completely before adding it to the ice cream.
• Heat the chocolate chips and coconut milk over very low heat, stirring until melted.
• In a freezer-safe container, scoop in 1/3 of the ice cream, top with 1/3 of the ganache, then layer another 1/3 of the ice cream, then 1/3 of the ganache, then the remainder of the ice cream and top with the remainder of the ganache.
• Freeze until solid.
• Serve and enjoy!

Notes

• • Homemade Coconut Milk: You can use my Easiest Coconut Milk instead of full-fat coconut milk, but you might wish to increase the coconut by about one fourth and strain it after blending.
  • Dried Herb Option: You can use half the amount of dried mint as an alternative. The color just might not be as appealing.
  • Stevia: You can use liquid stevia instead of powdered stevia, with 40 drops liquid being equivalent to 1 1/3 teaspoons powdered. You could also use Homemade Liquid Stevia. Here is a post on how to use stevia. Use honey or maple syrup — here is a post on how to get quality maple syrup — for strict AIP (autoimmune paleo).

•  

• • Homemade Chocolate / Carob Chips: This is a great make-your-own option for chocolate or carob chips.
  • Thickener: As long as you use MCT oil, you are probably fine not using a thickener. Otherwise, use either gelatin or arrowroot to improve the ice cream's texture.
  • THM: This recipe qualifies as an “S” for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.

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Nutrition

Calories: 161kcal | Carbohydrates: 6g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 190mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg | Net Carbs: 5g

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

If you try this recipe, I’d love to hear what you think!