“No Chocolate? No Problem” Peppermint Ice Cream

Summer is almost here. Hot weather demands a few things: SPF, sunglasses, and of course, ice cream.


Thinking of getting into the homemade ice cream game? Start with this amazing mint ice cream, with a recipe from pastry chef Dana Cree’s Hello, My Name is Ice Cream: The Art and Science of the Scoop. It calls for peppermint leaves (or oil) instead of the popular spearmint. The best part: you don’t need chocolate or chemical food coloring to make this tasty treat!




  • 3 tablespoons milk powder
  • 3/4 cup sugar
  • 2 cups cream
  • 2 cups milks
  • 1/4 cup glucose
  • a handful of peppermint leaves
  • 1/4 teaspoon peppermint oil
  • texture ingredient– either 1 teaspoon commercial stabilizer, 1/4 teaspoon guar or xanthan gum, 2 tablespoons tapioca starch, or a little over a tablespoon cornstarch




  1. Heat glucose, milk, and cream in a medium saucepan at a medium-high setting and stir frequently until you have a rolling boil.


  1. Add milk powder to mixture, lower to a simmer, and cook for 2 minutes.


  1. Remove the pot from heat and throw in the fresh mint leaves. Let infuse for 30 minutes.


  1. Strain your concoction through a sieve into a medium bowl. Nest the warm bowl until it cools in a larger bowl filled with ice water, stirring occasionally.


  1. Put in the peppermint oil once the mixture is cool to the touch.


  1. Move the base to the refrigerator and allow it to cure for at least four hours.


  1. Churn in an ice cream maker until it has the consistency of soft serve, around 20-30 minutes.


  1. Freeze your ice cream in a airtight container for 4-12 hours.


  1. Enjoy!