Eggless Mint Chocolate Chip Ice Cream Recipe – Mint Ice Cream with Mint Sauce

I had this vision of making a mint icecream with mint sauce for a long time. I have tasted it lots of times in baskin robbins, it is my sissy favorite icecream. So i wanted to recreate it so badly. I used to buy a bunch of mint to make this ice cream, then i used to forget and the mint will either turn bad or gets used up in other recipes.

Finally i made a bunch of mint leaves couple weeks back and made it the very next day. First i thought of making this with GMS & CMC like my vanilla icecream recipe. Then i thought to make it plain and simple using cornflour so everyone can try it out,. 

I used fresh mint leaves and little mint essence to make this. If you dont have mint essence, you can use few drops of vanilla essence. it will still taste great. Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 10 mins
Cooking Time : 30 mins
Setting Time : overnight
Makes: 500 ml


Ingredients:


For Icecream:
Mint Leaves – 1.5 cups packed
Sugar – 1 cup
Milk – 1/2 liter / 500 ml
Cornflour / Corn Starch – 1 tblspn
Green Food Colouring a pinch
Mint essence or Vanilla essence – few drops
Cream – 1/4 cup (optional)
Chocolate Chips – 1 cup

For Mint Sauce:
Mint Leaves – 1 cup packed
Sugar – 1/2 cup
Green Food Colouring a pinch
Mint essence or Vanilla essence – few drops
Water – 1 cup


Method:


For Icecream:

Take mint and sugar in a blender pulse it so it is blended.

Take milk in a sauce pan, add the mint and sugar mix in it. Mix well and put it on heat and bring to a boil. Now simmer the flame and cook for 15 mins on a very low heat.

Now strain this mix, press and extract as much mint as possible.

Now take this milk in a sauce pan, add cornflour mix which is mixed with water. to it and cook till it thickens.

Now take it off the heat and add in green food colouring and mint essence. Mix well.

Cool it down and pour it into a freezer container and freeze for 3 hours or so. Now take it out and add in cream and blend till creamy for 2 mins. POur it back in the bowl and freeze again for few hours.

Now remove it and take it in a blender, add chocolate chips and blend again for a min or so.

Pour it back in the bowl and freeze overnight.

Now scoop and serve with mint sauce. Recipe below.

For Mint Sauce:

Take mint and sugar in a blender, add water and make it into a puree.

Now take this in a sauce pan and heat on a low heat till it is melted.  Simmer for a min.

Now strain this and take the syrup back on heat. Cook till it reaches one string consistency.

Now add in mint essence and green colour.

Cool it and serve with icecream.

Pictorial:

Take mint and sugar in a blender

make it into a puree

take milk in a sauce pan

add sugar and mint mix in

mix well

simmer for 15 mins or so

strain this mix

squeeze and extract as much milk as possible

pour this back in the same sauce pan

take corn flour in a bowl

add water and mix well

pour it in

cook till it thickens

now it is thickened

take it off the heat, add green food colour

add some mint essence

mix well

cool it down and pop in freezer

now it is frozen

scoop into a blender

add cream

blend for few mins

spoon again in the bowl and freeze

scoop it again in the blender

puree till smooth

add chocolate chips

pulse few times

spoon into the bowl and freeze

now it is done

look how creamy it is

for mint sauce. take sugar and mint leaves in a blender

puree

take it in a sauce pan, add water

mix well

simmer for few mins

now strain this

take it back in the same pan and cook till it thickens

add some food colour

add mint essence

now set aside so it cools

as it cools it gets syrupy

Scoop this icecream in the bowl

top with mint sauce and serve