“The weeks stood still in summer.
The trees’ blood rose. Now you feel
it wants to sink back
into the source of everything. You thought
you could trust that power
when you plucked the fruit;
now it becomes a riddle again,
and you again a stranger.”
-Rainer Maria Rilke
In between squirt-gun fights and the jingle of bells on kid-sized bikes there is the faintest whisper, a warning. I wake up each morning knowing the sun will set a few moments sooner. The murmur, the rumor of change I choose to ignore, clinging instead to fire pits, swimming pools, canoe rides, and the blistering humidity that has reigned here all week.
Let’s keep all this going, just a little bit longer. Please?
Our patch of mint has taken over the space made for it, plus the spot set aside for the basil.
The tall stems are sprawling into our driveway, their muted purple flowers tickling our feet under the picnic table each time we take a meal outside. I’ve had good intentions of using those green leaves in plenty of dinners, but mostly it has just grown unruly, alive for the sole purpose of filling our house with the smell of toothpaste every time it rains.
No-Churn Mint Ice Cream
This weekend I finally took my scissors to the madness and put the plant to good use: an end-of-summer mint ice cream that has become; my favorite no-churn recipe that makes the whole sweet process quick and easy.
You’ll now find us outside, enjoying all the melty drips while we still can.
More No-Churn Ice Cream Recipes
- Strawberry Rhubarb No-Churn Ice Cream
- Vanilla No-Churn Ice Cream
- Strawberries + Cream No Churn Ice Cream
No-churn Mint Ice Cream
- 1 can 14 ounces sweetened condensed milk
- 1/3 cup fresh mint
- 1 teaspoon pure vanilla extract
- a good pinch of salt
- 1-2 tablespoons creme de menthe
- mint extract optional
- 1 1/2 cups cold heavy cream
- In a food processor, combine the sweetened condensed milk, fresh mint, vanilla extract, 1 tablespoon creme de menthe, and salt. Process until the mint is finely chopped into very small bits. Taste the mixture. If more mint flavor is desired, add another tablespoon creme de menthe, and mint extract 1/2 teaspoon at a time until the perfect minty-ness is reached. Pour the mint-milk mixture into a large bowl.
- In the bowl of a standing mixer, beat the heavy cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold 1/3 of the whipped cream into condensed milk mixture. Fold until fully combined. Gently fold in the rest of the whipped cream, until no streaks remain. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).
Chocolate Magic Shell
- 1 cup bittersweet chocolate chips
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla
- pinch of salt optional
- Place the chocolate and coconut oil in a microwave safe dish. Melt together, stopping the microwave and stirring every 30 seconds or so, until the mixture is melted and completely smooth. Add the vanilla and salt if using, and stir to combine. Cool to room temperature, and then pour over ice cream.
CarolinaWednesday, April 6, 2022 at 7:01 pm
I’m really curious to know why this flavor doesn’t contain cream cheese
ShannonSunday, August 23, 2015 at 2:53 am
Your no-churn ice cream has saved my life!!! My tiny Paris kitchen has no space for an ice cream maker and the ingredients are simple enough to find even over here. I’ve only dabbled so far with the Candy Cane Ice Cream (it was a very sad day when I ran out of candy canes a couple of weeks ago…) but today I’ll be making your Raspberry Chocolate Chip (with chocolate I bought yesterdayat G. Detou, yum) and maybe testing out this new mint one before summer officially ends (but let’s be honest; I know I’ll most likely be making these ice creams all year round). Thanks again for the great recipe!
SarahSunday, August 23, 2015 at 8:53 am
Thanks for the note Shannon! I’m so glad you are enjoying the ice cream. The raspberry chocolate chip is one of my most favorite no-churn recipes. And you just reminded me I haven’t made it yet this summer, so I better get on it. 🙂
cynthiaTuesday, August 18, 2015 at 3:35 pm
You’ve so beautifully captured how I’m feeling about summer right now, Sarah. The sunsets inching earlier and fall on the horizon. Thank you for such lovely words. And you know how much I love your no-churn creations, and this one is no exception — oh my goodness, fresh mint, and that magic shell on top! Everything I need to keep the summer going, like you said, just a little bit longer. (Wish it was forever!)
Laura&Nora @Our Food StoriesTuesday, August 18, 2015 at 3:52 am
This looks just perfect <3 Wish we could have a scoop now 🙂
AbbyMonday, August 17, 2015 at 9:44 pm
These photographs are gorgeous, Sarah. Your talent always blows me away. And oh, mint ice cream! How delicious and refreshing it must be! xx
Kathryn @ FoodieGirlChicagoMonday, August 17, 2015 at 5:08 pm
I absolutely love mint ice cream! The fact that this is no-churn makes it very dangerous for me – as I might just have to make it every weekend!!
Heidi KokborgMonday, August 17, 2015 at 1:49 pm
Oh my! This looks amazing! 🙂
Deborah @ The Harvest KitchenMonday, August 17, 2015 at 10:18 am
This ice cream looks amazing. Love it that you used fresh mint!!
salveggingMonday, August 17, 2015 at 9:28 am
What a great use of the unruly mint. Have to try this!
Katrina @ Warm Vanilla SugarMonday, August 17, 2015 at 6:34 am
This fresh mint flavour is a dream, girl! And that magic shell is the perfect touch. I am SO trying this on the weekend!