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Mint Ice Cream


Garden mintOne of the pleasures of the summer months is taking advantage of fresh ingredients and enjoying lighter and/or cold desserts. It would probably be fair to say that ice cream must be one of the most popular of summer desserts. Making your own ice cream opens up a whole realm of flavours you will never find in the supermarket freezers.

Ice cream is simple to make and YOU CAN MAKE IT WITHOUT AN ICE CREAM MACHINE.

This particular ice cream is my own version of a no-churn ice cream flavoured with garden mint. The actual making time is very short although it has to be made the one day for eating the next. Garden mint gives a wonderful taste experience and to my mind is far more enjoyable than peppermint.


300m double cream
300ml full-fat natural yoghurt
Juice of 1 lemon
300g caster sugar
300ml whole milk
Bunch of garden mint, to taste
Green colouring


  • Chop the mint leaves small. Place in pan with milk and bring to the boil. Simmer for a couple of minutes and leave to stand.

  • Blitz the mint leaves and then pass milk/mint mixture through a sieve. Leave to cool before proceeding.

  • Whisk the cream in a bowl until soft peaks form when the whisk is removed.

  • Stir in the yoghurt, caster sugar, lemon juice, the mint flavoured milk and the green colouring.

  • Whisk until all ingredients are combined and it is smooth.

  • Pour into a plastic container, cover with a lid and freeze overnight.

  • The following day blend the ice cream in a food processor until smooth and creamy. To do this cut into chunks and blend bit by bit.

  • Put blended ice cream back in the plastic container, cover and freeze until required.

Serves 6

It is worth keeping used ice cream containers for storing your finished ice cream.

Mint Ice Cream

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