Strawberry Mint Ice Cream

There was a point in my life when I believed a gourmet ice cream truck was what I needed to do my life. I had my dad’s best friend ready to buy me a truck, I spent a few hours lining up what my menu would include (mint basil, apple pie, lemon blueberry in case you were wondering), and was ready to get rolling. Obviously, being the ripe old age of 19 years old and in the middle of getting a bachelor’s degree, that never did happen. Maybe someday though.


My biggest flaw (as some call it) is that I have a hard time making recipes that are not either chocolatey or completely over the top. My mom is constantly pushing me to try ‘refreshing summer flavors’ and so this is what I came up with. I love this recipe for a quick bite after dinner to satisfy my sweet craving but my family enjoyed it in large portions with funfetti cake over the 4th of July weekend! Best of both worlds?


All in all, I think this recipe perfectly nails the ‘refreshing summer treat’ right on the head. If you’re not a fan of overly chocolate desserts, try whipping this recipe up for your next get together or weekend in. I promise you won’t be disappointed!

Strawberry Mint Ice Cream

Makes approx. 1 1/2 quarts of ice cream


  • 1 quart fresh strawberries, hulled
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp. vanilla
  • pinch of salt
  • 6 egg yolks
  • 15 fresh mint leaves (I used mojito mint)


Mint Base

In a small saucepan, combine the heavy cream and mint leaves. Heat over medium-low heat until the mixture comes to a simmer. Once simmering, turn off the heat and cover with a lid. Let the mixture sit for 30 minutes.

Strawberry Base

In the meantime, prepare the ice cream base. Place your strawberries and 1/2 cup sugar in a blender or food processor and puree until smooth. Set aside.

Whisk together the egg yolks and remaining sugar until creamy. Whisk in the milk and put in a medium saucepan. Heat over medium-low heat until the mixture is thick enough to coat the back of a spoon, about 15 minutes to 20 minutes. Be careful not to let the mixture boil, as the eggs will scramble and ruin your ice cream base! Stirring the mixture frequently can help prevent this.

Once the mixture is done, whisk the strawberry mix into your ice cream base until well combined. Pour through a mesh strainer into a large bowl. Add the mint base through the mesh strainer as well. Whisk to combine.Let it come to room temperature and then cover and refrigerate for 3 hours or until chilled through.

Let it come to room temperature and then cover and refrigerate for 3 hours or until chilled through.

Once chilled, freeze according to your machine’s recommended time. Pour into a container and freeze until solid! Enjoy!

Strawberry Mint Ice Cream

One Comment Add yours

  1. koriahweb says:

    If you ever get the truck…tell me!!!!!!! i’ll be there~
    xx K


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