There is mint, and then there is creme de menthe. Do not confuse the two, for other than a lingering freshness and tongue-tingling sensation, they are as different as two different mints can be.
What is creme de menthe? Think Andes mints. It’s a much creamier mint flavor, not nearly as sharp or spicy, that pretty much requires a pairing with dark chocolate.
This ice cream makes creme de menthe even cooler. Literally. The pale green ice cream is speckled with Andes mint baking chips for a double dose of minty sweetness.
Taylor found these Andes mint baking chips at Walmart. I don’t know about you but Andes mints have always been one of my favorite treats. I could easily eat an entire box in one sitting. Restaurants that delivered Andes mints with your check instead of the stupid little starlight mints always got extra points in my book. So it was no surprise that these chips made me very excited. I enjoyed the first bag so much that I sent Taylor back to get more. On a Saturday afternoon. Cruel, I know. I don’t know if there’s such thing as a good time to go to Walmart, but Saturday afternoon has got to be the worst. Sorry, dear, but I hope the ice cream was worth it!
If you can’t find the baking chips, make your own by chopping up some Andes mints yourself.
To further flavor the ice cream I used a few drops of creme de menthe flavoring oil, but you could use straight up creme de menthe (available in liquor stores) as well. Go easy on it, the last thing you want is ice cream that tastes like mouthwash.
Such is life.
If you think this ice cream is pretty fantastic as is, just wait until you see what I did with it (you know, other than stuffing my face). It’s worth the wait, I promise.
Creme de Menthe Chip Ice Cream
2 cups heavy cream, divided
1 cup whole milk
2/3 cup granulated sugar
4 egg yolks
1/2 teaspoon vanilla extract
3 to 4 drops creme de menthe flavoring oil, or 1 tablespoon creme de menthe liquor
3 to 4 drops green food coloring (optional)
1 cup Andes mint chips or chopped Andes mints
Pour 1 cup of the heavy cream into a medium heatproof bowl and nest it inside a larger bowl of ice water; set aside.
In a saucepan, combine the remaining 1 cup heavy cream, milk, sugar, and salt. Cook gently over medium heat, stirring frequently, until sugars have dissolved and mixture starts to steam. Remove from heat.
In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. (Be sure to gradually whisk in the warm cream; you want to temper the eggs, not cook them.)
Pour egg mixture back into saucepan and return to medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165ºF to 170ºF. Do not let it boil. Pour mixture through a fine-mesh sieve into the nested bowl of cold cream, discarding any solids left behind. Add vanilla, creme de menthe, and food coloring (if using) and stir until mixture is cool.
Cover bowl with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.
Churn ice cream according to manufacturer’s instructions. When ice cream is the consistency of soft-serve, stir in chips and transfer to a freezer safe container; freeze overnight or until firm.
Did you make this recipe?
Let us know what you think!
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Great recipe. It is dee-licious. I only used 1/4-1/3 chips so they would not overwhelm the creamy goodness of the ice. Team.
All I can say is yum! Chocolate and mint is one of the quintessential combinations of baking!
Oh my goodness…my husband just swooned a little bit. This is definitely his ultimate dessert.
This looks so good! I’m a sucker for Andes mints…hmm. Everyone keeps posting the most delicious ice cream recipes and I still don’t have a machine. I’m starting to think I need to do something about that ;)
mint ice cream is my fav fav flavor…I’ve been known to add some crushed oreos to it since…well…oreos make everything better. lol this sounds perfect to try sunday night laying on the couch watching…well probably football since that is starting now and my hubby controls the tv. :-)
I haven’t had Andes in YEARS, but they remind me of my grandma who made me love baking. She passed away when I was 5 or 6 :( Andes were the only candy she ever bought, but she kept them in a glass bowl on her dining room table and I’d get to eat one while we waited for cookies to bake. Thank you for reminding me of very happy memories! :)
Either my reading skills have completely deteriorated, or your last paragraph is missing a step or two. You mention a baking pan, but then seem to reference an ice cream maker.
You’re right, ignore that. :) Consider it a preview of the tasty recipe I’ll be posting shortly! :)
Lindsay – we are on the same wavelength. I made mint chocolate recipes this week too. I love those Andes Mints so much! I’m thinking of making one of your cookie dough recipes with these andes mint baking chips one day ;)
I love creme de menthe – I used to make grasshopper pie all the time :) This ice cream sounds perfectly wonderful :)
Some of my best memories with my grandma are eating Andes Candies….can’t wait to make this recipe :)
Gorgeous, as always! For some reason I think it’s so hard to find good mint ice cream that doesn’t taste totally artificial – I can’t wait to try this version with the Andes candies!!
I never really knew what the difference was between the two minty items! I do love Andes candies though so I’m positive I’d love this.
yum yum yum… this looks beyond divine!! i want!! am sure its worth the wait!!
This recipe looks wonderful! I love mint and dark chocolate but I do not understand letting a cat smell your food, let alone taking a ‘cute picture’ of it for your blog!! I love animals but not in my food.
I love anything minty! This recipe looks like a winner!
Isn’t that Sgt Pepper trying to sneak a taste of your delicious ice cream???
This is wonderful! I love it!
I am addicted to Andes mints, so this looks right up my alley!
Mint chocolate chip is one of my favorite flavors when it comes to Ice cream. I love your recipe and I will definitely use the creme de menthe liquor (a nice touch of booze in a dessert is always a good thing!)
Looks so yummy!!!
Oh wow, this is amazing sounding! Mint & choc is such a wonderful combo. I recently made old-fashioned butter mints and homemade thin mints and love making mint things but one needs to be careful with it – as you said, you dont want it tasting like mouthwash!
I’m intrigued by the color of this ice cream, it’s super pretty! And I adore Andes mints! Seems like restaurants have cut back on giving them out with your check, which I think is a real bummer but now I can have them all up in my pretty ice cream. Looks great!
I love this! I had the store bought version in the very same bowl for dessert last night :) Andes Mints have always been one of my favorites too. I’m going to have to try the homemade version now!
This looks incredible! I can’t remember the last time I’ve had an Andes mint, but I looove them.
Haha… “stupid starlight mints.” I know! Who likes those? Creme de menthe ice cream sounds amazing! And so creamy looking. I saw mint chips at Wal-mart while stalking the baking aisle before moving abroad and wish I would’ve bought them! Darn. :(
I have a bag of those…maybe that’s what I’ll make next! I love Andes candies…family friends would always bring over a box of them for us when we were kids. We gobbled down the whole box the same night. (6 kids will do that!) Hi Sgt. P!
This looks so wonderful!
I love this so much!!! MUST MAKE IMMEDIATELY!
Oh my that is just sinful! One of my favorite candies! Just love anything mint :-)