Cool down this summer with this sweet and creamy frozen treat. Mint mojito coffee ice cream is sure to become a summer favorite!
Have you heard of Philz Coffee?
I fell in love with their popular sweet and creamy mint mojito ice coffee during a business trip to Northern California. While Philz originated in the Bay Area, they have made their way across the United States!
(NOTE: I have a homemade recipe of the popular Mint Mojito Coffee!)
Philz Coffee now has locations all over California as well as spots in Chicago and Washington D.C.
Mint Coffee Ice Cream
I know the combination of mint and coffee may sound strange. But, don’t knock it until you’ve tried it!
The mint balances out any bitterness in the coffee. It makes the coffee taste super smooth and mellow. Fresh mint tastes a world of difference better than any of that artificial mint flavorings.
Think about this way: if you like peppermint creamer in your coffee, you’ll enjoy this ice cream!
Don’t let the name fool you. This mint mojito coffee ice cream is alcohol free.
It’s basically coffee amped on mint. It may sound like a strange combination but it’s surprisingly delicious.
Ingredients and Substitutions
Heavy cream is also labeled as heavy whipping cream. Whipping cream has a slightly lower fat content. Either will work for this recipe.
Whole milk has 5% milk fat. It may be substituted with reduced fat (2%) milk. Do not use non-fat milk. Non-fat milk will create an icy texture.
Any kind of fresh mint variety will work. Spearmint and peppermint are the most commonly found ones.
Chocolate mint is a great option. It adds a hint of chocolate flavor!
Recommended Ice Cream Machines
There are three main types of ice cream makers: electric makers, freezer canisters, and brine bucket machines.
I personally use (and highly recommend!) this compressor ice cream maker (an electric maker). It may be a little pricier than other ice cream machines. However, it is well worth the price if you make ice cream or frozen custards often.
Freezer canisters are the most common version for home use. It requires you to freeze the separate churning canister ahead of time. Examples: KitchenAid ice cream attachment and Cuisinart Frozen Yogurt Ice Cream Maker.
The compression machine doesn’t require any extra prep. Simply pour the chilled ice cream mixture into the machine. Within 35 minutes, you’ll have real deal churned ice cream!
Churned ice cream may be eaten straight from the canister. However, it will have a soft serve consisteny.
Spread the churned ice cream into a freezer safe container. Freeze for a few hours to thicken for better texture.
Mint Mojito Coffee Ice Cream
- instant read digital kitchen thermometer
- Ice Cream Maker/Machine
- 2 cups heavy cream
- 1 cup whole milk
- 2 Tablespoons granulated sugar
- ⅓ cup fresh mint leaves, torn
- ⅓ cup whole coffee beans*
- 6 large egg yolks
- ¼ cup granulated sugar
- 3 teaspoons instant espresso powder
- ½ vanilla bean*, split and insides scraped
- In a medium pot, bring cream, milk, and 2 Tbsp sugar to a boil. Microwave coffee beans for 30 seconds. Once milk boils, remove from heat. Add warmed coffee beans and torn mint leaves. Stir together. Cover pot and let steep for 45 minutes.
- Strain liquid mixture and discard coffee beans and mint leaves. Place pot of milk over medium heat and bring to a boil.
- In a large bowl, whisk together egg yolks and ¼ cup sugar. Once milk begins to boil, lower heat. Temper hot milk mixture into sugar-yolk mixture. Slowly add hot milk into yolk mixture about ¼ cup at a time, whisking to distribute heat. Continue to add milk into the yolks. Once all the milk has been added, transfer everything back into the pot.
- Continually stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Let mixture sit at 180-185°F for a few minutes to pasteurize eggs. Remove from heat. Add espresso powder and vanilla. Stir until espresso powder has dissolved.
- Pour mixture into a plastic wrap lined sheet tray. Spread over the tray and cover with plastic wrap. Let cool in the freezer for 5-10 minutes until mixture has cooled to room temperature. Transfer to an airtight container and let mature in the fridge overnight.
- Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, transfer mixture into a freezer safe container. Let chill in the freezer for at least 2 hours before serving.
All images and text © The Little Epicurean
- Any kind of coffee beans will work. It’s easier to steep whole beans instead of ground beans.
- Instant espresso powder adds more depth to coffee flavor. Omit if you don’t have it.
- Vanilla bean adds a cleaner, warmer flavor compared to pure vanilla extract. If you don’t have vanilla beans sub in 1 1/2 teaspoon pure vanilla extract or vanilla paste.
Ice Cream Week
This recipe post was created in participation of #IceCreamWeek. Please check out these other participating bloggers:
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Butter Pecan Ice Cream via Zagleft
Bourbon Vanilla Bean Ice Cream via Vanilla and Bean
Strawberry Banana Ice Cream via The Bitter Side of Sweet
Peanut Butter Ice Cream via Pretty Simple Sweet
Vanilla Rainbow Ice Cream via Go Go Go Gourmet
Lychee and Cherry Swirl Ice Cream via My Food Story
Brigadeiro Ice Cream via Olivia’s Cuisine
Salted Pretzel Ice Cream with Chocolate and Peanut Butter via Cake Over Steak