Mint mojito coffee ice cream

Mint mojito coffee ice cream


1 person made this

About this recipe: White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly summertime dessert.


Serves: 8 

  • 475ml whole milk
  • 80ml coarsely ground coffee beans
  • 110g brown sugar, divided
  • 1 bunch fresh mint leaves, crushed
  • 6 large egg yolks
  • 235ml whipping cream
  • 80ml white rum
  • 55g chopped chocolate

Prep:10min  ›  Cook:15min  ›  Extra time:6hr freezing  ›  Ready in:6hr25min 

  1. Heat milk, ground coffee, 40g brown sugar and crushed mint leaves in a saucepan over low heat until warmed through, 7 to 10 minutes.
  2. Whisk egg yolks and remaining brown sugar in a bowl; slowly whisk in about 225ml of the hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
  3. Line a sieve with a muslin square and strain custard into a large bowl; discard solids. Whisk whipping cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
  4. Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.


Just a note on the amount of rum: alcohol doesn't freeze easily so adding it will make your ice cream more slushy than solid so you might want to lessen the alcohol a bit if you want it more creamy and solid.

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