Fresh Mint Chip Frozen Yogurt
A luscious fresh mint chip frozen yogurt recipe from the Sprouted Kitchen cookbook.
This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought I'd update the post today, give you a peek, and include some updated links to Sprouted Kitchen.
First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. Brown rice syrup is used as the sweetener - rich and malty in flavor, with much less edge than refined sugar. If you don't have access to brown rice syrup, you can swap in maple syrup (I'd use a scant 1/2 cup as a starting point). My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.
Fresh mint above, and pictured steeping in cream below. 
A Few Frozen Yogurt Tips
- If you're not churning to order, allow to thaw for a few minutes prior to scooping.
- Keep in mind this is yogurt base, so it's quite a bit tangier than frozen treats make exclusively with cream, milk, or alternative milks. If you like things a bit sweet taste mid-way though churning, and add a bit more brown rice syrup or maple syrup to taste.
A Few Variations
- Add a bit of lemon verbena and/or basil to the mint steeping for added flavor dimension and scent.
- Churn in some ripe strawberries in the final moments for a berry version.
- Churn in some torn peach wedges.
The Sprouted Kitchen Cookbook
A few shots of the book itself. :) The frozen yogurt is one thing, but I have about twenty other recipes earmarked as well. For example, have a look at this beautiful capellini. Or the roasted plum tartines down below. The book is full of inspired, beautifully photographed, whole food recipes - and I suspect you're all going to love it.
I was lucky to see an early, early version of the book (before it was bound and printed), and wrote a little quote for the back cover. Is it weird to share it here? "The minute I landed on the Sprouted Kitchen website, years ago, I knew I'd stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook - the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara's approachable voice. I imagine this book being a welcome addition to many kitchens."
Keep in touch with Sprouted Kitchen
You can follow Sprouted Kitchen on Instagram, and enjoy their brilliant new cooking club (Sprouted Kitchen Cooking Club)! The Instagram for SKCC is here.
More Yogurt Recipes
- Mast-o-Khiar Yogurt Dip
- Lentils Folded Into Yogurt, Spinach, and Basil
- Pomegranate Yogurt Bowl
- Homemade Labneh
- all yogurt recipes
More Sorbet and Ice Cream Recipes
- Frosty Lime Sherbet
- Vegan Berry Swirl Ice Cream
- Classic Berry Swirl Ice Cream
- Grapefruit Sorbet
- Frozen Yogurt
- Honey Ice Cream
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Sprouted Kitchen Fresh Mint Chip Frozen Yogurt
As I mention up above, if you don't have access to brown rice syrup (available at many natural food stores) or prefer a less malty tasting sweetener, feel free to substitute a scant 1/2 cup maple syrup.
- 1 cup fresh mint leaves
- 1 cup / 240 ml heavy cream
- 1/2 cup plus 2 tablespoons / 130 ml brown rice syrup
- Scant 1/2 teaspoon peppermint extract
- 2 cups / 480 ml whole-milk Greek yogurt
- 2 ounces good quality dark chocolate, finely chopped
-
Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
-
Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
-
Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.
Serves 4-6.
From The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte, photographed by Hugh Forte (Ten Speed Press).
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Comments
Mint and choco is a freaking delicious combination!
Heidi, is there a way to keep this from freezing hard as a rock? The texture was perfect after being in my ice cream freezer for half an hour and my actual freezer for another hour or so, but even with the tablespoon of Bailey’s I added to bring down the freezing point (a technique David Lebovitz suggests in his A Perfect Scoop), the day after it was impossible to scoop without nuking it for 30s!
I adore mint ice cream so I actually made this recipe as soon as I received the e-mail. While looking good in the picture, for me…the flavors just didn’t work and I was disappointed. I followed the recipe exactly, using fresh mint from my garden and churning the base in an ice cream maker. Mint and fresh yogurt are such a classic combination so you would think it would work. But, for those of you who have that nostalgic memory of chocolate chip mint ice cream…this tastes nothing like it. The “twang” of the Greek yogurt overpowered the delicate mint flavor and the ice cream had an odd taste. For me, I’d rather stick with a traditional ice cream base using the fresh mint and forget about the yogurt.
Is there a way to make this without an ice cream maker? Would an immersion blender or food processor do the trick?
Need to try this at home!
Yay! My herb garden has gone hog over the last few weeks. SO, mint is the thing! Mint is amazing because it will send out these shoots, and whoa! there will be a new mint plant sprouting up across the garden bed, totally out of the blue. Amazing, tenacious root system. Hearty in pots too. Took a trip to my co-op, invested in the best dark chocolate and can’t wait to get started on this one. My kids can’t wait to help. Cheers~
Wow, simply just blown away by these recipe. Bookmarked this for this weekend’s kitchen discoveries.
Minty ice cream sounds and looks delicious. The book has a very elegant look. Thanks for sharing.
I wonder if you could do this with lemon verbena, which I’m obsessed with lately.
Or a combination of the two. Sounds amazing.
I do not have much of a sweet tooth at all, but also found myself adding honey to the churning mixture this evening. Must be a bit dependent on the particular yougurt and mine must have been a wee bit on the sour side. Once sweetened up a little, it tuned into a lovely and refreshing treat. Many thanks for sharing it.
Yes! Great call Carrie – sweetening to taste was a good call.
Just won a home ice-cream making competition with this recipe! Thanks for sharing, it’s a stunner!
HS: Congrats Shae!
Yikes! I love the look of that book! Beautifully done!
I made this and while I always, always cut back on sugar in dessert recipes, not being much of a sweet fan, I actually think this needed a touch more sweetness. I added a few tablespoons of honey as it was churning, but it was still a little too sour . (I’m also a big Sprouted Kitchen fan; last night’s dinner included lentil meatballs and eggplant pizza from her site.)
Any tips on how I could do the churning manually and how long that would take? ty x
Looks incredible! Mint chocolate chip ice cream is my favorite!
LOVE that this uses yogurt instead of custard as a base. (also love sara and hugh’s site; can’t wait!)
The last comment about the tang reminded me how I love the tang of buttermilk in my summer frozen fruit salad. I bet I could experiment w/ the cream here, though yogurt brings its own flavors.
Peppermint is something my mother made into iced tea when I was young, and I’ve made my own sun tea from different mints. The aroma is soothing. I use honey or stevia to sweeten it.
I’m hoping my Spearmint plant does well, as 1 cup of leaves would tax her right now. Maybe at the Farmer’s Market I can find some. I wonder how the Chocolate Mint plant that smells like mint Hershey bars would go in this frozen yogurt. I think a small ice cream freezer is in order. Ooh!
PS. Heidi-I mentioned you in my blog on my website. You’re always inspiring me to incorporate an extra pinch of ‘healthy’ in my cooking.
This looks and sounds amazing! I agree – Sprouted Kitchen is a devastatingly beautiful site. Can’t wait to get a copy of their book.
I like that this ice cream uses both fresh mint and a bit of extract – it’s hard to get a powerful mint flavor from just the leaves – and the yogurt and brown rice syrup sound like refreshingly healthy alternatives. Can’t wait to give this a try! Thanks for another stunning post, Heidi.
When I worked at Farallon, I learned a technique for making naturally green mint ice cream by blanching and blending the leaves into the base, in case anyone is interested.
HS: Brilliant! – thanks for this Alanna. And p.s. I’ve had your sourdough tart recipe on my desktop, to try, for YEARS. Need to make it happen! 🙂
I made this for friends coming over and it was delicious! I just used one bunch of fresh mint that i picked up at the store. Usually my ice cream maker would take 25-30 mins to church a batch but this only needed 15mins before it threatened to get overdone. The tang from the yogurt was divine!
I echo the thanks for this deeevine recipe!!! I just finished making my 1st batch…and it won’t be my last!!! Exquisite consistency & the flavor is outta this world!!!
Even though 73 people before me have already expressed how fantastic this looks, I just have to say it again. Mint chocolate chip was my favourite ice cream as a child – this seems like it could be my grown-up equivalent.
Yee-e-es!
I have a huge pot of home-grown mint and I was dreaming of the choc chip mint ice-cream of my childhood, thank you! 🙂
Thanks for sharing this recipe – Mint – chocolate is my favorite flavor! I look forward of visiting “Spouted Kitchen” & reading more about the coming book!
p.s. I love also your posts with “the lists” and inspiring links they contain!
Your blog is like having a wise older sister who gives you the early heads up on interesting new flavors and experiences that are not to be missed… in a visually stunning way. Thank you thank you. This will be made this weekend, I am a die hard mint chip and greek yogurt aficionado… hello, dream recipe. Have a lovely weekend.
I saw the book trailer a few days ago and was amazed. I’m sure this book will be a staple in my kitchen.
I don’t have an ice cream maker, is it possible to make this without one? I know there are certain ways, but they seem pretty complicated and time consuming (some include pouring the ice cream in a roasting pan and freezing, stirring every 15 minutes). It would be so great if you could let me know of any other options you know 🙂
Wow, this looks fantastic. I have so much fresh mint in my garden – I think it’s ice cream time!
I have an out-of-control mint plant at home that just neeeeds to be used for this frozen yogurt recipe! I’ve never used brown rice syrup but love making treats with alternatives to cane sugar. Looks great!
Thanks for sharing this recipe. This has been my favorite flavor this summer and I wondered if it would translate well to yogurt. I’ll have to give it a try!
Any idea how much mint that is by weight? Is it a packed cup or a very loose cup?
Also, does the brown rice syrup strongly flavor the resulting ice cream? I’d imagine that the flavor would dominate.
It’s pretty mild and malty – soft edges. Try it with maple syrup if that is what you have!
I just made this but couldn’t do the leave in fridge overnight part, just had to have a taste now. Didn’t have any peppermint extract, threw in vanilla and jammed the cup full of mint. I used some gorgeous dark peppermint chocolate – minty and refreshing treat. Thanks so much, I’ve become a foodie blog surfer as a result of finding this site !! It is one of the best and most inspiring ones around – totally ACE!
Looks Good!
This sounds amazing! I loved that you used greek yogurt, such a nice twist on a traditional recipe.
I can’t wait to get the book! Thank you for sharing this wonderful recipe!
This looks heavenly. Perfect for the “dog days” of summer!
This looks fabulous — a healthier, fresher version of mint chip ice cream — perfect for summer. I might have to buy this cookbook…
*gasp*!!! How’d you know that mint chip ice cream/yogurt is one of my faves?!!! 😀 This recipe sounds amazing~but so sad I don’t have a churner! I’m gonna have to do some sans churner experiments pretty soon. 😉
Has anyone tried coconut sugar? I wonder how that would work in this recipe.
Thanks for the great recipe — sounds so refreshing. What ice cream maker do you use? I’ve been trying to talk DH into getting an ice-less maker all summer. 🙂
Thanks for sharing the sneak peak, and a great summertime treat! Sara has some innovative ideas (and a beautiful site); thanks for sharing it!
I am so excited to receive my copy of this book! It’s great seeing you and Sarah inspiring each other – you are BOTH such inspirations to me! Beautiful photography, as usual. Can’t wait to try this ice cream… Yum!
I was just thinking the other day that I haven’t had mint chip in years and it used to be my favorite. Gonna add this recipe to the list for sure!
I can’t wait to get my hands on Sara’s book. She’s a doll and her site is on my short-list of sites I visit every almost day (even if there’s no new post!)
Love mint ice cream so I’m trying this for sure. Thank you for sharing!
Thank you for sharing this lovely recipe. It came just in time for me harvesting the big chocolate-peppermint-plant in my backyard. I’ve used the leaves almost everyday for my bulgur salad (a total summer treat) and now I can have some mint for desert to. Yum!
This looks delicious! I LOVE mint chocolate chip ice cream but i love how frozen yogurt is healthier! So this recipe seems like the best of both worlds!
mmm that was not intended to be anonymous, oops! Hello world, that was Sara intending to compliment and thank Heidi.
Hooray, Sara and Hugh! Can’t wait for this one!
i love sara’s website and yours equally. i don’t remember how i found hers, but once i did, i felt the same way. her down-to-earth nature and voice, approachable, wholesome recipes, and hugh’s gorgeous photography…what an amazing combination! thank’s for sharing and for giving her a plug. i can’t wait for her book and am so happy she’s coming to portland for a signing!
I haven’t tried making ice cream without an ice cream freezer, but supposedly you can take a small, empy coffee can or similar lidded container, add the ice cream ingredients, then put it in a larger #10 can. Add ice and rock salt around the smaller can, put a lid on the larger can, and roll it around for 15-20 minutes until the desired consistency is reached. Would be an interesting activity for kids or party guests!
Refreshing!
This looks absolutely delicious, especially since I’m a mint-n-chip fiend! Can’t wait to check out the book and give this a try!
You have been a long time mentor of mine, a fine example of creativity, and a constant inspiration. Your work is one of the reasons I even started blogging in the first place, and here we are. So surreal to see my book on your counter. Thank you so so much. LOVE that first shot.
HS: We’ll celebrate in person soon! xo -h
If the mixture (without the mint extract but with the yogurt) steeps in the refrigerator overnight, the mint extract will be unnecessary. The mint flavor will be more natural. I make a mint ice cream this way.
Yay, another use for my mint that has runneth over in my garden! I will sub coconut milk for the cream which is always a frozen favorite. Can’t wait to try this.
This almost looks good enough to justify getting an ice cream maker again! Mint chip is my favorite.
I’m so inspired as I’m growing mint and have a cabinet full of brown rice syrup (long story). I’m going to try sans the cream though so I can eat the whole batch. It’s so great if you can get your hands on the real dark green peppermint leaves instead of that spearmint that grows all over, at least in California. Yes fattening but less so. Mint chip is the best flavor ever.
My favorite ice cream flavor! And, what a beautiful cookbook — I can’t wait to get a copy.
There are so many amazing recipes in this book – I was fortunate to test a few of them for Sara, and they were all quite delicious. This is one that I didn’t test, though – so thank you for sharing, I will be making this soon!
Hi Heidi, just when I was desperate for an icecream yoghurt recipe, your wonderful recipe with chocolate and mint has appeared! Thank you, I will be the first one to make it!
I can’t wait to try this! I am a newlywed and we got an ice cream maker as a gift, and we used it only once – and were disappointed from a store bought mix. I absolutely adore the homemade frozen Greek yogurt concept, I am totally addicted to FAGE yogurt and cannot WAIT to taste it in this recipe! Thank you so much for sharing it!
@parishioner
I use the Simply Organic Peppermint flavor. It’s oil based, the only ingredients are sunflower oil and peppermint oil. I tried to make little peppermint meringue clouds for Christmas last year. As soon as I dropped it in, my meringue deflated and I just stood there, staring at my bowl in disbelief and horror. Then I read the bottle and started over, this time with an Italian meringue. I put the peppermint in the simple syrup. Much better.
Heidi,
This frozen yogurt looks lovely! I might have to try a take on it during the cold of the winter! I don’t have a churn, so I set the bowl outside when it’s -15° or so, and beat the mix periodically. Hey, it works, I have to make the best of Alaskan winters somehow! Maybe I can keep some mint going in a pot indoors!
The book looks fab. Thank you for sharing it AND her website. I’ll definitely be checking it out. I love the sound/look of this ice cream. I’m completely gluten and dairy free so I’ll take it as a personal challenge to see if I can come up with a recipe similar to this one that works for me and the readers of my gluten free diva blog. Thank you!
I just made something similar last week and if you use 2 cups of fresh mint you don’t need to add any extract.
Wow, that’s brilliant — I always use greek yogurt and mint together for savory sauces, but never thought to make it into ice cream!
I love this frozen yogurt recipe, great idea to also add the mint extract. Both the yogurt and the book sound fantastic!
I can’t wait for their book! Such a nice sneak peak, makes me want to put a spoon right through my computer screen 🙂
I love the sprouted kitchen blog — this ice cream looks fantastic.
This recipe, and the cookbook, both look divine! Thanks for sharing this yummy-looking recipe. I will most definitely be giving it a try.
I love the look of this and can’t wait for that book! So exciting!
I’m so excited for this book! Sara’s site is one of my favourites and I can tell I’m going to want to make every recipe in the book (like I do with your books!).
Hi Heidi, all the way from sunny Trinidad and Tobago. Love your natural take on recipes and creative flair – your blog is definitely a fave. This looks great, but I do not have an ice-cream maker – can I just skip that step and end up with a sort of mint flavoured yogurt?
Fresh mint in frozen yogurt sounds amazing. I agree-much better than the green stuff! Thanks for highlighting this book. Will have to check it out.
Looks so tasty and refreshing. I can’t wait to cook from Sara’s book- the bits I have seen look fantastic.
I once made brown bread ice cream and put bits of ginger mint in it – that was wonderful and I’m inspired to try something with that by this recipe. Just have to figure out how to do without the cream!
Nice! I’ve got some chocolate mint in my garden… I’m gonna try this!
Mint Chocolate Chip has always been one of my favorite ice-cream flavors since I was a little kid. This recipe looks like a much better version of the greenish stuff I used to have. Can’t wait to try it!
this looks simply amazing, as does sara’s book. another great way to use all the mint which tries to take over the garden. thank you for sharing!
This looks absolutely refreshing…I love the use of greek yogurt! Just made my first batch of homemade greek yogurt and would love to use it in this recipe 🙂
Ooooh that sounds lovely! How about…peach yogurt with a hint of cardamom?
Goodness, I’ll take that entire bowl and then some!
It’s so fun to get a peek in the Sprouted Kitchen cookbook! Mint is my husband’s favorite ice cream flavor, and I look forward to making this yogurt for him.
Greek yogurt and mint sounds like a match made in heaven! I’m going to have to find some space in the freezer for my ice cream machine bowl so I can try this one out. 🙂
I am so thrilled to hear that Sara is publishing a cookbook! I was an early follower of her blog. What a sweet quote you gave to her book. A big endorsement! 🙂
I am definitely excited about this one, and the mint chip frozen yogurt? oh boy – thanks for sharing in advance ;).
This looks simply divine–so fresh, so bright, so clean, and so natural! I’ll have to give this a go.
Looks fresh and new!
Sadly I don’t own any ice cream maker,
do you think this could be made by hand? It looks soooo delicious!
HS: Marie, I’d love to say yes, but I don’t think it would be the same 😉 Granitas on the other hand you can absolutely do without an ice cream maker.
Thanks for sharing your thoughts on the book, and this recipe. It looks so fantastically fresh and minty.
Fresh mint, mint extract, heavy cream, and chocolate. I can almost taste it from here and it sounds and looks amazing!
Sara’s site is so lovely isn’t it? I ordered this book myself a few days ago and cannot wait to see it – thank you so much for the sneak peak!
HS: You’ll love it Kate.
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