Coffee Ice Cream Infused with Mint Mojito

If you love the refreshing kick of mint mojito and the rich flavor of coffee, this creamy treat is made just for you. It’s the perfect cool dessert to enjoy on a sunny day or whenever you need a little pick-me-up.

Cooking Tips You Should Know

Use fresh mint leaves to get the best flavor infusion.
Brew strong coffee or espresso for a more pronounced coffee taste.
Chill the ice cream mixture thoroughly before churning to achieve a creamy texture.

Ingredients 0/5

2 cups whole milk ¾ cup brown sugar, divided 1 bunch fresh mint leaves, crushed 6 large egg yolks 1 cup heavy whipping cream

Why This Recipe Is So Loved

This dessert perfectly blends the rich, bold flavor of coffee with the refreshing zest of mint and lime. It offers a unique twist on classic ice cream, making it both invigorating and indulgent. The cool mint notes balance the deep coffee taste, creating a delightful treat for warm days or after a meal.

Step 1

Start by gently warming the milk, ground coffee, a quarter cup of brown sugar, and the mint in a saucepan over low heat. Let it heat through for about 7 to 10 minutes, so the flavors meld together nicely. While that’s happening, whisk the egg yolks with the remaining half cup of brown sugar in a separate bowl until smooth and a bit pale. Slowly pour about a cup of the hot milk mixture into the eggs, whisking constantly to temper them. Then, pour the egg mixture back into the saucepan with the rest of the milk and keep cooking over low heat, stirring often, until the custard thickens—this usually takes around 5 minutes.

Step 2

Once thickened, strain the custard through a cheesecloth-lined sieve into a large bowl to catch any bits, then whisk in the heavy cream. Cover the bowl and pop it in the fridge to chill for at least 4 to 5 hours. When the custard is nicely chilled, stir in the rum and chocolate, then transfer the mixture to your ice cream maker and freeze according to the manufacturer’s instructions. Enjoy your creamy, minty coffee treat!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Serve It Best

Serve this ice cream in small bowls or elegant glasses, garnished with a sprig of fresh mint and a lime wedge. It pairs wonderfully with a drizzle of chocolate sauce or alongside a slice of key lime pie for a refreshing dessert duo.

How To Save Leftovers

Keep the ice cream in an airtight container to prevent freezer burn and maintain its fresh flavors. Store it in the coldest part of the freezer and let it soften slightly at room temperature before serving for a smooth, creamy experience.

Frequently Asked Questions

Can I use regular coffee instead of ground coffee in the milk?

It’s best to use ground coffee to infuse the milk properly, but you can substitute with strong brewed coffee if needed.

How do I know when the custard has thickened enough?

It should coat the back of a spoon and leave a clear line when you run your finger through it.

Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir every 30 minutes until firm for a similar texture.

Is it necessary to strain the custard through cheesecloth?

Straining removes any cooked egg bits and mint leaves, resulting in a smoother ice cream.

Can I use a different type of alcohol instead of rum?

Yes, you can substitute rum with other spirits like vodka or skip alcohol entirely.

How long can I store the ice cream in the freezer?

For best taste, consume within 1 to 2 weeks, stored in an airtight container.

What is the purpose of tempering the eggs with hot milk?

Tempering prevents the eggs from scrambling by gradually raising their temperature.

Can I replace heavy cream with a lighter alternative?

Heavy cream is recommended for creaminess, but you can try half-and-half for a lighter version, though texture may vary.