I like mint–chocolate chip ice cream, but I think this shake with the same combination of flavors hits it out of the park. Even forgetting the scary, unnatural green color, most commercial mint ice creams taste a touch artificial. Steeping fresh mint leaves in milk and adding that to vanilla ice cream perfumes the shake with a bold yet refreshing mintiness. This recipe makes enough mint-flavored milk for two 16-ounce shakes (or four 8-ounce shakes). If you’re going to go to the trouble, you may as well make enough to share. The milk will keep for several days in the refrigerator. I have never liked the way chocolate chips mix—or, rather, don’t mix—into shakes. You can never get the pieces through your straw! I speckle this shake with chocolate by slowly pouring warm melted chocolate into the whirring blender; when it hits the cold ice cream mixture, the chocolate hardens into small drinkable flakes.
Recipe information
Yield
Makes one 16-ounce milkshake or two 8-ounce milkshakes
Ingredients
Preparation
Step 1
Combine the milk, chopped mint leaves, and sugar in a small saucepan and bring to a simmer. Transfer to a bowl, cover, and refrigerate for at least 8 hours and up to 24 hours. Strain the milk into a bowl.
Step 2
Pour 1/2 cup of the mint-flavored milk into a blender (reserve the remaining 1/2 cup milk for another shake), add the whole mint leaves, and blend for 5 seconds. Add the ice cream and blend until almost smooth, about 7 seconds. With the motor running, slowly pour the melted chocolate through the feed tube on the lid of the blender and blend for 5 seconds. Serve immediately, garnished with mint sprigs, if desired.
ADULTS
Step 3
Add 1 ounce (2 tablespoons) crème de menthe to the blender when you add the mint-flavored milk.
CHOCOLATE-CHOCOLATE MINT SHAKE
Step 4
Substitute chocolate ice cream for the vanilla ice cream.
