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So you guys, guess what???

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

Today, for the first time this year, I finally started to see buds on the trees outside my windows. YAY!! They have been bare since the end of September. I swear, I have been waiting for the return of color for far too long. I feel like this might be a sign that maybe these thunder/snow/storms and consistent state of cold and little sunshine may be ending soon.

Like I can feel it. The summer vibes are coming…I hope.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

No but really, I am crazy excited about these new buds on my trees. Soon they will be green leaves and I will be so happy.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

So I made us a little twist on a summer ice cream classic. As a kid I wasn’t the hugest fan of mint chocolate chip ice cream, but only because there was never enough chocolate chips and the whole mint plus chocolate thing was never my favorite.

I have since learned that I was really just eating lame mint chocolate chip ice cream and that if you eat real deal mint chocolate chip ice cream it is delicious! Real deal meaning actual mint leaves… no green food coloring with a few chocolate chips scattered throughout.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

When I decided it was time I make my own mint chocolate chip ice cream, I wanted to do something a little different with it, but still keep those classic flavors intact AND somehow maintain that green color without using green food coloring.

Pistachio Mint Chip Ice Cream-6

That’s when pistachios came into my mind. I am sure this has been done before, but I have never had it or really even seen it either, so I went with it, which is kind of odd since lately I have been second guessing everything. Actually, I sort of feel like I am in this creativity rut and nothing I do is any good or very creative. I really hope I snap out of it soon because creativity ruts are ZERO fun and way too time consuming. The whole second guessing thing takes too much thought, energy and time.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

But this pistachio mint chip ice cream…

It’s super creamy and packed full of minty, pistachio and chocolate flavor. Kind of the perfect combo if you ask me. I used an egg custard base because personally egg custards are my all time favorite. I know some people are really into using a cream cheese base, but I love the texture, creaminess and richness that eggs give the ice cream. I promise, it’s nothing hard, but this recipe does require an ice cream maker and time for the ice cream to sit and chill, so plan ahead.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

Other than that, it’s easy peasy.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

Oh, and clearly triple scooped and chocolate dipped waffle cones are the only way to go.

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

Pistachio Mint Chip Ice Cream.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 1 Quart
Calories Per Serving: 3457 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Add the milk, 3/4 cup coconut milk (or cream), honey, vanilla bean seeds + pods and mint to a medium size sauce pot and set over medium heat. Bring the mixture to boil, watching very closely to make sure the milk does not boil over. Once the mixture is hot and steaming, remove from heat, cover, and let stand for 30 minutes to 1 hour to infuse the mint flavor.
  • In a blender or food processor, combine 3/4 cups pistachios with the remaining 1/2 cup coconut milk (or cream) and puree until completely smooth and creamy, about 5 minutes. Set aside.
  • Once the milk has been infused, strain the milk through a fine-mesh sieve (strainer) and then press down with a spatula strain as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint and vanilla bean pod.
  • In a medium size bowl whisk the egg yolks with 2 tablespoons granulated sugar until the yolks are pale yellow.
  • Place the minty milk mixture back on the stove and bring to a simmer, immediately remove from the heat and carefully pour about 1/3 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Next, add the milk/egg mixture back into the pot of the remaining hot milk, whisking constantly. Place the pot back on the stove and stir the custard over low heat until thick enough to coat the back of a wooden spoon, about 5 minutes.
  • Place a fine-mesh sieve (strainer) over a large heat proof bowl and immediately strain the custard into the bowl. Stir in the pureed pistachio cream mixture, salt and vanilla and then let custard cool 10 minutes. Cover and place in the fridge for 4 hours or overnight, stirring as often as possible. If needed, the custard can be quickly cooled in the freezer for 1-2 hours, but make sure to stir the custard every 30 minutes to prevent uneven freezing.
  • Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. During the last five minutes add the chopped pistachios and chocolate chips. Transfer the ice cream to an airtight container. Freeze for 4-6 hours before serving. Allow to sit on the counter five minutes before serving, scoop and enjoy!

Notes

*Ice Cream base adapted from my [Strawberry Ice Cream | https://www.halfbakedharvest.com/caramelized-strawberry-graham-cracker-crumble-ice-cream/].
 
Nutritional value based on 1 quart

Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest

I mean, it’s Friday, live a little.

PS. Sorry for all the random stories this week. Hopefully next week my brain and thoughts will be a little more focused…it’s wishful thinking, but my fingers are crossed!

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Comments

  1. I cannot wait to make this recipe! I intend to later this week!

    Why do you need to chill the mixture before you put it in the ice cream maker? Why can’t you put it straight in there after it cools?

    Thanks!
    Rebecca

    1. Hi Rebecca, you need to chill the ice cream base before churning so that it is well chilled before you churn it. Have the mixture be cold helps it churn easier and make it creamy and perfect. Let me know if you have questions. Hope you love this ice cream!

  2. Can I make this flavor combination without an ice cream maker (aka the no-churn method)? Thanks, looks delicious! 🙂

  3. Tried this last night and, OMG, do I love it!
    For all you metric people out there:
    Ingredients:
    2 cups = 475 ml milk
    1 1/4 cups = 400 ml coconut milk
    1/2 cup = 160 g honey
    2 cups = 45 g fresh mint leaves
    3/4 cup = 125 g pistachios
    1 cup = 125 g semi-sweet chocolate chips
    1/3 cup = 50 g roasted pistachios
    Instructions:
    3/4 cup = 180 ml coconut milk

    1. Hey Liel! Thank you so much for catching that! That is a typo and I have fixed the recipe. THANK YOU! Let me know if you have any other questions and I hope you love the ice cream! ?

  4. This looks yummy, but do you have any ice cream recipes not using eggs? We have an egg allergy in the house so I need something without those. Can you think of any?

  5. Son’s fav Mint Choc icecream, I will have to leave the nuts out, tho.. what will that do to the mixture, any idea? i make our vanilla I C all the time usually three containers in the freezer at any given time.
    Sure want to try this for Father’s Day for Jon. BUT need to know about the not ADDING NUTS.
    THANK YOU DEAR LADY.

    1. Hi Leslie!! You can just omit the nuts, not big deal at all. The ice cream will be a bit smoother and creamier without them. Let me know if you have any other questions. Hope the ice cream is a hit! ?

  6. I mixed this up this evening and it’s in the refrigerator now, waiting to be churned tomorrow because it got too late to complete today. However, I just suddenly realized that I never added the vanilla extract nor the salt! But I’ve read the recipe again twice and can’t find when these should have been added. Did you forget to put these in the instructions? I’ll mix them in tomorrow, before I churn it. Really looking forward to this ice cream!

  7. Mint chip is my ABSOLUTE favorite! I even asked my bf if we could have a mint chip ice cream cake at our eventual wedding. He laughed but I was dead serious. Pistachio takes this to the next level of awesomeness. Thanks for sharing!

    <3 Lisa | http://www.strumsimmersip.com

  8. My mom would seriously LOVE this ice cream! She is a ‘nut’ for pistachios. …Sorry, couldn’t resist.
    ♥Heather

  9. Seeing buds is such an exciting moment!! It’s like hugging the seasons…if that makes sense. Also, I am LOVING this flavour combo…definitely need to get on this.

  10. OMG Yum!!!! These look super great!! I can;t wait to try them out! And you’re so right about not using the green food colouring!!
    Hope you have a great weekend with some sun 🙂

  11. My husband’s two favorite ice cream flavors are strawberry and pistachio. I am on a hunt for homemade recipes for him. Have tried a few but he wasn’t thrilled with the results. Will be trying yours for sure. Thanks!

  12. Amazing, as always! Love that you jazzed up mint chocolate chip with pistachio – wha-what? Whoop-whoop! Yummmm ♡ Cheers to ice cream and warm weather!

  13. Girl you are on fire! I am so genuinely amazed and impressed with your ability to dream up new recipes so regularly and take such striking photos.

    Also, I appreciate you using pretty cones for these shots. The cone is what it comes down to at ice cream shops when I’m looking at every little last touch. Wishing you warm ice cream weather!

  14. Ok the recipes seems delicious! But I’m totally impressed about the photos! OMG they are so beautiful!!! You are awesome!!! I whis I could be great in photography like you are!
    Congrads
    Best Wishes
    Cat

  15. Random stories/ramblings are my fave!! Please try not to feel self-conscious about it, Tieghan, because I love it when you share all the randomness on the blog!! And, of course, the STUNNING photos and amazing recipes, too. (Just a sidenote: every single recipe that I’ve made/adapted/been inspired by you, my family has LOVED! 🙂 )

  16. Just awesome, T! I love mint chocolate chip AND pistachios some combining them is totally my happy place!

  17. Hey! You’re blog is awesome!! I’m looking into investing in an ice cream maker. Any recommendations?

  18. Wow-you have successfully combined my two favorite ice cream flavors ever. I have never seen this before, or even thought about it! My stomach is grumbling. I cannot wait to try this. And those cones look amazing. I could probably eat those all by themselves and be very, very happy.

  19. Omg, mint chip ice cream is my absolute fave!! I was so excited when I was reading this post until I read that I needed an ice cream maker. Boo. Is there any way this could be made without using one?

  20. This ice cream is the bomb dot com! Mint chocolate is one of my fave ice cream flavors right up next to cookie dough! Totally love the dipped cones too!

  21. I agree with everyone else here. Your ice cream sounds divine and the photography is stunning. Cheers, Ardith

  22. Even if it has been done, they haven never done it with such gorgeous photos! Adding this to my summer to make list! Happy Weekend 🙂

  23. This is the prettiest thing I’ve seen for long time. And it could be eaten 😀 Looks amazing.

  24. I haven’t made ice cream since I was child.
    Every summer we get the hand cranked ice cream machine out of the attic and make ice cream a couple of times.
    I hear it’s much easier to make these days–lol.
    Just when I think your pictures can’t get any better you give us more over the top pictures.