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Pistachio Mint Chip Ice Cream | halfbakedharvest.com @hbharvest
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4.17 from 6 votes

Pistachio Mint Chip Ice Cream.

A little twist on a summer ice cream classic
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: ice cream, mint chip, pistachio
Servings: 1 Quart
Calories: 3457kcal
Author: halfbakedharvest



  • 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!


*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


Calories: 3457kcal | Carbohydrates: 333g | Protein: 71g | Fat: 217g | Saturated Fat: 117g | Cholesterol: 1231mg | Sodium: 2096mg | Potassium: 3949mg | Fiber: 31g | Sugar: 262g | Vitamin A: 6645IU | Vitamin C: 37.5mg | Calcium: 1179mg | Iron: 32.5mg