I love having a refreshing, guilt-free treat ready in my freezer, especially when the weather gets warm. These Mint Dark Chocolate Ice Cream Bites are creamy, cooling, and so easy that anyone can make them in just a few steps.
Mint Dark Chocolate Ice Cream Bites
You wouldn’t believe how much my kids adore ice cream—they could eat it every single day, especially when the summer heat is at its peak.
They’re always asking me to buy some, but I’m not always comfortable with the store-bought versions since they often come with too many additives and too much sugar. That’s why I love making ice cream at home.
This Mint Dark Chocolate Ice Cream Bites recipe has quickly become a favorite in our house.
It’s unbelievably easy to make, completely foolproof, and comes out smooth, refreshing, and free of icy bits. It’s a treat that both kids and adults can enjoy without guilt!
Why You‘ll Love This Recipe
- Only 10 minutes of hands-on time.
- No ice crystals, just smooth and creamy texture.
- Sweet but not heavy—refreshing mint balances everything.
- Works as a light afternoon snack or after-dinner dessert.
- Kids and adults both love it!
Ingredients (4–6 servings)
- 300g heavy cream (animal-based, 30–35% fat, e.g., Anchor or President)
- 30g caster sugar (or 20g erythritol for sugar-free)
- 80g thick plain yogurt (Greek yogurt or similar, protein ≥8g/100g)
- 35g mint syrup (use pure syrup; if using mint honey, reduce to 25g)
- 30g dark chocolate (65%–75% cocoa, pure cocoa butter)
- 1 drop green food coloring (optional, natural extract like spinach juice)
Note: Avoid runny yogurt, flavored yogurt, or non-dairy creamers as they can ruin the texture.
Instructions
Step 1: Prepare ingredients (5 minutes)
Chop dark chocolate into small chunks. Chill in fridge to prevent melting.
Line a rectangular mold (20×10×5cm) with parchment paper, leaving 1cm overhang for easy removal.
Bring cream and yogurt to room temperature for 10 minutes.
Step 2: Whip the cream (3 minutes)
In a clean bowl, add 300g cream and 30g sugar.
Beat on low speed with an electric mixer until lightly thickened. Do not overwhip.
Step 3: Mix in yogurt & mint (2 minutes)
Add 80g yogurt and 35g mint syrup to the whipped cream.
Optional: add 1 drop green food coloring. Gently fold until smooth.
Step 4: Add chocolate & fill mold (2 minutes)
Gently fold in chilled chocolate chunks.
Pour mixture into the mold, smooth top with a spatula.
Tap mold lightly to release air bubbles.
Step 5: Freeze & cut (6+ hours)
Freeze at –18°C for at least 6 hours or overnight until fully firm.
Lift out using parchment, cut into squares with a sharp knife dipped in cold water.
Serve immediately.
Frequently Asked Questions
Q: Can I make this without mint syrup?
A: Yes! You can swap in vanilla extract for a different flavor, but the mint gives the refreshing summer vibe.
Q: How do I store these bites?
A: Keep them in an airtight container in the freezer for up to 2 weeks.
Q: Can I make them dairy-free?
A: You can try coconut cream + coconut yogurt, but the texture may be slightly less creamy.
Q: Why did mine turn icy?
A: Usually it’s from using runny yogurt or overwhipping the cream. Stick to thick yogurt and lightly whipped cream for best results.
Mint Chocolate Ice Cream Bites (No Ice Cream Maker)
Ingredients
- 300 g heavy cream animal-based, 30–35% fat, e.g., Anchor or President
- 30 g caster sugar or 20g erythritol for sugar-free
- 80 g thick plain yogurt Greek yogurt or similar, protein ≥8g/100g
- 35 g mint syrup use pure syrup; if using mint honey, reduce to 25g
- 30 g dark chocolate 65%–75% cocoa, pure cocoa butter
- 1 drop green food coloring optional, natural extract like spinach juice
Instructions
Step 1: Prepare ingredients (5 minutes)
- Chop dark chocolate into small chunks. Chill in fridge to prevent melting.
- Line a rectangular mold (20×10×5cm) with parchment paper, leaving 1cm overhang for easy removal.
- Bring cream and yogurt to room temperature for 10 minutes.
Step 2: Whip the cream (3 minutes)
- In a clean bowl, add 300g cream and 30g sugar.
- Beat on low speed with an electric mixer until lightly thickened. Do not overwhip.
Step 3: Mix in yogurt & mint (2 minutes)
- Add 80g yogurt and 35g mint syrup to the whipped cream.
- Optional: add 1 drop green food coloring. Gently fold until smooth.
Step 4: Add chocolate & fill mold (2 minutes)
- Gently fold in chilled chocolate chunks.
- Pour mixture into the mold, smooth top with a spatula.
- Tap mold lightly to release air bubbles.
Step 5: Freeze & cut (6+ hours)
- Freeze at –18°C for at least 6 hours or overnight until fully firm.
- Lift out using parchment, cut into squares with a sharp knife dipped in cold water.
- Serve immediately.
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