Mint Chocolate Ice Cream Bites (No Ice Cream Maker)
These Mint Dark Chocolate Ice Cream Bites are creamy, refreshing, and packed with flavor. With just 10 minutes of prep and no stovetop required, they’re the ultimate summer freezer treat.
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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