An ice cream parlor classic, this creamy gelato is infused with the bold flavor of mint and studded with dark chocolate chunks that melt in your mouth.  The very definition of refreshing! 

  • Author: MJ


  •   627g  whole milk
  •   125g  heavy cream
  •   159g  sugar
  •     49g  nonfat milk powder
  •       5g  tapioca starch
  •     34g  organic corn syrup
  •              pinch of salt
  • 1/4 tsp organic peppermint extract
  •              green food color (optional)
  •    chocolate chunks chopped finely*


  1. Make an ice bath – place a few ice cubes and a few cups of water in a large bowl.  Set aside.
  2. Combine sugar, non-fat milk powder, salt, and tapioca starch. Mix the whole milk and cream in a large bowl.  Whisk in the dry ingredients. Add the corn syrup and mix until there are no lumps
  3. Place the mixture in a medium saucepan over medium-high heat. Simmer for 8-10 minutes, keeping it just under a boil.  Regularly stir the mixture while it cooks.  In the last few minutes as the mixture begins to thicken, stir without stopping.
  4. Once it’s thick enough to coat the back of a metal spoon, pour it through the fine mesh strainer into a clean bowl.   Stir in the peppermint extract.  Put the bowl of hot gelato into the ice bath.  Immediately place plastic wrap on the surface to prevent a skin from forming.   After the mixture has cooled, remove from the ice bath and refrigerate for 4-12 hours.
  5. If using green food color:  Add in 2 drops to the gelato and blend.  Add more as needed, slowly adding and blending until it reaches the color you desire.
  6. Process in an ice-cream maker according to the manufacturer’s instructions.  The gelato is finished when it is the consistency of soft serve ice cream (about 30 minutes) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)


* chocolate chunks:  use 1/2 cup to 1 cup – whatever gelato to chip ratio you prefer.  I usually do about a cup.