Mint Mojito Coffee Ice Cream

    6 hours 25 minutes

    White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly summertime dessert.

    3 people made this

    Serves: 8 

    • 2 cups whole milk
    • 4 tablespoons coarsely ground coffee beans
    • 3/4 cup brown sugar, divided
    • 1 bunch fresh mint leaves, crushed
    • 6 large egg yolks
    • 1 cup thickened cream
    • 4 tablespoons white rum
    • 60g chopped chocolate

    Preparation:10min  ›  Cook:15min  ›  Extra time:6hours freezing  ›  Ready in:6hours25min 

    1. Heat milk, ground coffee, 1/4 cup brown sugar and crushed mint leaves in a pan over low heat until warmed through, 7 to 10 minutes.
    2. Whisk egg yolks and remaining brown sugar in a bowl; slowly whisk in about 1 cup of the hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
    3. Line a sieve with a muslin square and strain custard into a large bowl; discard solids. Whisk cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
    4. Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.


    Just a note on the amount of rum: alcohol doesn't freeze easily so adding it will make your ice cream more slushy than solid so you might want to lessen the alcohol a bit if you want it more creamy and solid.

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    Absolutely delish but needed some tweaking! I made some modifications to simplified the recipe. First, I combined milk, coffee, brown sugar, mint and egg yolks in a saucepan and whisked over medium-low for 15 minutes; no need to temper the eggs. I also reduced the amount of mint down to 1/2 a bunch which is about 20 leaves; I'm glad I did it because the flavor was well balanced. Another important process I did was to add rum a couple minutes before the end of freezing process, otherwise it may impede it. I wanted to have another layer of flavor but knew it may overpower the ingredients so I reduced the amount of alcohol down to 1 tsp. After alterations it is definitely a 5 star treat.  -  27 Jun 2015  (Review from Allrecipes USA and Canada)