Chocolate and mint ice cream

True culinary wonders happen when you put two chocolate geniuses together. Callebaut chefs Beverley Dunkley and Julie Sharp joined forces to create this delightfully refreshing recipe, which yields a powerful minty chocolate ice cream with dark chocolate inclusions for an additional bit of intense cocoa taste and texture.

Recipe instructions

(Fill in the desired quantity and recalculate)

Chocolate and mint ice cream

  • 500g
  • 500g

Bring to the boil.

  • 130g
    egg yolks
  • 250g


Pour the boiling milk onto the egg yolks and sugar and place back in the saucepan on a low heat to allow the mix to thicken and pasteurise - 80°C for 125 seconds.

Stir some granulated sugar through precrystallised 811 chocolate to create a crunchy texture. 
And mint oil to taste. 

Place into an ice cream machine and churn. Just before you remove the ice cream from the machine, sprinkle in small chocolate chip pieces, allow it to evenly distribute then. Remove and freeze.

Crystallised chocolate soil recipe

  • 200g
    caster sugar
  • 75g

Cook to 135°C.

Add and whisk until the chocolate crystallises. Pour onto a Silpat mat to cool.

Chocolate and mint shards


Fold through some granulated sugar to add a crunchy texture and add mint oil to taste.

Pour out onto silicone paper – immediately spread into a thin sheet. Allow to set at 12ᵒC for one hour.

Finishing and presentation

Scoop in a large ball of chocolate and mint ice cream. Decorate with chocolate and mint shards and chocolate soil on the plate.