Fresh spearmint is blended into the milk before ice cream is added. Tiny chocolate pieces remain in the pale green base, giving a mint-chip dessert texture without syrup, extract or food coloring.
By Mixpert KitchenReviewed for clear measures, practical steps, and nutrition consistency.Our recipe standard
Ready in6 minMakes1 servingCalories · estimated per serving343Total sugar · estimated per servingNot reliably estimated
Non-alcoholic
Step by step
Make it like a pro.
01
Wash the spearmint, remove coarse stems and weigh 2 g leaves. Blend all the leaves with the cold milk until the green pieces are very fine. Finely chop the measured semisweet chocolate.
02
Add the ice cream to the mint milk and blend briefly, just until smooth and pourable.
03
Add all the chopped chocolate and pulse two or three times to distribute small flecks. Serve the complete batch with no extra topping or mint garnish.
Why is this fresh mint milkshake only pale green?+
The color comes from 2 g real mint leaves blended into a much larger dairy base. No green food coloring or flavored syrup is part of the reference.
Can I use peppermint extract instead of fresh mint?+
Extract strength, alcohol content and composition vary. This calculation counts the entire 2 g fresh spearmint portion; an extract version needs its own measured amount and reliable product reference.
Should I remove the mint leaves after blending?+
No. The leaves are blended very finely and consumed, while coarse stems are removed before weighing. Straining out the leaf particles would change the reference calculation.
Non-alcoholic
