I’m all about hacking my way into ice cream without an ice cream maker. Earlier this year I taught you how to make ice cream without an ice cream maker, and have shared my all-time favorite ice cream flavor recipe: lemon basil ice cream. Today I thought I’d share my recipe for Mint Ice Milk. This egg-free ice cream is quick and easy to make. It is a slightly sweet and refreshing after-dinner palate cleanser that makes use of summertime’s fresh mint, which overruns the garden wherever it grows. Many flavorings suit this recipe, so experiment with other favorite herbs as well: spearmint, lemon verbena, or sage perhaps. And the best part is that you don’t need an ice cream machine to make it.

Mint Ice Milk:

Mint Ice Milk

It is the shortest and simplest ingredient list, so be sure to use high quality ingredients so they can speak for themselves. 

  • 4 cups whole milk, buy something beautiful and fresh from the farmers market if you can!
  • 1 cup torn fresh mint leaves, pull them from your garden or a friend’s garden if you can!
  • ½ cup sugar, use fresh stevia leaves and let them infuse in the milk if you wanted to go without sugar, my grandma would be proud of you!

This is such a refreshing easy hot weather recipe, and a great palate cleanser to serve at a dinner party between courses if you’re feeling fancy.

“Mint Ice Milk”

Prep Time5 mins
Cook Time10 mins
Total Time1 hr 35 mins


  • 4 cups whole milk
  • 1 cup torn fresh mint leaves
  • ½ cup sugar


  • Combine the milk, mint, and sugar in a medium saucepan and bring to a boil over medium heat, stirring until the sugar has completely dissolved, about 10 minutes. Remove from the heat, cover partially with a lid, and let the milk infuse with the mint for 20 minutes.
  • Pour the mint milk into a blender and blend until uniform. Let it cool for 10 to 15 minutes, then pour the liquid into a freezer-safe container or baking pan.
  • Place in the freezer until solid and cover the container to store.
  • When ready to serve, let the ice milk sit at room temperature for about 10 minutes, then scrape with a large spoon. It will be slightly slushy, but not as slushy as a granita.

Growing up on her family’s farm in upstate New York, Georgia developed a passion for simple farm-to table food and a deep connection to the outdoors. Having worked in the finance world after college, she decided to leave her cubicle and reconnect with her roots. After graduating from the French Culinary Institute, she began working in Michelin restaurants in New York and France, and soon started leading her renowned Adventure Getaways: excursions around the country aimed at promoting “manual literacy” and helping participants step outside of their comfort zone and experience life more viscerally. Georgia is a firm believer in empowering people to be self-sufficient, identify personal strengths and pursue their life passions.