If there was ever a day that you felt like making out with your computer screen… today should be it.

White Chocolate Buttermint Ice Cream I howsweeteats.com

Do you know what a buttermint is? Besides a, ummm… mint made with butter?

White Chocolate Buttermint Ice Cream I howsweeteats.com

These cute little things.

OMG… these mints. Please tell me you’ve had them before. They were like, totally THEE restaurant favor of the 90s. Speaking of, now that I’m old and cynical it’s dawning on me how disgusting that bowl would have to be… with everyone’s hands reaching in there for mints… ugh. Okay. Stopping now. Not ruining my nostalgia.

But I was intensely in love with these meltaway squares as a child. We didn’t go out to eat that often, but when we did and I spied these little mints, I begged everyone to sneak me extra handfuls. I loved them so, so much. They were like… gold.

Surprisingly, when I found a box and ripped into them a few days ago? They didn’t taste nearly as fabulous as they did when I was nine. Whomp whomp. Just another reason that growing up staaaaanks.

White Chocolate Buttermint Ice Cream I howsweeteats.com

But! A few months ago, I had some of this buttermint ice cream at Jeni’s with Ashley. No… it’s not normally any sort of flavor that I’d usually get. It doesn’t have chocolate or caramel or bacon or sprinkles or peanut butter chunks. It doesn’t have ribbons of fudge or cubes of cake. But it just so happened to be one of the 14 flavors that I sampled before making my decision (typical)… and I couldn’t get it out of my head.

This ice cream… I mean, it’s turning me into an ice cream person. It’s 40 thousand times better than those mints. And it’s not super minty – it has just a slight hint of mint and is so buttery and creamy – it literally melts in your mouth. No, really… SO BUTTERY AND CREAMY. Oh, and the fact that there are white chocolate flecks speckled through the ice cream? Yeah. I dieeeee.

White Chocolate Buttermint Ice Cream I howsweeteats.com

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White Chocolate Buttermint Ice Cream

Yield: about 1 quart

Prep Time: 60 minutes

Cook Time: about 10 minutes to cook the mixture

Total Time: 4 hours at least (includes freeze time)

Ingredients:

2 cups whole milk

1 1/2 tablespoons cornstarch

3 tablespoons cream cheese, softened to room temperature

1/2 teaspoon sea salt

1/8 teaspoon turmeric

1 1/4 cups heavy cream

2/3 cups granulated sugar

2 tablespoons light corn syrup

5 ounces high-quality white chocolate, chopped

3/4 teaspoon butter extract

1/2 teaspoon peppermint extract

1/4 teaspoon vanilla extract

Directions:

In a small bowl, mix together 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and turmeric until smooth. It will turn yellow. Pretty!

In a large saucepan (Jeni recommends a 4-quart), add milk, cream, sugar and corn syrup, whisking together. Bring to a rolling boil - for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts - adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly - about 1-2 minutes.

Remove from heat and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine - again, it will be yellow! Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed.

Right before the ice cream is ready to be churned, melt the white chocolate. Set aside, allowing it to cool slightly. Pour the ice cream mixture into your ice cream maker and churn according to the directions. I used the attachment on my Kitchenaid mixer and churned for exactly 25 minutes. After 10-15 minutes, add in the vanilla, butter and peppermint extract while the cream is churning. Then gently stream in the melted white chocolate, which will create flakes throughout the remaining churn time.

Once churned to your desired consistency, place in a freezer-safe container, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours. I froze mine for 2 hours because if you've ever been to a Jeni's store, their ice cream is very soft, almost gelato-like. I wanted the same feel, so we ate the ice cream a bit softer the first go 'round.

[barely adapted from jeni's buttermint ice cream]

White Chocolate Buttermint Ice Cream I howsweeteats.com

I don’t even know what to do with myself. But I think it’s going to involve more ice cream.

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85 Responses to “White Chocolate Buttermint Ice Cream.”

  1. #
    51
    Jenny D. — August 14, 2012 @ 10:12 pm

    My disclaimer is that this is not intended to solidify any germ fears surrounding those bowls but more so in an effort to relate to your love for them, because I also loved them… like – a lot. And one time when I was 5-6 years old, I was at an extra fancy restaurant with a ton of extended family who were all acting extra fancy – like this was one of those dinners that my mom sat me down and talked to me about beforehand… so, anywhoooo – dinner was already wrapping up, and suffice it to say I had not lived up to my end of my mom’s behavior bargain. As we walked out the door, my little eyes spied that bowl and ever so carefully reached up to grab a handful. My mom popped me on the top of the hand and said, “Jenny – use the spoon!” And, like any red-blooded 5 year old, I grabbed the enormous serving spoon and shoveled it into my mouth. My mom – mortified by her seemingly ravenous daughter at the mint bowl – shrieked at me in horror. Knowing I had clearly not made the correct choice, my only option (again – I’m 5.) is to undo my wrongdoing… I spit all the mints back out into the bowl. I don’t think I’ve ever seen my mother make the faces she made in that moment, but I do have to admit that I learned quickly that I should just buy my own freaking mints… or in this case, make my own freaking ice cream. ;)

    Reply

  2. #
    52
    Katy — August 14, 2012 @ 10:18 pm

    Excellent timing – we are making a day trip to Nashville tomorrow and plan to stop at Jeni’s (for the first time!) before we’re done for the day. I’m prepared – I already know I’m going to try everything (hah!) then end up with Salted Caramel and Black Coffee. YUM. Also, I love those buttermints, and will be making this ice cream ASAP. It looks incredible!

    Reply

  3. #
    53
    The Meaning of Me — August 14, 2012 @ 10:24 pm

    OK, now I feel old…loved those minty babies (complete with germy bowl) back in the 70s! Yikes! Never mind the ice cream – no offense – I just want some of those mints!

    Reply

  4. #
    54
    Maria — August 14, 2012 @ 10:25 pm

    Fellow grilled cheese ketchup dipper here. Ever since I was 4.

    And umm, have you checked out this site with gourmet grilled cheeses? One has mac and cheese INSIDE a grilled cheese. Mind is blown.

    http://twomaidsamilking.blogspot.pt/2011/12/15-gourmet-grilled-cheese-recipes.html

    Reply

  5. #
    55
    kim@hungryhealthygirl — August 14, 2012 @ 10:36 pm

    I love those buttermints…..hadn’t thought about them in awhile. I think I need to get an ice cream churn just so I can make this!

    Reply

  6. #
    56
    Desiree — August 14, 2012 @ 11:34 pm

    Love the butter mints too!! And I agree, they did not quite hold up to my memory . . . until I tasted some from Cracker Barrel. They were better than any I had ever tasted. Thank you for the recipe. :)

    Reply

  7. #
    57
    Trudy — August 15, 2012 @ 1:43 am

    Holy hell, I want to lick my screen! :)

    Reply

  8. #
    58
    Rhonda — August 15, 2012 @ 7:37 am

    Loving you more today than yesterday! Is that possible? Yes! Have lusted for Mint Chocolate Chip Ice Cream all my life (sadly I am allergic to chocolate chocolate : (
    You have the solution. And finally a recipe with NO chocolate chocolate ❤❤❤
    Me thinks I am in love! Could you over-night me some to Florida?
    Also ketchup dipper of grilled cheese here too (think it is cause we are Pittsburgh girls – Heinz?)
    I love da butter mints too! Gotta try Cracker Barrel’s as mentioned above!
    ❤❤❤

    Reply

  9. #
    59
    Dina — August 15, 2012 @ 11:32 am

    now this is a different flavor. sounds great!

    Reply

  10. #
    60
    Bari — August 15, 2012 @ 4:50 pm

    I feel the same way. Buttermints (I didn’t even know they were called that until today!) are the best thing ever. I HAVE to try this recipe!

    Reply

  11. #
    61
    Gabe Wyzga — August 15, 2012 @ 5:23 pm

    Now if I can find some lovely lassie to make it for me, I would love to share eating this heavenly delight.
    I’ll even help cleaning up after the fact. Yummy!

    Reply

  12. #
    62
    Sam — August 18, 2012 @ 11:55 am

    This looks like a fabulous idea! I always loved Buttermints when I was a kid. Perfect summer ice cream!

    Reply

  13. #
    63
    Leah G — August 18, 2012 @ 10:24 pm

    So, do I need to have an ice cream maker for this? the directions make it sound like i could possibly just use my stand mixer. just wanted to check–because this sounds amazing, but i don’t think my husband will let me buy an ice cream mixer just for this recipe… though it might be worth asking if that’s the only way to make it!

    Reply

    • Jessica — August 19th, 2012 @ 1:14 pm

      Yes, you definitely still need and ice cream maker (at least I think, I don’t know how to make ice cream without one) – I used the ice cream maker attachment for my stand mixer. It’s about $75, but you can find ice cream makers for about $30 I think!

      Reply

  14. #
    64
    dervla @ The Curator — August 20, 2012 @ 3:12 pm

    love this …. making out with my computer screen right now (well, after I type this)

    Reply

  15. #
    65
    Jenny @ BAKE — August 21, 2012 @ 8:38 am

    making childhood sweets into icecream flavours is an ingenius idea! your photos are gorgeous particularly that last one!

    Reply

  16. #
    66
    Deborah — September 14, 2012 @ 4:50 pm

    We called them ‘shower mints’, because whenever my mom hosted a bridal or baby shower she always had them sitting around. I can’t wait to try this recipe…thanks for sharing!!!

    Reply

  17. #
    67
    Ann — September 16, 2012 @ 10:36 pm

    i just finished my first bowl of my first batch of this ice cream and I am a little bit in love. Instead of white chocolate, I melted down these things called Rosebud Party Mints. They may be a Canadian thing, i’m not sure. They’re basically white a mildly minty white chocolate candy that comes pastel colours like butter mints. It worked perfectly and added just a little touch of mint to the mild mintiness of the ice cream.

    Reply

  18. #
    68
    Ellen — July 7, 2013 @ 10:11 am

    I had a dream about this ice cream last night.. That’s probably a pretty clear sign I should make it, right?

    Reply

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