Fresh Mint Chip Frozen Yogurt

Fresh Mint Chip Frozen Yogurt Recipe

This mint frozen yogurt recipe from the soon-to-be-released Sprouted Kitchen cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I thought I'd share this gem of a recipe today, and give you a little peek at the book as well. It's full of inspired, beautifully photographed, whole food recipes - and I suspect you're all going to love it.

Mint Frozen Yogurt RecipeMint Frozen Yogurt RecipeMint Frozen Yogurt Recipe

First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. Brown rice syrup is used as the sweetener - rich and malty in flavor, with much less edge than refined sugar. If you don't have access to brown rice syrup, you can swap in maple syrup or honey (I'd use 1/2 cup of either). My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.

Mint Frozen Yogurt Recipe

A few shots of the lovely book itself. :) The frozen yogurt is one thing, but I have about twenty other recipes earmarked as well. For example, have a look at this beautiful capellini. Or the roasted plum tartines down below.

Mint Frozen Yogurt Recipe

I was lucky to see an early, early version of the book (before it was bound and printed), and wrote a little quote for the back cover. Is it weird to share it here? I'm going to do it anyway. "The minute I landed on the Sprouted Kitchen website, years ago, I knew I'd stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook - the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara's approachable voice. I imagine this book being a welcome addition to many kitchens." It is available for pre-order here. And should be shipping before the end of the month.

Congrats Sara & Hugh, the book is a stunner.

Sprouted Kitchen Fresh Mint Chip Frozen Yogurt

As I mention up above, if you don't have access to brown rice syrup (available at many natural food stores) or prefer a less malty tasting sweetener, feel free to substitute 1/2 cup / 120 ml maple syrup or honey.

1 cup fresh mint leaves
1 cup / 240 ml heavy cream
1/2 cup plus 2 tablespoons / 130 ml brown rice syrup
Scant 1/2 teaspoon peppermint extract
2 cups / 480 ml whole-milk Greek yogurt
2 ounces good quality dark chocolate, finely chopped

Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.

Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.

Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.

Serves 4-6.

From The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte, photographed by Hugh Forte.

Prep time: 60 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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  • The book looks fab. Thank you for sharing it AND her website. I'll definitely be checking it out. I love the sound/look of this ice cream. I'm completely gluten and dairy free so I'll take it as a personal challenge to see if I can come up with a recipe similar to this one that works for me and the readers of my gluten free diva blog. Thank you!

    Ellen (Gluten Free Diva)
  • Wow, that's brilliant -- I always use greek yogurt and mint together for savory sauces, but never thought to make it into ice cream!

    Diane, A Broad
  • I love this frozen yogurt recipe, great idea to also add the mint extract. Both the yogurt and the book sound fantastic!

  • This recipe, and the cookbook, both look divine! Thanks for sharing this yummy-looking recipe. I will most definitely be giving it a try.

    Jennifer@The Chronicles of Home
  • Looks fresh and new! Sadly I don't own any ice cream maker, do you think this could be made by hand? It looks soooo delicious!

    HS: Marie, I'd love to say yes, but I don't think it would be the same ;) Granitas on the other hand you can absolutely do without an ice cream maker.

  • I'm so excited for this book! Sara's site is one of my favourites and I can tell I'm going to want to make every recipe in the book (like I do with your books!).

  • Fresh mint in frozen yogurt sounds amazing. I agree-much better than the green stuff! Thanks for highlighting this book. Will have to check it out.

  • Sara's site is so lovely isn't it? I ordered this book myself a few days ago and cannot wait to see it - thank you so much for the sneak peak!

    HS: You'll love it Kate.

  • Mint Chocolate Chip has always been one of my favorite ice-cream flavors since I was a little kid. This recipe looks like a much better version of the greenish stuff I used to have. Can't wait to try it!

  • This looks absolutely refreshing...I love the use of greek yogurt! Just made my first batch of homemade greek yogurt and would love to use it in this recipe :)

    Maura @ My Healthy 'Ohana
  • It's so fun to get a peek in the Sprouted Kitchen cookbook! Mint is my husband's favorite ice cream flavor, and I look forward to making this yogurt for him.

    la domestique
  • Greek yogurt and mint sounds like a match made in heaven! I'm going to have to find some space in the freezer for my ice cream machine bowl so I can try this one out. :)

  • I am so thrilled to hear that Sara is publishing a cookbook! I was an early follower of her blog. What a sweet quote you gave to her book. A big endorsement! :-)

    Christine @ Fresh Local and Best
  • I am definitely excited about this one, and the mint chip frozen yogurt? oh boy - thanks for sharing in advance ;).

    heather @ chiknpastry
  • This looks simply divine--so fresh, so bright, so clean, and so natural! I'll have to give this a go.

    Sophie @ happyspinach
  • Thanks for sharing your thoughts on the book, and this recipe. It looks so fantastically fresh and minty.

    leaf (the indolent cook)
  • Fresh mint, mint extract, heavy cream, and chocolate. I can almost taste it from here and it sounds and looks amazing!

    Averie @ Averie Cooks
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