Fresh Mint Chip Frozen Yogurt

A luscious fresh mint chip frozen yogurt recipe from the Sprouted Kitchen cookbook.

Fresh Mint Chip Frozen Yogurt

This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought I'd update the post today, give you a peek, and include some updated links to Sprouted Kitchen. 

Mint 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 (I'd use a scant 1/2 cup as a starting point). My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.
Mint Frozen Yogurt Recipe
Fresh mint above, and pictured steeping in cream below. 
Mint Frozen Yogurt Recipe

A Few Frozen Yogurt Tips

  • If you're not churning to order, allow to thaw for a few minutes prior to scooping.

  • Keep in mind this is yogurt base, so it's quite a bit tangier than frozen treats make exclusively with cream, milk, or alternative milks. If you like things a bit sweet taste mid-way though churning, and add a bit more brown rice syrup or maple syrup to taste.

Mint Frozen Yogurt Recipe

A Few Variations

  • Add a bit of lemon verbena and/or basil to the mint steeping for added flavor dimension and scent.

  • Churn in some ripe strawberries in the final moments for a berry version.

  • Churn in some torn peach wedges.

Mint Frozen Yogurt Recipe

The Sprouted Kitchen Cookbook

A few shots of the 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. The book is full of inspired, beautifully photographed, whole food recipes - and I suspect you're all going to love it.

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? "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." 

Keep in touch with Sprouted Kitchen

You can follow Sprouted Kitchen on Instagram, and enjoy their brilliant new cooking club (Sprouted Kitchen Cooking Club)! The Instagram for SKCC is here.

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Sprouted Kitchen Fresh Mint Chip Frozen Yogurt

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5 from 3 votes

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 a scant 1/2 cup maple syrup.

  • 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
  1. 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.
  2. 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.
  3. 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 (Ten Speed Press).

Prep Time
30 mins
Total Time
1 hr
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment




This looks absolutely delicious, especially since I'm a mint-n-chip fiend! Can't wait to check out the book and give this a try!

jamie @ green beans & grapefruit

You have been a long time mentor of mine, a fine example of creativity, and a constant inspiration. Your work is one of the reasons I even started blogging in the first place, and here we are. So surreal to see my book on your counter. Thank you so so much. LOVE that first shot.

HS: We'll celebrate in person soon! xo -h


If the mixture (without the mint extract but with the yogurt) steeps in the refrigerator overnight, the mint extract will be unnecessary. The mint flavor will be more natural. I make a mint ice cream this way.


Yay, another use for my mint that has runneth over in my garden! I will sub coconut milk for the cream which is always a frozen favorite. Can't wait to try this.


This almost looks good enough to justify getting an ice cream maker again! Mint chip is my favorite.


I'm so inspired as I'm growing mint and have a cabinet full of brown rice syrup (long story). I'm going to try sans the cream though so I can eat the whole batch. It's so great if you can get your hands on the real dark green peppermint leaves instead of that spearmint that grows all over, at least in California. Yes fattening but less so. Mint chip is the best flavor ever.


My favorite ice cream flavor! And, what a beautiful cookbook -- I can't wait to get a copy.

Laura {gourmettenyc}

There are so many amazing recipes in this book - I was fortunate to test a few of them for Sara, and they were all quite delicious. This is one that I didn't test, though - so thank you for sharing, I will be making this soon!

Monika {wcv}

Hi Heidi, just when I was desperate for an icecream yoghurt recipe, your wonderful recipe with chocolate and mint has appeared! Thank you, I will be the first one to make it!

Kobie du Plessis

I can't wait to try this! I am a newlywed and we got an ice cream maker as a gift, and we used it only once - and were disappointed from a store bought mix. I absolutely adore the homemade frozen Greek yogurt concept, I am totally addicted to FAGE yogurt and cannot WAIT to taste it in this recipe! Thank you so much for sharing it!

Angela Kuhns

@parishioner I use the Simply Organic Peppermint flavor. It's oil based, the only ingredients are sunflower oil and peppermint oil. I tried to make little peppermint meringue clouds for Christmas last year. As soon as I dropped it in, my meringue deflated and I just stood there, staring at my bowl in disbelief and horror. Then I read the bottle and started over, this time with an Italian meringue. I put the peppermint in the simple syrup. Much better. Heidi, This frozen yogurt looks lovely! I might have to try a take on it during the cold of the winter! I don't have a churn, so I set the bowl outside when it's -15° or so, and beat the mix periodically. Hey, it works, I have to make the best of Alaskan winters somehow! Maybe I can keep some mint going in a pot indoors!


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)

I just made something similar last week and if you use 2 cups of fresh mint you don't need to add any extract.


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!


I can't wait for their book! Such a nice sneak peak, makes me want to put a spoon right through my computer screen :)


I love the sprouted kitchen blog --- this ice cream looks 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

I love the look of this and can't wait for that book! So exciting!

Katrina @ Warm Vanilla Sugar

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