The store-bought pint satisfies every craving. I didn’t start appreciating mint chip ice cream until I had my daughter. When she was little, we’d take her to our local ice cream shop and let her ...

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No matter the time of year, ice cream is a freezer staple, always there to lend creamy comfort whenever we need a scoop (or two). With the holidays upon us, ice cream is clutch for adding some cheer ...

An ice cream that costs $7 to $10 per pint is either preposterous — or incredibly special. The idea of updating and improving on a classic such as mint chocolate chip, for example, is intriguing. Back ...

Fresh spearmint leaves from Kenter Canyon Farms–rather than spearmint extract–give this scoop a more herbaceous flavor. “We steep the spearmint leaves in the base and infuse for a few hours,” explains ...

Dear SOS: I had the most delicious ice cream at a restaurant in Venice named Axe. There were a variety of flavors: mint, ginger, coffee ... and the ice cream tasted exactly like fresh versions of ...

Thinking about horsing around with some new recipes for your Kentucky Derby party? Thinking about horsing around with some new recipes for your Kentucky Derby party? Here’s a cool idea: Whip up mint ...

Most people in the U.S. call any little green, fragrant leaf “mint.” But there are actually several different types, each ...

If you’ve never made fresh mint ice cream, today is a fantastic day to change that. Homemade mint ice cream — with or without the added chocolate — is a revelation whose refreshing taste delightfully ...

Add Yahoo as a preferred source to see more of our stories on Google. But we digress. Although you can find many classic ice cream flavors in the freezer case year-round, there are a few flavors that ...

Fresh mint brightens the mintiness of this creamy classic studded with bits of bittersweet chocolate. Plan ahead when making it, as the mint steeps overnight in the cream before churning. Chop the ...

This dessert uses white and dark chocolates as well as fresh mint instead of mint extract. (Recipe Credit: Sofia Eydelman of "From The Land We Live On"). Warm up the milk and cream in a medium pot.