{"id":3345,"date":"2014-08-08T06:00:46","date_gmt":"2014-08-08T13:00:46","guid":{"rendered":"http:\/\/new.sugarhero.com\/?p=3345"},"modified":"2025-06-10T15:07:04","modified_gmt":"2025-06-10T22:07:04","slug":"chocolate-profiteroles-fresh-mint-chip-ice-cream","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/chocolate-profiteroles-fresh-mint-chip-ice-cream\/","title":{"rendered":"Chocolate Profiteroles with Fresh Mint Chip Ice Cream"},"content":{"rendered":"\n

These Chocolate Profiteroles with Fresh Mint Chip Ice Cream are made by filling crisp-on-the-outside, slightly-tender-on-the-inside chocolate puffs with big scoops of refreshingly herbal minty ice cream. Top them off with hot fudge for maximum enjoyment!<\/em><\/p>\n\n\n\n

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I was shopping in my favorite Armenian market a few weeks ago, and I noticed they were having a monster sale on fresh mint. Four big bunches for 99 cents! Beat that, Whole-Foods-That-Sells-A-Tiny-Sprig-For-$3! So of course I snatched up four bunches and then Insta-bragged about the great deal<\/a>. I was feeling pretty smug with my marvelous bargain shopping abilities, until my friend Meggan<\/a> pointed out that the supermarket sign said I saved…8 cents. Womp-womp.<\/p>\n\n\n\n

Fortunately, fresh mint never goes to waste around my house, so even though I’m not ready for my Extreme Couponing close-up, I was still glad to have bought it all. I like to throw it into my morning smoothies, blend it with grapefruit juice and ice for the best afternoon pick-me-up ever (seriously, try it), and am always excited to shove it into yet another dessert. So I will keep<\/em> that extra 8 cents, thanks, and these 4 giant bunches of mint too. I’m a winner like that.<\/p>\n\n\n\n

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I have been making fresh mint ice cream ever since I read about it on David Lebovitz’s blog<\/a> back in 2010. Up until then, my only experience with mint ice cream involved bright green food coloring and harsh mint extract, so the taste of this<\/em> ice cream, refreshingly herbal and mildly minty, was a revelation. I fell in love immediately, and have made it several times a year since then. It was also the recipe that inspired many other fresh mint desserts in my life, like fresh mint semifreddo<\/a>, mousse, crème anglaise, and more.<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

You don’t need anything special to enjoy fresh mint ice cream—just you, a bowl, and a spoon. But if you’re feeling the urge to spiff it up a little, make a batch of chocolate profiteroles to go along with it! Profiteroles are made from pâte à choux, which is the same dough used for eclairs. I think they have a finnicky reputation—maybe it’s the French name?—but it is completely undeserved. As long as you make sure to cook them until they’re no longer doughy in the middle, you’ll have fantastic crisp-on-the-outside, slightly-tender-on-the-inside chocolate puffs that are waiting, just begging<\/em>, to be filled with big scoops of ice cream.<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Oh, and did I mention that they enjoy a nice warm fudge sauce<\/a> shower? Because they do. And you will too!<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

If the dramatic Pouring of the Fudge routine isn’t your thing, you can also dip the tops in ganache or fudge sauce and refrigerate them a bit to set the chocolate, then press these jaunty little hats on top of your ice cream right before serving. If you’re a real spoil-sport you can skip the extra chocolate step altogether, but I’m pretty sure none of my readers are wet blankets like that. Air kiss! Love you mean it!<\/p>\n\n\n\n

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Now it’s your turn to go score some cheap (or cheap-ish) mint and get to cooking! Can’t wait to hear what you all come up with!<\/p>\n\n\n\n

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💚 More Minty Dessert Recipes You’ll Love<\/h2>\n\n\n\n