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Mint Aero Ice Cream

  • Author: Rachel Phipps
  • Prep Time: 55 minutes
  • Total Time: 55 minutes (plus infusing and freezing time)
  • Yield: Makes 1 Pint 1x
  • Category: Ice Cream
  • Cuisine: British


Mint Aero is one of my favourite chocolate bars, and mint chocolate chip is my favourite ice cream flavour. So, it was inevitable I’d make Mint Aero Ice Cream!


  • 220ml (3/4 cup + 2 tbsp) Whole Milk
  • 150g (5oz) Granulated Sugar 
  • 450ml Double (Whipping for the USA, not the UK) Cream
  • 1 tsp Peppermint Extract
  • 1 Large Bar Mint Aero


  1. In a medium bowl whisk together the milk and the sugar until the sugar has dissolved.
  2. Whisk in the peppermint extract and the cream. Cover and leave in the fridge to infuse for a couple of hours (I’d say 2-3), or preferably overnight.
  3. Churn as per your ice cream makers instructions for about 45 minutes, or until you get a loose but still firm ice cream like texture that holds its shape.
  4. Meanwhile, chop the Aero into small pieces, and add them to the ice cream maker in the last 5 minutes of churning.
  5. Freeze in a 1 pint tub or small individual tubs. This should keep about a month.