Ice Cream – Nectarine and Mint Ice Cream on Chocolate Egg Liqueur Ice Cream

5 from 6 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 98 kcal


  • Nectarine MINT ICE CREAM
  • 3 Nectarines
  • 250 g Natural yoghurt
  • 6 leaves Mint fresh
  • 1 tsp Sugar
  • 200 g Buttermilk
  • 2 tbsp Advocaat
  • 2 tbsp Cocoa powder


  • Cut the washed nectarines and mint leaves into small pieces and mix well with the natural yoghurt and sugar in a blender. I put 4 tablespoons into my rosette molds. Since I originally only wanted to make one type of ice cream and decided to use the egg liqueur chocolate ice cream base at short notice, I filled the rest of the ice cream into my heart shape ... 😉 The ice cream molds for several hours (preferably overnight) in the Put the freezer.
  • When the nectarine and mint ice cream is frozen, the buttermilk + egg liqueur + cocoa powder are mixed with a mixer and poured into the rosette molds. Then put the mold in the freezer for a few more hours.
  • The ice cream should be taken out of the freezer about 20-30 minutes before consumption.


Serving: 100gCalories: 98kcalCarbohydrates: 9.3gProtein: 5.2gFat: 3.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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