Jamie Oliver Mint Aero Ice Cream

If you’ve never tried the Jamie Oliver Mint Aero Ice Cream, you’re in for a creamy, minty delight that’s ridiculously easy to make and totally addictive. It’s smooth, rich, and bursting with bits of bubbly Mint Aero chocolate that melt and crunch in the most satisfying way. I whipped this up on a whim and was genuinely surprised by how luxurious it tasted with so little effort. (inspired by Jamie Oliver)

Ingredients Needed

• 600 ml (2 1/2 cups) double cream
• 1 x 397 g (14 oz) tin of condensed milk
• 2 x 90 g (3 oz) Mint Aero bars (or 1 x 175 g bag of Maltesers, plus extra to serve if preferred)

How To Make Jamie Oliver Mint Aero Ice Cream

Whisk the Cream:

Start by pouring your double cream into a chilled mixing bowl. Whip it until soft peaks form—this means it should hold its shape but still look silky and smooth. I use an electric whisk to speed things up, but a hand whisk works too if you’ve got the patience!

Fold in the Condensed Milk:

Once your cream is whipped, gently fold in the condensed milk. Take your time here—fold slowly to keep all that airy fluffiness. The result is a silky, rich base that’s the perfect canvas for your chocolate.

Prepare the Chocolate:

Now for the fun part—bash up those Mint Aero bars. You want a mix of textures: big chunky bits, smaller shards, and a bit of minty dust. I like to wrap the bars in a tea towel and give them a few good whacks with a rolling pin.

Combine and Freeze:

Fold most of your Aero bits into the creamy mixture, saving a little for the top. Then, line a loaf tin with baking paper and pour in the mix. Smooth it out, scatter the remaining chocolate on top, and pop it in the freezer.

Let It Set:

Leave it to freeze for at least 4 hours, but overnight is best. When you’re ready to serve, transfer it to the fridge for about an hour so it’s easier to slice. Once it’s just soft enough, turn it out, slice it up, and enjoy the minty magic.

Why I Love This Recipe

I made this on a Saturday afternoon when the weather was unexpectedly warm, and it disappeared by Sunday evening! It’s one of those back-pocket recipes that’s both low-effort and high-impact. Friends were genuinely wowed, thinking it was store-bought. I love how adaptable it is—swap the chocolate, and you’ve got a new version every time.

Recipe Tips

• Chill your tools: Cold bowls and whisks help cream whip faster and better.
• Fold gently: Keep the mixture airy for the smoothest texture.
• Chocolate variety: Use a mix of chocolate sizes for texture in every bite.
• Freeze overnight: The longer it sets, the better the slice.
• Serve smart: Thaw in the fridge, not the counter, for cleaner slicing.

How To Store This Jamie Oliver Mint Aero Ice Cream

At Room Temperature

This ice cream should not be left at room temperature for more than 20 minutes. It melts quickly!

In the Fridge

Use the fridge only for thawing. Let it sit in the fridge for 1 hour before serving to soften just right.

In the Freezer

Keep the ice cream in an airtight container for up to 8 weeks. Press a piece of parchment paper directly onto the surface to prevent ice crystals.

Nutrition Facts (per serving)

• Calories: 336
• Carbs: 19.2g
• Protein: 3.2g
• Fat: 27.9g
• Sugar: 19.2g
• Fibre: 0g
• Sodium: 50mg

Let’s Answer a Few Questions!

Do I need an ice cream maker for this recipe?
Totally not! A bowl and whisk are all you need.

Can I switch out the Mint Aero for another chocolate?
Absolutely—try Maltesers, Crunchie bars, or even white chocolate for a twist.

Why didn’t my cream whip properly?
Make sure it’s cold enough and not over-whisked. Soft peaks are the goal.

Can I add extra mix-ins?
Go for it! Nuts, crushed cookies, or even swirls of caramel would be amazing.

What container should I use for freezing?
A standard loaf tin or any 1.5-litre freezer-safe container works perfectly.

Try More Recipes:

• Jamie Oliver Hot Chocolate
• Jamie Oliver Microwave Chocolate Pudding
• Jamie Oliver Yoghurt Panna Cotta Recipe