Personally, the Mint Karaoke Cookie and Cheesecake Diva look yummy to me… however, I know they’ll be packed with preservatives and fat and calories, oh my.

Martha Stewart has a yummy mint chocolate chip gelato recipe on her site.

Makes about 1 quart

• 2 1/2 cups whole milk
• 14 sprigs fresh mint
• 5 large egg yolks
• 2/3 cup sugar
• 1 cup heavy cream
• 1/4 teaspoon pure peppermint extract
• 4 ounces semisweet chocolate, chopped

Directions

1. In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids.
2. Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
3. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in peppermint.
5. Freeze in ice-cream maker according to instructions. Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

Active time: 15 min
Start to finish: 3 1/2 hr (includes chilling and freezing)

Servings: Makes 1 quart.

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1/3 cup pomegranate liqueur such as PAMA
1 teaspoon fresh lemon juice

Special equipment: an ice cream maker

Garnish: pomegranate seeds

Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.

Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Cook’s notes:
• Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• Gelato keeps 1 week.

Epicurious 

There are no eggs in this recipe — it’s the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

Servings: Makes about 1 qt.

Ingredients

3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Special equipment: an ice cream maker

Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.

Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

Cooks’ note:
• Gelato keeps 1 week.