I’m obsessed with mint chocolate chip ice cream to the point where I always need to have some in my freezer. This mint chocolate chip ice cream recipe ensures I never run out of the good stuff. It’s super easy to make with just 5 ingredients, and I don’t need an ice cream machine! The resulting ice cream is rich, creamy, and perfectly minty.
Homemade Mint Chocolate Chip Ice Cream Recipe
I love no churn ice cream, and this mint chocolate chip ice cream recipe is no different! You don’t need any special equipment to make this ice cream other than a stand or hand mixer. The whipped cream keeps it light and scoopable, and the sweetened condensed milk helps to make it rich and creamy. I added a little bit of green food coloring for that nostalgic look, but you could leave it out if you prefer.
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How to Store
Store leftover mint chocolate chip ice cream in an airtight container in the freezer for up to 1 week. This type of ice cream does not last as long as the commercially churned kind, so I recommend eating it up ASAP!
Tips for Success
- Make sure that you beat the heavy whipping cream until peaks form. This will be the base of your ice cream and you need it to be able to hold the rest of the ingredients.
- You can use any type of chocolate chips that you prefer. Keep in mind that chocolate chips do freeze relatively hard, so you may want to use mini chocolate chips if you have little ones.
- If you’re worried about this ice cream being too minty, add ½ teaspoon of vanilla extract as well.
- No-churn ice creams need about 12 hours to cure, but overnight is best. Otherwise, the ice cream may be too soft and melt too quickly.
No Churn Mint Chocolate Chip Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 drop green gel food coloring
- 14 ounces sweetened condensed milk (1 can)
- ½ teaspoon mint extract
- 1½ cups chocolate chips
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 9×5-inch Loaf Pan
Instructions
- Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 minutes, or until the cream forms stiff peaks. Add the green food coloring and mix just until combined.2 cups heavy whipping cream, 1 drop green gel food coloring
- Add the sweetened condensed milk and mint extract and fold them together gently.14 ounces sweetened condensed milk, ½ teaspoon mint extract
- Once all of the sweetened condensed milk has been incorporated, add the chocolate chips and fold them in.1½ cups chocolate chips
- Transfer the mixture to a loaf pan or a silicone ice cream tub and wrap it with plastic wrap or place it in an airtight freezer bag. Place the ice cream in the freezer overnight (or at least 12 hours).
Notes
How to Make Mint Chocolate Chip Ice Cream Step-by-Step
Whip the Cream: Add 2 cups of heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 minutes, or until the cream forms stiff peaks. Add 1 drop of green food coloring and mix just until combined.
Add the Sweetened Condensed Milk: Add 14 ounces (1 can) of sweetened condensed milk and ½ teaspoon of mint extract and fold them together gently.
Fold in the Chocolate Chips: Once all of the sweetened condensed milk has been incorporated, add 1½ cups of chocolate chips and fold them in. Transfer the mixture to a loaf pan or a silicone ice cream tub and wrap it with plastic wrap or place it in an airtight freezer bag. Place the ice cream in the freezer overnight (or at least 12 hours).
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