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This Mint Chocolate Ice Cream is so simple to make with a few ingredients and requires no ice cream machine. It is rich, creamy, and loaded with chocolate and mint flavor.
This tasty no-churn homemade ice cream recipe was inspired by my delicious dessert recipe for Fudgy Mint Brownies. It is also made using the same process used to also make my sweet recipe for Cookies and Cream Ice Cream.
This week on Instagram I asked my followers to share with me what their favorite ice cream flavor/combination is and the majority said mint chocolate chip, so that is the exact recipe that I am sharing today.
This recipe is simple to make with only five basic ingredients required. It comes together in minutes and can be made and ready on the same day. It is creamy, rich, and perfect to share anytime.
Be sure to give it a try!
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Ingredient Notes
- Whipping Cream - Also known as heavy whipping cream is the base of this homemade ice cream recipe. It helps to make the ice cream thick without the need of a ice cream machine.
- Sweetened Condensed Milk - Be sure to use sweetened as it will provide most of the sweetness for the ice cream as well as help to make it creamy and rich.
- Mint Extract - Make sure it is pure mint flavor used in baking or you may substitute pure peppermint or vanilla if you are unable to find it.
- Green Food Coloring (optional) - This will give the ice cream it's green color similar to the kind you find in the store. It is purely for aesthetic and provides no flavor, so feel free to omit if you are okay with a more naturally looking ice cream.
- Mint Chocolate Chips or Candy - Use mint chocolate chips or mint chocolate candy chopped into small pieces, either is fine. I decided to use Andes Creme de Menthe Thins, but was able to easily find mint chocolate chips in the grocery store.
Instructions
Begin the recipe by using a medium-size mixing bowl on a stand mixer. Add in the whipping cream and use a mixer on medium speed to begin whipping until stiff peaks form.
Pour in the sweetened condensed milk and continue mixing at low speed until the mixture begins to thicken.
Add in the mint extract and green food coloring and continue mixing until combined. Turn off the mixer and use a spoon to stir in the mint chocolate chips or candy until combined.
Place the ice cream in an airtight container in the freezer for at least 6 hours. Remove from the freezer to serve in an ice cream cone or bowl. Enjoy!
Equipment
To make this homemade ice cream, you will need either a stand mixer, hand mixer with mixing bowl, or a large bowl with a whisk. This is mainly to make sure the whipping cream is mixed enough to form stiff peaks. I prefer to use a stand mixer to make this an easy hand-free recipe. The mixer that I use and love is a KitchenAid Stand Mixer.
Tips & Tricks
- Make sure that you use the correct ingredients. The ingredient list is short, so you certainly want to make sure that you select the right items.
- Whip the whipping cream until peaks form, this will help the ice cream to set.
- Be careful not to overdo it with the mint extract or food coloring. A little goes a long way. Try to add in a small amount at a time and taste until you get the right appearance and taste.
- If using natural food coloring you may need more drops than stated in the recipe. Use enough to get the shade of green that you prefer.
- Keep in mind this is homemade ice cream and it will probably melt quicker than machine made ice cream so plan to serve quickly after removing it from the freezer.
Storage
Store the mint chocolate ice cream in an airtight freezer-safe container in the freezer for up to 5 days. Remove from the freezer and allow it to sit at room temperature for about 2 minutes before scooping to serve and enjoy!
Recipe
Mint Chocolate Ice Cream {No Churn}
Ingredients
- 2 cups whipping cream
- 14 ounces (1 can) sweetened condensed milk
- ½ teaspoon mint extract
- 3 to 6 drops green food coloring
- 4 ounces mint chocolate chips or chopped candy
Instructions
- Begin the recipe by using a medium-size mixing bowl on a stand mixer. Add in the 2 cups whipping cream and use a mixer on medium speed to begin whipping until stiff peaks form.
- Pour in the 14 ounces/1 can sweetened condensed milk and continue mixing at low speed until the mixture begins to thicken.
- Add in the ½ teaspoon mint extract and 3 to 6 drops green food coloring and continue mixing until combined. Turn off the mixer and use a spoon to stir in the 4 ounces mint chocolate chips or candy until combined.
- Place the ice cream in an airtight container in the freezer for 4 to 6 hours. Remove from the freezer to serve in an ice cream cone or bowl. Enjoy!
- Store the mint chocolate ice cream in an airtight freezer-safe container in the freezer for up to 5 days.
Nutrition
More Mint & Chocolate Recipes
Have any comments, questions, or other delicious ways to use this Mint Chocolate Ice Cream? Please share them in the comments below!
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