If you’re craving a creamy, refreshing treat, the No Churn Mint Chocolate Chip Ice Cream is a delightful choice. The delightful recipe combines the coolness of mint with rich chocolate, and the best part? No ice cream maker required. Perfect for warm days, it’s sure to be a favorite.
When making the No Churn Mint Chocolate Chip Ice Cream, feel free to swap out the mint extract with peppermint extract for a bolder flavor. If you’re keeping an eye on allergies, ensure the chocolate chips are free of any allergens you might be sensitive to. Quality ingredients make a difference, so consider using high-quality chocolate for the best taste. If you’re looking for a lower-calorie option, you could experiment with low-fat versions of the whipped cream.
Ice Cream & Frozen
No Churn Mint Chocolate Chip Ice Cream Recipe
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon mint extract
- 5 drops green food coloring
- 2 cups heavy whipping cream
- 1 cup mint chocolate chips, chopped (I use Andes chocolate mint candy)
Instructions
- In a large bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 1 tablespoon vanilla extract, 1/2 teaspoon mint extract, and 5 drops green food coloring until everything is well blended.
- In a separate large bowl, beat 2 cups heavy whipping cream until soft peaks form, creating a fluffy texture that will make the ice cream creamy and light.
- Carefully fold the whipped cream into the sweetened condensed milk mixture, making sure to keep that airy texture.
- Then, fold in 1 cup of chopped mint chocolate chips, or Andes chocolate mint candy if you prefer, ensuring it’s evenly distributed throughout the mixture.
- Transfer the combined mixture to a 1/2 gallon freezer-safe dish, smoothing it out for an even surface.
- Place the dish in the freezer and chill until firm, which will take at least 6 hours. Patience is key here, but trust me, the wait will be worth it.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: