Homemade Mint Chocolate Chip Ice Cream Recipe is so rich and creamy. You don’t need an ice cream machine for this easy 5 ingredient recipe.

Mint chocolate chip ice cream in a cone.
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Mint chocolate chip fans need to make this ice cream recipe. The combination of the chocolate and the mint taste amazing. Each bite is so decadent and creamy.

I have been making homemade ice cream for at least 10 years. The kids love when I make Salted Caramel Ice Cream Recipe and No Churn Cheesecake Ice Cream.

Why We Love This Recipe

Even better, you do not need any special gadgets or machines to make this. This ice cream is a super easy no churn recipe anyone can make. I love recipes that do not require ice cream makers.

Ingredients

Ingredients for recipe: chocolate chips, heavy cream, sweetened condensed milk, vanilla, green food coloring.
  • Heavy Whipping Cream. Don’t substitute half and half or whole milk. Since you are not using an ice cream machine, you need to be able to whip the heavy whipping cream into peaks.
  • Sweetened Condensed Milk. This gives the ice cream the perfect texture since it is no churn. It also makes it nice and sweet.
  • Peppermint Extract. I suggest only using peppermint and not substituting for mint extract. The mint often does not have the same flavor you are trying to achieve in mint chocolate chip ice cream.
  • Green Food Coloring Gel. You can omit this if you prefer as it really is optional. However, it does give it a pretty green color. It will not alter the taste if you decide to leave it out.

Scroll to the bottom for the complete list of ingredients.

Variations

  • Omit the chocolate and add crushed Oreo cookies instead. You will have Mint Cookies and Cream Ice Cream.
  • Dark chocolate chips also taste delicious in this recipe. Feel free to use what you prefer.
  • Fudge sauce is delicious in this recipe. You can fold Hot Fudge Sauce Recipe into the mixture if you want to have chocolatey swirls throughout the ice cream.
  • Sprinkle sea salt on top before serving. Just use a pinch of salt and not too much.

How to make Mint Chocolate Chip Ice Cream

Mixing bowl with heavy cream and sweetened condensed milk.

Step 1. First, you need a large bowl to mix together the ingredients. Whip the heavy cream until it forms stiff peaks using a whisk attachment on your mixer. Next, very gently fold in the sweetened condensed milk and peppermint extract.

Chocolate chips folded into ice cream mixture.

Step 2. Then add the chocolate chips and food coloring. Gently stir the mixture again until the chocolate chips are combined.

Mixture spread into pan.

Step 3. Finally, pour the ice cream mixture into a pan. We used a 9×11 loaf pan and it worked perfectly. Then sprinkle the top with a handful of chocolate chips or chocolate chunks and freeze.

Ice cream in a bowl ready to serve.

Step 4. The ice cream needs to set in the freezer for 4 to 6 hours before serving. Serve this mint ice cream and enjoy.

How to serve

You can garnish with fresh mint leaves before serving if desired. The fresh mint adds a nice touch and looks pretty too.

It is delicious served in cups or dessert glasses. My kids love the ice cream served in waffles cones or waffle bowls.

Feel free to add a dollop of Homemade Whipped Cream on top and a cherry.

Mint chocolate chip ice cream in a bowl.

Expert Tips

  • Mint Flavor. If you do not have peppermint extract, you can also melt down Andes mints using a saucepan. Then mix them into the ice cream. The mint flavor will not be as strong, but you will still get a delicious combination of chocolate and mint.
  • Ice Cream Color. You can add more food coloring if you would like a deeper green color. This is based on preference. Feel free to add as much or as little as you like to the mint chip ice cream.
  • Extract. Vanilla extract adds even more flavor in this ice cream if you want to add that.
  • Good quality ingredients. The ice cream will taste better and the flavor is enhanced.
  • Fold the ice cream gently. Make sure to gently fold the chocolate and sweetened condensed milk into the ice cream mixture. This will help the ice cream have a creamy texture.
  • Allow plenty of time to freeze. While the ice cream can be served after 4 to 6 hours, I prefer overnight. It makes it easier to scoop and the texture is firmer.
  • Start with cold ingredients. The heavy whipping cream needs to be very cold. This will make it easier to whip. You can also put your metal mixing bowl in the freezer or fridge before adding the ingredients. Everything comes together better if it is cold.

FAQs

How long will ice cream last in the freezer?

It is best to eat homemade ice cream within 2 weeks of making it. The ice cream will taste fresher.

Just make sure to cover the pan properly. If you are using a loaf pan, cover with plastic wrap tightly.

You might have a freezer storage container with a lid. If so, just make sure it is air tight. The lid should work just fine to keep the ice cream fresh.

How to prevent freezer burn?

Put a piece of plastic wrap against the ice cream. This will keep the ice cream from being exposed to air which results in freezer burn.

Mint chocolate chip ice cream in a bowl.

More Homemade Ice Cream recipes

More Mint Dessert Recipes

Let us know once you try this homemade mint chocolate chip ice cream recipe. Please leave a comment and star rating.

Mint Chocolate Chip Ice Cream Recipe

5 from 3 votes
Homemade Mint Chocolate Chip Ice Cream Recipe is so rich and creamy. You don't need an ice cream machine for this easy 5 ingredient recipe.
Prep Time 10 minutes
Allow to set in freezer 6 hours
Total Time 6 hours 10 minutes
Servings 6
Cuisine American
Course Dessert
Calories 695

Ingredients

  • 2 cups heavy whipping cream
  • 1 ½ cups sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 tsp peppermint extract
  • ½ tsp green food coloring gel
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Instructions

  • Whip the heavy cream in a medium sized bowl until the cream begins to form stiff peaks.
  • Gently fold in the sweetened condensed milk and peppermint extract until homogenous.
  • Add the chocolate chips and food coloring and gently fold again until the chocolate chips are evenly distributed throughout the ice cream mixture.
  • Pour the ice cream mix into a 9×11 loaf pan and sprinkle the top with a handful of chocolate chips.
  • Allow the ice cream to set in the freezer for 4-6 hours before serving.

Recipe Notes

If you do not have peppermint extract, you can also melt down Andes mints and mix them into the ice cream. The mint flavor will not be as strong, but you will still get a delicious combination of chocolate and mint.
Dark chocolate chips also taste delicious in this recipe.
You can fold fudge sauce into the mixture if you want to have chocolatey swirls throughout the ice cream.
This ice cream will last as long as other ice creams as long as it is stored sealed or covered with plastic wrap.
You can add more food coloring if you would like a deeper green color.

Nutrition Facts

Calories 695kcal, Carbohydrates 60g, Protein 10g, Fat 48g, Saturated Fat 29g, Polyunsaturated Fat 2g, Monounsaturated Fat 14g, Trans Fat 1g, Cholesterol 136mg, Sodium 130mg, Potassium 514mg, Fiber 2g, Sugar 53g, Vitamin A 1385IU, Vitamin C 2mg, Calcium 288mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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