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 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.
Table of contents
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. You don’t have to use egg yolks and instead of a custard base the creaminess comes from the sweetened condensed milk.
Ingredients
- 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 or spearmint. 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.
- Semi-Sweet Chocolate Chips. Make sure to use a good quality chocolate. You can also use a semi-sweet chocolate bar broken into pieces.
Scroll to the bottom for the complete list of ingredients.
Variations
- Oreo Cookies. Omit the chocolate and add crushed Oreo cookies instead. You will have Mint Cookies and Cream Ice Cream.
- Dark Chocolate. Dark chocolate chips also taste delicious in this recipe. Feel free to use what you prefer.
- Fudge Sauce. 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.
- Sea Salt. Sprinkle sea salt on top before serving. Just use a pinch of salt and not too much.
Step By Step Instructions
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.
Step 2. Then add the chocolate chips and food coloring. Gently stir the mixture again until the chocolate chips are combined.
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.
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.
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
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.
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.
More Homemade Ice Cream Recipes
- No Churn Peach Ice Cream
- Homemade Cookies and Cream Ice Cream
- Kool Aid Ice Cream
- Cookie Monster Ice Cream
- No Churn Vanilla Ice Cream
- How to Make Ice Cream Cake
More Mint Dessert Recipes
Let us know once you try this no churn ice cream recipe. Please leave a comment and star rating.
Mint Chocolate Chip Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 ยฝ cups sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 tsp peppermint extract
- ยฝ tsp green food coloring gel
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 9ร11 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.
